Whether cultivated or wild, mushrooms are a gastronomic joy, prized by chefs for their satiating umami flavor, distinctive textures and culinary versatility. From the thick, meaty stems of king trumpets to the cabbage-like appearance of maitakes to the golden hue of chanterelles, mushrooms deliver rustic sophistication, along with functional benefits. Always in season, mushrooms provide chefs (and beverage developers) with a broad canvas for menu development. We explore different culinary techniques, paired with trending mushroom varieties, to awaken their full potential and leverage their modern positioning.
1 SAUTÉED
Sautéing mushrooms in butter extrapolates their pure, earthy elegance, highlights flavor and showcases the enduring appeal of simplicity on the menu.
- Gilded Eggs: Sautéed chanterelle mushrooms spooned over soft-scrambled eggs lightly sprinkled with sea salt flakes and cracked peppercorns
- Miso-Sesame Shrooms: White miso butter-basted pink oyster mushrooms finished with black sesame seeds
2 ROASTED
Roasted thick-sliced or whole, mushrooms offer a meaty eating experience and can enhance accompanying plant-based flavors. Roast with medium-high heat, just enough to draw out any liquid while developing deep caramelized flavor.
- King Roasters: Roasted medallions of king trumpet mushrooms, basted with schmaltz; serve atop sweet potato purée, with caramelized minced apples and brown butter drizzle
- Roasted Mushroom “Steak”: Lion’s mane mushroom sliced into a thick “steak,” seasoned, slow roasted; serve over risotto topped with tomato-caper butter sauce
3 FRIED
Conquer diner hesitancy of lesser-known mushroom varieties with a light coat and a quick fry, accentuating their delicate textures and delivering a euphoric flavor experience.
- Spicy Mushroom “Fries”: Tempura-dipped enoki mushrooms quick-fried to a crispy texture, sprinkled with togarashi; serve with ponzu ketchup
- Morel Poppers: Herbed mascarpone cheese-stuffed, lightly battered and fried morel mushrooms; serve with a brandy demi-glace dip
4 SMASH-SEARED
Artfully smashing or weighted pressing mushrooms as they cook creates the duality of a luscious, charred crispness with a soft interior.
- Chamoy Maitake “Smashrooms”: Smash-seared maitake mushroom cluster finished with chamoy sauce glaze and crumbles of queso fresco
- Smashed Bello Melt: Cast-iron smash-seared peppered portobello mushroom cap on toasted brioche with white American cheese, griddled onions and aïoli
5 GRILLED
Grilling doubles down on the mushroom’s inherent rusticity, adding charred and smoky flavor notes to complement its classic earthiness.
- Portobello Satay: Marinated thick-sliced portobello mushroom strips, skewered and grilled; serve with salsa macha
- Trumpet Mushroom Bolognese: Grilled royal trumpet mushrooms, hand-pulled into thick shreds, tossed with rigatoni pasta and tomato sauce and sprinkled with nutritional yeast flakes
6 POWDERED
Mushrooms ground into a powder are an easy way to intensify flavors to any number of dishes or beverages.
- Timberland Lasagne: Ricotta (flavored with porcini mushroom powder) layered with pasta sheets, mozzarella and Parmesan, roasted eggplant and spinach
- Ham with Red Eye Reishi Gravy: Pan-fried country ham steak finished by simmering in a splash of black coffee (along with the ham’s pan drippings), a combo of reishi and cordyceps mushroom powder, and a dollop of butter; serve with a buttermilk biscuit
7 PICKLED & BOLD-FLAVORED
Quick-pickled and bold-flavored mushrooms make for engaging appetizers, side dishes, and bowl, salad and ramen enhancers, as well as co*cktail garnishes (think Bloody Mary) or intriguing hero ingredients in numerous menu builds.
- Pickled Shiitake Snackers: Roasted shiitake mushroom caps, pickled
with a yuzu-spiked soy-honey-ginger pickling marinade - White Button Smokies and Gouda Grits: Smoked white button
mushrooms flavored with barbecue seasoning; serve over Gouda grits
