John Miller
Mushrooms are a versatile ingredient that can be used in soups, pasta, stir fry, and more. Before cooking with mushrooms, it is important to clean and prepare them properly. This includes removing any dirt, trimming the stems, and cutting the mushrooms into the desired shape. The method for removing mushroom stems varies depending on the type of mushroom. For example, white button mushrooms only require trimming the brown end, while shiitake mushrooms have tougher stems that should be removed entirely. Some cooks choose to discard mushroom stems, while others use them in stocks or soups. Ultimately, the decision of whether to break off mushroom stems depends on personal preference and the intended use of the mushrooms.
Characteristics and values of breaking off mushroom stems
| Characteristics | Values |
|---|---|
| Types of mushrooms | Cremini, Enoki, Maitake, Portobello, Chanterelle, Shiitake, King Oyster, Porcini, Morels, White buttons, Lion's mane |
| Stem removal technique | Trim off woody or dried out pieces, remove stems entirely, slice off the base, scoop out gills |
| Use of stems | Can be used in stocks, soups, or frozen for later use |
| Cleaning technique | Wipe with a damp paper towel, avoid rinsing under water as they absorb liquid |
| Storage | Store in a plastic bag or perforated container in the refrigerator for 3-5 days, can be frozen |
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What You'll Learn
How to prepare mushroom stems for cooking
Preparing mushroom stems for cooking depends on the type of mushroom and your personal preference. Some mushroom stems are flavourful and tender, while others are woody, fibrous, or dirty. Here is a guide on how to prepare mushroom stems for cooking:
Cleaning
Mushrooms bought from the store may have a little dirt on the cap or near the stem, which is normal and does not indicate that they are freshly plucked from the ground. When cleaning mushrooms, you can either rinse them under cool running water and spin them dry, or wipe them with a damp paper towel. It is recommended to avoid soaking mushrooms in water as they can absorb liquid and become difficult to cook.
Trimming
Before cooking, trim off the stem of the mushroom to remove any woody, dried out, or dirty sections. This will also create a flat base for the mushroom, making slicing easier and safer. The amount you trim depends on the type of mushroom and its appearance. For example, with white mushrooms, trim off the brown end, leaving as much of the short stem as possible. With cremini mushrooms, trim off the brown ends from the stems. For enoki mushrooms, slice off the base to release individual fronds.
Chopping
After trimming, you can chop the stems and use them in various ways. You can add them to soups, stocks, or broths for extra flavour. Alternatively, you can dice them up, cook them in butter and herbs, and use them as a stuffing for the mushroom caps. If you don't want to use the stems, you can discard them or save them in a bag in the freezer to cook down for stock later.
Cooking
When cooking mushroom stems, keep in mind that they may need to be cooked longer than the caps to break down the chitin, especially if they are chewy or fibrous. In some cases, it may be preferable to remove the stems before cooking, such as with shiitake mushrooms, which have tough and fibrous stems. However, with other mushrooms, such as king oyster and enoki mushrooms, the stem is the most desired part and can be cooked and served whole.
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Which mushrooms need their stems removed
When preparing mushrooms, it is common practice to trim the stems or remove them entirely, depending on the variety of mushroom. Some mushroom stems are tough and woody, while others are even tastier than the caps.
For shiitake, chanterelle, and portobello mushrooms, it is best to remove the stems entirely. Their stems tend to be woody and dried out, and don't taste good in recipes. However, the stems can be saved and used for vegetable stock.
For button (white) and baby bella (cremini) mushrooms, it is sufficient to trim off any dried-out parts of the stems, as the stems are not as tough as those of shiitake or portobello mushrooms. Similarly, king trumpet/oyster mushrooms and lion's mane mushrooms only require trimming, as their stems are not woody or dried out all the way through.
It is important to note that mushroom stems can be used in various ways, even if they are not included in the final dish. They can be chopped and dehydrated, added to soups or stews, or frozen and used for vegetable stock. Therefore, it may not always be necessary to discard the stems completely, as they can add flavour and texture to other dishes.
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How to remove the entire mushroom stem
When preparing mushrooms, it's important to note that not all mushrooms are created equal. Some mushroom stems are edible and even tasty, while others are tough and woody. The approach to removing the entire mushroom stem will depend on the type of mushroom.
