The Art Of Cutting Mushrooms: Low And Slow

Mushrooms are a versatile ingredient with a hearty flavour and texture, making them a great addition to stir-fries, soups, sauces, and more. They are also a low-calorie, antioxidant-rich superfood that can be used as a meat substitute in vegetarian and vegan recipes. Knowing how to cut mushrooms is an essential skill for any aspiring cook, as it can help you add more of this healthy food to your diet. In this guide, we will discuss the different methods for cutting mushrooms, including slicing, dicing, chopping, and quartering, as well as how to clean and store them properly.

How to clean mushrooms before cutting

Before cutting mushrooms, it's important to clean them thoroughly. Mushrooms are often still a bit dirty when bought from the store, so it's essential to remove any dirt or grit. Here is a step-by-step guide on how to clean mushrooms before cutting:

Step 1: Choose Fresh Mushrooms

When shopping for mushrooms, look for those that appear fresh and firm, with no grey-brown spots on their caps. The bottom of the stem may be slightly discoloured, but it should not be overly dry, mushy, or starting to fall apart. Select mushrooms with closed gills if you're going for white button mushrooms.

Step 2: Remove Dirt and Debris

Use a damp paper towel or a brush to gently wipe away any visible dirt or grit from the surface of the mushrooms. Avoid rinsing or submerging the mushrooms in water for an extended period, as they tend to absorb water, which can affect their texture and flavour. If the mushrooms are very dirty, you can quickly rinse them in cold running water, but be sure to dry them thoroughly before cutting or cooking.

Step 3: Trim the Stems

Most mushrooms need to be trimmed before cutting. Cut off any tough, woody, or dried-out parts of the stems. For some varieties, like shiitake, chanterelle, and portobello mushrooms, it's best to remove the stems entirely as they can be too fibrous and unpleasant to eat.

Step 4: Remove the Gills (Optional)

If you plan to stuff portobello mushrooms, it's advisable to remove the gills, as they can get in the way. Hold the mushroom in one hand and use a spoon to gently scrape out the gills from the underside of the cap. However, if you're not stuffing the mushrooms, you can leave the gills intact for a richer flavour.

Step 5: Slice or Quarter

Once your mushrooms are clean and trimmed, you can cut them into your desired shape. You can slice them into pieces of your preferred size or quarter them by slicing the mushroom in half and then cutting each half into halves again. Remember, the smaller the pieces, the faster they will cook.

Additional Tips:

• If you're dealing with morel mushrooms, rinse them in cool water to remove dirt and insects. A short soak in lightly salted water can help dislodge any stubborn debris.
• For white button mushrooms, you can peel off the thin outer layer by starting from the inside where the stem is attached.
• If you want to clean sliced mushrooms, place them in a colander, give them a shake, and then quickly rinse them before cooking.

Cutting mushrooms for stir-fries

When preparing mushrooms for a stir-fry, it is recommended to cut them into bite-sized pieces. If the mushrooms are already small enough to eat in one bite, simply give them a quick wash and dry before tossing them into the wok. If you are using larger varieties, such as king oyster mushrooms, slice them into smaller pieces. For button mushrooms, you can remove the stems entirely or cut off the very end, depending on your preference. Just be aware that the stems can be unpleasantly tough and chewy.

If you are using dried mushrooms, such as shiitake, you will need to soak them in hot water for 30 minutes or 5 to 15 minutes before slicing. This will rehydrate them and make them tender.

When stir-frying, it is best to cook the mushrooms over high heat. This will help to evaporate their water content and prevent them from becoming slimy. Add the mushrooms to the wok after sautéing garlic and ginger, and other vegetables such as carrots, onions, and celery. The mushrooms will absorb the flavors of the aromatics and any seasonings you have used.

For a simple stir-fry sauce, you can mix together vegetarian oyster sauce, light soy sauce, sugar, ground white pepper, and water. If you want to add some heat, include some crushed red pepper or chili. You can also glaze the mushrooms with honey and soy sauce for a sweet and spicy dish.

Finally, be mindful of the cooking time. Mushrooms take about 3 to 4 minutes to sauté until lightly browned. You may need to sprinkle some water into the pan if it becomes too dry. Once they are soft, remove them from the wok and set them aside before adding the next ingredient.

Cutting mushrooms for soups

Preparing mushrooms for soup is a simple cooking step that beginner-level home cooks can easily master. Here is a step-by-step guide to cutting mushrooms for soups:

Step 1: Prepare your workstation

Take out a clean cutting board and a sharp chef’s knife or paring knife. Place a damp paper towel on the cutting board to prevent the mushrooms from moving around.

