Sarah Brown
When preparing mushrooms, it is common practice to remove the stems and only use the caps. However, this leads to a lot of food waste, as mushroom stems are edible and can be used in various dishes. Many recipes call for the removal of mushroom stems, but they can be chopped up and used along with the caps in dishes like pasta sauces, stir-fries, soups, and vegetable paté.
Characteristics and values regarding cutting mushroom stems
| Characteristics | Values |
|---|---|
| Use stems in recipes | Use mushroom stems in recipes such as soups, stocks, sauces, stir-fries, and salads. |
| Don't wash the stems | Some cooks believe washing mushrooms dilutes their flavour. |
| Reasons for cutting stems | The ends of stems spoil faster, and stems may be dirty/stained/soggy. |
| Types of mushrooms | Shiitake, cremini, portobello, shimeji, white button mushrooms. |
| Trimming | Some recipes call for trimmed mushrooms, but the stems can still be used. |
| Freezing stems | Mushroom stems can be frozen and used later in recipes. |
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What You'll Learn
Stems can be used to make stock
Mushroom stems can be used to make stock, which can be added to soups, sauces, and other recipes. Making mushroom stock is easy and hardly requires a recipe. Simply combine the stems with aromatics like leeks, onions, and carrots in a large Dutch oven or stockpot and cover with cold water. You can also add a few sprigs of thyme, a couple of bay leaves, some garlic, or even sage for a floral note. Bring the mixture to a boil, then reduce to a simmer. Finally, strain the stock and enjoy!
Mushroom stock adds an earthy richness to your favorite recipes and is a versatile, accessible pantry staple that belongs in your freezer. It is also easy to make, and you can use mushroom stems and other kitchen scraps to create a flavorful stock.
When making stock, you can use a mix of mushroom varieties, such as cremini, porcini, white button, and shiitake. You can also add fresh or dried mushrooms to enhance the flavor. If using dried mushrooms, soak them in hot water to rehydrate before adding them to the stockpot.
In addition to using mushroom stock in soups, you can also use it as a base for sauces, gravies, or any recipe that calls for broth or stock. For example, you can make a classic Italian mushroom ragu by simmering mushroom pieces and stems with tomatoes, garlic, and mushroom broth. Serve it with pasta or polenta or use it as a spread on crostini.
So, the next time you have mushroom stems, don't throw them away – use them to make a delicious and versatile mushroom stock that will elevate your cooking!
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Stems can be frozen and saved for later
If your shiitake mushrooms are fresh, you can finely chop the stems and cook them. If they are older and the stems are firm, they can be added to a pot of stock or gravy to add flavour. You can also use them to make mushroom ragu, by simmering mushroom pieces and stems with tomatoes, garlic and mushroom broth. Serve with pasta or polenta, or use as a spread on crostini.
Another option is to sauté a finely chopped mixture of mushrooms, mushroom stems, onion or shallots, and herbs such as thyme or parsley. The paste-like mixture can be used as a filling for savoury tarts or for stuffing.
Mushroom stems can also be used in dishes like stir-fries, soups, rice bowls, sauces, and salads.
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Stems can be used in soups
Mushroom stems are edible and can be used in soups. If you're cooking for two, it might take a while to collect enough stems for a soup, so you can freeze them until you have enough. You can also dry them in the oven on a low heat setting for several hours, stirring once per hour, until they are brittle.
If your shiitake mushrooms are fresh, you can finely chop the stems and cook them. If they are older and the stems are firm, you can add them to a pot of stock or gravy to add flavour to your dish. You can also use them in a soup with sweet vermouth, fresh thyme, and a Parmesan rind.
If you're making a mushroom soup, you can add the stems to the mix. You can also use them in a mushroom ragu, by simmering mushroom pieces and stems with tomatoes, garlic, and mushroom broth. Serve this with pasta, polenta, or use it as a spread on crostini.
Shimeji mushrooms are also great for use in soups. You can cut them from the base and use the caps and stems interchangeably.
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Stems can be used in salads
While some recipes—like salads and sautes—are better with fresh, raw mushrooms, others are well-suited for mushrooms that are slightly wilted.
Mushroom stems can be used in salads. For a crispy snack or crunchy addition to a salad, try Mark Bittman's mushroom "bacon". Toss mushroom stems in spices and roast them until crispy for a smoky, chewy bite.
You can also finely chop the stems and add them to your salad for some texture. If you have a lot of stems, you can chop them up and freeze them until you have enough for a soup or stock.
If your shiitake mushrooms are very fresh, you can finely chop the stems and cook them. If they are older and the stems feel quite firm to the touch, then your best bet is to add them to a pot of stock or a batch of gravy to give your dish more flavour.
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Stems can be used in stir-fries
Mushroom stems can be used in stir-fries, and there are several ways to prepare them for cooking. Firstly, it is important to clean the mushrooms before slicing them. Some cooks prefer to brush away the dirt from the mushrooms, rather than washing them, to avoid diluting their flavour. When slicing, turn the mushroom bottom-down so that it doesn't move while cutting.
Once cleaned and sliced, mushroom stems can be added to stir-fries, along with the caps. Buna-shimeji mushrooms, for example, can be cut from their base and used in their entirety in stir-fries.
Mushroom stems can also be finely chopped and cooked in butter and herbs to make a stuffing. They can be used to stuff the mushroom caps and then baked with a sprinkling of cheese.
Another option is to dry the stems out by baking them on a low heat for several hours. They can then be added to stocks or soups for extra flavour.
Mushroom stems can also be frozen and saved for later use in soups or other recipes.
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Frequently asked questions
Whether or not you cut mushroom stems is a matter of personal preference. Many recipes call for the stems to be removed, but they can be chopped up and used in dishes like pasta sauces, stuffing, noodle dishes, or vegetable pâté.
Yes, mushroom stems can be used in soups. They can be frozen until you have enough to use for a soup recipe.
Yes, mushroom stems can be added to stocks or soups to enhance the flavour.
It is possible to use the whole mushroom, including the stem, in your cooking. However, some people choose to remove the dirty/stained/soggy ends of the stems before chopping and using the rest.
Mushroom stems can be used in various recipes such as pasta sauces, stir-fries, salads, sautéed dishes, and stuffed dishes. They can also be finely chopped and cooked in butter and herbs to make a stuffing.
