Sarah Brown
Shiitake mushrooms are a type of edible mushroom that originates in East Asia and is widely used in Asian cooking. They are often cultivated in Japan and China and get their name from the Japanese word for mushroom, take, and shii, the name of the evergreen tree they grow on. Shiitake mushrooms have a robust, earthy flavour and are high in eritadenine, a compound that can help reduce high blood cholesterol. When preparing shiitake mushrooms, it is common to remove the stems due to their tough and chewy texture. However, the stems can be used to make a mushroom broth or cream sauce, adding rich, earthy flavours to dishes. To remove the stems, you can twist them off or cut them with a sharp paring knife.
| Characteristics | Values |
|---|---|
| Colour | Light to dark brown caps |
| Texture | Fibrous and woody stems |
| Edibility of stems | Technically edible but not ideal for recipes due to fibrous and woody texture |
| Use of stems | Can be used to make vegetable or meat-based stock |
| Cleaning method | Rinse under cold water for 30-45 seconds in a colander or wipe with a damp cloth |
| Cutting method | Pull the stem where it meets the cap, or cut off with a paring knife |
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What You'll Learn
How to cut the stems off
Shiitake mushrooms have a distinctive earthy flavour and chewy texture. While the stems are edible, they are fibrous and woody in texture, making them less than ideal for recipes. Most recipes call for the removal of the stems from shiitake mushrooms. Here is a step-by-step guide on how to cut the stems off shiitake mushrooms:
- Turn the shiitake mushroom over, exposing both the gills and the stem.
- Gently pull the stem where it meets the cap. It should easily come off.
- If it does not come off easily, use a paring knife to cut the stem off from the bottom of the gill.
- The stems can be saved and used to make vegetable or chicken stock, providing an umami-rich flavour to broth-based soups.
Alternatively, you can remove the bottom quarter to half an inch of the stem, as this part appears to be the substance on which the mushroom was grown and is very tough. You can then carefully slice the rest of the stem lengthwise once or twice, depending on its thickness.
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Why the stems are often removed
While shiitake mushroom stems are technically edible, they are often removed before cooking due to their fibrous and woody texture, which can be tough and chewy. This texture makes the stems less than ideal for recipes and can be unappetizing to some people. However, removing the stems is not always necessary, and some people may choose to leave them on, especially if they enjoy the firm texture of shiitake mushrooms.
The stems can be easily removed by gently pulling or twisting them where they meet the cap, or by using a paring knife to cut them off from the bottom of the gill. It is recommended to save the stems instead of discarding them, as they can be used to enhance the flavour of broth-based soups, such as vegetable or chicken stock, or to flavour risotto. The stems can also be dehydrated or dried in an oven and then simmered in water to create a mushroom broth or cream sauce.
The caps of shiitake mushrooms can be cooked whole or sliced thinly for use in recipes. Slicing the caps can be done individually or by stacking three to four caps together and cutting them simultaneously. The sliced or whole caps can then be cooked or roasted, and various cooking methods can be used, such as sautéing, roasting, or grilling.
Overall, the decision to remove the stems from shiitake mushrooms is primarily based on texture preferences and the desired recipe. The stems can be utilized to add flavour to other dishes, ensuring that no part of the mushroom goes to waste.
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How to clean the mushrooms
When it comes to cleaning mushrooms, there are a few different methods you can use, depending on the type of mushroom and your personal preference. Here is a step-by-step guide on how to clean mushrooms, specifically shiitake mushrooms:
Brushing and Wiping:
Firstly, examine the mushrooms and identify any large pieces of dirt or debris. Use a mushroom brush, a soft toothbrush, or a baby brush to gently brush away the visible dirt, especially in the gills and smaller cavities. You can also use a damp cloth or paper towel to wipe down the mushrooms and ensure they are extra clean. This method is particularly suitable for wild mushrooms or those foraged from the forest, as they tend to have less grit and are more delicate.
Rinsing and Soaking:
Fill a large bowl or sink with cold water. Place the shiitake mushrooms in the water, a few at a time, and swirl them around gently. This will help loosen any remaining dirt or grit. Do not soak the mushrooms for too long, as they are like little sponges and can absorb water, affecting their texture and cooking properties. After a quick swirl in the water, transfer the mushrooms to a clean, lint-free towel. Pat them dry gently and lay them out with the caps facing up to air-dry completely.
