First of all, all mushrooms must be cooked! Remember that next time you see them as a raw salad garnish.
All mushrooms contain cell walls made of chitin, a tough substance that our digestive system can’t break down. (Chitin is also found in mollusk shells and insect exoskeletons) The easiest way to break down the chitin-rich cell walls is with heat.
And here’s a tip: add a few tablespoons of water when you start cooking mushrooms. I learned this trick about a year ago and it made cooking mushrooms so much easier. I used to add oil or butter right away and the mushrooms would just soak it up. It didn’t matter how much I put in the pan. By adding the water first, the mushrooms start to break down so they release their own water. Once the water evaporates you can add whatever oil or butter you wish to finish cooking them. And don’t worry about overcooking mushrooms, it’s nearly impossible! Unless you try to char them with flame, you really can’t overcook fungi. Give it a try and see what you think
And one more piece of optional advice: skip the buttons and go for the shiitakes. The flavor and nutrition are worlds apart.
