Emma Wilson
Mushrooms are a versatile ingredient that can be used in soups, stews, stir-fries, sauces, salads, and more. They can be sliced, quartered, or diced depending on the desired use and recipe. Button mushrooms, in particular, are small and white, and they can be cut into slices, quartered, or diced pieces. Before cutting, it is important to clean and stem the mushrooms by using a moist paper towel to gently wipe away any excess dirt or grit. The stems can be removed entirely as they tend to be dried out and tough. Then, simply cut the mushrooms into the desired shape and size.
| Characteristics | Values |
|---|---|
| Cleaning method | Use a damp paper towel to wipe off dirt and debris. Avoid rinsing or submerging for long periods, as mushrooms absorb water quickly. Alternatively, wash in cold running water, then spin dry. |
| Stemming | Stems can be removed to make cutting easier and safer, and to avoid woody textures. However, some recipes incorporate the stems. |
| Cutting methods | Slicing, quartering, cubing, and dicing are all common methods. Slicing is suitable for soups, sautés, salads, and pasta. Quartering is good for roasting and stews. Cubing and dicing are suitable for ground meat alternatives, stuffings, and pasta. |
| Storage | Cut mushrooms can be stored in the refrigerator for 1-2 days or frozen for later use. Use a porous container or paper bag with a paper towel to absorb moisture. |
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What You'll Learn
Clean button mushrooms with a damp paper towel
When preparing button mushrooms, it's important to start with clean mushrooms. Mushrooms tend to act like sponges, soaking up water quickly, so it's best to avoid rinsing or submerging them in water for long periods. Instead, use a damp paper towel to gently wipe away any dirt or grit. If the mushrooms are particularly dirty, you can also try gently cleaning them with your fingers under running water, but be sure to dry them thoroughly afterward.
To begin chopping, you'll want to trim the stems. This removes any tough, woody, or dirty sections and creates a flat base for your mushroom, making slicing much easier and safer. The stems of button mushrooms tend to be fully dried out and tough, so you may want to remove them entirely. However, some people like to chop up the stems and incorporate them into their recipes.
Once the stems are trimmed, you can decide how you want to cut the mushrooms. You can slice them, quarter them, or chop them into smaller pieces. Sliced mushrooms are great for soups, sautés, and salads, while quartered mushrooms are perfect for roasting or adding to hearty stews. Chopped or diced mushrooms work well in recipes that use them as a ground meat alternative, such as in bolognese or burgers.
Here's a quick guide to slicing a mushroom:
- Cut the mushroom in half, but not all the way through, so it's still connected on one side.
- Rotate the mushroom 90 degrees and slice it into 1/4-inch thick sections, again being careful not to cut through to the other side.
- Rotate the mushroom once more and chop the sections into cubes.
- Finish cubing the end piece, then repeat with the remaining mushrooms.
To quarter a mushroom, simply cut it in half, turn it 90 degrees, and then cut the halves into quarters. To chop or dice, cut the mushrooms into slices or quarters first, and then chop them into smaller pieces.
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Remove stems and gills
Removing the stems and gills is an important step in preparing button mushrooms. It not only improves the taste and texture of the mushrooms but also makes the cutting process safer and more manageable.
To start, use a damp paper towel to gently wipe away any dirt or debris from the mushrooms. Avoid rinsing or submerging the mushrooms in water, as they tend to absorb liquid quickly and may become soggy.
Once the mushrooms are cleaned, you can begin removing the stems. Using a sharp knife, trim the stems close to the base of the caps. You can also use your fingers to gently pull and twist the stems to separate them from the caps. Be careful not to break the caps or leave large stem stubs, as this can affect the presentation of your dish.
The stems of button mushrooms can be woody and tough, so it is generally recommended to remove them entirely. However, if the stems are fresh and tender, you can choose to chop them up and incorporate them into your recipe.
After removing the stems, you may also want to remove the gills of the mushrooms. The gills are the thin, delicate ridges underneath the caps. They have a tendency to become mushy when cooked, especially in the case of portobello mushrooms. Use a small spoon to gently scoop out the gills, being careful not to break the caps.
By following these steps to remove the stems and gills, you will be left with clean, trimmed mushroom caps that are ready for further chopping or slicing according to your recipe requirements.
