Laura Smith
Whether or not you should remove mushroom stems depends on the type of mushroom and how you plan to cook them. Some mushroom stems are tough and woody, while others are more flavorful than the caps. If you're grilling portobellos or stuffing cremini mushrooms, it's best to remove the stems. However, if you're making a dish where the texture is important, you might want to separate the stems and use them for stock. You can also chop the stems and add them to the dish, but this may affect the texture. Ultimately, it's a matter of personal preference and the specific recipe you're following.
Do you have to remove mushroom stems?
| Characteristics | Values |
|---|---|
| Reasons for removing stems | Mushrooms stems are sometimes removed because they are tough and woody, or because they have an awkward shape. |
| Reasons for keeping stems | Mushroom stems can be more flavorful than the caps, and have a similar texture. They can be used in stocks, soups, or roasts, or eaten raw. |
| Types of mushrooms with stems typically removed | Cremini, Portobello, Shiitake |
| Types of mushrooms with stems typically kept | Chanterelles, King Oysters, Porcinis, Morels, White buttons |
| General advice | Whether to remove mushroom stems depends on the type of mushroom, the recipe, and personal preference. |
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What You'll Learn
When to remove mushroom stems
Whether you should remove mushroom stems depends on the type of mushroom and how you plan to cook them. Some mushroom stems are tough and woody, while others are tasty and supple.
For example, the stems of king oyster mushrooms are considered the best part of the fungus, whereas portobello stems can get tough and woody. If you're grilling portobellos, you'll want to remove the stems. However, if you're making a mushroom ragu with chanterelles, you can leave the stems intact.
If you're preparing stuffed mushrooms, you'll likely want to remove the stems to create space for the filling. Similarly, if you're mincing mushrooms for kofta or duxelles, you'll probably want to remove the stems first. On the other hand, if you're making a soup or stew, you can toss the whole mushroom in, stems and all.
Some cooks always remove mushroom stems to improve the texture of their dishes, while others leave them on to avoid waste. If you do remove the stems, you can save them in the freezer and use them later for stock or soup. You can also eat them raw as a chef's snack or cook them in butter and herbs to make a stuffing.
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How to remove mushroom stems
Whether you need to remove mushroom stems depends on the type of mushroom and your recipe. For example, you should remove stems before stuffing cremini caps or grilling portobellos. However, the stems of king oyster mushrooms are considered the best part of the mushroom.
If you do need to remove the stems, you can do so by turning the mushroom over and finding the stem. Place your thumb against the stem and gently push toward your index finger. Be sure to have a good grip so that the stem pops out in one piece. If the stems are tough, you can snap them off and discard them or save them for stock. Even if the stems aren't too woody, you might want to trim any dry ends for a better texture when cooking.
If your mushrooms are dirty, give them a quick rinse under running water for about 10 seconds, then pat them dry with a paper towel. You can then proceed to slice the mushrooms, keeping the bottom down when you slice so that you are not trying to cut a moving fungus.
You can use the stems in a variety of ways, such as adding them to soups or stews, making stock, or dehydrating them.
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How to clean mushrooms
Whether you're preparing a mushroom-based dish or simply adding mushrooms to a recipe, it's important to know how to clean and prepare them properly. Here's a detailed guide on how to clean mushrooms, including some tips on de-stemming them.
Cleaning Mushrooms:
- If the mushrooms appear clean, simply wipe them with a damp paper towel or a soft mushroom brush to remove any dirt. You can also use a clean kitchen towel.
- If they are a little dirty, give them a quick rinse under cool running water for about 10 seconds, then pat them dry with a paper towel. Make sure to pat them dry again before cooking to ensure they stay nice and brown.
- For wild mushrooms, especially those foraged from the woods, a more thorough cleaning is required. Cut the mushrooms into pieces, submerge them in water, and agitate to remove any dirt, grit, or insects. Drain the water, check that all dirt has been removed, and pat the mushrooms dry with kitchen towels.
- For morel mushrooms, brush them first using a mushroom brush. Then, halve them lengthwise and wash the halves in a bowl of water. Dry them in a salad spinner. If you want to keep the morels whole, brush them, wash them, change the water, and wash again before drying in the salad spinner.
- For pre-sliced mushrooms, give them a shake in a colander to loosen any dirt, then rinse them quickly before cooking. Dry them off with paper towels or a clean kitchen towel.
