Emily Johnson
Mushrooms are a versatile ingredient, adding depth and flavour to a variety of dishes. However, they can be notoriously dirty, and knowing how to clean them properly is essential to avoid ending up with soggy, waterlogged fungi. The key is to use a damp paper towel or cloth to gently wipe away any dirt or debris, ensuring you don't soak the mushrooms, which can affect their texture and flavour. This method is especially important for larger varieties, such as portobellos, which are prone to absorbing water. With the right cleaning technique, you can ensure your mushrooms are ready for any recipe, from stuffed appetizers to stir-fries and sauces.
| Characteristics | Values |
|---|---|
| Tools | Damp paper towel, soft mushroom brush, damp cloth, kitchen towel, colander, clean dish towels, kitchen shears, spoon |
| Techniques | Wipe mushrooms with a damp paper towel or cloth, spritz with water, rinse, pat dry, twist off the stem, scrape away gills, trim edges, scoop out gills, store in a brown paper bag or uncovered in the vegetable crisper drawer |
| Tips | Clean mushrooms right before cooking, avoid rinsing under running water, do not store in plastic, use mushrooms as soon as possible after cleaning |
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What You'll Learn
Use a damp cloth or paper towel
Using a damp cloth or paper towel is an effective way to clean mushroom caps. This method is ideal for mushrooms with lots of visible dirt. Start by lightly dampening your cloth or paper towel. Then, gently wipe each mushroom, one at a time, until all the dirt is removed. Make sure to wipe the entire surface of the mushroom cap, including the underside. This method is preferred for larger mushroom varieties, such as portobellos, as they have a bigger capacity to hold water.
It is important to note that mushrooms are extremely porous and will absorb water like sponges. Therefore, it is best to avoid rinsing them under running water or soaking them, as they can become waterlogged and soggy. If your mushrooms are very dirty, consider giving them a quick spritz with water or placing them in a colander and spraying them with water until the dirt washes away. Then, proceed with wiping them with a damp cloth or paper towel.
After cleaning, remove the stems by gently snapping them off sideways, leaving the mushroom cap hollow. You can choose to discard the stems or reserve them for use in stuffing or broths. Once cleaned, it is recommended to use the mushrooms as soon as possible to avoid spoilage. If you need to store them, avoid using plastic bags as they can make the mushrooms slimy. Instead, place the cleaned mushrooms in a brown paper bag or the crisper drawer of your refrigerator, where they will keep for 2-3 days.
By following these steps, you can effectively clean mushroom caps using a damp cloth or paper towel, ensuring your mushrooms are ready for your desired recipe.
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Remove the stem
When preparing mushrooms, it is common to remove the stems, especially when you want the caps to be showcased or when the stems are dried out and tough. The stems of some mushroom varieties, such as portobellos, shiitakes, and chanterelles, are often removed entirely due to their woody texture and unpleasant taste. For other types of mushrooms, like creminis, enokis, and maitakes, it is recommended to slice off the base of the stem to release individual fronds.
The process of removing mushroom stems can be done by hand or with a small knife. For larger mushrooms with tougher stems, such as portobellos, a knife may be necessary to cut through the woody stem. After removing the stem, it is common to scoop out the gills of the mushroom cap with a spoon, as they tend to become mushy when cooked. This step is particularly important for portobellos and other varieties with prominent gills.
Once the stem and gills have been removed, you can slice the mushroom cap to your desired size and thickness. For stuffed mushrooms or grilling portobellos, thicker slices are preferred to showcase the meaty texture of the caps. On the other hand, thin slices are ideal for omelettes, salads, or clear soups, where you want the mushrooms to blend seamlessly with other ingredients.
While removing the stems is a common practice, it is not mandatory for all mushroom varieties. Some mushrooms, like king oysters, have stems that are considered the best part of the mushroom. In such cases, you can simply slice off the brown end of the stem, leaving the rest intact. Additionally, some cooks choose to trim and use the stems in soups, stocks, or other dishes where a woody texture is not a concern.
It is worth noting that mushrooms absorb water quickly, so it is recommended to clean them with a damp paper towel or a quick rinse under running water to remove any dirt or debris before handling and cutting them. By following these steps, you can effectively remove the stems from mushroom caps and prepare them for various culinary applications.
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Clean the gills
To clean the gills of a mushroom, you will need to remove them. The gills are the thin, dark brown lines found underneath the mushroom cap. They are edible but can hold dirt and their colour can affect the appearance of your dish.
