Emily Johnson
Shiitake mushrooms are a type of edible mushroom that originates in East Asia and is commonly cultivated in Japan and China. They have a slim, light brown cap and a fibrous stem that is typically inedible due to its tough and chewy texture. While the stems are not commonly consumed, they can be used to make a flavourful broth or to enhance the flavour of soups, risottos, and other dishes. When preparing shiitake mushrooms, the stems are usually removed by twisting or cutting them off, and the caps can be sliced or left whole for various recipes.
| Characteristics | Values |
|---|---|
| Origin | East Asia |
| Commonly cultivated in | Japan and China |
| Meaning of "Shii" | Refers to an evergreen tree that the mushrooms often grow on and around |
| Meaning of "Take" | Mushroom in Japanese |
| Type of fungi | Saprotrophic |
| Cap colour | Light brown |
| Stem | Fibrous, tough and inedible |
| Health benefits | Can help reduce high blood cholesterol and regulate blood pressure |
| Uses | Can be used in Asian stir fry, French sauté, and as a vegan meat replacement |
| Cleaning | Rinse under running water or wipe with a damp paper towel |
| Removing stems | Twist or cut off with a sharp paring knife |
| Uses of stems | Can be used to make broth or to flavour risotto |
| Cutting technique | Place the cap on a cutting board with the mushroom gills facing down and cut into thin slices |
| Alternative cutting technique | Stack 3-4 mushroom caps and slice simultaneously |
| Storage | Store in their original containers to balance moisture retention and ethylene gas release |
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What You'll Learn
How to cut the stems off shiitake mushrooms
To cut the stems off shiitake mushrooms, first, clean the mushrooms with a damp paper towel or rinse them under running water. You can also use a colander for this step. Then, gently pull the stem where it meets the cap, or cut it off from under the cap with a sharp paring knife. The stems of shiitake mushrooms are fibrous and tough, so it might be easier to cut them off with a knife. The stems are inedible, but don't throw them away! You can use them to make a tasty broth or to flavour risotto.
Once you've removed the stems, place the caps on a cutting board and slice them with a kitchen knife. You can cut them into thin slices, or stack a few caps and slice them simultaneously. You can cook or roast the caps whole, or slice them thinly according to your recipe.
If you are using dried shiitake mushrooms, you can use them to make a vegetarian broth for miso soup. You can also make shiitake bacon by roasting sliced mushroom caps with sesame or olive oil at 350 degrees Fahrenheit until they are dark brown. This will take around 45 minutes to an hour.
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Why shiitake mushroom stems are inedible
Shiitake mushrooms are a type of edible mushroom that originates in East Asia and is often cultivated in Japan and China. They have a slim, light brown cap and a fibrous stem that is tough and inedible. The stems of shiitake mushrooms are tough and chewy, with an unpleasant, woody flavour. This is why most recipes call for the removal of the stems from shiitake mushrooms.
However, the stems can be saved and used to make a mushroom broth or to flavour risotto, adding an umami-rich flavour to the dish. To prepare the stems for broth, they must be thoroughly cleaned and rinsed, then placed in an oven on a baking sheet at 170°F for three hours, with the oven door slightly ajar to allow moisture to escape. After this process, the stems can be placed in a pot of water and boiled to create a broth. This broth can be frozen for long-term storage.
When cutting fresh shiitake mushrooms, it is recommended to first rinse them under running water or wipe the caps with a damp paper towel. The stems can then be removed by twisting them off or cutting them off with a sharp paring knife.
While the stems are generally considered inedible due to their tough texture and unpleasant flavour, some people choose to slice the stems into small pieces and include them in their dishes. Ultimately, it is a matter of personal preference whether or not to consume the stems of shiitake mushrooms.
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How to use shiitake mushroom stems in broth
Although the stems of shiitake mushrooms are too fibrous and chewy to eat, they can be used to infuse broth with rich flavours and earthy aromas. Here is a guide on how to use shiitake mushroom stems in broth:
Preparation
First, clean the shiitake mushrooms with a damp paper towel. Remove the bottom ¼-½” part of the stem, which appears to be the substance on which the mushroom was grown and is very tough. You can then slice the mushroom, carefully cutting it lengthwise once or twice depending on its thickness.
Storing the stems
If you are not using the stems immediately, you can store them for later use in broth. Place the stems on a metal drying rack over a baking sheet lined with paper towels. Put the baking sheet in an oven set to 170°F for three hours, holding the oven door slightly open with a wooden spoon to allow the moisture to escape. If your oven does not have a convection setting, you may need to heat the stems for longer than three hours. Once the stems are dried, store them in a sealed container after they have cooled down.
