Sarah Brown
Mushrooms are a versatile ingredient that can be used in a variety of dishes. They come in many shapes and sizes, and there are several ways to cut them depending on the recipe and type of mushroom. Before cutting, it is important to clean mushrooms with a damp paper towel to remove any dirt. Some mushrooms, such as button, baby bella, and shiitake, can be cut into slices, quarters, or diced pieces. For a quartered mushroom, place the mushroom stem side down, slice it in half, rotate it 90 degrees, and slice it in half again. Sliced mushrooms can be cut to your desired thickness, while diced mushrooms are chopped into smaller pieces.
| Characteristics | Values |
|---|---|
| Cleaning | Wipe with a damp paper towel or rinse under running water |
| Trimming | Trim off woody or dried-out pieces of the stems |
| Cutting Techniques | Slicing, quartering, dicing, cubing, chopping |
| Cutting Tools | Sharp knife, egg slicer |
| Cutting Direction | Lengthwise, vertically |
| Cutting Thickness | Varies according to preference and recipe |
| Storage | Refrigerate, freeze, dehydrate |
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What You'll Learn
How to cut different types of mushrooms
Before cutting mushrooms, it is important to clean them thoroughly to remove any dirt. Use a damp paper towel or a brush with a damp cloth to wipe the dirt away. You can also rinse the mushrooms under running water, but they absorb water easily and may become mushy.
Most mushrooms need to be trimmed before cutting them, but some do not. For mushrooms with tougher stems, trim off any woody or dried-out pieces. For shiitake, chanterelle, and portobello mushrooms, it is best to remove the stems entirely as they tend to be woody and dried out.
For button mushrooms (white) and baby bella mushrooms (brown), you can cut them into slices, quarters, or diced pieces. To slice, trim off any dried-out parts of the ends, then cut them into slices of your desired thickness. To quarter these mushrooms, slice them in half, turn them 90 degrees, then slice in half again. To chop, cut them into slices or quarters first, then chop them into smaller pieces. The stems of these mushrooms are usually fully dried out, so remove them entirely before slicing.
Lion's mane mushrooms have a shaggy appearance and can be pulled apart or cut lengthwise into slices of your desired thickness.
To create small pieces for dishes like stir-fries or soups, place the mushroom cap-side down on your cutting board and make a few vertical cuts. Then, turn the mushroom and make horizontal cuts.
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How to clean mushrooms before cutting
The first step in cleaning mushrooms is to determine whether they are cultivated or wild. If you bought them at a grocery store, they are cultivated. Wild mushrooms can be foraged or bought from a reputable forager at a farmer's market.
If your mushrooms are cultivated, they are grown in sterile environments and do not need to be washed. Simply brush them off with a dry towel or mushroom brush. If there are crusty dirt clods, use a paring knife to remove them.
If your mushrooms are wild, they may be dirty and require a more thorough cleaning. One option is to fill a large bowl with cold water and swirl the mushrooms in the water to loosen any dirt. Then, transfer them to a lint-free towel and pat them dry. Make sure not to let them soak for too long, as mushrooms are porous and will absorb water, affecting their texture and flavour. Another method is to place the mushrooms in a colander and spray them with water until the dirt washes away. Then, pat them dry with a paper towel.
For very dirty wild mushrooms, such as morels, you may need to use a scrub brush and some water to get them clean.
It is important to clean mushrooms right before you intend to use them, as any moisture can create an opportunity for mould.
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Cutting mushrooms for storage
Before cutting mushrooms, it's important to clean them. Use a damp paper towel to wipe away any dirt and debris. You can also rinse them under running water, but they absorb water like a sponge and may become mushy.
Most mushrooms need to be trimmed before cutting them. Trim off any dried-out or woody parts of the stems. For some varieties, like shiitake, chanterelle, and portobello mushrooms, remove the stems entirely. Their stems tend to be woody and dried out, and they don't taste good in recipes.
Now, let's get into the different cutting methods for storing mushrooms:
Slicing
Place the mushroom stem-side down on a cutting board. Using a sharp knife, cut it into slices of your desired thickness. You can slice the mushroom from one end to the other or cut it in half and then into smaller pieces for dicing. This method is great for soups, stir-fries, and salads.
Quartering
Place the mushroom stem-side down on the cutting board. Hold the mushroom in place with your non-dominant hand, ensuring your knuckles are towards the knife to protect your fingers. Slice the mushroom in half, turn it 90 degrees, and then slice it in half again to create four smaller pieces. Quartered mushrooms are perfect for stews, stir-fries, and roasting.
Dicing
Once you've sliced the mushrooms, cut them lengthwise into strips, and then crosswise to create diced pieces. Diced mushrooms are excellent for ground meat alternatives like chorizo, bolognese, and burgers.
Cubing
Place a stemmed mushroom on its side. Slice it in half, but not all the way through. Then, rotate it so that the stem side is facing down again. Cut it into sections, ensuring you don't go all the way to the edge. Rotate the mushroom 90 degrees, and then chop the sections into cubes.