To remove the gills, hold the mushroom in one hand and use a spoon to gently scrape them away from the underside of the cap. You can also use a small knife to help with this process. Be careful not to break the cap. If you are making stuffed mushrooms, you will need to remove the gills first. However, if you are making grilled portobello burgers or other unstuffed mushroom recipes, you may choose to leave the gills for a richer flavour.
If you are cleaning portobello mushrooms, start by wiping the outside of the cap with a damp paper towel. Then, grasp the base of the stem and twist it back and forth to loosen and remove it. You can also use a sharp knife to cut it out. Place the de-stemmed mushrooms in a colander in your sink and spray them with water until any excess debris is gone. Lay the mushrooms on clean dish towels and let them dry completely. Once the mushrooms are dry, you can then use a spoon to gently scrape away the gills from the centre outward.
It is important to note that mushrooms are extremely porous and will absorb water like a sponge. Therefore, it is best to avoid rinsing them under running water as they can become waterlogged and soggy. Instead, use a damp paper towel or clean dish cloth to gently wipe each mushroom and remove any visible dirt.
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Avoid rinsing under running water
While some sources say that rinsing mushrooms under running water is perfectly fine, others advise against it. The main reason for this is that mushrooms are extremely porous and will absorb water like sponges. This can lead to waterlogged mushrooms that don't brown nicely when cooked.
To avoid rinsing mushrooms under running water, you can use a damp paper towel, a soft mushroom brush, or a clean kitchen towel to wipe each mushroom individually and remove any dirt. This method ensures that the mushrooms remain dry and don't absorb excess water. It may be more time-consuming, but it helps maintain the texture and quality of the mushrooms.
If you're short on time, a quicker alternative is to lightly spray or spritz the mushrooms with water using a kitchen hose or a spray bottle. This method helps remove dirt without fully submerging the mushrooms in water. After spraying, wipe the mushrooms with a paper towel or kitchen towel to remove any remaining dirt and absorb excess moisture.
For very dirty mushrooms, such as morel mushrooms, a combination of brushing and spraying or soaking may be necessary. First, use a brush to remove large pieces of dirt, then spray or soak the mushrooms in water to dislodge any remaining dirt. Finally, gently pat them dry with a paper towel or kitchen towel.
By following these methods, you can effectively clean mushroom caps while avoiding the potential issues associated with rinsing them under running water.
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Store in a paper bag or vegetable crisper
Once you've cleaned your mushrooms, it's important to store them correctly to keep them fresh. Mushrooms are porous and will absorb water like a sponge, so it's best to avoid rinsing them under running water before storing. They will become waterlogged and soggy.
The best way to store mushrooms is in a paper bag or vegetable crisper. Paper bags are preferable to plastic because they allow mushrooms to breathe and prevent them from getting slimy. Make sure the bag is clean and dry, without any ink or food bits on it. Gently place the mushrooms inside, being careful not to bruise them or pile them on top of each other. Fold the top of the bag down softly to keep dirt out while still allowing air to circulate. Place the bag in the main part of your fridge, not in the crisper drawer, which can be too moist. Mushrooms stored this way will last for 2-7 days.
If you're using a vegetable crisper, place the mushrooms inside with a clean paper towel underneath. If you purchased your mushrooms in a plastic container, remove the plastic wrap and store them uncovered in the vegetable crisper.
It's best to avoid washing mushrooms before storing them in the fridge, as water can get stuck in the gills and make them spoil faster. However, if your mushrooms are especially dirty, you can place them in a colander and spray them with water until the dirt washes away. Then, dry them thoroughly before placing them in the paper bag or vegetable crisper.
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Frequently asked questions
Use a damp paper towel or a soft mushroom brush to wipe each mushroom and remove any dirt. You can also use a clean dishcloth or kitchen towel.
It is not recommended to rinse mushroom caps under running water as they are extremely porous and will become waterlogged and soggy. If the mushrooms are very dirty, you can spritz or spray them with water and then wipe them immediately.
To remove the stem, gently twist it off with your fingers or cut it off with a sharp knife. For the gills, use a spoon to gently scrape them away from underneath the cap. The gills are edible but may hold dirt and affect the colour of your dish.
Store cleaned mushroom caps in a brown paper bag or a vegetable crisper drawer lined with a clean paper towel. Avoid using plastic bags or containers as they trap moisture and can make the mushrooms slimy.
