Michael Davis
Mushroom stems are a divisive topic among cooks and foodies. Some people choose to remove the stems before cooking with mushrooms, while others argue that it is wasteful not to eat them. The stems of edible mushrooms are not poisonous, but cooking them can make them easier to digest. Certain types of mushrooms, such as shiitake, are known for having woody and fibrous stems that can be tough to chew, so cooks often remove them before adding the caps to their dishes. However, even when removed, these stems can be used to add flavour to stocks, broths, soups, and risottos. Other varieties, such as white button, crimini, portabella, oyster, and king oyster mushrooms, have edible stems that can be cooked and enjoyed alongside their caps. Ultimately, while some mushroom stems may be less palatable than others, there is no harm in eating them, and personal preference plays a significant role in the decision to include or discard them.
| Characteristics | Values |
|---|---|
| Edibility | The stems of edible mushrooms are not poisonous and are safe to eat. |
| Taste | Some mushroom stems are flavourless, while others are tasty and savoury. |
| Texture | Mushroom stems can be chewy, woody, and fibrous. |
| Preparation | It is advisable to cook mushroom stems before eating them to break down the chitin, making them easier to digest. |
| Recipes | Mushroom stems can be used in broths, soups, risottos, or frozen and added to stocks to enhance flavour. |
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What You'll Learn
Stems of some mushrooms are edible and tasty
It is generally safe to eat the stems of edible mushrooms. However, some mushroom stems are flavourless and have a tough, woody texture, making them unappealing to eat. In such cases, the stems can be removed before cooking and used to flavour other dishes, like broths or soups.
Shiitake mushrooms, for example, have woody and fibrous stems that are challenging to chew. It is recommended to remove these stems before cooking and utilise them in stocks or broths instead. Similarly, Portabella mushrooms, which are mature Crimini mushrooms, have edible stems but are often fibrous and woody, so they are frequently removed and discarded. However, these stems can also be used to enhance the flavour of dishes like broths, soups, and risotto.
On the other hand, some mushrooms have edible stems that are just as tasty as their caps. White button, Crimini, Portabella, Oyster, and King Oyster mushrooms are examples of varieties where the stems are entirely edible and savoury. In fact, for King Oyster mushrooms, the stem comprises most of the mushroom when sliced. Chanterelle, black trumpet, porcini, cremini, chestnut, and white button mushrooms also have delicious stems that can be enjoyed.
While mushroom stems are not poisonous, cooking them is generally advisable. Raw mushroom stems contain chitin, a fibrous substance that is difficult for humans to digest. Cooking breaks down the chitin, making the stems easier to digest and allowing better absorption of the nutrients in mushrooms. Additionally, cooking destroys agaritine, a carcinogenic toxin found in small amounts in common white or button mushrooms.
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Stems of certain mushrooms are woody and fibrous
The stems of edible mushrooms are not poisonous, but cooking them makes them easier to digest. The cell walls of raw mushrooms contain chitin, a fibrous substance made of polysaccharides that is hard for humans to digest. Cooking breaks down these cell walls, making the stems softer and easier to digest. Additionally, cooking destroys agaritine, a carcinogenic toxin found in small amounts in common white or button mushrooms.
While some people choose to discard the stems of mushrooms with fibrous stems, others find ways to use them in cooking. For example, mushroom stems can be soaked and boiled to make a tasty broth or stock, or added to broths, soups, and risottos for extra flavour. Some people also choose to freeze their mushroom stems and use them later in stocks or broths.
It is important to note that mushroom stems can be poisonous if they are part of a poisonous mushroom. Therefore, when foraging for wild mushrooms, it is crucial to only collect those that are known to be edible. Additionally, some edible mushrooms may have similar characteristics to poisonous mushrooms, so it is important to be able to identify the characteristics of both types to stay safe.
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Stems can be cooked and added to broths and soups
Mushroom stems are edible and can be cooked and added to broths and soups. They are a great way to add a rich colour and umami flavour to your dishes. The next time you use mushrooms, save their stems and use them along with your usual vegetables, meat, and bones for making broth or stock.
Some mushroom stems, like shiitake, can be woody and fibrous. You can still use these stems in your broth or soup by soaking and boiling them. Alternatively, you can dry them in the oven at 150 F/65 C for an hour. Turn the mushroom slices over and return them to the oven for another hour. The dried mushroom stems can be stored for at least a year in glass jars away from direct light or heat. When rehydrated in hot water, their texture is almost identical to that of fresh mushrooms. Soak them for 20 to 30 minutes, and use the flavoured soaking liquid for soups and sauces.
