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Kitchen Tip: How to Get the Most out of Mushrooms

The following recipe, video and photography were provided by our partner, Chef Billy Parisi.

Heinen’s Produce Department goes above and beyond to source a wide assortment of top quality mushrooms for customers. However, purchasing and cooking with mushrooms can be extremely intimidating based on their appearance and a simple lack of understanding of how to handle and prepare them.

When it comes to purchasing mushrooms, you simply want to make sure they are firm to the touch, not slimy and their gills are intact. Use a damp paper towel, and wipe off the tops or the caps of the mushrooms to remove any unwanted particles or a little bit of dirt.

Shiitake mushrooms, oyster mushrooms, Portobello mushrooms

Now that we’ve covered how to shop for mushrooms, I am going to show you how to use three of my favorites, the shiitake mushroom, the Portobello mushroom and the oyster mushroom in effortless ways!

shiitake mushroom stir fry

Shiitake Mushrooms

Starting with the shiitake mushrooms, I personally like to remove the stem by wiggling it back and forth. The stem is good to use, but I often discard it. Shiitake mushrooms are meaty and earthy and taste fantastic roasted in oil and tossed with a tasty stir fry.

Portobello mushroom burger

Portobello Mushrooms

Now, for the Portobello mushrooms. These are big steaky mushrooms and I love serving them as burgers. But first, to prepare them, remove the stem much like the shiitake mushrooms. I also like to remove the gills even though some folks don’t. I use a spoon to simply scrape the gills right out. I then coat the Portobello mushrooms in a little olive oil, salt and pepper, and sear them up on a grill or griddle pan. Once they become nice and tender and have a few grill marks, they can be served in place of a burger patty with lettuce, tomato, onion and a little bit of mayonnaise.

Oyster Mushroom Steak

Oyster Mushrooms

Last but not least, oyster mushrooms. These are so delicious. What I do is slice off the end a little bit, and then I pull them apart from that main stem. Now, you can go a little bit further if they’re larger oyster mushrooms and tear them to break them down a little bit. I love to pan roast these mushrooms until they develop a nice caramelization and brown sear. Finish them off with a little bit of gravy and pour them over some steak for a delicious gourmet dinner!

mushroom tips
Kitchen Tip: How to Get the Most out of Mushrooms

Ingredients

Instructions

Chef Billy Parisi headshot
By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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