Mushroom Stalks: Hardness And Its Surprising Applications

The edibility of mushroom stalks depends on the mushroom variety. The stalks of white button, crimini, portabella, oyster, and king oyster mushrooms are entirely edible and savoury. Enoki and maitake mushroom stalks, on the other hand, require trimming to enhance their flavour. Shiitake mushroom stalks are fibrous and woody, and while edible, they are not enjoyable to eat. Chanterelle, porcini, and lion's mane mushrooms are other varieties that are commonly consumed with their stalks. Mushroom stalks can be used in soups, stocks, or dried and stored for later use.

Edible mushroom stalks

The stems of some mushrooms are edible and can be used in cooking, while others are too woody and fibrous to be eaten. The stems of white button, crimini, portabella, oyster, and king oyster mushrooms are entirely edible and can be used to add texture and depth to dishes. These stems offer a wealth of savoury taste and can be used interchangeably with the caps.

Enoki and maitake mushrooms, on the other hand, have stems that need attention before cooking. It is recommended to gently trim these stems by pulling them apart and snipping off the woody ends. Shiitake mushroom stems are also notoriously woody and tough to chew, so they are typically removed before cooking. However, they can be saved and used to make mushroom stock.

Mushroom stems can be used in a variety of dishes, including omelettes, frittatas, quiches, and stuffings for meats or vegetables. They can also be dehydrated and stored for later use. When rehydrated, their texture is similar to fresh mushrooms, and the flavoured soaking liquid can be used in soups and sauces.

While the stems of some mushrooms are edible, it is important to properly identify mushrooms before consuming any part of them, as some wild mushrooms can be poisonous. Additionally, poorly stored mushrooms can turn slimy, so it is important to store and cook mushrooms properly to avoid food waste.

How to prepare stalks for cooking

The stalks, or stems, of some mushrooms are edible and can be cooked. However, the stalks of some other mushrooms are woody and tough to chew. The stems of white button, crimini, portabella, oyster, and king oyster mushrooms are entirely edible and savoury. For enoki and maitake mushrooms, a simple trim is enough to ensure their unique flavours shine through. Shiitake mushrooms, on the other hand, have woody stems that are difficult to chew, and it is recommended to remove them before cooking.

• If the stalks are hard, cut them away and discard them.
• If the stalks are edible, trim them to ensure their unique flavours shine through.
• Cut the mushrooms into similar-sized pieces.
• Heat olive oil in a large, wide skillet over medium heat.
• Add the mushrooms and spread them into a single layer.
• Cook without moving until browned on one side, usually 3 to 5 minutes.
• Stir and cook for another 3 to 5 minutes, or until mostly golden brown on all sides.
• Season with salt and pepper, and add other ingredients like garlic, lemon, thyme, and butter, if desired.

Mushroom stems can also be used in various dishes such as stir-fries, soups, rice bowls, sauces, tarts, strudels, pies, and pasta. They can also be chopped finely and sautéed with onions or shallots and herbs such as thyme or parsley to make a paste-like mixture for fillings or stuffings. Additionally, mushroom stalks can be used to make stock by boiling them with other vegetables and spices.

Storing stalks

Storing mushroom stalks, or stems, is a great way to preserve them for future use. Mushrooms have a short shelf life and are delicate and perishable, so storing them correctly is important.

Firstly, it is best to avoid storing mushrooms in plastic containers or bags as these trap moisture, leading to discoloration, mould, and slime. Instead, transfer the stalks to a brown paper bag, with or without paper towels, and place them in the main compartment of the refrigerator. The bag will help absorb excess moisture, and the stalks should be used within a week.

Another option is to dry the stalks. This method can be done using a low-temperature oven, dehydrator, or by air-drying. Place the stalks in a mesh container with good airflow for about a week, and once completely dry, store them in an airtight glass jar or container. Dried stalks can be rehydrated and added to dishes like eggs, sauce, or soup.

Freezing is also an option for storing mushroom stalks. It is recommended to cook the stalks first and then place them in a freezer-safe bag for up to 12 months. For optimal colour, dip the stalks in a solution of 1 pint of water and 1 teaspoon of lemon juice before cooking.

Additionally, pickling is a good option for short-term storage. Placing the stalks in a pickling liquid will help them keep in the fridge for up to a month, and they can be added to salads, eggs, or served as a side.

By using these storage methods, you can extend the shelf life of mushroom stalks and reduce food waste.

Mushrooms with inedible stalks

The hardness of mushroom stalks varies depending on the mushroom variety. While some mushroom stalks are edible and can be cooked and consumed, others are woody, tough, and difficult to chew. It is important to note that the edibility of a mushroom's stalk is not just a matter of preference but also of safety.

Some mushrooms, such as the white button, crimini, portabella, oyster, and king oyster, have stalks that are entirely edible and add savoury goodness to dishes. These stalks are known for their soft texture and can be used interchangeably with the caps, making them versatile in the kitchen.

On the other hand, mushrooms like shiitake have stalks that are notoriously woody and tough. These stalks can be a challenge to eat and are often removed before cooking. However, they can still be utilised by making them into a delicious mushroom stock.

Enoki and maitake mushrooms also fall into the category of having inedible stalks. While their caps offer unique flavours, their stalks require attention before cooking. A simple trim can ensure that the desirable parts of these mushrooms are utilised without compromising the overall culinary experience.

It is worth noting that wild mushroom foraging and consumption come with inherent risks. Many mushrooms produce secondary metabolites that can be toxic, mind-altering, or cause severe symptoms. Therefore, it is always advisable to properly identify mushrooms before consumption and to treat unidentified mushrooms as potentially poisonous.

Cooking with stalks

Many recipes call for just mushroom caps, leaving the stalks to be thrown away. However, mushroom stalks are edible and can be cooked in a variety of ways. The stalks of white button, crimini, portabella, oyster, and king oyster mushrooms are entirely edible and can be cooked. For enoki and maitake mushrooms, a simple trim is required before cooking to ensure their unique flavours shine through. Shiitake mushroom stalks, for example, are notoriously woody and tough to chew, so it is best to remove them before cooking. However, they can be saved and used to make a delicious mushroom stock.

Mushroom stalks can be used in creamy soups. For example, follow a recipe for a creamy mushroom soup but replace the mushroom caps with stalks. The stalks have an intense flavour and, as they are blended, it makes no difference visually. Broths or stocks are always good to have in your freezer. So, next time you use portobello mushrooms, save their stalks and use them along with your usual vegetables, meat, and bones for making broth or stock. The stalks add a rich colour and umami flavours to the liquid.

Alternatively, mushroom stalks can be cooked and used as a filling or stuffing. Chopped mushroom stalks can be cooked along with onion, garlic, spinach, or cooked rice to make stuffings for meats or vegetables. They can also be used in meatballs or vegan cabbage rolls.

If you have leftover mushroom stalks and do not want to cook another mushroom dish, you can dehydrate them. This works for chanterelle, porcini, portobello, or shiitake mushroom stalks. Slice the stalks lengthwise and arrange them on a dehydrator tray. Dehydrate overnight at 125°F/50°C or until dry and fairly crisp. If you do not have a dehydrator, you can dry the mushroom stalks in the oven.

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