“They can take on any flavor or texture,” registered dietitian Aja Gyimah, MHSc, R.D., tells mbg, “it just depends on how you cook them.” Best for: Sautés, stir-fries, ramen. “They can also be found in medicinal mushroom blends in tinctures and dried products,” integrated immunologist Heather Moday, M.D., says. However, the best way to get the benefits is by eating them. Best for: Hamburgers (they can replace the bun for a gluten-free burger, or the patty for a plant-based burger), tacos, or other hearty “meat” dishes, like pot roast. Best for: Any dish that would normally benefit from mushrooms (pizza, omelets or egg scrambles, pasta, etc). Also found in tinctures or supplement form for its potential antiviral and immune-supporting properties. Best for: Immune support and can be found in capsule, powder, and tincture form. Best for: Soups, stews, pastas, and even oatmeal. Best for: Pizza, chili, pasta or pasta sauce, omelets. Best for: Fajitas; soups or stews; served on top of toast; grilled, braised, or roasted as a side dish. Best for: Creamy pasta dishes and risotto. Best for: Eating raw on top of salads, or cooked in stir-fries, noodle soups, or other Asian dishes. Best for: Cooking in butter or other fats, serving on top of toast, pasta, polenta, or grain bowls. Best for: Indulgent dishes like creamy pastas, pizzas, or served alongside steak or fish with vegetables. Best for: Lobster mac and cheese, lobster rolls, or any other lobster dishes that need a plant-based alternative. Best for: Vegan scallops, roasted or sauteed for a side, or, according to Moore, shredded nicely for pulled mushroom sandwiches.
