I was given a bag of frozen Maitake pieces and read online that they are best cooked without prior defrosting. Can I throw into the skillet a handful of fresh shitake or oyster after awhile?
I frequently use Protobello's in a stir fry or pasta dish as a meat substitute. I find that they absorb a significant amount of oil if I put it in the frying pan. However, if I don't use enough oil, ...
I like fried mushrooms with my steak. What techniques should I use when cooking them? What sort of fat (if required) should I use? What heat is suggested?