Note that you can certainly burn them. That’s not ‘cooking’, however. The key here is that mushroom cell walls are composed of chitin which is far more heat-stable by virtue of the structures it forms, compared to pectin which is what you’d find in veggies1.
In this video, Dan Souza explains all this and does something quite surprising when cooking mushrooms: He sautés the mushrooms in water to ‘collapse’ them prior to cooking them in just a teeny bit of oil (and the usual salt, pepper, butter, and herbs.) Amazing.
You’ll also find chitin in the “exoskeletons of arthropods, such as crustaceans and insects, the radulae of molluscs, cephalopod beaks, and the scales of fish and skin of lissamphibians.” Leave it to fungi to be weird 😍🍄 ↩︎