Emma Wilson
There are varying opinions on whether or not you should cut off the stems of mushrooms. Some sources suggest that it is unnecessary to cut off the entire stem, and that slicing off the base is enough to release individual fronds. On the other hand, some cooks believe that removing the stems and only using the caps is the best approach. The decision may depend on the type of mushroom and the intended dish. For example, the stems of shiitake mushrooms are known to be woody and fibrous, so they are often removed and used for broth. Similarly, portobello stems are also woody and should be cut off before grilling. In contrast, the stems of king oyster mushrooms are considered the best part and are edible. Ultimately, it is a matter of personal preference and cooking requirements.
Are you supposed to cut stems off mushrooms?
| Characteristics | Values |
|---|---|
| Reasons to cut stems off mushrooms | Mushrooms stems can be woody and fibrous, making them tough to eat. |
| The ends of stems are often dirty/stained/soggy. | |
| Stems can be removed to prevent the mushroom from being a "moving target" when slicing the cap. | |
| Reasons to keep stems | Mushroom stems are edible and nutritious. |
| Stems can add flavor to dishes, especially stocks and soups. | |
| Keeping stems reduces food waste. | |
| Types of mushrooms where stems are typically removed | Enoki |
| Maitake | |
| Oyster | |
| Shiitake | |
| Portobello | |
| Types of mushrooms where stems are typically kept | Cremini |
| King Oyster | |
| Techniques for cleaning mushrooms | Rinsing under cool running water and spinning dry in a salad spinner |
| Wiping with a damp paper towel | |
| Washing in water |
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What You'll Learn
It is safe to eat mushroom stems, but some are woody and fibrous
It is generally safe to eat the stems of mushrooms, but some varieties have stems that are woody and fibrous, which can be tough to digest. The edibility and palatability of mushroom stems depend on the type of mushroom and personal preference.
Mushroom stems can be eaten, and some varieties, like King Oyster mushrooms, are mostly stem and considered a delicacy. However, other types of mushrooms, such as shiitake, lion's mane, and portobello, have stems that are tougher and less appealing to eat. These stems can be removed and used to make vegetable stock or broth, adding flavour to soups and stews.
When preparing mushrooms, it is common to trim the ends of the stems, especially if they are dry, dirty, or stained. This improves the texture and overall appearance of the mushroom. For certain dishes, such as stuffed mushrooms or grilled portobellos, removing the stems entirely may be necessary to create space for fillings or to achieve the desired presentation.
The decision to keep or remove mushroom stems also depends on the cooking method and intended use. For example, quartered or sliced mushrooms may require stem removal to ensure even cooking and browning. On the other hand, chopped mushrooms, commonly used in dishes like stir-fries or sauces, often include the stems without affecting the final dish's texture or taste.
In summary, while it is safe to consume most mushroom stems, some varieties' stems are less palatable due to their woody and fibrous nature. The approach to using or discarding stems depends on the mushroom type, personal preference, and the intended culinary application.
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Stems can be used in stocks and soups
While some mushroom stems are considered too woody and fibrous to be eaten, they can still be used in cooking. Stems can be added to stocks and soups to enhance flavour.
If you are using the caps of mushrooms for a particular dish, you can save the stems for stock. Simply chop the stems and place them on a dry cookie sheet with a non-stick silicone mat or non-stick foil. Bake at a low temperature (100°-125°) for several hours, stirring once per hour. The timing will depend on the type of mushroom and the humidity in your area. Once the stems are brittle, they are ready to be added to your stock or soup.
Some cooks recommend removing the dry ends of the stems, which can spoil the fastest and affect the texture of the dish. However, these ends can still be used in stocks and soups.
If you are using shiitake or portobello mushrooms, the stems are particularly woody and fibrous. In this case, you may want to remove the stems by hand or with a knife and use them to make a tasty broth. Soaking and boiling the stems can help to soften them and release their flavour.
By utilising the stems of mushrooms, you can add depth of flavour to your stocks and soups while reducing waste in the kitchen.
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Stems can be dehydrated and used later
When preparing mushrooms, some people cut off the ends of the stems, especially if they are dirty, stained, or soggy. The stems can be chopped up and frozen for later use in stocks or soups. Alternatively, they can be dehydrated and stored for later use.