For shiitake, chanterelle, and portobello mushrooms, it is recommended to remove the stems entirely. These stems tend to be woody and dried out, and they may not taste good in recipes. To remove the stems, simply twist and pull the stems out, or use a paring knife to cut them off.
For king oyster mushrooms, the stem is considered the best part, so it is best to leave it intact. However, you can trim off the brown end of the stem to improve the appearance and texture.
White button mushrooms and baby bella (cremini) mushrooms usually have edible stems. To prepare these mushrooms, trim off any dried-out parts of the ends, then slice or chop the mushrooms to your desired size.
After removing the stems, you can choose to discard them or use them in other dishes. Some people chop and dehydrate the stems to add to soups or stews, while others save them in the freezer to make vegetable stock.
It is important to clean your mushrooms before removing the stems. Use a damp paper towel to wipe away any dirt and debris. Additionally, mushrooms should be used immediately or stored in the refrigerator for 1-2 days after being cut. They will go bad more quickly than if they are left whole.
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How to clean mushrooms before cutting
When cleaning mushrooms, it is important to first identify whether they are cultivated or wild. If you purchased them at a grocery store, they are cultivated. Wild mushrooms can be foraged or bought from a reputable forager at a farmer's market.
Cultivated mushrooms are grown in sterile environments, so they do not need to be washed. Simply brush them off with a dry towel or mushroom brush. However, if your cultivated mushrooms look dirty, you can rinse them in cold running water, then dry them with a paper towel or clean kitchen towel. Make sure to clean them just before cooking, as excess moisture can shorten their shelf life.
Wild mushrooms, on the other hand, may be dirty and harbour bugs, so they require more careful cleaning. Cut the mushrooms into pieces, then submerge them in water and agitate to remove any dirt or insects. If the mushrooms still look dirty, you can soak them in lightly salted water to draw out any remaining dirt and insects. Change the water as needed, then rinse and pat the mushrooms dry.
For morel mushrooms, which have a honeycomb texture, brush them with a mushroom brush before cutting them in half lengthwise. Wash the halved morels by swishing them in a bowl of water, then dry them in a salad spinner.
When shopping for mushrooms, look for ones that are firm, plump, and free from bruises or spots. Avoid mushrooms with visible moisture on the outside, as this may indicate decay. For white mushrooms, also called button mushrooms, the gills on the underside should be tightly closed.
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What to do with leftover mushroom stems
Many recipes call for just the mushroom caps, leaving the stems to be thrown away. However, there are several ways to use leftover mushroom stems instead of discarding them. Here are some ideas:
Use Them in Stock or Broth
Leftover mushroom stems can be added to vegetable stock or broth. You can chop them up and add them to a bag of veggie scraps in the freezer, then use them to make stock. Alternatively, you can dry the mushroom stems in the oven on low heat for several hours until they are very brittle, then add them to stocks or soups.
Make a Filling or Paste
Mushroom stems can be finely chopped and sautéed with onions, shallots, or herbs such as thyme or parsley to make a paste-like mixture. This can then be used as a filling for savory tarts, stuffing, or Beef Wellington.
Add Them to Pasta or Noodle Dishes
Chopped mushroom stems can be added to pasta sauces or noodle dishes. They can also be used in place of meat in recipes.
Use Them in Soups
Mushroom stems can be used in soups, especially mushroom soup. They can be added to the soup whole or chopped up, or used to make mushroom stock for the soup base.
Include Them in Stir-Fries, Rice Bowls, and Sauces
Mushroom stems can be chopped and added to stir-fries, rice bowls, or sauces.
Dehydrate Them
Leftover mushroom stems can be chopped into small pieces and dehydrated. The dehydrated mushroom pieces can then be added to soups or stews.
Remember to clean mushroom stems thoroughly and remove any woody or dried-out parts before using them.
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Frequently asked questions
It depends on the type of mushroom. For shiitake, chanterelle, and portobello mushrooms, remove the stems entirely as they tend to be woody and dried out. For other varieties, such as button mushrooms, you can simply trim off the ends of the stems.
To break off mushroom stems, use a knife to trim off any dried out or woody parts from the stems. You can also slice off the base of the mushroom cluster to release individual fronds, as is the case with enoki and maitake mushrooms.
Yes, you can eat the stems of some mushrooms. The stems of king oyster mushrooms, for example, are considered the best part of the mushroom. However, it's important to note that the stems and caps cook differently, so you may need to adjust your cooking method accordingly.
