Michael Davis
Mushrooms are a versatile ingredient, but they can be a little tricky to prepare. The first step is to identify whether your mushrooms are cultivated or wild. Cultivated mushrooms are grown in sterile environments, so they can be cleaned with a brush or a dry towel. Wild mushrooms, on the other hand, may require a more thorough cleaning as they tend to hold more dirt. Soaking wild mushrooms in water for a few seconds can help loosen stubborn dirt, but be sure to dry them thoroughly before cooking. It's also important to only clean your mushrooms right before you plan to use them to avoid any moisture buildup, which can lead to mould. When it comes to stemming mushrooms, some recipes may call for removing the stems, especially if they are tough or dirty. However, mushroom stems are edible and can be used in stocks, soups, or other dishes, so consider chopping and freezing them for later use.
How to Clean and Stem Mushrooms
| Characteristics | Values |
|---|---|
| Cleaning | If the mushrooms look clean, no further cleaning is necessary. If they are dirty, a short soak in lightly salted water removes insects and dirt. Rinse and pat dry. If they are slimy but not dirty, wipe with a paper towel. |
| Stemming | Twist or cut off the stem. If the stems are tough, trim them. For shiitake mushrooms, always remove the stems before cutting. |
| Gills | For stuffed mushrooms, scrape the gills from the underside of the cap with a spoon. For grilled portobello burgers and other unstuffed recipes, the gills can be left for a richer flavor. |
| Storage | Store mushrooms (except morels) unwashed in the refrigerator for up to two days in a paper bag or original packaging. Morels should be cleaned, wrapped in damp paper towels, and stored in a bowl in the refrigerator for up to three days. |
| Freshness | Fresh mushrooms are firm, plump, and free from bruises or visible moisture. Avoid slimy or spotted mushrooms. For white mushrooms, the gills should be tightly closed. |
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What You'll Learn
If dirty, give mushrooms a quick rinse or soak in salted water
If your mushrooms are dirty, start by giving them a quick rinse or soak in salted water. This will help to remove any remaining insects, dirt, or grit. It is important to note that mushrooms have a ton of moisture, so be careful not to soak them for too long, as they may absorb water and become difficult to cook. If you are soaking your mushrooms, be sure to change the water as needed until all the dirt and debris are removed. Once they are clean, be sure to pat them dry with a paper towel or clean kitchen towel before cooking.
When selecting mushrooms, look for ones that are firm, plump, and free from bruises or spots. The bottom of the stem can be slightly discolored, but it should not be overly dry, mushy, or starting to fall apart. While a little dirt on the cap or near the stem is not an indication of poor quality, cleaner mushrooms will require less cleaning and preparation.
To store your mushrooms, keep them in a paper bag or their original packaging in the refrigerator. They will stay fresh for up to two days. If you are storing morel mushrooms, clean and wrap them loosely in damp paper towels or a damp clean cotton cloth. Place the bundle in a bowl and store it in the refrigerator for up to three days, keeping the towels damp to prevent the mushrooms from drying out.
Before cooking your mushrooms, trim the thin slices from the ends of the stems, even if they are not tough. This will improve the texture of your cooked mushrooms. Additionally, removing the stems creates a flat base for your mushrooms, making slicing much easier and safer.
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Twist or cut off the stem
When preparing mushrooms, it's important to inspect their condition. Fresh mushrooms should be firm, plump, and free from bruises or visible moisture on the outside. The gills of white mushrooms should be tightly closed, while the undersides of portobello mushrooms should be blackish-brown. If the mushrooms are clean and free from dirt or grime, they can be used directly.
However, if the mushrooms are dirty or gritty, it's important to clean them properly. Start by examining the area near the gills under the cap, as this can often be the first to show signs of deterioration. The stem's bottom can be slightly discolored, but it shouldn't be overly dry, mushy, or starting to fall apart. To clean the mushrooms, you can gently twist off or cut off the stem. This not only removes any dried-out or dirty sections but also creates a flat base for the mushroom, making it easier and safer to slice.
