John Miller
Mushroom growers and cooks have different approaches to slicing off mushroom stems. Some prefer to trim the stems, while others remove them entirely. The method chosen often depends on the mushroom variety and the intended use. For example, the stems of button/white mushrooms, cremini/baby bella mushrooms, king trumpet/oyster mushrooms, and lion's mane mushrooms are typically trimmed to remove any woody or dried-out pieces. In contrast, shiitake, chanterelle, and portobello mushrooms are commonly stemmed entirely due to their tough and woody nature. Additionally, some growers may slice off the brown ends of stems or use specific tools like egg or strawberry slicers for uniform slices. Others may opt to clean the mushrooms by wiping them with a damp paper towel to remove dirt and debris.
| Characteristics | Values |
|---|---|
| Mushroom types | Button/white, cremini/baby bella, king trumpet/oyster, lion's mane, shiitake, chanterelle, portobello, enoki, maitake, king oyster, porcini, morel |
| Cleaning | Wipe with a damp paper towel, rinse under running water, scrub |
| Trimming | Remove dried out, brown, woody parts of stems, trim ends, remove gills with a spoon |
| Slicing | Cut into slices, quarters, or dice, slice lengthwise, chop, pull apart |
| Stem removal | Depends on mushroom type, some stems removed entirely, some sliced off at the base, some left on |
| Storage | Refrigerate for 1-2 days after slicing |
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What You'll Learn
- Before slicing mushrooms, it's important to clean them. Use a damp paper towel to wipe away any dirt
- Trim off any dried out or woody parts of the stems
- For certain mushrooms, like shiitake, remove the stems entirely
- For stuffed mushrooms, the stems are usually removed
- For certain mushrooms, like king oyster, the stems are considered the best part
Before slicing mushrooms, it's important to clean them. Use a damp paper towel to wipe away any dirt
Before slicing mushrooms, it's important to clean them. Mushrooms can be very dirty, with residue from the organic material they grew in. To clean mushrooms, use a damp paper towel to wipe away any dirt or grit. If the mushrooms are only slightly dirty, a dry paper towel can be used. If they are very dirty, rinse them under running water, but be aware that mushrooms absorb water like a sponge, so they may become mushy.
Once cleaned, you can begin to slice the mushrooms. Some recipes call for just the caps, so the stems can be removed and discarded or saved for stock. The stems of button/white mushrooms, cremini/baby bella mushrooms, king trumpet/oyster mushrooms, and Lion's mane mushrooms can be woody and dried out, so these should be trimmed before slicing. For shiitake, chanterelle, and portobello mushrooms, the stems are removed entirely.
If you are keeping the stems, simply slice the mushrooms to your desired thickness. Mushrooms have a meaty texture, so slightly thicker slices are often preferred. To slice, place the mushrooms stem-side down on a cutting board. Make a claw with your hand and move down the mushroom, slicing as you go. You can also quarter or chop mushrooms. To quarter, slice the mushroom in half, turn it 90 degrees, then slice in half again. To chop, cut the mushrooms into slices or quarters, then cut these into smaller pieces.
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Trim off any dried out or woody parts of the stems
Trimming the stems of mushrooms is a crucial step in preparing them for cooking. While some recipes call for removing the stems entirely, others suggest chopping them up and including them in the dish. The approach depends on the type of mushroom and personal preference.
When preparing mushrooms, it is essential to trim off any dried-out or woody parts of the stems. This step ensures a better texture and enhances the overall culinary experience. Mushrooms, such as button/white mushrooms, cremini/baby bella mushrooms, king trumpet/oyster mushrooms, and Lion's mane mushrooms, often have dried-out or woody ends. By trimming these parts, you improve the quality of your dish and create a more enjoyable dining experience.
The process of trimming mushroom stems is straightforward. Simply use a sharp knife to cut away the dried-out or woody sections of the stem. It is recommended to cut as close to the base of the stem as possible, preserving as much of the usable portion as you can. This step ensures that your mushrooms are not only aesthetically pleasing but also palatable and consistent in texture.
While some mushrooms, like shiitake, chanterelle, and portobello varieties, typically require removing the stems entirely due to their tough and woody nature, others benefit from selective trimming. For example, with cremini mushrooms, it is advisable to trim off the brown ends from the stems before preparing dishes like Bulgur Pilaf. Similarly, for king oyster mushrooms, simply slicing off the brown end of the stem is sufficient, leaving the rest of the stem intact for consumption.