De-stemming Mushrooms:
- Turn the mushroom over and find the stem. Place your thumb against the stem and gently push it towards your index finger. The stem should pop out in one piece.
- If the stems are tough, you can snap them off and either discard them or save them for stock.
- For certain varieties, such as chanterelles, king oysters, and white buttons, trim off the brown end of the stem, leaving the rest intact.
- For portobellos, the stems can be left for grilled dishes, but they should be removed if you plan to stuff the mushrooms.
- For shiitake mushrooms, always remove the stems before cutting, as they are very tough and not pleasant to eat.
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What to do with removed stems
While preparing mushrooms, you might choose to remove the stems and slice up the caps before cooking them. However, this isn't always necessary, and it depends on the type of mushroom and your recipe. Some mushroom stems are tough and woody, while others are more flavoursome and tender than the caps.
If you do remove the stems, there are several ways to use them rather than throwing them away. Here are some ideas:
- Soups and stews: Chop the stems finely and add them to soups or stews. This will enhance the flavour of your dish.
- Stock: Freeze the stems with other vegetable trimmings. Once you have enough, make a flavourful vegetable stock by cooking them down.
- Compost: If you don't want to use the stems in cooking, you can throw them into your compost pile to enrich your soil.
- Dehydrate: Roughly chop the stems and place them on a baking tray in a single layer. Dehydrate them in the oven, then store for later use in soups or stocks.
- Stuffing: Dice the stems and cook them with butter and herbs. Use this mixture to stuff the mushroom caps, then sprinkle with cheese and bake.
- Sauté: Sauté the stems in butter and add them to spaghetti sauce or on top of a hamburger.
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Varieties of mushroom and their stems
Mushrooms are used extensively in cooking, with some varieties being more popular than others. The standard variety is the cultivated white button mushroom, Agaricus bisporus, which is considered safe for consumption as it is grown in controlled, sterilized environments.
The white button mushroom is also known as a baby button mushroom or crimini mushroom when it is younger and smaller. When it matures further, it becomes a portobello mushroom. These mushrooms are versatile and can be used in a variety of dishes. They can be left whole or halved and added to stews, casseroles, or braises. They can also be eaten raw in salads or fried for sauces and stuffings.
Some other varieties of mushrooms include:
- King oyster mushrooms, also known as trumpet royale, ali’i oyster, king brown mushroom, or French horn mushroom. They are known for their thick stems, which have a meaty texture and earthy flavor.
- Lion's mane mushrooms, which are used in East Asian medicine and sold as a powdered supplement. They have a flavor reminiscent of shellfish and are suitable for grilling.
- Porcini mushrooms, known as ceps in French and Penny Bun in English. They are wild and seasonal, making them harder to find and more expensive. However, they can be sliced and fried like other mushrooms, and dried porcini makes a good, cheaper alternative.
- Enoki mushrooms, also known as enokitake, which feature small, shiny white caps attached to thin, long stems. They have a mild flavor and a distinctive crunch, making them good for raw consumption.
The decision to remove or retain the stems of mushrooms depends on the variety and personal preference. Some mushroom stems are considered woody and tough, while others are more flavorful and tender than the caps. For example, the stems of king oyster mushrooms are considered the best part of the mushroom, whereas portobello stems tend to become tough and woody. White button mushrooms have short stems that can be retained, but it is recommended to trim off the brown end. Chanterelle stems can also be used in cooking, while shiitake stems are often used for making stock.
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Frequently asked questions
It depends on the recipe and the type of mushroom. Some mushroom stems are tough and woody, while others are more flavorful than the caps. If you're grilling portobellos or stuffing cremini, it's best to remove the stems. However, if you're making a mushroom ragu with chanterelles or a savory gravy with porcinis, the stems are considered the best part.
To remove the stem, turn the mushroom over and place your thumb against it. Gently push towards your index finger to pop out the stem in one piece. You can also snap off tough stems or trim any dry ends for a better texture.
Yes, mushroom stems are edible and can be used in various ways. You can chop them up and cook them in butter and herbs for stuffing, or freeze them for later use in stocks, soups, or roasts. Some people even eat them raw as a chef's snack!
If the mushrooms look clean, you can simply wipe them with a paper towel. If they're a little dirty, give them a quick rinse under running water for about 10 seconds and then pat them dry. It's important to pat them dry again before cooking to keep them nice and brown.
