John Miller
Whether or not you cut off mushroom stems depends on the type of mushroom and how you plan to cook it. Some mushroom stems are tough and woody, while others are tasty and even more flavourful than the caps. For example, the stems of king oyster mushrooms are considered the best part of the mushroom, whereas portobello stems are woody. Chanterelle stems are tasty, but the very bottom of the stem should be trimmed off before cooking. Enoki stems don't need to be removed, but the base should be sliced to release individual fronds. Shiitake stems can be removed by hand or with a knife. Mushroom stems can be used in cooking, added to ground beef for burgers, meatballs, meatloaf, and tacos, or dehydrated and turned into mushroom powder.
Do you cut off mushroom stems?
| Characteristics | Values |
|---|---|
| Do you need to cut off mushroom stems? | No, it's not necessary. The stems are edible and can be cooked and eaten. |
| Why cut off mushroom stems? | Cutting the stems helps with stability when slicing the mushrooms. |
| How to cut off mushroom stems? | Use a sharp knife to remove the stems where they attach to the cap. |
| Types of mushrooms with stems that can be cut off | Enokis, Maitakes, Oysters, Shiitakes, Portobellos, Chanterelles, Porcinis, Morels, White buttons |
| Mushrooms with stems that are tasty | King oyster, Chanterelles, Porcinis, Morels, King trumpet |
| Uses of mushroom stems | Can be used in burgers, meatballs, meatloaf, tacos, blended with ground beef, or dehydrated and made into mushroom powder |
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What You'll Learn
Some mushroom stems are edible and tasty
When it comes to mushrooms, there is a common misconception that the stems need to be cut off and discarded. However, this is not always the case, as some mushroom stems are not only edible but also tasty and nutritious. Whether you choose to remove the stem or keep it intact depends on the type of mushroom and your personal preference.
King oyster mushrooms, for example, are highly regarded for their stems. The thick stem, topped with a small cap, has a dense texture and a rich flavor. It is a popular alternative to meat due to its firmness, even when cooked. King oyster mushroom stems can be cut into medallions and sautéed until golden brown, or they can be grilled, roasted, barbecued, or added to stir-fries.
Chanterelle mushrooms, native to Italy, also boast tasty stems. With a fruity yet peppery flavor and a unique cup or trumpet-shaped cap, chanterelles are a favorite among chefs. To prepare them, simply trim off the very bottom of the stem before cooking them whole. Chanterelles pair well with other ingredients that have shorter cooking times, as they cook quickly at high heat.
Enoki mushrooms are another variety with edible stems. They have a mild fruity flavor and a firm texture, making them a great addition to salads, soups, broths, stir-fries, and risottos. However, it's important to cook enoki lightly, as they can become tough when overcooked.
While some mushroom stems are delicious, others can be tough and woody, such as the stems of portobello mushrooms. In these cases, it is recommended to remove the stems before grilling or stuffing the caps.
Mushroom stems can be used in various dishes, enhancing both the flavor and texture of the meal. For instance, chopped mushroom stems can be mixed with ground beef for burgers, meatballs, meatloaf, or tacos. Alternatively, you can dehydrate the stems and create mushroom powder, a versatile seasoning that can boost the earthy flavor of your dishes.
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Cutting off stems helps with stability when slicing
When preparing mushrooms, it can be helpful to cut off the stems to improve stability when slicing the caps. While it is not necessary to remove the stems of all mushrooms, doing so can make the slicing process easier and more efficient.
Mushrooms come in various shapes and sizes, and some varieties have thicker or more prominent stems than others. By removing the stems, you create a flatter surface for the mushroom cap to rest on, making it more stable and reducing the risk of slipping or rolling while slicing. This can be especially useful for smaller mushrooms or those with uneven caps.
The stability provided by cutting off the stems is particularly beneficial when preparing dishes that require uniform slices or when working with a large quantity of mushrooms. With a stable base, you can slice the mushroom caps more confidently and consistently, ensuring even cooking and an attractive presentation. This technique is often used for dishes such as stir-fries, salads, or pizzas, where evenly sliced mushrooms are preferred.
Additionally, removing the stems can be advantageous when creating dishes that require minced or finely chopped mushrooms. The stems themselves can be minced and added back into the dish, providing a savoury flavour and meaty texture. Alternatively, they can be dehydrated and ground into a fine powder, extending their use for up to a year as a flavour enhancer.
