Laura Smith
Shiitake mushrooms are a versatile ingredient that can be used in a variety of dishes, from soups and salads to stir-fries and sauces. With their rich umami flavour and meaty texture, they are a sought-after ingredient in both vegetarian and non-vegetarian cooking. When preparing shiitake mushrooms, it is not necessary to peel them. Instead, they should be gently washed and cleaned with a damp paper towel or mushroom brush to remove any dirt or debris. The stems of shiitake mushrooms are edible but may have an unpleasant woody flavour and fibrous texture, so most recipes recommend removing them before cooking. However, the stems can be saved and used later to add flavour to broths or stocks.
| Characteristics | Values |
|---|---|
| Do you need to peel shiitake mushrooms? | No, but you can remove any tough spots on the stems, or the entire stem. |
| How to clean shiitake mushrooms? | Use a damp paper towel to wipe each mushroom. You can also use a salad spinner or colander to rinse the mushrooms and then wipe them dry. |
| How to cook shiitake mushrooms? | Heat oil in a pan, add the mushrooms and cook for 4-7 minutes until they release their juices and turn golden. |
| Flavor | Umami, earthy, strong, meaty |
| Use in recipes | Shiitake mushrooms are commonly used in Asian cuisines, soups, salads, and as a topping or side dish. They can also be boiled to make tea. |
| Storage | Cooked shiitake mushrooms can be stored in the refrigerator for up to 5 days. |
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What You'll Learn
- Cleaning shiitake mushrooms: wipe with a damp paper towel, removing any visible dirt
- Stems: remove the woody stems, but save them for broths or stock
- Don't wash: shiitake mushrooms are porous and will become soggy if soaked
- Slicing: cut the caps into strips or slices, depending on the dish
- Cooking: sauté in vegetable oil, then add garlic, sugar, soy sauce and spices
Cleaning shiitake mushrooms: wipe with a damp paper towel, removing any visible dirt
Shiitake mushrooms are rich in umami flavour and are a great addition to Asian cuisines. They can be used in soups, salads, stir-fries, and grilled dishes.
Shiitake mushrooms should be cleaned before cooking. To clean them with a damp paper towel, follow these steps:
- Start by gently wiping each mushroom cap with a damp paper towel or a clean, damp cloth. Make sure to turn the mushroom around and clean the back as well.
- While wiping, remove any visible dirt or debris hiding under or around the gills.
- If the mushrooms are still caked with dirt, gently remove it by hand.
- After cleaning the caps, you can remove the stems. The stems are edible but have a fibrous and woody texture, so most recipes advise discarding them.
- To remove the stem, pinch it tightly where it meets the cap and slowly pry it away in the opposite direction that the stem is leaning.
- You can then cut the mushroom caps into thin slices or quarters, depending on your preference and the dish you are preparing.
If you are using a large batch of shiitake mushrooms, a quicker method is to use a salad spinner. Place the mushrooms in the spinner, rinse them with cold water for 30-45 seconds, and then spin them dry.
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Stems: remove the woody stems, but save them for broths or stock
When preparing shiitake mushrooms, it is recommended to remove the stems as they can be woody and fibrous, with an unpleasant texture and an overly woody flavour. However, the stems are not poisonous and can be used to add flavour to dishes.
To remove the stems, gently pull the stem where it meets the cap, or cut it off with a paring knife. The stems can be saved and added to broths, stocks, or soups for extra flavour. They can also be frozen for later use.
When preparing shiitake mushrooms, it is important to clean them first. They can be rinsed under cold water and then gently patted dry with a paper towel. Alternatively, a damp paper towel or a mushroom brush can be used to wipe each mushroom individually, ensuring that both the cap and the underside of the gills are cleaned.
After removing the stems, the mushroom caps can be sliced, chopped, or left whole, depending on the recipe and desired texture. Shiitake mushrooms are versatile and can be used in a variety of dishes, including stir-fries, soups, salads, and sauces. They are known for their rich, earthy, and umami flavour and are a popular ingredient in Asian cuisine.
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Don't wash: shiitake mushrooms are porous and will become soggy if soaked
When preparing shiitake mushrooms, it's important to remember that they are porous and will become soggy if soaked. While it is necessary to clean them before cooking, washing them under running water is not recommended due to their soft and porous nature. Instead, use one of the following methods to effectively clean your shiitake mushrooms without making them soggy:
Paper Towel or Kitchen Towel
Use a damp paper towel or a clean kitchen towel to gently wipe each mushroom cap, ensuring you turn it around to clean the back as well. Remove any visible dirt or debris hiding under or around the gills. Blot the mushrooms dry with a paper towel or a clean kitchen towel after cleaning.
