Sarah Brown
Whether or not to cut the stem off a mushroom depends on the type of mushroom and how you plan to cook it. For example, the stems of king oyster mushrooms are considered the best part, while portobello stems can get tough and woody. If you're grilling portobellos or stuffing cremini caps, it's best to remove the stems. However, if you're making a broth or soup, you can use the stems to add flavour. Chanterelle, porcini, and morel mushrooms can also be cooked with their stems, as they have a similar texture and flavour to the caps. While it's generally safe to eat mushroom stems, it's important to examine the mushrooms before cooking, as the stems can sometimes be dry, discoloured, mushy, or starting to shred apart.
To cut or not to cut mushroom stems?
| Characteristics | Values |
|---|---|
| Types of mushrooms | Enoki, Maitake, Oyster, Shiitake, Portobello, Chanterelle, King Oyster, Porcini, Morel, White button, Cremini, Lion's Mane |
| Reasons to cut stems | Stems may be woody, dried out, dirty, tough, fibrous, flavourless |
| Reasons to keep stems | Stems are flavourful, supple, safe to eat, can be used in stocks and soups |
| Recommended cleaning method | Wash in cold running water, transfer to a salad spinner, spin dry |
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What You'll Learn
- Stems can be used for flavouring stocks and soups
- Stems are safe to eat, but some are woody and fibrous
- Stems can be removed by hand, cut with a knife, or sliced at the base to release fronds
- Mushrooms should be cleaned in cold running water, then dried
- The caps and stems cook differently, so separate them sometimes
Stems can be used for flavouring stocks and soups
While it is common to remove the stems of mushrooms, they can be used to flavour stocks and soups. The stems are safe to eat and can add flavour to your dish.
Some mushroom varieties, such as King Oyster mushrooms, are mostly stem, and these stems are considered the best part of the mushroom. They have a small cap, so when sliced, most of what you are slicing is the stem.
However, the stems of some mushroom varieties, such as Portobello mushrooms, can get tough and woody. In such cases, the stems can be removed by hand, sliced off, or soaked and boiled to make broth. The stems can then be added to stocks or soups to enhance their flavour.
When using the stems for flavouring, it is important to ensure that they are fresh and not overly dry, mushy, or starting to shred apart. The ends of the stems, which usually spoil the fastest, can be trimmed and added to stocks or soups. The rest of the stem can then be chopped and used in the dish.
By utilising the stems, you can reduce waste and enhance the flavour of your dishes.
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Stems are safe to eat, but some are woody and fibrous
While it is generally safe to eat the stems of mushrooms, some varieties have stems that are woody and fibrous, making them less enjoyable to eat. For example, the stems of shiitake mushrooms are known for their tough texture and are often removed before cooking. Portobello mushrooms also have woody stems that are typically cut off and discarded. Similarly, enoki, maitake, and oyster mushrooms have edible stems, but the base of the cluster is usually sliced off to release individual fronds.
When preparing mushrooms with woody stems, it is common to trim or cut off the dry, discoloured, or dirty ends, as these parts can be tough and less palatable. The rest of the stem can still be used in cooking, adding flavour to dishes. Some people choose to save the stems and use them to make stock or broth, enhancing the flavour of soups and stews.
The king oyster mushroom is an example of a mushroom where the stem is considered the best part. These mushrooms have a very small cap, so most of what you're slicing is the stem. White button mushrooms are another variety where the stem is edible; simply trim off the brown end, leaving as much of the short stem intact as possible.
Chanterelle mushrooms, native to Italy, are another type of mushroom where the stems are edible and flavourful. Porcinis, morels, and cremini mushrooms also have stems that can be consumed and add flavour to dishes.
In summary, while it is safe to eat mushroom stems, some varieties have stems that are tougher and less palatable than others. It is common to remove or trim the woody and fibrous parts of the stem, utilising the rest in cooking or stock-making. The edibility and flavour profile of mushroom stems vary depending on the mushroom variety.
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Stems can be removed by hand, cut with a knife, or sliced at the base to release fronds
When preparing mushrooms, it is not always necessary to remove the stems, and some recipes may even call for the stems specifically. However, if you do need to remove the stems, there are a few methods you can use, depending on the type of mushroom.
