Mushrooms may look modest, but they can give a dish surprisingly much flavor. Well-fried they are firm, golden-brown and deliciously savory. They fit in a creamy pasta, risotto or soup, but also work excellently in a quick stir-fry, stew or autumn casserole.

Still, preparation often goes wrong. Mushrooms can lose a lot of moisture while frying, causing them to steam rather than brown. The choice of herbs and the moment you add salt also make a difference.

In this guide you will discover how to clean, cut, season and brown mushrooms nicely. You will also find plenty of inspiration for tasty mushroom recipes.

What are mushrooms?

Mushrooms belong to the fungus family. Unlike vegetables, they do not grow on a plant but on a substrate of, among other things, compost. The well-known white mushroom is one of the most eaten fungi in the Netherlands.

Mushrooms have a mild, earthy flavor by themselves. During frying some of the moisture evaporates and the flavor becomes much more concentrated. Due to their natural umami taste, mushrooms can give a dish extra depth, even when you use little or no meat.

Although mushrooms are available year-round, they fit particularly well with autumn. Think creamy sauces, steaming bowls of soup, savory casseroles and slowly cooked stews.

Which types of mushrooms are there?

In the supermarket you will find different types of mushrooms and other edible fungi. They differ in flavor, texture and use.

• White mushrooms: The white mushroom has a soft, neutral flavor. It is suitable for almost any dish and can be fried, stuffed, roasted or used in soup and sauce.
• Chestnut mushrooms: Chestnut mushrooms are light to dark brown and have a slightly firmer texture and more intense flavor than white mushrooms. They often lose a little less moisture when frying. That makes them very suitable for risotto, pasta, oven dishes and stews.
• Portobello: A portobello is essentially a fully grown chestnut mushroom. Because of its size and firm texture you can stuff it, grill it or use it as a plant-based alternative to a burger.
• Mixed mushrooms: For a pronounced autumn dish you can combine mushrooms with, for example, oyster mushrooms, shiitake or chanterelles. Each type has its own flavor and texture, making a sauce, risotto or stew more interesting.

Are mushrooms healthy?

Mushrooms are low in calories and fat. They also provide, among other things, fiber, protein and various B-vitamins and minerals. The exact nutritional value differs per type and method of preparation.

They are also a practical way to add volume and a savory taste to a meal. That makes mushrooms suitable for both vegetarian dishes and meals in which you want to replace part of the meat.

Mushrooms easily absorb fat and sauce during cooking. How light or nourishing the final dish is therefore also dependent on the amount of oil, butter, cream, cheese and salt you use.

Cleaning mushrooms: to wash or not?

Mushrooms are often cleaned with a brush or a piece of kitchen paper. That removes sand and residues from the substrate without making the mushrooms unnecessarily wet.

Are they very dirty? Then you can rinse them briefly under cold running water. Do not soak them in a bowl of water and dry them well after rinsing. Mushrooms that go into the pan wet will brown less easily.

Also cut off the dry end of the stem. The rest of the stem is edible and does not need to be removed.

How do you cut mushrooms?

The best way to cut depends on the dish.

For pasta, risotto and fried mushrooms you can slice them into slices of about half a centimeter. For a stew or oven dish the pieces can be a bit larger, because mushrooms shrink during cooking.

Small mushrooms can be halved or left whole. Large specimens can be quartered. For stuffed mushrooms carefully remove the stem to create space for the filling. Chop the stems finely and use them in the filling, sauce or soup.

Try to make the pieces roughly the same size. That way they will cook evenly.

Frying mushrooms without them becoming watery

For nice, golden-brown mushrooms a hot pan and sufficient space are important. When the pan is too crowded, the released moisture cannot evaporate quickly enough. The mushrooms will then steam and become pale and soft.