In addition to enhancing texture and taste, trimming dried-out or woody stem parts can also improve the appearance of your dish. By removing these unsightly portions, you create a more visually appealing presentation. This is especially important when serving dishes where the mushrooms are visible, such as stuffed mushrooms or grilled portobellos.
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For certain mushrooms, like shiitake, remove the stems entirely
When it comes to preparing mushrooms, it is common practice to remove the stems, particularly when it comes to shiitake mushrooms. While some mushroom stems are edible, shiitake stems are often removed due to their tough and chewy texture.
To remove the stems from shiitake mushrooms, start by cleaning the mushrooms thoroughly to get rid of any dirt or debris. You can use a damp paper towel or cloth to wipe them down gently. After cleaning, use a sharp knife to cut off the stems as close to the base of the cap as possible, leaving only a small portion of the stem attached.
It is worth noting that shiitake mushroom stems can be used to make a flavourful broth. To do this, collect and clean the stems, then place them on a metal drying rack over a baking sheet lined with paper towels. Dry the stems in an oven set to 170°F for about 2-3 hours, leaving the oven door slightly ajar to allow moisture to escape. Once dehydrated, place the stems in a pot with 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.
While removing the stems from shiitake mushrooms is recommended due to their tough texture, some people choose to slice the stems into small pieces and include them in their dishes. This is a matter of personal preference, and you can decide whether to remove the stems entirely or incorporate them into your recipes in a way that suits your taste and cooking style.
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For stuffed mushrooms, the stems are usually removed
When preparing stuffed mushrooms, the stems are usually removed to create space for the stuffing. The stems can be chopped up and mixed with the stuffing, ensuring that none of the mushroom is wasted.
To remove the stems, start by cleaning the mushrooms with a damp paper towel to wipe away any dirt. Then, trim a thin slice from the bottom of the stem. The stems can then be removed by gently pressing on the stem and pushing it sideways, towards one side and then the other. If the stems do not come out easily, a small paring knife can be used to cut around them and pop them out.
Some cooks choose to keep the stems on their mushrooms, regardless of the recipe. However, the stems of certain mushrooms, such as button, baby bella, and portobello mushrooms, tend to be woody and dried out, so they are often removed entirely before cooking. When preparing stuffed mushrooms, removing the stems ensures that there is enough space to fill the caps with a generous amount of stuffing.
After removing the stems, the mushroom caps should be placed cavity-side up in a baking dish. The inside and outside of the caps can be brushed with melted butter, and the inside can be seasoned with a sprinkle of salt. While the caps are set aside, the stuffing can be prepared by chopping and sautéing the stems with other ingredients such as onions, celery, and butter. The cooked stems are then mixed with breadcrumbs, cheese, herbs, and pepper to create a delicious and flavourful stuffing.
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For certain mushrooms, like king oyster, the stems are considered the best part
While some people choose to remove the stems of mushrooms before cooking, this is not always necessary. The stems of edible mushrooms are not poisonous, but they do contain chitin, a fibrous substance that is hard for humans to digest. Cooking the stems breaks down the chitin, making them easier to digest.
Other mushrooms with edible stems include cremini, chanterelle, porcini, morel, hedgehog, and oyster mushrooms. The stems of these mushrooms have a similar taste and texture to the caps, and can be cooked and enjoyed together. However, it is important to note that the stems of some mushrooms, such as shiitake and portobello, can be tough and fibrous, so they are often removed before cooking.
When preparing mushrooms, it is important to clean them first by using a damp paper towel to wipe away any dirt or debris. Then, trim off any dried-out or woody parts of the stems. The mushrooms can then be sliced, chopped, or quartered to the desired size.
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Frequently asked questions
It depends on the type of mushroom and your preference. Some mushroom stems are tough and woody, and generally need to be removed and discarded. However, some people choose to chop up the stems and add them to their dishes.
Place your thumb against the stem and gently push toward your index finger. The stem should pop out in one piece. If the stems are tough, you can snap them off.
For shiitake, chanterelle, and portobello mushrooms, it is recommended to remove the stems entirely. For enoki mushrooms, you don't need to remove the entire stem, but you should slice off the base to release individual fronds.
Mushrooms can be dirty and gritty, so it is recommended to clean them before slicing. You can wipe them with a damp paper towel or rinse them under running water. However, note that mushrooms absorb water, so they may become mushy if rinsed.
You can slice mushrooms into desired sizes or chop them into smaller pieces. An egg slicer can be used to get evenly thin slices.