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Slice into quarters
To slice button mushrooms into quarters, start by placing the mushroom stem side down on a cutting board. Using a sharp knife, slice it in half. Rotate the mushroom 90 degrees, then slice it in half again. You can further cut the mushroom into smaller pieces if you want to chop it.
Button mushrooms are the most common and mildest-tasting mushroom variety found in grocery stores. They are small and white. When shopping for button mushrooms, look for those without any greyish-brown spots on their caps, which can indicate decay. The bottom of the stem can be slightly discoloured, but it should not be overly dry, mushy, or starting to shred. A little dirt on the cap or near the stem is not an indication of freshness or quality, but cleaner mushrooms require less cleaning.
You can clean mushrooms with a damp paper towel or a mushroom brush. Avoid running mushrooms under water, as they will soak up the liquid and become soggy when cooked. They will also be more susceptible to mould growth. If your mushrooms are looking old, you may want to peel them, which is easiest to do with your fingers. Start by pulling the stalk off the mushroom, then reach into the middle and get hold of the edge of the skin to gently pull it off.
Quartered mushrooms are great for stir-fries, chilis, chunky stews, or roasting with a bit of olive oil and garlic. They are also good for sautéing, but they will release a lot of water that must evaporate before browning. If you want a quicker cooking shape, sliced mushrooms are a better option.
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Chop into cubes
To chop button mushrooms into cubes, first trim the stems. This removes any dried-out or dirty sections and creates a flat base for the mushroom to rest on, making slicing easier and safer.
Then, place the mushroom on its side and slice it in half, but not all the way through. Rotate the mushroom so that the stem side is facing down again. Slice it into 1/4-inch thick sections, ensuring you don't cut all the way to the edge.
Next, rotate the mushroom 90 degrees and chop the sections into cubes. Finish cubing the end piece, then repeat the process with the remaining mushrooms.
It is recommended to clean mushrooms with a damp paper towel before cutting to remove any dirt or grit. Mushrooms absorb water quickly, so it is best not to rinse or soak them.
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Use in recipes
Button mushrooms are a versatile ingredient that can be used in a variety of recipes. They are perfect for adding flavour and texture to dishes. Here are some ideas for using button mushrooms in your cooking:
Sautéed Mushrooms
Sautéed button mushrooms make a great side dish and can be served with steak, chicken, pork chops, or pasta. To make, simply heat butter and olive oil in a pan over medium-high heat, add the mushrooms, and cook until they are browned. For extra flavour, season with garlic, herbs, and smoked paprika.
Roasted Mushrooms
For roasted button mushrooms, toss them in olive oil and garlic and cook in a hot oven at 450 degrees Fahrenheit for 10 to 12 minutes. Alternatively, thread the mushrooms onto skewers and grill them for a smoky flavour.
Mushroom Risotto
Button mushrooms are a great addition to risotto. Simply cook the mushrooms in butter or olive oil until browned, then add the rice and cook until tender.
Stuffed Mushrooms
Button mushrooms can be stuffed with a variety of fillings. Try mixing cooked mushrooms with goat cheese, Parmesan, or other ingredients and stuffing them back into the mushroom caps.
Soups and Stews
Button mushrooms are perfect for adding to soups and stews. They can be added whole or sliced, and will add flavour and texture to the dish.
Pasta and Pizza
Sliced or chopped button mushrooms can be added to pasta dishes and pizzas. Try using them as a topping or mixing them into the sauce for extra flavour.
Remember to clean and prepare your button mushrooms before cooking. Use a damp paper towel to gently remove any excess dirt or grit, and trim the stems as needed.
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Frequently asked questions
Use a damp paper towel to gently wipe away any dirt or debris. Mushrooms absorb water quickly, so avoid rinsing or submerging unless they are very dirty. If you do wash them, use a salad spinner to remove excess water.
Yes, the stems can be woody and unpleasant to eat. Removing them also makes chopping safer and easier. Simply twist the stems to remove them, then chop the stems and add them to your recipe if desired.
Place the mushroom stem-side down and slice through the centre. Turn the two halves and cut through the middle again at a 90-degree angle.
Cut the mushroom in half, but not all the way through. Then, rotate the mushroom so the stem side is down again and slice into 1/4-inch thick sections, without cutting all the way to the edge.
Button mushrooms are a great addition to soups, stews, stir-fries, sauces, salads, and pasta dishes. They are also perfect for ground meat alternatives like burgers, meatloaf, and bolognese.
