Cooking and Equivalents

Fresh Mushroom Tostados

You can interchange most cultivated mushrooms in recipes, or mix them for variety. Mushrooms are very versatile; they pair well with other foods and are easy to prepare. Here's how:

GRILLED OR BROILED MUSHROOMS

To grill or broil mushrooms, spray them with cooking spray, or brush them with oil, salad dressing or a sauce and cook 4 to 6 inches from heat source, turning occasionally, 4 to 6 minutes. Portabellas are especially good for grilling and broiling. To grill smaller mushrooms, place them on a vegetable grilling rack or thread several onto a skewer to keep them from falling into the coals.

SAUTÉED MUSHROOMS

To sauté 8 ounces (about 2 1/2 cups sliced) white or crimini mushrooms, use a large heavy skillet; the larger the better so mushrooms won't be crowded. Heat 1 tablespoon oil or butter over medium-high heat until hot enough to gently sizzle a mushroom slice. The pan must stay hot enough to sear but not burn the mushrooms. Add the mushrooms to the skillet all at once. Cook, stirring occasionally until mushrooms are tender, liquid evaporates and they begin to brown, about 6 minutes. (Oyster mushrooms will take less time.) Season to taste with salt, pepper and herbs.

Tri-color Salad with Sautéed Mushrooms

BRAISED MUSHROOMS

To braise 8 ounces (about 3 cups sliced) of any mushrooms except oyster and enoki, select a large heavy skillet with a tight-fitting lid. Sauté mushrooms in 1 tablespoon oil until lightly browned, about 3 minutes.

Add 1/3 cup beef, chicken or vegetable broth and 1/4 cup each finely chopped carrot and onion; bring to a boil. Cover skillet and simmer until mushrooms are tender, 3 to 5 minutes.

London Broil with Fresh Mushroom Salsa

ROASTED MUSHROOMS

To roast 8 ounces (about 2 1/2 cups halved or quartered) white, crimini or portabella mushrooms, heat oven to 450¡F. Lightly oil, butter or spray with cooking spray a shallow baking pan just large enough to hold the mushrooms in a single layer. Toss the mushrooms with about 1 tablespoon oil and 1 tablespoon finely chopped garlic; spread them out in the baking pan. Season them with salt and pepper. Roast, stirring occasionally, until mushrooms are browned, 15 to 20 minutes.

MICROWAVED MUSHROOMS

To microwave 8 ounces (about 3 cups thickly sliced) mushrooms, place them in a microwavable bowl. Cover lightly and cook on 100% power for 2 to 3 minutes, stirring once. To microwave portabellas, brush them with oil or spray with cooking spray; place them in a single layer in a lightly covered microwavable dish and cook on 100% power for 5 to 6 minutes.