Mushrooms
Earthy, meaty, and at their best with high heat — the dry-sauté method makes all the difference.
Store in
Fridge
Keeps for
2–3 days use sooner if possible
Best eaten
Cooked raw is possible but rare
Technique
Dry-sauté first no fat until moisture is out
What It Is
Section titled “What It Is”Mushrooms from Cold Springs Organics are cultivated varieties — typically oyster or shiitake — harvested fresh and appearing in the box when conditions are right. Earthy and rich, they benefit from high-heat cooking to develop deep flavour.
Watch the Video
Section titled “Watch the Video”Download the Guide
Section titled “Download the Guide”How to Store It
Section titled “How to Store It”Store mushrooms in a paper bag or breathable container in the fridge. Sealed plastic bags trap moisture against the mushroom surface, which speeds spoilage and leads to a slimy texture.
Mushrooms are best used within a few days of receiving them. Some surface drying is completely normal — slightly dry or wrinkled mushrooms are still good. What to watch for: a slimy or slippery texture, or an unpleasant odour. If either is present, discard them.
How to Prep It
Section titled “How to Prep It”Do not rinse mushrooms under running water. Moisture on the surface steams them in the pan instead of letting them brown. Instead, brush off any debris with a dry pastry brush or wipe gently with a barely damp cloth or paper towel.
Trim only the very ends of the stems if they feel tough or woody. Cold Springs recommends cooking the entire mushroom — cap and stem together. If the stems are noticeably thicker than the caps, simply cut them into smaller pieces so everything reaches the same doneness at the same time.
For more preparation tips, watch the mushroom video guide above.
How to Cook It
Section titled “How to Cook It”Sautéed (recommended method) — The key to well-cooked mushrooms is starting them in a hot, dry pan with no oil or butter. Place the mushrooms in a single layer over medium-high heat and leave them alone for a minute or two. They will release a significant amount of moisture. Continue cooking, stirring occasionally, until most of that moisture has evaporated and the pan looks nearly dry again. Only then add butter or oil. Continue cooking until the mushrooms are deeply browned and fragrant. Add garlic, fresh herbs, or other seasonings near the end so they don’t burn.
This sequence — moisture out first, then fat — produces mushrooms with better flavour and a meatier texture than adding fat from the start.
- Roasted — Toss with oil and salt; roast at 425°F (220°C) for 15–20 minutes until caramelized at the edges.
- Stock — Simmer stems and trimmings in water for 20–30 minutes for a simple, earthy mushroom broth.
Quick Meal Idea
Section titled “Quick Meal Idea”Mushroom toast with green garlic and herbs
Warm a skillet over medium-high heat. Add the mushrooms dry — no fat yet. Cook, stirring occasionally, until they release their moisture and most of it cooks off, about 5–7 minutes. Add a knob of butter and continue cooking until the mushrooms are golden and browned.
Add sliced green garlic and cook for another minute. Season with salt, pepper, and a handful of fresh herbs — parsley, oregano, or thyme all work well. Spoon over thick toast and serve immediately.