Microwaving or grilling mushrooms could be better for your health, according to new research.
The news comes following a study taken in Spain which looked at the nutrients properties of four different types of mushrooms - both before and after they were cooked.
It is believed that choosing to grill or microwave your mushrooms will significantly increase its levels of antioxidants (these protect cells against disease).
If you prefer to fry your mushrooms then you're actually decreasing their nutritional value - even though the taste is increased.
Mushrooms are a great source of vitamin B, C , D and E. They also contain protein, including essential amino acids and fibre.
What is wrong with frying mushrooms?
Cooking mushrooms with a little oil in a frying pan is one of the most popular ways to make them.
However frying results in the vegetable losing protein and carbohydrates.
They will also lose their antioxidant compounds - these are made up of vitamins and chemicals that help the body protect itself from free radicals linked to heart disease, cancer and other diseases.
When you fry mushrooms these antioxidants disappear into the oil.
What are the benefits of microwaving mushrooms?
Microwaving mushrooms is better for you because they are cooked for a shorter amount of time - and therefore retain their health properties.
Speaking to the BBC, researcher Roncero-Ramos, from the Mushroom Technological Research Center of La Rioja, said: "When mushrooms are cooked by microwave or grill, the content of polyphenol and antioxidant activity increases significantly and there are no significant issues in nutritional value of the cooked mushrooms."
What are the benefits of grilling mushrooms?
You can increase the antioxidant properties of mushrooms when you grill them with a small amount oil - olive oil is believed to be best to use.
What if I boil mushrooms, is this bad?
According to the study if you boil mushrooms all the nutrients leaks out into the water. As a result its health benefits are significantly reduced.
However, the study discovered that boiling did improve the glucans content of the mushrooms. These are found in fungi and may reduce the risk of heart disease.