Sarah Brown
Whether you should remove mushroom stems depends on the type of mushroom and the recipe. For example, the stems of king oyster mushrooms are considered the best part, while portobello stems are usually too tough and woody to be eaten. In general, it is safe to eat mushroom stems if the mushroom itself is edible, but some stems are better suited for making broth or stock.
Are you supposed to remove mushroom stems?
| Characteristics | Values |
|---|---|
| Reasons to remove stems | Mushrooms stems can be woody, fibrous, or dried out and tough. |
| Mushrooms to remove stems from | Portobellos, shiitakes, chanterelles, button/white, baby bella/cremini, king trumpet/oyster, and lion's mane. |
| Reasons to keep stems | Mushroom stems are safe to eat and can be more nutritious than the caps. They can also be used in stocks or soups for flavor. |
| Mushrooms to keep stems from | King oyster, cremini, lion's mane. |
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What You'll Learn
- It is safe to eat mushroom stems, but some stems are woody and fibrous
- Stems can be removed and saved for stock or compost
- Stems can be chopped and dehydrated, then added to soups or stews
- Stems can be soaked and boiled to make broth
- Stems should be removed from portobello, shiitake, chanterelle, and lion's mane mushrooms
It is safe to eat mushroom stems, but some stems are woody and fibrous
It is generally safe to eat mushroom stems. However, some mushroom stems are woody and fibrous, which can make them unpleasant to eat. The stems of shiitake, chanterelle, and portobello mushrooms, for example, tend to be woody and dried out, so they are often removed before cooking. King oyster mushrooms, on the other hand, are known for their tasty stems, which are considered the best part of the mushroom.
When preparing mushrooms, it is important to clean them thoroughly and remove any dirt or debris. This can be done by wiping them with a damp paper towel or rinsing them under running water. Some mushrooms, such as button/white mushrooms, cremini/baby bella mushrooms, king trumpet/oyster mushrooms, and lion's mane mushrooms, may have woody or dried-out pieces on their stems that need to be trimmed before cooking.
The decision to remove the stem or not depends on the recipe and personal preference. Some people choose to remove the stems when stuffing mushroom caps or grilling portobellos. Others may keep the stems and use them in soups, stews, or stocks to add flavour to their dishes. Freezing mushroom stems along with other vegetable trimmings is also a common practice to make stock at a later time.
While it is safe to consume mushroom stems, it is important to note that not all mushrooms are edible. Before consuming any type of mushroom, it is crucial to ensure that it is a variety that is safe for human consumption. Additionally, some people may have allergies or sensitivities to certain types of mushrooms, so it is always advisable to exercise caution when trying new foods.
In summary, it is generally safe to eat mushroom stems, but the woody and fibrous texture of some stems may make them less appealing. The approach to using mushroom stems varies depending on the type of mushroom, the recipe, and individual preferences. Proper cleaning, trimming, and preparation techniques are essential to ensure the best culinary experience when cooking with mushrooms.
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Stems can be removed and saved for stock or compost
When preparing mushrooms, it is common to remove the stems, especially when stuffing or grilling portobello mushrooms or making Chinese stuffed mushrooms (dim sum). The stems of some varieties, such as portobellos, can become tough, woody, and fibrous, which may negatively impact the texture of a dish. Therefore, it is advisable to remove them before cooking.
However, removing the stems is not always necessary, and it depends on the type of mushroom and personal preference. For example, the stems of king oyster mushrooms are considered the best part, while shiitake and lion's mane mushroom stems are woody and fibrous and may be better suited for stock.
If you choose to remove the stems, you can save them in a freezer bag with other vegetable trimmings. Once you have enough, you can make vegetable stock. Alternatively, you can compost the stems to reduce waste and return nutrients to the soil.
When removing mushroom stems, place your thumb against the stem and gently push toward your index finger to pop the stem out in one piece. If the stems are tough, you can snap them off. Before using the stems for stock, trim any dry or woody ends to improve the texture and flavour.
