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How to Get the Most out of Mushrooms

he 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. However, purchasing and cooking 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, make sure that their gills are intact and that they’re firm to the touch, not slimy. Use a damp paper towel and wipe off the tops/caps of the mushrooms and remove any unwanted dirt particles.

Now that we’ve covered how to shop for mushrooms, let’s discuss a few effortless ways to use shiitake mushrooms, portobello mushrooms and oyster mushrooms from Heinen’s.

shiitake mushroom stir fry

Shiitake Mushrooms

Remove the stem by wiggling it back and forth. The stem is good to use, but is most often discarded. Shiitake mushrooms are meaty and earthy and taste fantastic roasted in oil and tossed with a tasty stir fry.

Portobello mushroom burger

Portobello Mushrooms
These are big steak-like mushrooms that make a great substitute for beef burger patties. To prepare them, remove the stem much like the shiitake mushrooms. Then, use a spoon to scrape out the gills. Coat the mushrooms in a little olive oil, salt and pepper, then sear them on a grill or griddle pan. Once they become tender and have a few grill marks, they can be served in place of a burger patty with lettuce, tomato, onion and a little mayonnaise.

Oyster Mushroom Steak

Oyster Mushrooms
Oyster mushrooms are so delicious. To prepare simply slice off the end, then pull them apart from the main stem. Once separated, pan roast the mushrooms until they caramelize and develop a brown sear. Finish with a little gravy and pour them over some steak for a delicious gourmet dinner!

Chef Billy Parisi

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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