Salad Spinner
If you own a salad spinner, this can be a quick and efficient method to clean multiple mushrooms simultaneously. Place your shiitake mushrooms in the salad spinner insert and rinse them under cold water for 30-45 seconds. Gently move the mushrooms around with your hands to help dislodge any dirt or debris. Spin dry immediately to eliminate as much moisture as possible.
Colander
If you don't have access to a salad spinner, a colander can be used instead. Give your shiitake mushrooms a quick rinse in the colander, and then wipe each one with a sheet of dry paper towel. Let them air dry before proceeding with your recipe.
Remember, the goal is to remove any dirt or residue without soaking the mushrooms, as they will absorb water and become soggy. By following these methods, you can effectively clean your shiitake mushrooms and preserve their texture and flavour.
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Slicing: cut the caps into strips or slices, depending on the dish
When preparing shiitake mushrooms, it's important to note that the entire mushroom is edible. However, the stems are often removed as they can be woody and fibrous, resulting in an unpleasant texture. To remove the stems, gently pull them out where they meet the cap or use a paring knife to cut them off from the bottom of the gill. You can choose to discard the stems or save them to add flavour to broths, vegetable or chicken stock.
Now, let's focus on slicing the caps. First, ensure your mushrooms are clean by rinsing them under cold water and then gently wiping each cap with a damp paper towel to remove any visible dirt or debris, especially under and around the gills. It's important not to soak the mushrooms as they are porous and will become soggy. After cleaning, the caps are ready to be sliced.
When it comes to slicing the caps, you have the option to cut them into strips or slices, depending on the dish you're preparing. For side dishes, slicing the caps can add a nice presentation and texture. Use a sharp kitchen knife or a mandoline slicer to cut the caps into your desired thickness. If you're making a dish where the mushrooms are a prominent ingredient, such as stuffed mushroom caps or a mushroom gravy, slicing the caps can provide a meaty texture and ensure even cooking.
If you're adding the sliced caps to soups, stuffings, or sauces, you might consider chopping them into smaller pieces to integrate better with other ingredients. On the other hand, thicker slices can be ideal for dishes where you want the mushrooms to retain their shape and texture, like stir-fries or salads. Remember, the key is to slice or chop the caps according to the specific requirements of your dish to achieve the best results.
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Cooking: sauté in vegetable oil, then add garlic, sugar, soy sauce and spices
You don't need to peel shiitake mushrooms before cooking. In fact, the entire mushroom is edible. However, it is recommended to remove the stems as they are too fibrous and tough to eat. You can save the stems to use in broths or vegetable stock to enhance the flavour of your soup.
To clean the shiitake mushrooms, you can rinse them under cold water or wipe them with a damp paper towel.
Now, to cook the shiitake mushrooms with vegetable oil, garlic, sugar, soy sauce, and spices, follow these steps:
- Heat vegetable oil in a large saute pan.
- Put the shiitake mushrooms in the pan.
- Let them sit on medium heat for about 3 minutes without stirring. This will create a nice caramelization around the edges.
- Stir and cook for another 2 minutes.
- Add minced garlic and saute for 1 minute.
- Add brown sugar and saute until it begins to caramelize.
- Add soy sauce, spices, and herbs of your choice (such as thyme, oregano, rosemary, or red pepper flakes).
- Simmer until the sauce thickens and becomes glossy.
- Stir everything well and serve.
You can also add butter, olive oil, and a splash of white wine to enhance the flavour of the dish.
Enjoy your delicious and nutritious shiitake mushrooms!
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Frequently asked questions
No, there is no need to peel shiitake mushrooms. Simply wash them and clean them with a paper towel before cooking.
You can rinse shiitake mushrooms under cold water to get rid of any dirt. Then, gently pat them dry with a paper towel. They do not need to be completely dry before cooking.
The stems of shiitake mushrooms are technically edible but are often removed as they can be tough and fibrous. You can save the stems to use in broths or vegetable stock.
Shiitake mushrooms can be cooked in various ways, including sautéing, roasting, frying, or boiling. They are commonly used in Asian cuisines and can be added to soups, salads, stir-fries, or other dishes.