For well-fried mushrooms follow these steps:

1. Clean the mushrooms and dry them well.
2. Cut them into slices, halves or quarters.
3. Heat a large frying pan over medium-high to high heat.
4. Add a small amount of oil or butter.
5. Arrange the mushrooms in a single layer in the pan.
6. Let them sit for a moment so they keep contact with the hot pan and can color.
7. Then stir them regularly and fry them golden-brown in about 6 to 8 minutes.
8. Add garlic, fresh herbs and finely chopped parsley only toward the end. This prevents them from burning.

Are you frying a large amount? Then preferably work in two batches. Add the fried mushrooms back together at the end.

When do you add salt to mushrooms?

Salt draws moisture out of mushrooms. If you add it right at the start, moisture will come into the pan faster. That is not always a problem, but it can make it harder to get the mushrooms nicely browned.

Do you want firm, golden-brown mushrooms? Then add salt only when they have already gained color. For soup, sauce or a stew the timing is less critical, because the moisture becomes part of the dish.

Always taste before adding extra salt, especially when you also use broth, cheese or a ready-made spice mix.

Which herbs go with mushrooms?

Mushrooms combine well with both Mediterranean and warm, earthy herbs. Which flavorings you choose mainly depends on the dish.

• Garlic: Garlic and mushrooms are a classic combination. Add fresh garlic or garlic granules toward the end of the frying time. Garlic turns bitter quickly in a hot pan if you cook it too long.
• Thyme: Thyme enhances the earthy flavor of mushrooms. It goes particularly well with cream sauce, risotto, soup, casseroles and autumn stews.
• Rosemary: Rosemary has a stronger flavor than thyme. Use it sparingly in dishes with potatoes, chicken, beef or roasted mushrooms.
• Parsley: Parsley gives a fresh counterpoint to the savory taste of fried mushrooms. Preferably add the parsley just before serving.
• Black pepper: Black pepper provides warmth and a slight sharpness. Coarsely ground pepper goes especially well with mushroom cream sauce, pasta and ragout.
• Paprika: Paprika powder adds color and a mild, spiced flavor. Smoked paprika makes mushrooms a bit heartier and is tasty in a one-pot dish, stew or vegetarian filling.
• Nutmeg and mace: A little nutmeg or mace works well with creamy mushroom dishes. Use only a pinch, as these spices can quickly overpower.

Other flavorings that combine well with mushrooms are onion, chives, sage, oregano, lemon, mustard and bay leaf.

Which spice mix do you use for mushrooms?

You do not always have to measure out individual herbs. A well-composed spice mix can quickly give a simple dish more flavor.

For mushrooms with chicken a mix of rosemary, thyme, garlic and pepper works well. For a vegetarian one-pot dish you can choose a spicy blend with paprika, tomato, onion, fennel and bay leaf. In a Mediterranean pasta, oregano, basil, garlic and black pepper fit best.

Start with a small amount of spice mix and taste while cooking. Mushrooms absorb flavors easily, so you often need less than you think.

Tasty recipes with mushrooms

Mushrooms are suitable for quick weekday dishes and extensive autumn meals. The recipes below together form a complete mushroom cluster.

Fried mushrooms with garlic

Fried mushrooms with garlic and parsley are tasty as a side dish, on toasted bread or in a salad. Use a large frying pan and fry the mushrooms on high heat for a golden-brown result.

Also read: frying mushrooms with garlic and herbs.

Mushroom cream sauce

Mushroom cream sauce goes with pasta, chicken, pork, steak and mashed potatoes. Fry the mushrooms well brown first before adding cream or another liquid. That keeps the sauce full and savory in flavor.

Also read: making creamy mushroom cream sauce yourself.

Stuffed mushrooms

Stuffed mushrooms are suitable as a starter, party snack or side dish. You can fill them with cream cheese, herbs, breadcrumbs, vegetables or a mixture of nuts and cheese.

Also read: stuffed mushrooms from the oven.

Risotto with mushrooms

Mushrooms and risotto form a classic combination. Preferably fry the mushrooms separately and add them to the risotto only at the end. That way they stay firm and golden-brown.