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Stems can be chopped and dehydrated, then added to soups or stews
Mushroom stems can be used in a variety of ways, depending on the type of mushroom and personal preference. While some people discard the stems, others find them useful for adding flavour and texture to dishes.
One option is to chop the stems finely and dehydrate them. Dehydration is a great way to preserve the stems and extend their shelf life. Once dehydrated, the stems can be added to soups or stews, enhancing the flavour and texture of these dishes. This method is particularly useful for making the most of mushroom stems and reducing waste in the kitchen.
To dehydrate mushroom stems, they must be thoroughly cleaned and prepared. The stems can be trimmed to remove any tough, woody, or dried-out parts, ensuring a better texture and flavour. After chopping and dehydrating the stems, they can be stored in an airtight container until ready to use.
When adding dehydrated mushroom stems to soups or stews, they can be rehydrated by soaking in water or broth before being added to the dish. Alternatively, they can be added directly to the soup or stew, allowing them to rehydrate and absorb the flavours of the broth during the cooking process.
Using dehydrated mushroom stems in soups and stews is a creative way to boost the umami flavour and add a unique, chewy texture to these dishes. It is a versatile technique that can be adapted to suit various recipes and culinary preferences.
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Stems can be soaked and boiled to make broth
Mushroom stems can be used to make broth, which can be used as a base for soups, risottos, and other recipes. Making mushroom broth is an excellent way to use up mushroom trimmings and stems.
To make mushroom broth, you can start by making dashi, a stock made from kombu. This will give your broth more depth and enhance the mushroom flavor. To make dashi, rinse your seaweed and slowly bring it to a simmer. Then, turn off the heat and let it sit for about 10 minutes before adding your other ingredients.
Another option is to sauté onions, shiitake stems, and cremini mushrooms in a large pot until the onions are soft and browned, which should take about 10 minutes. Then, add water, onion skins, garlic, ginger, dried mushrooms, tamari, and peppercorns. Bring this mixture to a boil, reduce the heat, and add the kombu. Cover and simmer for about an hour, then strain the broth and season to taste.
You can also make mushroom broth by charring onion halves in a hot pan, then transferring them to a pot with mushrooms, celery, carrot, garlic, bay leaf, thyme, parsley, peppercorns, tamari, and water. Bring this mixture to a simmer and cook until flavorful, about 1 hour and 15 minutes.
If you want to make a lighter broth, you can omit the dried mushrooms, which pack a serious umami punch. You can also adjust the saltiness by decreasing the amount of soy sauce or tamari added.
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Stems should be removed from portobello, shiitake, chanterelle, and lion's mane mushrooms
Portobello mushrooms, in particular, can be cleaned by rinsing them and then snapping off the stems. The gills should then be scraped out, and the mushrooms can be used whole or sliced. Alternatively, the stem can be twisted and popped out, or trimmed with a sharp knife. The skin of the portobello mushroom can be peeled to expose the white flesh, but this is not necessary unless the skin is damaged or bruised.
Chanterelle mushrooms are often very dirty due to growing close to the ground, so it is important to clean them thoroughly before removing the stems. The stems can be trimmed with a paring knife, and the false gills can be scraped off with the knife tip.
Lion's mane mushrooms can be cut lengthwise into slices or simply pulled apart. The stems should be removed, and any dried-out pieces should be trimmed.
Shiitake mushrooms can be prepared in a similar way, with the stems removed and the rest of the mushroom sliced. The stems can be tough, so it is important to remove any dried-out parts.
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Frequently asked questions
It depends on the type of mushroom and the recipe. For example, the stems of portobello, shiitake, and chanterelle mushrooms are usually removed because they tend to be woody and dried out. However, king oyster mushrooms are considered very tasty and are mostly stem.
You can save the stems to use in another dish, such as a soup or stew. You can also chop and dehydrate them, or freeze them to use later in a stock.
Place your thumb against the stem and gently push toward your index finger. The stem should pop out in one piece. If the stems are tough, you can snap them off and either discard them or save them for stock.
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