While some mushrooms have fibrous stems that are often discarded when cooking, the stems of king trumpets are easy to use. When sliced and seared with butter, they can somewhat mimic the texture ...

With global mushroom production reaching over 48 million tons in 2022, this thriving industry produces a significant amount of waste. From discarded mushroom stems to the substrate left behind after ...

With no caps or stems, the wood ear mushroom, which is sometimes called cloud ear, tree ear or black fungus, is most commonly sold dried and is popular in Asian cooking. You can reconstitute dried ...

Fall is prime time for fungi foraging in the Pacific Northwest. Here's what our contributor learned about safety and cooking ...

Discover how to whip up some exquisite spinach and cream cheese stuffed mushrooms in just 25 minutes. This recipe is perfect ...

There’s no need to peel the stems before steaming, frying or grilling mushrooms, unless they’re particularly thick or discoloured. Small mushrooms can be cooked whole, halved or quartered ...

Some recommend separating stalks and stems and quartering the caps to ensure there is no infestation. Once they're prepared, mushrooms should be cooked and eaten as soon as possible. Wild ...

stem and are white or tan in color. The flesh of the oyster mushroom is white, meaty and firm and has a slightly chewy texture. They are outstanding when sautéd with onions and garlic ...

On this episode of Dinner SOS, Chris and caller Leah take a trip to Mushroom Queens to help her feel less intimidated about ...

Tebbs added that they are versatile, absorb flavors, and can replicate meaty texture ... without the stems intact in the produce section at your local grocer alongside other fresh mushrooms.

Chef Rhonda Plummer, owner of the San Francisco-based private chef and catering service Cater2uSF, says to cook mushrooms before freezing for the best taste and texture. "Although you can freeze ...