Mushrooms don’t freeze well and become mushy when defrosted, as they’re about 80% to 90% water. Don’t wash or clean oyster mushrooms until just before you’re ready to use them. Cut off the ...

They pair well with meats, pasta, or grilled vegetables. Add oyster mushrooms to a stir-fry with bell peppers, onions, and ...

All their parts are edible, including the caps, gills, and stems. Oyster mushrooms are tasty and pair well with a variety of foods. Use them in meals like soups, stews, pasta dishes, and stir-fries.

These varieties brown nicely, become lightly crisp when sautéd, and they absorb the flavors of aromatics well. You can find cremini and oyster mushrooms ... Try pairing this comforting pasta ...

Sheng-Chian Juan Supported by By Veronique Greenwood Consider the oyster mushroom. It’s a mild thing, a pert, often creamy-colored whorl of fungus that goes well with thyme sautéed in butter.

For the most robust flavor, use a variety of mushrooms like feathery maitakes, meaty oyster mushrooms ... since the cast iron material retains heat so well while the enameled surface helps ...