Step 2: Clean the mushrooms

Wipe the mushrooms with a damp paper towel to remove any dirt or grit. Mushrooms are porous and absorb moisture easily, so avoid rinsing them under water as this will alter their texture and make them difficult to crisp up when cooking.

Step 3: Remove the stems

Most recipes call for removing the stems of the mushrooms before cooking. The stems are edible, but some tend to be woody and tough. Save the stems to add to vegetable stock or use them for soups, stuffing, or as a filling for stuffed mushrooms.

Step 4: Slice the mushrooms

Place the mushroom stem side down on the cutting board. With a sharp knife, slice the mushroom in half. Rotate the mushroom 90 degrees and make the same cut again until you end up with four smaller pieces. You can adjust the thickness of the slices according to your preference.

Step 5: Cut the mushrooms into quarters or dice

To quarter the mushrooms, simply slice each half in half again. To dice the mushrooms, cut the quartered pieces lengthwise into strips and then cut them crosswise.

Tips for cooking mushrooms for soup

Mushrooms can be added to soups in different ways, depending on your preference. Here are some tips for cooking mushrooms for soup:

• Sauté the mushrooms in butter or oil before adding them to the soup to intensify their flavor and prevent them from becoming soggy.
• Cook the mushrooms until they release their juices, and then reduce the heat to evaporate the liquid and caramelize the mushrooms. This will add a deep, earthy flavor to your soup.
• If you prefer your mushrooms to have a firmer texture in the soup, add them towards the end of the cooking process.
• If you are using a slow cooker or Crock-Pot, add the mushrooms at the beginning of the cooking process to allow them to absorb the flavors of the other ingredients.

By following these steps and tips, you can easily master the art of cutting and cooking mushrooms for soups, adding a delicious earthy flavor to your dish.

Cutting mushrooms for salads

Mushrooms are a versatile ingredient that can be used in a variety of dishes, including salads. There are several ways to cut mushrooms, and the best method depends on the specific recipe and type of mushroom being used. Here is a guide to cutting mushrooms for salads, specifically.

First, select the type of mushroom you would like to use. Common edible mushrooms include white button, cremini (also known as baby bella), portobello, shiitake, chanterelle, enoki, king trumpet/oyster, and lion's mane. The type of mushroom you choose will depend on your personal preference and the flavour profile you are aiming for.

Next, clean the mushrooms. Use a damp paper towel to gently wipe away any dirt or grit from the surface of the mushrooms. Avoid rinsing the mushrooms under running water or submerging them, as they absorb water quickly and this can affect their texture and flavour.

Now, you are ready to start cutting. There are several cutting options, including slicing, dicing, cubing, and quartering. For salads, slicing or quartering are typically the best options, as these create bite-sized pieces that work well in a salad.

To slice mushrooms, first trim off any dried-out parts of the ends. Then, cut the mushrooms into slices of your desired thickness. If the mushrooms are large, such as portobello, you may want to cut them into slightly thicker slices.

To quarter mushrooms, first slice the mushroom in half, then rotate it 90 degrees and slice it in half again. If the mushrooms are small, such as button mushrooms, you may not need to quarter them, but can instead slice them into halves or leave them whole.

Once you have cut your mushrooms, they are ready to be added to your salad. Enjoy experimenting with different types of mushrooms and cutting techniques to find your favourite combinations!

Cutting mushrooms for roasting

Preparing mushrooms for roasting is a straightforward process. First, you'll need to select the mushrooms you want to roast. Almost any variety of mushroom can be roasted, but baby bella mushrooms (cremini) are recommended for their robust flavour.

Before cutting, it is important to clean the mushrooms. Use a moist paper towel to gently wipe away any dirt or grit. Avoid rinsing or submerging the mushrooms, as they absorb water quickly. Next, remove the stems. While not everyone removes the stems, it makes cutting the mushrooms safer and easier. The stems of some mushrooms, such as shiitake, chanterelle, and portobello, tend to be woody and dried out, so they should be removed entirely. For other varieties, trim off any dried-out parts of the stems.

Now, you can cut the mushrooms. For roasting, it is recommended to cut them into halves or quarters. If you prefer smaller pieces, you can chop them into bite-sized or 1/4-inch pieces. Spread the mushrooms on a baking sheet or in a wide skillet, and toss them with olive oil and seasonings like salt, pepper, and fresh or dried herbs.

Finally, roast the mushrooms in the oven at a moderate temperature of around 375°F (190°C) for about 15 minutes. After this initial roasting, carefully drain the liquid released by the mushrooms, which can be used as a vegan seasoning sauce. Return the mushrooms to the oven and continue roasting until they are browned and tender, which should take about 30 more minutes.

Your roasted mushrooms are now ready to be served! You can toss them with herbs, olive oil, or butter, or use them as an ingredient in other dishes, such as pasta or salads.

Frequently asked questions