Mushrooms are various edible species of fungi. Mushrooms sold at a farmers market may be farm-raised (such as button, portabello, shiitake) or can be foraged (such as morels and chanterelles). Wild mushrooms tend to be more expensive than standard button mushrooms but are a great treat, and don’t need to be purchased in large quantities to enhance a home-cooked meal.
Major species include:
Agaricus bisporus: button, crimini, portabello
Lentinula edodes spp.: shiitake
Morchella spp.: morels
Cantharellus spp.: chanterelles
Look for mushrooms with smooth tops. Avoid those that are wet, moldy, or broken.
Please note that it is not advisable to forage for mushrooms on your own, because some are poisonous. Mushrooms sold at farmers markets are required to have a professional ID expert on-hand to verify variety and safety.
Mushrooms can be eaten raw or cooked.
Here are a few tips for working with mushrooms.
Store-bought mushrooms can be cleaned with a damp cloth. Do not wash or soak store-bought mushrooms in water. Foraged mushrooms (like morels) need to be soaked in lukewarm, salted water for about 1/2 hour. Gently swish them in clean water and continue to rinse until all grit is gone. Cut morels should from stem to tip and then rinse the grit from the inside cavity. The easiest way to prepare wild mushrooms is to sauté them lightly in butter or olive oil with a bit of salt. Sauteéd mushrooms can top any dish, from steak, to a salad, to a sandwich, to scrambled eggs.
Sauté: Melt a small amount of butter or oil in a large skillet, add the mushrooms, and cook until they are golden brown, usually about 5 minutes.
Roast: Heat oven to 450°F. Toss whole mushrooms in a little olive oil and place them in a shallow baking dish. Bake for about 20 minutes, stirring occasionally until golden brown.
Grill: Brush whole mushrooms lightly with olive oil and season with salt and pepper. Grill 4 to 6 inches from heat source for 4 to 6 minutes; keep mushrooms lightly coated to keep them moist while cooking. This works best with larger mushrooms, such as portabellos.
Microwave: Place mushrooms in microwave safe bowl, cover and cook on high for two to three minutes stirring once. No butter or oil is needed.
Wipe mushrooms with a damp cloth do not wash in water. After they are clean, store them in a paper bag and refrigerate for up to 10 days.
Many mushrooms can be dried, frozen, or canned.
Dried mushrooms can be stored at room temperature. Follow the instructions for your food dehydrator for the proper times and temperatures for drying mushrooms. To store dried mushrooms for longer periods, pack them in freezer bags and freeze for up to 9 months.
Morel mushrooms have caps that resemble honeycombs. They require very specific growing conditions and are not as readily available to purchase as other forms of mushrooms. Since they’re difficult to find, hunting for morel mushrooms has even become a sport for some.
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Serving Size |
1 cup, pieces or slices (70g) |
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Nutrients |
Amount |
% Daily Value |
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Total Calories |
15 |
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Protein |
2g |
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Carbohydrates |
2g |
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Dietary Fiber |
1g |
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Total Sugars |
1g |
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Total Fat |
0g |
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Saturated Fat |
0g |
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Cholesterol |
0mg |
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Minerals |
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Calcium |
2mg |
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Sodium |
4mg |
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Iron |
0mg |
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Vitamins |
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Vitamin A |
0ug |
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Vitamin C |
2 mg |
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Always keep fresh produce away from raw meat and raw meat juices to prevent cross-contamination.
Follow the safe food guidelines for all fresh produce.
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