Dehydrating mushrooms is a great way to preserve them and prevent spoilage. It is best not to dehydrate mushrooms that are already decomposing. Signs of decomposition include slime on the surface, wrinkly or shrivelled mushrooms, discolouration, or a bad odour.
To dehydrate mushroom stems, start by cleaning and slicing the stems. The slices should be about 1/4 inch thick. Place the slices on a dehydrator tray, ensuring that none of the pieces overlap to allow for even drying. Set the dehydrator to 110°F (43°C) and leave the stems to dry until they are crispy. This process can take 4 to 8 hours, depending on the thickness of the slices.
Once the stems are fully dehydrated, let them cool completely before storing them. Transfer the dried stems to airtight glass jars and cover them tightly with lids. Label the jars with the contents and the date of drying. Store the jars in a cool, dry, and dark place, such as a refrigerator or freezer. Properly stored, dehydrated mushroom stems can last for up to a year.
To use the dehydrated stems, pour boiling water over them in a heat-proof bowl and soak them for 20 to 30 minutes to rehydrate. You can then use the rehydrated stems in your recipes as you would use fresh mushrooms.
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Stems should be removed when stuffing Cremini caps or grilling Portobellos
Cremini mushrooms are small and commonly sliced with the stems included. When stuffing Cremini caps, removing the stems creates space for the filling. Although the stems are edible, they may not be desirable in a stuffed mushroom dish.
Portobello mushrooms have large caps and thick, woody stems. When grilling Portobellos, removing the stems and scooping out the gills ensures even cooking and improves the texture. The stems can be tough and fibrous, so they are often discarded or used separately in stocks or soups.
The approach to handling mushroom stems varies with different types of mushrooms. For example, Enoki and Maitake mushrooms only require slicing off the base to release individual fronds, while Oyster mushrooms are typically prepared by cutting off the stem completely. Shiitake mushrooms have woody stems that are usually removed and can be soaked and boiled to make broth.
Some cooks choose to trim the dry ends of mushroom stems for a better texture, while others use the entire mushroom, including the stems, in their recipes. Ultimately, the decision to remove or keep the stems depends on personal preference, the recipe, and the desired texture and presentation of the dish.
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Some mushrooms, like Enokis, only need the base of the stem removed
When preparing mushrooms, some recipes call for removing the stems entirely, while others suggest chopping off the dry, discoloured, or dirty ends. This is because mushroom stems can be tough and woody, especially in varieties like shiitake. However, enoki mushrooms are an exception to this rule.
Enoki mushrooms, also known as golden needle, velvet foot, lily mushrooms, or snow puff mushrooms, are native to East Asia and have long, thin stems with tiny caps. They are versatile and have a mild taste, making them popular in Asian cuisines and increasingly worldwide.
When preparing enoki mushrooms, it is essential to remove any slimy or discoloured stems, which can be bitter and unappetizing. However, only the base of the stem needs to be cut off, rather than the entire stem. The darker brown woody stem at the bottom is typically discarded, while the rest of the slender stem is edible.
Enoki mushrooms are fragile, so it is important to be gentle when rinsing and trimming them. They can be eaten raw or cooked, but either way, they should be cleaned first. They are best stored in the fridge, away from water or other liquids, as they can become slimy.
In summary, while some mushrooms require removing the entire stem or cutting off a portion of it, enoki mushrooms only need the base of the stem removed. This is because the rest of the stem is tender and edible, contributing to the mushroom's versatility in various dishes.
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Frequently asked questions
It depends on the mushroom and your preference. Some mushroom stems are woody and fibrous, making them tough to eat. However, they are safe to consume and can be used to add flavour to stocks and soups.
King Oyster mushrooms are an example of a mushroom variety where the stem is considered the best part. Cremini mushrooms are also commonly sliced with the stem.
Portobello and shiitake mushrooms are examples of varieties where the stems are often removed due to their tough and woody texture.
You can remove the stems from shiitake mushrooms by hand or with a small knife. The stems can then be soaked and boiled to make a broth.
Removing the dark gills from portobello mushrooms is optional but recommended to prevent them from becoming slimy when cooked. This can be done by scraping them out with a small metal spoon.