Trimming the Stems:
Shiitake mushrooms have fibrous and tough stems that are generally inedible due to their unpleasant, woody flavour and texture. To clean and prepare shiitake mushrooms, start by turning the mushroom over to expose the gills and the stem. Gently pull or twist the stem where it meets the cap, and it should come right off. Alternatively, use a sharp paring knife to cut the stem off from the bottom of the gill. The stems can be saved and used later to add flavour to vegetable or chicken stock, enhancing the umami taste of broth-based soups.
It is important to note that you should only clean your mushrooms right before you intend to use them, as any moisture can encourage mould growth. Additionally, if you are planning to slice or chop the mushrooms, it is generally recommended to clean them first and then cut them as needed for your recipe.
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What to do with the stems
While shiitake mushroom stems are edible, their fibrous and woody texture can be tough, making them less than ideal for recipes. However, instead of discarding them, you can repurpose the stems in various ways:
Making Broth or Stock
The stems can be used to make a flavourful broth or stock. To do this, first, ensure the stems are thoroughly cleaned and rinsed. Then, place them in a metal drying rack over a baking sheet lined with paper towels. Put them in an oven set to convection at 170°F (approximately 77°C) for about three hours, leaving the oven door slightly ajar to allow moisture to escape. For ovens without a convection setting, you may need to heat the stems for longer. Once dehydrated, place the stems in a pot with one to two cups of water, bring to a boil, and then simmer for at least 20 minutes. Finally, filter the broth by straining it through a cheesecloth or a coffee press. You can freeze the broth for later use if desired.
Flavouring Risotto
The stems can also be used to add flavour to risotto. Simply follow the same dehydration process as above, and then use the dried stems to infuse flavour into your risotto.
Meat-Based or Vegetable Stock
You can also use the stems to enhance the flavour of meat-based or vegetable stock. Simply save the stems and add them when preparing your stock.
Slicing and Cooking
If you enjoy the firm texture of shiitake mushrooms, you can slice the stems thinly and cook them. However, some people may find the texture less appealing, so slicing and cooking the stems may not be the best option for everyone.
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How to cook the mushroom caps
Shiitake mushrooms are native to East Asia and are widely used in Asian cooking. They have a slim, light brown cap and a fibrous stem that is tough and inedible. The stems can be removed by twisting them off or cutting them off with a sharp paring knife. The caps can then be sliced thinly or roasted as a whole. Here is a step-by-step guide on how to cook shiitake mushroom caps:
Step 1: Clean the mushrooms
Use a damp paper towel to gently wipe each mushroom cap. Alternatively, you can rinse the mushrooms under running water, but they tend to absorb a lot of moisture. If you do rinse them, gently pat them dry with a paper towel before cooking.
Step 2: Remove the stems
The stems of shiitake mushrooms are fibrous and tough, so they need to be removed before cooking the caps. You can either twist the stems off or use a sharp paring knife to cut them off. Don't throw away the stems! They can be saved and used later to add flavour to vegetable or chicken stock, risotto, or broth.
Step 3: Slice the caps
Place the mushroom caps on a cutting board with the gills facing down. Cut each cap into thin slices. You can also stack multiple caps on top of each other and slice them simultaneously.
Step 4: Cook the caps
Shiitake mushroom caps can be cooked in a variety of ways, including sautéing, roasting, or simmering. For sautéing, heat some oil in a pan over medium-high heat and add the sliced mushroom caps. Sauté for 5-7 minutes until golden brown. For roasting, preheat your oven to 400°F and roast the caps for 15-20 minutes until they develop crispy edges. For simmering, add the caps to a pot of broth and simmer until soft and tender.
Step 5: Season and serve
Shiitake mushrooms go well with soy sauce and sesame oil. You can also season them with salt and pepper or any other spices of your choice. Serve the cooked mushroom caps as a side dish or add them to stir-fries, soups, grain bowls, or pasta dishes.
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Frequently asked questions
Yes, shiitake mushroom stems are typically removed before cooking because of their tough and chewy texture.
To remove the stems, turn the mushroom over to expose the gills and stem. Gently pull or twist the stem where it meets the cap, or use a paring knife to cut it off.
While the stems are edible, they are not commonly eaten due to their unpleasant, woody flavour. However, some people choose to cook with them, and they can be used to make a mushroom broth or vegetable stock.
If you don't want to eat the stems, you can save them to make a mushroom broth or vegetable stock later. You can also dry them in the oven and store them for future use.
No, it is not necessary to remove the stems, and some people choose to cook with them. However, most recipes call for their removal to avoid the tough texture and woody flavour. Ultimately, it is a matter of personal preference.