To make a mushroom broth, sauté the onions, shiitake stems, and cremini mushrooms in a large pot until the onions are soft and browned, about 10 minutes. Add water, onion skins, garlic, ginger, dried mushrooms, tamari, and peppercorns. Bring to a boil, reduce the heat to low, and add the kombu. Cover and simmer for 1 hour. Strain the broth and season to taste.
You can also use mushroom stems in creamy soups. Replace the mushroom caps with stems in your recipe. Because you're blending the stems, it makes no difference visually, and the stems have an intense flavour.
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Stems of edible mushrooms are not poisonous
It is perfectly safe to eat the stems of edible mushrooms. However, some mushroom stems are flavourless and woody, making them tough and unappealing to eat. For example, the stems of shiitake mushrooms are often removed before cooking because they are fibrous and woody. However, they can be used to flavour other dishes, such as broths, soups, and risottos.
Other types of mushrooms, such as king oyster and enoki mushrooms, have stems that are entirely edible and even considered the most desirable part of the mushroom. Chanterelle, black trumpet, porcini, cremini, chestnut, portabella, and white button mushrooms also have edible stems that are good to eat.
While it is safe to consume the stems of edible mushrooms, it is important to cook most mushroom stems before eating them. Raw mushroom stems contain chitin, a fibrous substance that is difficult for humans to digest. Cooking breaks down the chitin, making it easier to digest and allowing better absorption of the nutrients in mushrooms. Additionally, cooking destroys agaritine, a carcinogenic toxin found in small amounts in common white or button mushrooms.
When foraging for wild mushrooms, it is crucial to only collect those that you are certain are edible. Some mushrooms are poisonous, and consuming any part of them, including the stems, can be dangerous. However, if you are purchasing mushrooms from a store or market, you can safely consume the stems of mushrooms that are known to be edible.
In summary, while the stems of edible mushrooms are not poisonous, the edibility and palatability of mushroom stems can vary depending on the type of mushroom. Some mushroom stems are tasty and tender, while others may be flavourless, woody, or fibrous. Ultimately, the decision to eat or discard mushroom stems depends on personal preference and the specific type of mushroom being consumed.
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Stems can be flavourless and tough
While the stems of edible mushrooms are not poisonous, cooking them is generally recommended to break down the chitin, a fibrous substance found in the cell walls of raw mushrooms that is hard for humans to digest. Cooking also destroys agaritine, a carcinogenic toxin found in small amounts in common white or button mushrooms.
The stems of certain mushrooms, such as king oyster and enoki, are not only edible but also highly desired. The stems of white button, crimini, portabella, oyster, and king oyster mushrooms are entirely edible and offer a savoury taste, adding texture and depth to dishes. Chanterelle, black trumpet, porcini, cremini, chestnut, portabella, and white button mushrooms also have tasty stems.
Some people opt to remove the stems of mushrooms like enoki and maitake before cooking to improve their texture and flavour. For example, removing the stems of portabella mushrooms, which are mature crimini mushrooms, provides more space for stuffing. However, the stems can still be eaten and enjoyed in other ways, such as by adding them to broths or soups.
While mushroom stems are generally safe to consume, it is important to note that the stems of poisonous mushrooms are also poisonous. Therefore, when foraging for wild mushrooms, it is crucial to only collect those that are known to be edible.
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Frequently asked questions
Yes, the stems of edible mushrooms are not poisonous and are safe to eat. However, it is advisable to cook most mushroom stems before consuming them as raw mushroom stems contain chitin, a fibrous substance that is hard for humans to digest. Cooking breaks down the chitin, making the stems easier to digest and allowing better absorption of the nutrients in mushrooms.
While it is generally safe to eat the stems of edible mushrooms, some varieties have flavourless stems that are woody and fibrous, making them tough and unappealing to eat. These stems can be removed before cooking and used to flavour other dishes, such as broths, soups, and risottos. Mushrooms with stems that are often removed include shiitake, enoki, maitake, and portabella mushrooms.
For mushrooms with edible stems, the entire mushroom can be sliced lengthwise, cooked whole, or chopped into chunks before being added to recipes. If the stems are a little chewy, cooking them slightly longer can help break down the chitin and make them more tender.
