Michael Davis
Portobello mushrooms are a common variety of edible mushrooms. They have thin papery ribs underneath their caps, known as gills or lamella. While these gills are completely edible, many recipes call for their removal. This is because the gills can give dishes an earthy or bitter flavour, and their dark colour can make a dish look unappetizing. Additionally, the gills can trap dirt and debris, so removing them can make cleaning the mushrooms easier. To remove the gills, use a spoon to gently pry them off in chunks, then scrape out any remaining bits.
| Characteristics | Values |
|---|---|
| Appearance | Removing gills gives a clean, not-at-all-muddy appearance to the dish |
| Taste | Some people claim gills give a dish an earthy or bitter flavor |
| Ease of preparation | Removing gills can help with prep work, especially if breaking down the large cap into smaller pieces |
| Cleanliness | Gills can trap dirt and sand, so removing them makes cleaning easier |
| Spore dispersal | Gills are believed to have evolved to increase the surface area for spore dispersal |
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What You'll Learn
Removing gills is common practice
Another reason for removing the gills is to expose the white flesh of the mushroom. Some cooks choose to peel the top skin of the portobello mushrooms, although this step is not necessary unless the skin is damaged or bruised. Exposing the white flesh can be achieved by using a paring knife to slice off the inner edges of the mushroom while slowly rotating it. This step will also make it easier to remove the gills, as they are located on the underside of the mushroom cap.
The stems of portobello mushrooms are also typically removed, as they have a tough texture and a woody, bland flavor. However, the stems can be saved and used to make vegetable or chicken stock. When removing the stem, it can be gripped from the bottom of the mushroom, twisted, and popped out. Alternatively, it can be trimmed using a sharp knife.
In summary, removing the gills of portobello mushrooms is common practice to facilitate cleaning, improve the appearance of cooked mushrooms, and expose the white flesh. While the gills are edible, they may affect the color and texture of the dish. Additionally, removing the stems and scraping out the gills can help with prep work, especially if the mushroom cap needs to be broken down into smaller strips or pieces.
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Gills are edible but can affect flavour
While mushroom gills are edible, they can impact the flavour and appearance of your dish. Firstly, let's address flavour. Some people claim that mushroom gills give dishes an earthy or bitter flavour. However, others argue that there is no noticeable difference in taste when the gills are left in.
Now, let's talk about appearance. When cooked, the gills release their spores, giving your dish a dark and murky appearance, which may not be aesthetically pleasing. This can also obscure other vibrant ingredients in your dish. As the saying goes, "we eat with our eyes first", so a dull-looking dish may prime our palates to expect dulled flavours.
Removing the gills can also make cleaning your mushrooms easier. This is because dirt and sand can become trapped in the gills, and removing them ensures that all grit is eliminated. A simple spoon can be used to gently scrape away the gills, taking care not to go too deep into the mushroom's flesh.
For these reasons, many chefs choose to remove the gills from mushrooms, particularly when creating dishes where a clean, golden appearance is desired, such as roasted mushroom pizza. However, it is ultimately a matter of personal preference, and some people may choose to leave the gills intact, especially if they are creating a dish with darker, richer colours where the gills will not affect the overall appearance.
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Gills can discolour dishes
The gills of a mushroom are the thin papery ribs found underneath some mushroom caps, most commonly portobellos. They are completely edible, but many cooks choose to remove them. When cooked, the gills release their spores, giving dishes a dark and murky appearance. This may not seem like a big deal, but the visual appeal of a dish is important, as it can affect our perception of flavour.
For example, culinary director Wes Martin removes the gills when making Roasted Mushroom Pizza with Fontina and Scallions. Without the gills, the mushrooms look golden and enticing on the pie. Removing the gills can also help with prep work, especially if you are breaking down the large cap into smaller strips or pieces.
The gills can also harbour dirt and debris, so removing them ensures that your mushrooms are thoroughly cleaned. Bits of dirt and sand can get trapped in the gills, so scraping them out entirely removes the grit. All you need is a common tablespoon to gently pry them off in chunks, and then you can get rid of any residual bits with a quick rinse or a wipe with a damp paper towel.
Some people also claim that the gills give dishes a distractingly earthy or bitter flavour, though this is a matter of personal taste.
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Gills can be removed with a spoon
Gills are the thin papery ribs found underneath some mushroom caps, most commonly portobellos. They are completely edible, but many cooks choose to remove them for aesthetic and taste reasons. The gills can give dishes a distractingly earthy or bitter flavour and, when cooked down, they release their spores, giving your dish a dark and murky appearance.
If you decide to remove the gills from your portobello mushroom, you will need a spoon. First, remove the woody stem, either by twisting it off or cutting it off with a knife. You can either discard the stem, or mince it finely and cook it with the rest of your dish, or save it for stock.
Next, take a teaspoon or dessert spoon (not a tablespoon) and gently insert the tip under the edge of the gills to pry them off in chunks. Be careful not to go too deep into the mushroom’s flesh during this step. Work around the mushroom until you have removed all of the gills. The gills should come out pretty easily, so there is no need to apply a lot of pressure. If you do, you risk breaking the mushroom or punching through it.
Once the gills have been removed, you can get rid of any residual bits with a quick rinse, or simply wipe the cap out with a damp paper towel. Then, proceed with your dish as usual.
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Gills can trap dirt and sand
Gills are the thin papery ribs found underneath some mushroom caps, most commonly portobellos. They are completely edible, but many cooks choose to remove them. One reason for this is that the gills can trap dirt and sand, which can be difficult to clean. Bits of grit can hide deep in the gills, and removing them entirely ensures the mushroom is clean. This can be done with a spoon, gently prying the gills out in chunks, or with a paring knife and dessert spoon, carefully scraping them away.
Removing the gills can also be beneficial for the appearance of the final dish. When cooked, the gills release their spores, giving the dish a dark and murky look, which may be unappetizing. Removing the gills ensures that the dish remains vibrant and golden in colour. This is particularly important as the visual appeal of a dish can influence our perception of its flavour.
Some people also claim that the gills impart an earthy or bitter flavour to the dish, although others disagree. Removing the gills can also aid in preparation, especially if the mushroom cap needs to be broken down into smaller pieces.
In summary, while the gills of mushrooms are edible, they may be removed as they can trap dirt and sand, and to improve the appearance, flavour, and preparation of a dish.
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Frequently asked questions
Yes, mushroom gills are edible, but most people prefer to remove them as they can give a dish a muddy or murky appearance. Some people also claim that they impart a bitter or earthy flavour.
Aside from the reasons above, people remove gills because they can harbour dirt, debris, or sand. Removing them can also make the mushroom easier to clean and prepare.
To remove mushroom gills, gently insert a spoon under the edge of the gills to pry them off in chunks. Then, scrape out any remaining bits with a quick rinse or wipe the cap with a damp paper towel.
