Crimini Mushrooms
Crimini mushrooms are a young, firmer, more flavorful relative of the common white button mushroom, used across countless savory dishes for their earthy depth.
How to buy
Choose mushrooms that feel firm and dry, with smooth, unblemished caps that haven't yet opened to reveal the gills. Avoid any that feel slimy, look wrinkled, or smell sour. Loose mushrooms let you inspect more closely than a sealed container.
How to store
Store unwashed in a paper bag or the original ventilated container in the fridge -- plastic traps moisture and speeds spoilage. They keep for about a week this way. Don't wash them until just before cooking, since mushrooms absorb water quickly and turn slimy if stored wet.
Culinary profile
- Flavor
- Earthier and more savory than white button mushrooms, with a deeper, slightly nutty, umami-rich flavor that intensifies with browning. Raw, they're mild and a little woodsy; well-browned, they turn deeply savory and almost meaty.
- Texture
- Firm and a little spongy raw, releasing water as they cook before browning into a dense, slightly chewy texture once that moisture cooks off.
- Aroma
- A mild, earthy, faintly nutty smell raw that turns richer and more savory as they brown in a hot pan.
How to prepare
- Sautéed — Cooked in a hot, mostly dry pan until they release and reabsorb their own moisture, then browned in butter or oil.
- Roasted — Tossed with oil and roasted at high heat for deep caramelization.
- Duxelles — Minced finely and cooked down with shallot into a dense, savory paste used as a filling or stuffing.
- Stuffed — Caps filled with a savory mixture and baked until tender.
- Grilled — Whole or sliced thick and grilled until charred and juicy.
Classic dishes
American
- Stuffed mushrooms — Mushroom caps filled with breadcrumbs, cheese, and herbs and baked until golden.
- Cream of mushroom soup — A smooth, rich soup built on sautéed mushrooms and cream.
- Mushroom gravy — A savory brown sauce thickened with sautéed mushrooms, often served over meatloaf or potatoes.
- Green bean casserole — A Thanksgiving staple built on a creamy mushroom sauce poured over green beans.
- Mushroom and herb stuffing — Bread stuffing enriched with sautéed mushrooms for extra savoriness.
Italian
- Mushroom risotto — Creamy risotto built around the earthy depth of sautéed mushrooms.
- Chicken marsala — Pan-seared chicken in a mushroom and Marsala wine sauce.
- Mushroom bruschetta — Toasted bread topped with garlicky sautéed mushrooms and herbs.
Chinese
- Mushroom fried rice — Fried rice studded with diced mushrooms for an earthy, savory boost.
- Mushroom and pork stir-fry — Sliced mushrooms stir-fried quickly with pork and a glossy soy-based sauce.
Japanese
- Hambagu with mushroom sauce — A Japanese-style hamburger steak served with a savory mushroom demi-glace.
Indian
- Mushroom masala — Mushrooms simmered in a spiced tomato and onion gravy.
French
- Beef Wellington's mushroom duxelles — A dense mushroom paste spread over beef tenderloin before it's wrapped in pastry.
- Mushroom and leek tart — An open tart combining sautéed mushrooms, leeks, and cheese on a flaky base.
- Mushroom galette — A rustic, free-form savory tart filled with roasted mushrooms and cheese.
- Mushroom quiche — A savory egg custard tart studded with sautéed mushroom pieces.