After cutting your mushrooms, store them in a porous container with a paper towel to absorb extra moisture. Alternatively, you can store them in a paper bag.
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Cutting mushrooms for cooking
When it comes to cutting mushrooms for cooking, there are several methods you can use, depending on the recipe and your desired outcome. Mushrooms are versatile and can be sliced, diced, cubed, or quartered. Here is a step-by-step guide to each technique:
Slicing Mushrooms
To slice mushrooms, start by placing the mushroom stem-side down on a cutting board. Use a sharp knife to cut the mushroom in half, then rotate it 90 degrees and slice it in half again. You can adjust the thickness of the slices to your preference. Sliced mushrooms are great for pizza toppings, salads, or sautéing.
Dicing/Chopping Mushrooms
Dicing mushrooms involves cutting them into small, uniform pieces. Start by slicing the mushroom into matchsticks, then rotate your cutting board or knife 90 degrees and chop the matchsticks into the desired size. Diced mushrooms are perfect for recipes that use them as a ground meat alternative, such as vegetarian bolognese or burgers.
Cubing Mushrooms
Cubing mushrooms is similar to dicing, but with a slightly different technique. Place a stemmed mushroom on its side and slice it in half, but not all the way through. Rotate the mushroom so that the stem side is facing down again, then slice it into sections about 1/4 inch thick. Finish cubing the end piece, then repeat with the remaining sections. Cubed mushrooms are versatile and can be used in various dishes.
Quartering Mushrooms
Quartering mushrooms is a simple technique that involves slicing the mushroom into four equal pieces. Place the mushroom stem-side down and use a sharp knife to slice it in half. Then, rotate the mushroom 90 degrees and slice it in half again, creating four smaller pieces. Quartered mushrooms are excellent for stir-fries, roasting, or recipes that call for larger mushroom pieces.
Variety-specific Cutting Techniques
In addition to the general cutting techniques, certain varieties of mushrooms may require specific preparation methods:
- For shiitake, chanterelle, and portobello mushrooms, it is recommended to remove the stems entirely as they tend to be woody and dried out.
- Button mushrooms (white) and baby bella (cremini) mushrooms can be sliced, quartered, or diced after trimming any dried-out parts of the stems.
- Lion's mane mushrooms can be cut lengthwise into slices or simply pulled apart due to their shaggy appearance.
Remember to clean your mushrooms before cutting by using a damp paper towel to wipe away any dirt. Mushrooms are versatile, so feel free to experiment with different cutting techniques to find what works best for your recipe.
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Tools to cut mushrooms
When it comes to tools for cutting mushrooms, there are a few options to consider. The most common tool is a sharp kitchen knife, such as a chef's knife or a paring knife. These knives allow for precision and control when slicing, dicing, or chopping mushrooms. Another option is a mushroom slicer or chopper, which can be specifically designed for slicing mushrooms quickly and evenly. These tools often feature stainless steel wires that cut mushrooms into pieces of equal thickness, making them a convenient choice for meal prep or feeding a large group. Additionally, some people use egg slicers or food processors for slicing or chopping mushrooms, especially when working with larger quantities.
Before cutting mushrooms, it's important to clean them thoroughly. A damp paper towel can be used to gently wipe away any dirt or grit. While rinsing mushrooms under running water is an option, they absorb water easily, which can affect their texture and crispness. Therefore, it's generally recommended to avoid submerging them for extended periods.
When using a knife to cut mushrooms, there are a few techniques to keep in mind. For slicing, place the mushroom stem-side down on a cutting board and hold it in place with your non-dominant hand, keeping your knuckles pressed towards the knife to protect your fingers. Then, slice the mushroom to your desired thickness. To quarter a mushroom, slice it in half, rotate it 90 degrees, and slice it in half again. For dicing, cut the mushroom into matchsticks first, then rotate your cutting board or knife 90 degrees and chop the matchsticks into small pieces.
The type of mushroom can also impact the cutting process. For example, shiitake, chanterelle, and portobello mushrooms typically have woody and dried-out stems that are removed entirely before slicing or dicing. On the other hand, Lion's mane mushrooms can simply be pulled apart or cut lengthwise into slices. Button mushrooms and baby bella mushrooms can be sliced, quartered, or diced after trimming any dried-out parts of the stems.
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Frequently asked questions
Always use a sharp knife and hold the mushroom in place with your non-dominant hand, keeping your knuckles pressed against the knife to protect your fingers.
Use a damp paper towel to wipe away any dirt. Mushrooms absorb water, so rinsing them can make them mushy.
Most mushrooms need to be trimmed. Trim off any woody or dried-out pieces of the stems of button, white, cremini, baby bella, king trumpet, oyster, and lion's mane mushrooms.
Place the mushroom stem side down and slice it in half. Rotate the mushroom 90 degrees and slice it in half again.