It is important to note that not all mushroom stems need to be removed. Some varieties, such as King Oyster mushrooms, are known for their delicious and sought-after stems. In these cases, the stems can be prepared separately or cooked alongside the caps. However, for certain dishes like stuffed mushrooms or grilled portobellos, removing the stems is recommended to facilitate the cooking process and enhance the overall culinary experience.
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King oyster stems are highly sought after
King oyster mushrooms, scientifically known as Pleurotus eryngii, are unique among oyster mushrooms in that they produce a mushroom with a well-defined, thick stem and a small cap. The size of the cap relative to the stem can be influenced by the growing conditions—mushrooms grown with lots of fresh air and light will produce a larger cap and smaller stem, while those grown in higher levels of CO2 will result in thicker stems and smaller caps.
The stems of king oyster mushrooms are prized for their ability to absorb flavours from spices, marinades, and cooking methods. They can be grilled, sautéed, roasted, stir-fried, or barbecued, retaining their firmness and distinct taste even after cooking. This makes them an excellent alternative to meat and a versatile ingredient in a wide range of culinary creations.
King oyster stems are so desirable that growers often focus on encouraging the growth of large stems. Smaller, younger mushrooms tend to have better flavour and texture, but king oyster mushrooms are sometimes allowed to mature to produce larger stems that can be used as "vegan scallops". The king oyster mushroom's ability to retain its texture and flavour even when cooked makes it a sought-after ingredient for creating satisfying meat-free dishes.
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Stems can be dehydrated and turned into powder
To dehydrate mushroom stems, start by cleaning the mushrooms with a damp kitchen towel to gently clean any dirt or grit. Then, cut the stems into 1/4-inch slices or pieces. You can use a knife, a mushroom slicer, or a food processor to get even slices. Arrange the mushroom slices in a single layer on dehydrator trays, ensuring there is space between the pieces to allow airflow. Set the dehydrator temperature to 125°F/52°C and dehydrate for 3 to 8 hours, depending on the size of the stems. The stems are done when they are completely dry and brittle, breaking easily instead of bending.
Once the stems are fully dehydrated, you can grind them into a powder using a blender. Store the mushroom powder in an airtight container in a cool, dark place. It will last for up to a year and can be used to add a boost of earthy, umami flavor to various dishes.
You can dehydrate and powder any edible mushroom variety, such as Crimini, Shiitake, Portobello, Button, Chanterelle, Porcini, or Oyster mushrooms. However, it is important to only use mushrooms that are fresh and free from mold or discoloration. Additionally, avoid washing the mushrooms with water, as this can cause them to darken during dehydration.
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Some stems are tough and woody
While mushroom stems are edible, some varieties have tough and woody stems. For instance, the stems of portobello mushrooms are known to get tough and woody, while the stems of king oyster mushrooms are considered the best part of the mushroom.
When preparing mushrooms with woody stems for cooking, it is advisable to cut off the stems. This helps with stability when slicing the mushrooms. The stems can be cut into small pieces and used in recipes that require minced mushrooms, such as stuffed mushrooms. Alternatively, the stems can be discarded. Removing the stems before cooking can also help prevent the mushrooms from getting soggy.
However, not all mushroom stems are tough and woody. Some varieties of mushrooms are cultivated specifically for their stems. For example, the king oyster mushroom, also known as the king trumpet mushroom, is mostly composed of a thick stem topped with a small cap. The stem is highly sought after for its dense texture and rich flavor and can be prepared in various ways, such as sautéing, stir-frying, roasting, grilling, or barbecuing.
Additionally, the stems of chanterelle mushrooms are edible and flavorful. Chanterelles are cooked and served whole after trimming off the very bottom of the stem. Other mushrooms with edible stems include enoki, morel, porcini, and white button mushrooms.
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Frequently asked questions
No, you do not need to cut the stems of the mushrooms off. This part is just as edible as the cap. Cutting the stems off can help with stability when slicing the mushrooms.
Mushrooms are like sponges and will soak up water. To clean them, use a paper towel to lightly brush off any dirt.
King oyster, chanterelle, porcini, morel, and white button mushrooms are all edible mushrooms with tasty stems.
You can dehydrate leftover mushroom stems and turn them into mushroom powder, which can be stored for up to a year. This powder can be used to add an earthy flavour boost to your dishes.
