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You Should Be Cooking the Hell Out of Mushrooms

You'll be shocked at the magical flavor it brings to soups, sauces, snacks, and stir-fries

Published October 17, 2023

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Marissa and Adam at the market. Photo: Kerri Conan

Meet my mushroom guy, Adam DeLeo, smiling behind his market stand last Saturday with his sunny colleague Marissa. You may remember from our holiday gift guides that his dried mushrooms are incredible. Witness the array of foraged and cultivated caps and stems! I’m so lucky to have access to these Pacific Northwest gems. And after working with them over the years, I’ve learned a lot that also holds true for cooking with common supermarket varieties.

I checked in with Adam this week, and he’s still smiling after my proclamation: All fresh mushrooms are most appealing to most people when they’re cooked until the texture is dry, chewy, and crisp in places.

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