cookin mushroomsChoose your texture: To begin with, the length of time a Mushroom is cooked will dictate its texture. Short cooking yields a more delicately textured Mushroom; longer cooking actually renders them denser and chewier (this is because the longer they cook, the more water they lose).

Microwaving Mushrooms: Mushrooms cook extremely well in the microwave. Simply clean and cook as follows: put eight ounces thickly sliced Mushrooms in a microwaveable bowl; cover and cook on HIGH (100% power) for two to three minutes, stirring once.

Sautéing Mushrooms: For each eight ounces of Mushrooms, heat one tablespoon butter or oil in a large skillet. Add Mushrooms; cook, stirring occasionally, until golden and the released Mushroom liquid has evaporated, about five minutes. Don’t overcrowd skillet or Mushrooms will steam rather than brown.

Roasting Mushrooms: Put Mushrooms in a shallow baking pan; toss with a little oil and roast in a 450 degree F oven, stirring occasionally until brown, about 20 minutes. Use about one tablespoon of oil for each eight ounces of Mushrooms.

TIP: If sliced raw Mushrooms are prepared in advance, dip slices in lemon juice to preserve color.

Mushroom Nutrition: Mushrooms have a nutritional profile perfect for today’s consumer. One serving (five medium-sized white Mushrooms) has only 20 calories, and is free of fat, cholesterol and sodium.

* This information was provided by the Mushroom Council. For more great information about preparation, nutrition, and varieties of mushrooms, please visit

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