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, including slicing, quartering, dicing, and chopping. Before cutting mushrooms, it is important to clean them by wiping them with a damp paper towel to remove any dirt or debris. Some common types of mushrooms include button, baby bella (also known as cremini), shiitake, oyster, portobello, and chanterelle mushrooms. Each type of mushroom may require a different cutting technique, depending on the recipe and the desired thickness of the slices. It is important to use a sharp knife and proper hand posture when cutting mushrooms to ensure safety and ease of cutting.
| Characteristics | Values |
|---|---|
| Cleaning | Wipe mushrooms with a damp paper towel to remove dirt and debris. |
| Trimming | Trim off any dried out or woody parts from the stems. |
| Slicing | Cut the mushrooms into slices of desired thickness. |
| Quartering | Cut the mushroom in half, turn 90 degrees, and cut the halves into quarters. |
| Chopping/Dicing | Cut the mushrooms into smaller pieces. |
| Stems | Remove the entire stem or trim it if there are any dried-out pieces. |
| Storage | Store uncut mushrooms in a porous container with a paper towel to absorb moisture. Store cut mushrooms in the refrigerator for up to 2 days or freeze for later use. |
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What You'll Learn
Cleaning mushrooms
First, assess the mushrooms for any dirt or discolouration. Fresh mushrooms should be firm, plump, and free from bruises with no visible moisture on the outside. Avoid slimy or spotted mushrooms. For white button mushrooms, the gills on the underside should be tightly closed.
Next, remove any large pieces of dirt or debris by gently wiping the mushrooms with a damp paper towel or cloth. You can also use a soft-bristled brush to gently brush away any dirt. Be gentle, as mushrooms are delicate.
Then, trim the stems. Most mushrooms need to be trimmed before cutting. Remove any woody, dried-out, or discoloured pieces of the stems. For shiitake, chanterelle, and portobello mushrooms, it's best to remove the stems entirely as they tend to be woody and not very pleasant to eat. For white button and cremini mushrooms, you can gently twist or cut off the stems, reserving them for stuffing if desired.
After trimming, you can choose to wash the mushrooms. Despite common misconceptions, it is safe to wash mushrooms in water. They will absorb some water, but it won't significantly affect your cooking process and only translates to an extra 15-30 seconds of cooking time. To wash, place the mushrooms in a colander and run them under cold running water for a few seconds. You can also fill a bowl with clean water, add the mushrooms, and gently swirl them around, being careful not to soak them. Repeat this process 2-3 times or until the water is clean.
Finally, dry the mushrooms. You can use a salad spinner to spin them dry, or gently blot them with a paper towel or clean cloth. Make sure to remove any excess moisture, especially if you plan to sauté the mushrooms, as moisture will prevent them from browning nicely.
Now your mushrooms are clean and ready to be cut and cooked!
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Trimming stems
Trimming the stems of mushrooms is an important step in preparing them for cooking. Here is a step-by-step guide to trimming mushroom stems:
- Before handling the mushrooms, it is important to clean them. Use a damp paper towel to gently wipe away any dirt or debris. Avoid rinsing the mushrooms under running water, as they absorb water like sponges and may become mushy.
- Place the mushroom on its side on a cutting board. Using a sharp knife, carefully slice off the stem. You can decide whether to trim the stem based on your preference and the recipe's requirements.
- Examine the stem and trim off any dried-out or woody parts. These parts can have an unpleasant texture, so it is important to remove them.
- If you plan to use the stems in your recipe, you can further chop or mince them. Otherwise, discard the trimmed stems or save them for making vegetable stock.
- After trimming the stems, you can continue with the desired cutting technique, such as slicing, quartering, or dicing the mushrooms.
Remember to work slowly and carefully when handling knives, especially if you are a beginner. Always protect your fingers by using your knuckles to hold the mushroom in place and curling your fingertips away from the blade.
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Slicing
To start slicing, place the mushroom stem side down on a cutting board. If you wish to remove the stem, you can slice it off with a sharp knife. Next, hold the mushroom in place with your non-dominant hand, ensuring that your knuckles are pressed towards the knife to protect your fingers. Begin slicing the mushroom caps to your desired thickness, continuously moving your knuckle away from the blade as you cut.
You can slice the mushrooms into even slices or thicker pieces, depending on your preference and the recipe's requirements. For example, thicker slices may be preferable for mushrooms with a meaty texture, such as portobello mushrooms. On the other hand, you can slice mushrooms thinly for recipes like stir-fries or pizzas.
After slicing, it is recommended to use the mushrooms immediately or store them in the refrigerator. Cut mushrooms will have a shorter shelf life than whole mushrooms, lasting approximately 1 to 2 days in the fridge. Alternatively, you can freeze mushrooms for later use.
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Quartering
To quarter a mushroom, first, wipe the mushroom with a damp paper towel to remove any dirt. You can also trim off the stem to make the mushrooms sturdier and easier to cut. Next, place the mushroom stem-side down on a cutting board. Using a sharp knife, slice the mushroom in half. Then, rotate the mushroom 90 degrees and slice each half into two quarters.
Quartered mushrooms are great for stir-fries, chilis, chunky stews, or roasting with olive oil. They are also commonly used in more substantial side dishes. The size of the quarters can vary depending on your preference and the specific recipe you are following. You can also use a food processor to quarter mushrooms, especially if you want smaller pieces. Simply quarter the mushrooms by hand and then place them in a food processor and pulse a few times.
When cutting mushrooms, it is important to pay attention to your hand posture. Slightly curl your fingertips back so that your knuckles rest on the mushroom, protecting your fingers from the blade. You can also use your knuckles as a guide to help you achieve even slices. Always be mindful of where you point the tip of the knife and move slowly, especially if you are a beginner.
It is also worth noting that mushrooms shrink significantly during cooking, so you may want to cut them into larger pieces than you would expect. Additionally, if you are not planning to cook the mushrooms right away, you can store them in the refrigerator for 1-2 days. However, they will go bad more quickly after being cut than if they are left whole.
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Dicing
Next, you'll want to trim the stems, removing any dried-out or woody parts. You can mince the stems and add them to your recipe, but some people dislike the texture. Now, you're ready to start dicing. Place the mushroom stem-side down on your cutting board and hold it in place with your non-dominant hand, keeping your knuckles close to the knife to protect your fingers. Slice the mushroom to your desired thickness, continuously moving your knuckle away from the knife as it moves closer.
Once you've sliced the mushroom, you can dice it by slicing it lengthwise into strips and then cutting it crosswise. You can also cut the mushroom into matchsticks and then rotate your cutting board or knife 90 degrees before dicing it into small pieces. Diced mushrooms are perfect for ground meat alternatives and salads.
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Frequently asked questions
Use a damp paper towel to wipe away any dirt and debris. Mushrooms absorb water like a sponge, so rinsing them under running water may make them mushy.
Place the mushroom stem side down on a cutting board. Hold the mushroom in place with your non-dominant hand, making sure your knuckles are curved and pressed towards the knife to protect your fingers. Slice the mushroom to your desired thickness, continuously moving your knuckle away from the blade as you cut.
Cut the mushroom in half, turn it 90 degrees, then cut the halves into quarters. Quartered mushrooms are great for stir-fries, chilis, stews, and roasting.
Cut the mushrooms into slices or quarters, then cut them into smaller pieces. You can also use a food processor if you want finely chopped mushrooms.
A sharp chef's knife or paring knife works well for cutting mushrooms. You can also use an egg slicer for quick and even cuts.