Also read: creamy risotto with mushrooms.

Mushroom soup

For mushroom soup you can use white mushrooms, chestnut mushrooms or a combination of different fungi. Thyme, pepper, garlic and a little nutmeg give the soup extra depth.

Also read: making creamy mushroom soup yourself.

Pasta with mushrooms

Mushrooms suit a creamy pasta sauce, but also a lighter sauce with garlic, herbs and a splash of pasta cooking water. Spinach, leek, chicken, bacon and walnuts are tasty additions.

Also read: pasta with mushrooms and herbs.

Mushroom ragout

Mushroom ragout is a true classic for autumn and holidays. Serve the ragout in a vol-au-vent, on toasted bread or with mashed potatoes. Use chestnut mushrooms for a somewhat more intense flavor.

Also read: making mushroom ragout.

One-pot dish with mushrooms

In a one-pot dish you can combine mushrooms with rice, beans, chicken or seasonal vegetables. Because everything cooks together, the ingredients absorb each other’s flavors well. Preferably fry the mushrooms brown first and then add the other ingredients.

Vegetarian cooking with mushrooms

Because of their firm texture and savory flavor, mushrooms are suitable for vegetarian recipes. They cannot fully replace meat in terms of nutritional value, but they do give dishes a fuller taste and more bite.

Chop mushrooms finely and fry them with onion, garlic and herbs as a base for a pasta sauce, ragout or savory pie. You can also combine them with lentils, beans, nuts or tofu for a more nutritious meal.

A mix of finely chopped mushrooms and lentils works, for example, well in a vegetarian Bolognese sauce. Large portobellos can be marinated and grilled as a filling for a sandwich or burger.

Storing mushrooms

Store fresh mushrooms in the refrigerator, preferably in the original packaging or in a paper bag. Paper helps absorb excess moisture. In a fully sealed plastic container mushrooms can become moist and slimy faster.

Preferably wash and cut them only just before use. Fresh mushrooms are usually good for several days, but always check the packaging and look, smell and feel before using.

Mushrooms that darken are not automatically spoiled. However, throw them away when they are slimy, smell strongly or show visible mold.

Can you freeze mushrooms?

Mushrooms contain a lot of moisture. If you freeze them raw, the texture can become soft and spongy after thawing. That is why it is better to sauté or blanch them first.

Let the prepared mushrooms cool completely and then freeze them in a well-sealed container or bag. After thawing, preferably use them in soup, sauce, ragout or a stew. In such dishes a softer texture is less noticeable.

Frequently asked questions about mushrooms

1. How long should you fry mushrooms?

In a hot frying pan mushrooms are usually cooked and golden-brown in 6 to 8 minutes. The exact frying time depends on the size of the pieces and the amount in the pan.

2. Why do my mushrooms become watery?

Mushrooms consist largely of water. If the pan is not hot enough or too crowded, the released moisture cannot evaporate quickly. Therefore fry them over medium-high to high heat and, if necessary, in multiple batches.

3. Do you have to peel mushrooms?

No, mushrooms do not need to be peeled. Brush away dirt, wipe them clean or rinse them very briefly. Only cut off the dry end of the stem.

4. Can you eat mushrooms raw?

Mushrooms are sometimes eaten raw, for example in thin slices in a salad. However, cooking is preferred: it improves the flavor and texture and generally makes the mushrooms more digestible.

5. Which herbs are tastiest with mushrooms?

Garlic, thyme, parsley and black pepper are the most classic flavorings. Rosemary, paprika, oregano, sage, nutmeg and mace also go well with mushrooms.

Mushrooms are a versatile base for simple and elaborate meals. With a hot pan, enough space and the right herbs you can turn them into a golden-brown, savory ingredient that fits perfectly with autumn. Use them in a quick pasta, creamy soup, risotto, ragout or hearty one-pot dish and discover how much flavor such a simple fungus can add.