Cutting Mushrooms: The Right Way

Mushrooms are a versatile ingredient that can be used in a variety of dishes, from stir-fries and soups to meat alternatives and vegetarian recipes. When it comes to cutting mushrooms, there are several techniques to consider, including slicing, dicing, cubing, and quartering. The first step is to clean and trim the mushrooms, removing any dirt or grit with a moist paper towel or by gently rinsing them. Some mushrooms, such as shiitake, chanterelle, and portobello, may require removing the stems entirely due to their woody texture. For other varieties, trimming the stems can make cutting safer and easier. When slicing mushrooms, it is important to hold them firmly on a cutting board and use a knife to cut them to the desired thickness. Quartering mushrooms involves slicing them in half and then cutting each half into two equal pieces. Dicing mushrooms creates small, uniform pieces, while cubing involves cutting the mushroom into larger, evenly sized pieces. The chosen cutting technique will depend on the specific recipe and the desired texture and size of the mushroom pieces.

Cleaning mushrooms

When cleaning mushrooms, it is important to first identify whether they are cultivated or wild. If you bought them at a grocery store, they are cultivated; if you foraged them yourself, they are wild. Cultivated mushrooms are grown in sterile environments and do not need to be washed—simply brush them off with a dry towel or a mushroom brush.

Wild mushrooms, on the other hand, may require a more thorough cleaning. If the mushrooms are relatively clean, you can brush off the dirt or cut off any sections that are holding dirt, usually the base or end of the stem. If the mushrooms are dirtier, you can rinse them in cool or cold running water, then dry them with a salad spinner, paper towels, or a clean kitchen towel. You can also soak them in lightly salted water to remove any insects or stubborn dirt, changing the water as needed.

It is best to clean mushrooms just before cooking, as they can absorb moisture and become soft and slimy. If you are planning to sauté the mushrooms, be sure to dry them very well before cooking.

Additionally, when cleaning portobello mushrooms, you may want to remove the stems and gills, as they can get in the way when stuffing the mushrooms. Shiitake mushroom stems should also be removed before cooking, as they are tough and not pleasant to eat.

Trimming and removing stems

Button/white mushrooms, cremini/baby bella mushrooms, king trumpet/oyster mushrooms, and lion's mane mushrooms typically have woody or dried-out stem pieces that should be trimmed off before cutting. For shiitake, chanterelle, and portobello mushrooms, it is best to remove the stems entirely as they tend to be woody and dried out, making them unpleasant to eat.

When trimming stems, use a sharp knife to cut away any dried-out or woody parts. You can also use a paring knife for more precision. It is recommended to trim the stems before slicing or chopping the mushroom caps to make the process safer and easier.

For portobello mushrooms, in particular, it is common to remove the entire stem as it tends to be too dried out and woody. Additionally, the gills of portobello caps are often scooped out since they can become mushy when cooked. After removing the stems and gills, slice the caps into your desired size. Portobello mushrooms are known for their meaty texture, so slightly thicker slices are recommended.

While some cooks prefer to remove the stems completely, others choose to trim them to a uniform level with the caps to create a stable surface for chopping. This technique ensures safety and uniformity in the size of the mushroom pieces.

The stems can be chopped into tiny bits and used for stock or other recipes, as they contribute flavour even though their texture may not be ideal.

Slicing

To begin, prepare your workstation by taking out a clean cutting board and a sharp chef's knife or paring knife. Most recipes will require you to remove the stems of the mushrooms, as they can be woody and unpleasant in texture. Place the mushroom stem side down on the cutting board and use the sharp knife to slice it in half. Then, rotate the mushroom 90 degrees and slice it in half again, creating quartered mushrooms. These are great for stir-fries, chilis, chunky stews, or roasting with olive oil.

If you are looking for thinner slices, place the mushroom stem side down on the cutting board and hold it in place with your non-dominant hand, making sure to press your knuckles towards the knife to protect your fingers. Slice the mushroom continuously, edging your knuckle away from the knife as it moves closer. You can adjust the thickness of the slices according to your preference or the recipe's requirements.

For recipes that call for chopped mushrooms, you can further chop the slices into smaller pieces. You can also create matchsticks by cutting the sliced mushroom lengthwise, and then rotating your cutting board or knife 90 degrees to dice the mushroom matchsticks into small pieces. Diced mushrooms are perfect for ground meat alternatives like chorizo, bolognese, and burgers.

Some recipes may call for specific types of mushrooms, such as button mushrooms, chanterelle mushrooms, cremini mushrooms, or morel mushrooms. Each variety has its own unique flavour and texture, so be sure to choose the right type of mushroom for your dish.

Dicing

First, prepare your mushrooms by removing any dirt and trimming the stems. For shiitake, chanterelle, and portobello mushrooms, remove the stems entirely as they tend to be woody and dried out. For button and baby bella mushrooms, you may want to trim the stems if you see any dried-out pieces.

Next, decide on the size of the dice. For a fine dice, slice the mushroom into 1/4-inch thick sections, making sure not to cut all the way through to the edge. If you prefer a larger dice, cut the mushroom in half, then into 1/2-inch thick sections.

Now, rotate the mushroom 90 degrees. Using your knife, chop the sections into cubes. Be careful not to chop your fingers! Continue chopping until you have reached your desired size.

Once you have chopped all the mushrooms, give them a quick rinse or brush to remove any remaining dirt or debris. Your diced mushrooms are now ready to be used in your favourite recipes!

Diced mushrooms are very versatile. You can use them in stir-fries, soups, pasta dishes, or even raw in salads. They are also a great meat alternative, adding texture and flavour to dishes like vegetarian burgers, meatloaf, and bolognese. So get creative and enjoy the versatility of diced mushrooms!

Cubing

First, you need to clean your mushrooms. Use a damp paper towel with some excess moisture wrung out to gently wipe down the mushrooms. This will remove any dirt or sediment clinging to the outside. If your mushrooms are an irregular shape, like morels, give them a quick rinse under cool water and then use a soft-bristled brush to clear away any dirt.

Next, you want to remove the stems. Most mushroom stems are not eaten, as they tend to be tough and fibrous. Wedge your knife just under the cap and force it straight down in one smooth motion to separate the stem. This will give you a flat base to work with, making it easier to create your cubes.

Now, place the mushrooms on a clean, flat cutting board with the cap side facing up. It's best to cut the mushrooms one at a time, even if they are small. Grip the mushroom gently by the cap with your non-dominant hand, being careful not to mash it, and hold it on its side with the stem pointed down towards the cutting board. With your dominant hand, use a sharp kitchen or paring knife to slice the mushroom in half, straight through the stem.

Turn the two halves so that the flat sides are against the cutting board, and slice through them again to create long, thin strips. Then, turn these strips 90 degrees and cut through them again to create your cubes.

And there you have it! A simple and efficient way to cube mushrooms, ready for your favourite recipes.

Frequently asked questions