How to cook mushrooms

Begin by gently brushing off any dirt with a soft brush or damp kitchen paper. It's generally best to avoid washing mushrooms under water as they are like sponges and can absorb moisture, which may affect their texture when cooked. If you must rinse them, do so quickly under running water and pat them dry immediately.
Next, trim off the stem ends if they're tough. If your mushrooms are past their best, peel them.
Halve, quarter or slice the mushrooms, if you like.

Tips for perfect mushrooms

Don't overcrowd the pan: Mushrooms release moisture when they cook. If there are too many in the pan, they'll steam instead of fry. Give them ample space in the pan to ensure they become nicely browned and remain dry.
Salt at the end: Adding salt early on draws out moisture, which can hinder the browning process. Wait until the mushrooms are almost done before seasoning them with salt.

Frying mushrooms

Mushrooms benefit from being fried before adding them to dishes, this concentrates the flavour and stops them from acting like sponges if they are added to a dish like a stew or curry. Fried mushrooms can also be eaten as a side dish, as a toast topping or used as a garnish.

Heat a large pan over a medium-high heat and add a tablespoon of olive oil or butter.
Once hot, add the mushrooms in a single layer, making sure not to overcrowd the pan. Leave them to cook undisturbed for a couple of minutes or until they start to release their juices and brown.
Stir and continue to cook for another 3-5 minutes until they're golden brown and tender, or until cooked through – timing can depend on size.
Season with salt and pepper, and finish with a sprinkle of fresh herbs like parsley or thyme, if you like.

How to cook garlic mushrooms

Garlic mushrooms on toast are a classic, they also make a very quick pasta sauce or side dish.

Heat a large pan over a medium-high heat and add a tablespoon of olive oil or butter.
Once hot, add the mushrooms in a single layer, making sure not to overcrowd the pan. Leave them to cook undisturbed for a couple of minutes or until they start to release their juices and brown.
Stir and keep cooking until they start to brown all over.
Once the mushrooms are golden, reduce the heat to medium and add a couple of tablespoons of butter and a finely chopped garlic clove to the pan.
Cook for 1-2 minutes, stirring frequently, until the garlic is fragrant but not burnt.
Finish with a sprinkle of fresh parsley and a squeeze of lemon juice if you like.

Browse more of our garlic and mushroom recipes.