Mushrooms are an all-purpose ingredient you can toss into soups, stews and casseroles, chop and sprinkle into a salad, or batter and deep-fat fry. Because they're porous, they soak up and release moisture and flavor. When cooking mushrooms for stuffing into a bird, loin of beef or pork, or for serving as a simple standalone side dish, lightly seasoning them helps to magnify their natural taste.
Seasoning Mushrooms: The Basics
Mushrooms are extremely forgiving, and it's rather difficult to season them incorrectly. Generally, a little salt and pepper does the trick. Slowly caramelizing mushrooms with butter in a skillet over medium low heat intensifies their taste. While you're caramelizing them, you can sprinkle in garlic, fresh ginger or herbs, such as tarragon and thyme. Since mushrooms retain their own flavor and adopt other flavors equally well, they will both blend with and gently accent any flavors present in a dish to which you add them.