Enoki and maitake mushrooms, for example, only require slicing off the base to release the fronds. For shiitake mushrooms, the stems can be removed by hand or with a small knife. Portobello mushrooms have woody stems that should be cut off before grilling or stuffing. Similarly, oyster mushrooms have stems that are typically removed, although the stem of the king oyster mushroom is considered the best part.
Some people choose to remove the stems of white button mushrooms, leaving as much of the short stem intact as possible. The stems of cremini mushrooms are also edible and often sliced for use in dishes like pizzas. However, if the stems are tough or woody, like those of shiitake mushrooms, they can be challenging to eat and may be more suitable for making broth or stock.
In summary, whether you remove mushroom stems by hand, with a knife, or by slicing at the base, depends on the type of mushroom and your intended use. Some stems are more fibrous and woody, making them less palatable, while others are flavourful and supple, enhancing dishes.
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Mushrooms should be cleaned in cold running water, then dried
When it comes to preparing mushrooms, it's important to start with fresh, good-quality produce. When shopping for mushrooms, avoid those with greyish-brown spots on their caps, as this can indicate decay. Instead, look for mushrooms with moist gills under the cap, as this suggests freshness. While the bottom of the stem may be slightly discoloured, it shouldn't be overly dry, mushy, or starting to shred.
Once you have your mushrooms, it's time to clean and prepare them. Contrary to popular belief, rinsing mushrooms under cold running water is an effective way to clean them. Simply transfer them to a salad spinner after rinsing and spin them dry. This method removes any dirt or grit, ensuring they are clean and safe to consume. It is important to note that mushrooms should only be cleaned just before cooking, as excess moisture can shorten their shelf life in the fridge.
After cleaning, you can choose to trim the stems of your mushrooms, depending on the variety and your personal preference. Some mushroom stems, such as those of shiitake and portobello mushrooms, can be tough and woody, so they are often removed before cooking. However, other varieties, like king oyster mushrooms, have stems that are considered the best part, so they are left intact. When trimming, simply cut off the dry, discoloured ends, leaving as much of the stem as possible.
The trimmed stems can be utilised as well. They can be added to stocks or soups to enhance flavour or boiled to make a tasty broth. Alternatively, you can chop them up and cook them with butter and herbs to create a delicious stuffing.
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The caps and stems cook differently, so separate them sometimes
When it comes to cooking mushrooms, it's important to recognise that the caps and stems can have different textures and cooking times. Therefore, it is sometimes beneficial to separate them before cooking.
Mushroom stems can vary greatly in texture and flavour depending on the variety of mushroom. Some mushroom stems, like those of Cremini mushrooms, are perfectly edible and can be cooked alongside the caps. Cremini mushrooms are the same type of mushroom as button and portobello mushrooms, which also have edible stems. However, it is worth noting that the stems of portobello mushrooms can become tough and woody, so they may need to be removed or prepared differently.
On the other hand, some mushroom varieties have stems that are woody, fibrous, or otherwise unpleasant to eat. For example, shiitake mushrooms are known for their tough stems, which are often removed and used for vegetable stock or broth rather than being cooked and eaten. Similarly, the stems of enoki mushrooms should be sliced off to release individual fronds, and the stems of maitake mushrooms are prepared in the same way.
The king oyster mushroom is another interesting example. This variety has a very small cap, so most of what you eat is the stem, which is considered the best part of the mushroom. Porcini mushrooms are also flavourful, and their stems are commonly used to enhance sauces and soups.
When preparing mushrooms, it's generally recommended to trim off any discoloured or dried-out sections of the stem, as these can indicate decay. However, a little dirt on the cap or clustered near the stem is not necessarily a problem and does not indicate a lack of freshness. While some sources recommend rinsing mushrooms under running water and spinning them dry, others suggest that this can make them absorb too much liquid, so it is a matter of personal preference.
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Frequently asked questions
It depends on the type of mushroom and your personal preference. Some mushroom stems are woody and fibrous, making them unpleasant to eat, but they can be used to make stock.
Yes, certain mushrooms such as enoki, maitake, oyster, and shiitake mushrooms are typically cut at the stem. Portobellos should also be cut and scooped out before grilling.
Yes, king oyster mushrooms have stems that are considered the best part of the mushroom. Chanterelles, porcinis, morels, and white buttons can also be cooked with the stems intact.
Mushrooms can be rinsed under cold running water and spun dry in a salad spinner. They can also be wiped clean with a mushroom brush and a damp paper towel.
