A quick field guide to cooking the mushrooms we grow!

People often ask us if they can just swap one mushroom for another in a recipe. The answer is yes, but some mushrooms work better in some recipes and cooking styles than others. Each species of mushroom has its own unique texture, moisture content, and flavor chemistry.

Below is the short version for the varieties we grow. Start with the method listed, season your mushrooms at the end, and have fun! At the end of this page we recommend a few basic cooking tips that apply to all mushrooms as well as tips on proper storage in the fridge. 

SHIITAKE

Deeply savory, rich umami. Firm and meaty. Shiitake holds up to heat and time better than almost anything else we grow, which makes it the one species that improves with a longer cook.

Best methods: broths, roasting, stir fry, grilling 

Pairs with: soy sauce, sesame, noodles, rice

Practical notes: Stems are woody so we often recommend trimming them off, but saving them for stocks. They make the best stock of any mushroom on this list. Be sure to cook shiitake thoroughly as a quick pass in the pan can leave them rubbery and harder to digest.

LION'S MANE

Crab-like texture, crispy outside, juicy inside. Lion’s mane are a wetter mushroom and have a higher moisture content than others which is a fun element to play with and plan around.

Best methods: sauté, sear, crab cakes, steaks 

Pairs with: lemon, butter, Old Bay, cream sauces

Practical notes: Give them room in the pan! We like to keep half of the pan’s bottom visible to avoid steaming the mushrooms instead of browning them. Never wash these mushrooms as they are a sponge and already hold plenty of water. Once browned, lion’s mane takes on flavor readily.

COMB TOOTH LION’S MANE

Soft, airy, subtle seafood notes. A close relative of lion's mane with a lighter, more cascading structure and a gentler flavor.

Best methods: sauté, soups, light pasta 

Pairs with: shallots, cream, herbs

Practical notes: The same moisture rule applies here as with regular lion's mane so we recomend cooking off the water first. Pull the mushroom apart along its natural fibers rather than chopping it and let it shred into the dish.

BLUE OYSTER

Savory, rich umami. The meatiest of the oysters, thicker-fleshed than its cousins and the most forgiving in a hot pan.

Best methods: roast, sauté, tacos 

Pairs with: garlic, soy sauce, thyme, eggs, pasta

Practical notes: We recommend tearing them into strips rather than slicing them because the ragged edges crisp up beautifully. Their thin flesh means that they absorbs sauce readily, so be sure to hold your seasoning until the browning is done.

SNOW OYSTER

Delicate, mild, slightly sweet. The most tender thing we grow, and the easiest to overcook. Treat it gently.

Best methods: quick sautés, soups, tempura 

Pairs with: butter, ginger, white wine, greens

Practical notes: Three to four minutes is often plenty of cook time. These can be cooked in larger clusters to keep them from collapsing. These do not need to be braised entirely as they really shine when their delicacy is preserved. 

BLACK PEARL KING OYSTER

Thick, juicy, meaty bite. The dense stems are what makes this mushroom unique! These love being a feature point of a dish similar to a scallop or steak. We recommend letting them shine  as a center-of-the-plate mushroom. 

Best methods: sear, grill, roast, air fry 

Pairs with: miso, balsamic, herbs, meats

Practical notes: Slice the stem into ¾" medallions and score the cut faces in a crosshatch. Mild flavor means it takes a marinade beautifully. We typically recommend a marinade of at least 30 minutes before it hits the heat. Eat the whole mushroom, cap and all.

PIOPPINO

Nutty, earthy, crunchy stems. Firm and snappy, with the most complex flavor of the bunch. It holds its structure through cooking rather than going soft.

Best methods: stir fry, pasta, pizza, roasting, soups 

Pairs with: olive oil, rosemary, sausage, polenta

Practical notes: Moderate heat and restraint. Pioppino doesn't need much help, and heavy sauces bury what makes it interesting. Cook whole or halved so the stems keep their snap.

Three rules that apply to all of them

1. Always cook mushrooms for at least a few minutes over medium heat. This breaks down chitin, making the nutrition available to you and avoiding digestive upset.

2. Don't wash them, and don't crowd the pan. These add water to the pan which will limit your ability to brown the mushrooms. This is why we recommended dry sautéing them first and then adding a cooking fat like oil after they have been browned.

3. Season at the end. Warm sautéed mushrooms behave like flavor sponges so we wait to season them until the end! There are many flavor possibilities so have fun with it! 

Storage

Keep all fresh mushrooms in the fridge in a paper sack or a container with a loose lid — they need to breathe. Good for up to a week. Cooked mushrooms keep 3–4 days refrigerated and freeze well once sautéed.

Check out our website and info hub for more ideas and recipes at wellspringforestfarm.com/mushroom-info-hub