Let’s discuss the DELICIOUSNESS! 

Mushrooms are a versatile food that pairs well with meats, pasta, vegetables, and can also play the starring role in a dish.  You can find a plethora of recipes and cooking methods for mushrooms. SHIITAKE and OYSTER varieties such as BLUE, PINK, GOLDEN, PRINCES PEARL and NILLA have caps, gills, and stems that can all be eaten  (however some folks prefer the cap and gills only as the stems can be "woody".  If you want to eat the stem you should separate from the cap and cook longer). FRECKLED CHESTNUTS and PIOPPINO: Eat the cap, gills and stem!! You DO NOT need to separate the cap and stem to cook. BLACK PEARL KING, and KING TRUMPETS: Eat the entire mushroom!! You can "cube" or slice these mushrooms to make "rounds" or slice longways to create "steaks" LION'S MANE: Eat the entire mushroom!! Slice, cube, cut into thin or thick steaks, or shred.   

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Another added benefit? They are impervious to over-cooking. It's nearly impossible to cook these bad boys too much.

 

Our favorite way to cook mushrooms are to use a method called “dry” sauteing. You slice, chop or tear (this is amazingly gratifying after a long day of work!) the mushrooms (not too small as they will shrink as they lose moisture) Let them cook to release moisture in a medium/hot pan for 5-8 minutes. Keep them moving so they do not burn. DO NOT overcrowd the pan, we want the water to be released and evaporate out of the pan. Once the mushrooms have released most of the moisture and have a wilted appearance remove them from the pan and set aside. Put olive oil (not extra virgin as it has a lower smoke point) or any other oil suitable for high heat cooking into the pan. Get that oil HOT before putting your mushrooms back into the pan. Continue to cook until the edges are crispy and brown. You can add salt and pepper to taste and experiment with other spices such as garlic, thyme, parsley, rosemary, oregano, and many more.