John Miller
Whether or not to cut off the stalk of a mushroom depends on the type of mushroom and the dish being prepared. For example, the stems of shiitake, chanterelle, and portobello mushrooms are typically removed because they tend to be woody and dried out, whereas the stems of cremini mushrooms are usually included in dishes. When preparing portobellos, it is also common to scoop out the gills to prevent them from becoming mushy when cooked. Some people choose to save mushroom stems for stock or broth, rather than discarding them.
Do you cut the stalk off mushrooms?
| Characteristics | Values |
|---|---|
| Reasons for removing stalks | Mushrooms stalks may be removed because they are dirty/stained/soggy, tough, woody, fibrous, dried out, or because they don't taste good in recipes. |
| Types of mushrooms with stalks typically removed | Shiitake, chanterelle, portobello, maitake, oyster, cremini, baby bella, king trumpet, lion's mane |
| Use of removed stalks | Can be discarded, or used to make stock, broth, or soup |
| Cleaning mushrooms | Mushrooms can be cleaned with a damp paper towel, or rinsed under running water for no more than 10 seconds. They can also be brushed to wipe away dirt. |
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What You'll Learn
Whether to cut the stalk depends on the type of mushroom
Whether to cut off the stalks of mushrooms depends on the type of mushroom. For example, the stems of shiitake, chanterelle, and portobello mushrooms are typically removed as they tend to be woody and dried out. In contrast, the stems of cremini or white button mushrooms can be used in recipes after trimming off any dried or woody parts.
King oyster mushrooms, a variety with a small cap, are mostly stem, and the stems are considered the best part of the mushroom. Therefore, it is not recommended to cut off the stalks of this variety. Similarly, the stems of lion's mane mushrooms are edible and do not need to be removed.
Some cooks choose to remove the stems of maitake mushrooms to release individual fronds, while others cut off the stems of oyster mushrooms, although this is not necessary for king oyster mushrooms. For portobello mushrooms, it is common to cut off the woody stems and scoop out the gills before grilling or stuffing to avoid a mushy texture.
Overall, the decision to cut off the stalks of mushrooms depends on the specific type of mushroom and the intended recipe. Some stems may be too woody or fibrous to be palatable, while others are edible and provide flavour and texture to dishes.
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Stems can be used to make stock
While some mushroom stems are edible, others are too woody and fibrous to be palatable. For example, the stems of shiitake, chanterelle, portobello, and maitake mushrooms are often removed before cooking. However, instead of discarding them, you can use them to make stock.
If you're planning to use the stems for stock, it's a good idea to trim off any dried-out or woody parts, as well as any dirty or stained portions. You can then chop up the stems and add them to a bag in the freezer, ready to be used for stock or soup at a later date.
Alternatively, you can dehydrate the stems first. To do this, chop the stems and place them in a single layer on a dry cookie sheet lined with a non-stick silicone mat or non-stick foil. Bake at a low temperature (100°-125°F) for several hours, stirring once every hour, until they are brittle and dry.
Once you have a sufficient quantity of dehydrated stems, you can make mushroom stock by boiling them in water. This stock can be used as a base for soups, such as mushroom soup, coq au vin, or beef bourguignon. It can also be frozen for later use.
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Stems can be woody and fibrous
Stems of shiitake, chanterelle, and portobello mushrooms are often removed entirely due to their woody and fibrous nature. Portobello stems, in particular, tend to get tough and woody. Similarly, the stems of button/white mushrooms, cremini/baby bella mushrooms, king trumpet/oyster mushrooms, and lion's mane mushrooms may need to be trimmed to remove any woody or dried-out pieces.
Some people opt to remove the entire stem from portobello mushrooms as they can be too woody and fibrous to be palatable. However, others choose to cut off only the dry ends of the stems for a better texture when cooking.
If you are concerned about the texture of the stems, you can remove them and save them for vegetable or mushroom stock. Alternatively, you can soak and boil the stems to make a broth, as their fibrous nature can add flavour to the dish.
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Mushrooms should be cleaned before cutting
Once cleaned, you can trim off any dried-out or woody parts of the stems. The stems of some mushrooms, like portobellos, shiitakes, and chanterelles, are usually too woody and fibrous to be palatable and should be removed entirely. However, the stems of other varieties, like cremini and king oyster mushrooms, are perfectly edible and can be chopped and used in recipes.
If you are preparing portobellos, you may also want to scoop out the gills to prevent them from becoming mushy when cooked. Similarly, the gills of shiitake mushrooms can be removed by hand or cut with a small knife.
After cleaning and trimming your mushrooms, you can cut them into slices, quarters, or chops, depending on your desired recipe and texture.
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Mushrooms can be sliced, quartered or chopped
Mushrooms can be sliced, quartered, or chopped, depending on the recipe and type of mushroom.
Before cutting mushrooms, it is important to clean them thoroughly. Mushrooms can be very dirty, so it is recommended to use a damp paper towel to wipe away any dirt or grit. Some cooks prefer to rinse mushrooms under running water for around 10 seconds, but this can make them mushy as they absorb water easily.
When it comes to slicing mushrooms, it is common to trim off any dried-out or woody parts of the stems. The stems of some mushrooms, such as portobellos, shiitakes, and chanterelles, are often removed entirely due to their tough and woody texture. However, other mushrooms, such as cremini and king oyster mushrooms, can be sliced with the stems included.
To slice mushrooms, simply cut them into slices of your desired size. For quartering, slice the mushroom in half, turn it 90 degrees, and then slice it in half again. Chopped mushrooms can be achieved by cutting the mushrooms into slices or quarters and then chopping them into smaller pieces.
Quartered mushrooms are great for small varieties such as white or cremini mushrooms. Sliced mushrooms are commonly used in pasta, pizza, and stir-fry, while chopped mushrooms are ideal for recipes that use them as a meat substitute.
It is worth noting that mushrooms can also be frozen for later use, but they are best used within 1-2 days of being cut as they will spoil faster than when left whole.
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Frequently asked questions
It depends on the type of mushroom and your personal preference. Some mushroom stalks are woody and fibrous, making them unpleasant to eat. Examples include shiitake, chanterelle, and portobello mushrooms. However, other varieties such as king oyster mushrooms have delicious stems that are considered the best part. In general, it's safe to consume the entire mushroom, but you may choose to remove or trim the stalk for textural reasons or to avoid any dirty or dried-out parts.
To remove the stalk, you can either snap it off by hand or cut it with a small knife. For portobello mushrooms, it is also common to scoop out the gills using a small metal spoon to prevent them from becoming slimy during cooking.
You don't have to throw away the stalks! You can chop them up and cook them in butter and herbs to make a stuffing, or add them to stocks or soups for extra flavour. Alternatively, you can dry them out in the oven and store them for later use.
