But also consider if you add mushrooms to a stew or a casserole you'll have to adjust the recipe adding flour, cornstarch, or arrowroot to thicken the sauce. When stir frying mushrooms remember they will give off a lot of liquid, therefore the heat must be fairly high. Second you must thoroughly cook mushrooms. Though the tendency in a stir-fried dish is to keep the ingredients crunchy and barely cooked, it's not a good idea for wild mushrooms, which should always be thoroughly cooked. Wild mushrooms contain varying amounts of protein that the body cannot digest until it has been cooked.
Mushrooms possess very subtle flavors.
Saut ing them with onions or shallots and butter remains one of the best ways of preparing them. Some varieties like shiitake are enhanced by the addition of spices and herbs, but most mushrooms are not. Vinegar, wine, and lemon juice while enhancing a dish as a whole tend to diminish the flavor of mushrooms in inverse proportion to their concentration, thus picked mushrooms rarely taste like mushrooms at all. Use garlic in moderation or it will soon overwhelm a mushroom dish. Savory, as in the herb, is according to Jack Czarnecki, the best herb to use with mushrooms because it enhances their natural flavors.