How to Cook Mushrooms: The Ultimate Guide

What's the best way to cook mushrooms?

Mushrooms are endlessly versatile, whether used to bulk out bolognese or given a starring role in vegetarian recipes. As a general rule, they love to be cooked at a higher heat to develop a golden texture and charred flavour.

• Pan-frying – Roughly tear your mushrooms (this increases the surface area, and the potential for more golden-brown deliciousness) and add to a splash of oil in a pan over a medium-high heat. Cook, tossing very occasionally, for 7-10 minutes until deeply browned. Add a knob of butter and some seasoning towards the end of the cooking time.

• Roasting – Blitz mushrooms in a food processor then arrange on a flat baking sheet and drizzle with oil. Roast at 220°C/200°C fan/gas mark 7 for 20 minutes, stirring halfway, until golden brown. Add to a mushroom ragu or veggie bolognese.

• Grilling – Cook portobello mushrooms whole on the barbecue or under a high heat on the grill, then dress with a flavour-packed marinade at the end.

Tips for preparing and cooking mushrooms

• Brush or gently wipe away any dirt from the mushrooms with kitchen towel, rather than washing them (which could introduce more moisture).

• You can eat the whole of the mushroom, including the stem.

• Finely slice, blitz in a food processor, or roughly tear, depending on the dish you're making.

• Bear in mind mushrooms have a high water content, so add butter and seasoning towards the end of the cooking time to avoid them becoming soggy.

• Amp up the flavour and add aromatics towards the end of cooking time – garlic butter is a classic pairing, but mushrooms also love herbs such as thyme and tarragon, and can stand up to bold spices (try a mushroom curry, or combine with our shawarma kebab seasoning in this mushroom houmous bowl recipe).

Types of mushrooms

• White mushrooms are a great-value staple with a mild flavour that work in anything from soup to risotto.

• Chestnut mushrooms have a nutty, earthy flavour and firm texture – perfect pan-fried and piled on toast.

• Shitake mushrooms are meaty with lots of umami flavour – try them in a stir-fry.

• Portobello mushrooms are the ideal shape for making stuffed mushrooms.

• Oyster mushrooms have a delicate flavour with earthy notes – try in risotto or stir-fry.

• Baby mushrooms are the perfect shape for simmering whole in rich soups and stews.

• Sliced mushrooms are the ultimate convenience – use them as the base for risotto.

• Lion's Mane mushrooms have a meaty texture and deep, savouy flavour – use in mushroom ramen.

• Our mixed exotic mushrooms come in an array of colours, textures and flavours – brilliant for Asian dishes.

Our mushrooms are sourced from trusted M&S Select Farms, and now we've dropped and locked the price of our chestnut, baby and portobello mushrooms. So there's no excuse needed to put this budget staple ingredient to delicious use in our easy mushroom recipes.