Making broth
To make the broth, place the dried stems in a small pot with 1-2 cups of water. Bring the water to a boil, cover the pot, and then turn down the heat to a simmer for at least 20 minutes. After simmering, filter the broth from the stems through cheesecloth or a coffee press. You can then use this mushroom broth to add earthy flavours to risotto, soups, stews, gravies, and pan sauces.
Alternative method
If you are using fresh stems, you can also make broth by simply adding the stems to water and bringing it to a boil. However, this method may not extract as much flavour from the stems as the drying and simmering method.
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Recipes that use shiitake mushrooms
Shiitake mushrooms are a versatile ingredient, adding an umami-rich flavour to a variety of dishes. They are commonly used in Asian cuisine, but also feature in French and Italian dishes. Here are some recipe ideas that use shiitake mushrooms:
Sukiyaki
A Japanese one-pot dish with beef, tofu, vegetables and shiitake mushrooms in a sauce made from stock, soy sauce, sugar and other seasonings.
Mushroom Galette
A rustic French tart with a free-form pastry base and a savoury mushroom and cheese filling. Shiitake mushrooms add a savoury, umami note to the galette.
Miso Soup
Dashi, or broth, made from dried shiitake mushrooms is the base for a perfect miso soup. Add sliced fresh shiitake mushrooms, tofu, scallions and miso for a delicious, vegetarian dish.
Mandu
Korean dumplings with a variety of fillings, including shiitake mushrooms, tofu, pork, shrimp and vegetables.
Cream of Mushroom Soup
A mix of mushrooms, including shiitake, cremini and portobello, forms the base of this creamy soup.
Cauliflower Soup
Top a cauliflower soup with vegan shiitake bacon. To make the 'bacon', roast shiitake mushroom caps in sesame or olive oil until dark brown and crispy.
Lo Mein
Shiitake mushrooms add a savoury note to this Chinese dish. Dried shiitake mushrooms, soy sauce and Shaoxing wine infuse the noodles with flavour.
Steamed Buns
Shiitake mushrooms can be used as a filling for steamed buns, along with other ingredients such as vegetables or meat.
Pasta
Shiitake mushrooms can be added to pasta dishes, such as pasta with peas and goat cheese, or simply tossed through pasta sauce.
Risotto
The stems of shiitake mushrooms can be used to make a broth for risotto, and the sliced mushroom caps can be added to the dish for texture and flavour.
Stir Fry
Shiitake mushrooms are a great addition to a stir fry, adding a meaty texture and savoury flavour. They can be stir-fried with other vegetables, meat or tofu.
Sautéed Mushrooms
Shiitake mushrooms can be simply sautéed in a pan with a few ingredients, such as onion and oil. This makes a great side dish.
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How to clean shiitake mushrooms
Shiitake mushrooms are a type of edible mushroom that originates in East Asia and is often cultivated in Japan and China. They are popular for their umami-rich flavour and meaty texture, which makes them a good vegan meat replacement.
To clean fresh shiitake mushrooms, start by rinsing them under running water or wiping the caps with a damp paper towel. To remove the stems, turn the mushroom over to expose the gills and the stem, then gently pull the stem where it meets the cap. If the stem does not come off easily, use a sharp paring knife to cut it off from under the cap. The stems are very fibrous and tough, and most recipes call for their removal. However, they can be saved and used to make broth or to flavour risotto.
Once the stems are removed, place the caps flat on a cutting board and slice them with a kitchen knife. You can slice them individually or stack three to four caps and slice them simultaneously. If you are not using the shiitake mushrooms right away, store them in their original containers, which are designed to balance moisture retention and ethylene gas release.
In addition to slicing, shiitake mushrooms can be roasted or cooked whole. They can also be used in recipes such as sukiyaki, mushroom galette, miso soup, mandu, cream of mushroom soup, and cauliflower soup.
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Frequently asked questions
Yes, the stems of shiitake mushrooms are fibrous and tough, with an unpleasant woody flavour. They are inedible and should be cut off.
First, rinse the mushrooms under running water or wipe the caps with a damp paper towel. Then, gently pull the stem where it meets the cap, or cut it off with a sharp paring knife.
Technically, there is no danger in eating the stems of shiitake mushrooms. However, they are not pleasant to eat due to their woody texture and flavour.
The stems can be used to make a tasty mushroom broth, which can be added to risottos, soups, stews, gravies, and pan sauces.
