Start with mushrooms that are nice and fresh; it's best to avoid freezing any shriveled, slimy mushrooms. You'll need to clean them to remove any dirt—wipe them with a damp paper towel, brush them ...

Umami-rich mushrooms are prized in so many cuisines, particularly across Europe and Asia. They lend a heft and meatiness to dishes, absorb flavors beautifully and are simply irresistible when ...

Mushrooms tend to go bad fairly quickly in the refrigerator, leaving many to wonder if they can be frozen. When prepared correctly, mushrooms can be frozen for up to 6 months and used in nearly any ...

Need a quick, tasty and always effective side dish? Mushroom poêlée ticks all the boxes! Whether on its own, with eggs, rice, ...

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. Fall is the best time of year to go hunting for mushrooms which also means it’s the best time of year to cook ...

Morels aren’t the easiest mushrooms to find. Unlike the distinct blaze orange of chanterelles, the big-bodied clouds of chicken of the woods, or the white, shaggy plumes of Lion’s mane, morel ...

Vitamin D is one of those nutrients the body quietly depends on, and many people quietly lack. For most adults, the average ...