When sautéing mushrooms, it’s usually best to slice, chop or break them into smaller more manageable bite-sized pieces. They will shrink while cooking.

Cooking oil is necessary for browning the mushrooms, and can include extra virgin olive oil, butter, vegetable oil, ghee, avocado oil, bacon fat, and much more. Each fat can bring a different aroma to the final cooked dish.

We recommend cooking the mushrooms over high or medium-high heat to get the most browning action, which will lend to their meatiness and savoriness.

Chopped aromatic ingredients like garlic, shallots, tarragon, thyme, onion, chili flake, oregano, scallions, ginger, chives, and much more are always encouraged to bring more dimension to the final dish. Experiment to find your personal tastes, but garlic and thyme are our favorites.

There have been debates between chefs, but we recommend always adding salt and pepper at the very end of cooking so that the mushrooms don’t weep out their moisture and get mushy.

Please review our Classic Sautéed Mushroom recipe for more information and a secret ingredient.

When roasting, be sure to break the mushroom pieces into larger than you think you’ll need, because they will shrink while they cook. This concentrates their savory flavor.

Mushrooms love high-heat cooking, so roasting in the oven is an excellent way to get even cooking and browning on the mushrooms. We recommend roasting between 400°F-450°F degrees for 15-25 minutes, depending on how crispy you want them.

Cooking oil is necessary for browning in the oven, and can include extra virgin olive oil, butter, vegetable oil, ghee, avocado oil, bacon fat, and much more. Each fat can bring a different aroma to the final cooked dish.

When roasting, seasonings like salt, pepper, and other seasoning blends can be sprinkled on top of the mushrooms before cooking, but be light, as more seasoning can always be added later but never taken away.

Roasted mushrooms make a great side dish, but can also be used for meal prep.

Check out our Rosemary and Garlic Roasted Baby Shiitake Mushrooms for another take on simple roasted mushrooms.

When grilling, the mushrooms will be exposed to intense dry heat for a delectable smoky flavor, so cooking oil, or oil spray, is a must. However, the best way to grill them is to let them marinade in a flavorful dressing that concentrates their natural savoriness.

You’ll want to keep the mushrooms in big pieces or whole caps, so they don’t fall between the grill grates. Having a grill basket (or even a wire cooling rack) on hand is perfect to make sure you don’t lose any to the fiery abyss.

Mushrooms are naturally porous and will soak up a flavorful herb marinade, spicy-soy marinade, and much more. Make your own marinade with cooking oil, a touch of acid (like vinegar or lemon juice), plenty of seasoning, and minced garlic are always welcome to the party. However, oil, salt, and pepper work too.

Always preheat your grill on high heat with the lid closed for at least 10 minutes to make sure you’re cooking at peak heat. It also makes it easier to clean the grill grates before cooking.

Grilling is amazing for all mushrooms since there’s a lot of intense heat that will quickly cook the mushrooms and lend a tantalizing smoky char. If you used the right marinade, the mushrooms will get super meaty, chewy, and savory just like a piece of grilled meat—but even better. They should cook up in 6-10 minutes, flipping halfway.

An advanced technique is to grill whole mushrooms almost like a large vegan roast. The trick is to use plenty of cooking oil and seasoning and start on medium heat to cook the mushroom through before blasting on high to get a crispy and smoky exterior. Remove and slice like you would a steak.

Try our sweet, smokey and savory Teriyaki Grilled Golden Oyster Mushrooms for a grilled crispy treat.

When air-frying, think similarly to roasting. Inside the machine, hot moving air distributes heat more intensely, imitating how oil coats food in a deep fryer. The result is a brown and crispy exterior.

Break the mushrooms into even pieces, whether small or large, you want them all to cook at the same rate. They will shrink as they cook so large pieces will become more manageable.

Just like roasting, cooking oil is necessary to facilitate the browning process and can include extra virgin olive oil, cooking spray, ghee, bacon fat, sesame oil, and much more. Play around with the fat and you might get a unique flavor combination.

Salt and pepper or seasoning blends can be sprinkled on top of the mushrooms before cooking, but be light, as more seasoning can be added later but is hard to take away. The moving air will likely knock off a lot of the seasoning.

Mushrooms love high-heat cooking, so air-frying between 370°-400°F degrees is the best. Depending on how crispy you want the mushrooms, cook between 8-15 minutes, checking often and flipping as necessary.

Some mushrooms like Blue Oyster, Golden Oyster and Maitake get amazing textures between crispy and meaty. One of the benefits of air-frying is that it’s so convenient compared to heating up your whole oven or dirtying a sauté pan.

Check out our Air-Fried Golden Oyster Mushrooms with Spicy Soy Dressing for a straightforward technique with a flavorful dipping sauce.