How to cook mushrooms properly

If you like mushrooms, you probably already cook them well. Because if you don’t, you stop liking them fast.

Poorly cooked mushrooms are soft, grey and taste vaguely of dishwater.

Done right, they are meaty, nutty and rich — the kind of thing you could happily eat on their own.

The difference comes down to a few simple rules.

Don’t wash them

Mushrooms are like sponges. They will soak up water and turn soggy before they ever hit the pan.

Instead, wipe them with a damp paper towel or use a soft brush to remove any dirt. That’s it. No rinsing, no soaking. A bit of soil won’t kill you, but a wet mushroom might ruin your dinner.

Give them space

The biggest mistake? Overcrowding the pan. When mushrooms are piled on top of each other, they steam instead of brown. Use a wide pan, medium-high heat and cook in batches if you need to.

Once they’re in, leave them alone. Don’t stir. Don’t poke. Let them sit for a few minutes until the undersides turn deep golden. That’s where the flavour lives.

Use the right fat — and enough of it

Mushrooms drink up fat like a sponge, so use something worth tasting. Butter is ideal, olive oil works too, or a mix of both.

Start with more than you think you need, because they will absorb it quickly. If the pan starts looking dry, add a little more halfway through.

Salt at the end

Add salt too soon and the mushrooms release all their moisture, making them steam instead of fry.

Wait until they are golden and nearly done, then season. A bit of salt at the right time sharpens their flavour instead of dulling it.

Try roasting or baking

You don’t always need a frying pan.

Whole button or quartered chestnut mushrooms or portobello roast beautifully in a hot oven (around 220°C). Toss them in olive oil, add thyme or garlic if you like and roast until caramelised and crisp around the edges.

They are great with roast chicken, stirred through pasta, or piled on toast with a bit of crème fraîche.

Mushrooms go well with

Artichokes • Asparagus • (Halal) Bacon • Barley • Beef • Breadcrumbs • Butter • Chicken • Chives • Cream • Eggs • Garlic • Goat’s cheese • Parsley • Pine nuts • Potatoes • Rice • Onions/Shallots • Steak • Thyme • Toast

Simple rule: cook mushrooms like you mean it.

Hot pan, good fat, enough space and patience.

That’s how you turn them from grey filler into something worth craving.