For portobello mushrooms, you can use a small metal spoon to scrape away the gills, which can become slimy during cooking. However, removing the gills will sacrifice some of the mushroom's flavor. If the mushroom stems are tough, it's recommended to trim them. You can reserve the stems to use in the stuffed mushroom filling if desired.
After cleaning, you can trim thin slices from the ends of the stems to ensure a better texture when cooked. It's important to note that mushrooms have a high moisture content, so when sautéing them, it's best to use a hot, dry skillet with oil or bacon grease rather than butter, as butter tends to burn before the mushrooms finish browning.
Overall, by following these steps and paying attention to the condition of the mushrooms, you can effectively clean and stem them, ensuring a better cooking experience and a more enjoyable final dish.
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Remove gills from portobello mushrooms with a spoon
Portobello mushrooms are a versatile ingredient that can be grilled, sautéed, or baked in the oven. Before cooking, it's important to clean and prepare them properly. Here's a step-by-step guide on how to remove the gills from Portobello mushrooms using a spoon:
First, hold the mushroom in the palm of your non-dominant hand with the stem side facing outwards. With your other hand, gently pull out the stem. This action should also remove some of the gills attached to the stem. For a more thorough removal of the gills, use a paring knife to slice off the inner edges of the mushroom, slowly rotating it as you go. This step will expose the gills located on the underside of the mushroom cap.
Now, take a small dessert spoon and gently scrape away the gills, being careful not to go too deep into the mushroom's flesh. Work your way around the mushroom until you have removed all the gills. It's important to be gentle but also to get under the gills to pry them out completely. The gills of Portobello mushrooms are edible, but most people prefer to remove them as they can transfer a muddy colour to your dish. Additionally, some claim that the dark gills have a bitter taste.
After removing the gills, you can further prepare the mushroom by slicing or cutting it to suit your recipe. For stuffed mushrooms, use a teaspoon to fill the cap with your desired filling. Portobello mushrooms can also be sliced into long, thin strips or left whole, depending on your preference.
When it comes to cleaning Portobello mushrooms, a short soak in lightly salted water can help remove any remaining insects or dirt. Rinse the mushrooms well and pat them dry before using them in your recipes. Remember to always inspect your mushrooms before cleaning; if they appear clean, a quick rinse and pat dry may be sufficient.
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Wipe slimy mushrooms with a paper towel
If your mushrooms are a little slimy but not dirty, use a paper towel to wipe them off gently. Mushrooms have a high water content, so they can get slimy in the cooking process, especially the gills of portobello mushrooms. For a cleaner look and feel, you can use a small spoon to scrape off the gills before cooking, but this will sacrifice some flavour.
When selecting mushrooms, avoid those that are slimy or spotted. Fresh mushrooms should be firm, plump, and free from bruises with no visible moisture on the outside. The gills on the underside of white mushrooms, or button mushrooms, should be tightly closed.
Before storing your mushrooms, it's a good idea to trim off the stems, especially if they are tough or dried out. This will improve the texture of your cooked mushrooms. You can reserve the stems to use in stuffed mushroom fillings.
To store fresh mushrooms, place them in a paper bag or their original packaging in the refrigerator. They should last for two to five days under optimal conditions. Avoid storing mushrooms in a plastic bag as they need to breathe.
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Store cleaned mushrooms in damp paper towels in the fridge
When storing cleaned mushrooms, it is important to keep them dry to prevent spoilage. Mushrooms are made of 80 to 90 percent water and have a porous texture, so they absorb water easily. To keep your mushrooms fresh for longer, avoid washing them before storing.
If you are storing common mushrooms, such as white button or shiitake, or more exotic varieties, the storage method is generally the same. Place whole, unwashed mushrooms in a brown paper bag and fold the top over to seal. Paper bags absorb any moisture, keeping your mushrooms safe. Avoid using plastic bags, as they can trap moisture and speed up spoilage.
If you don't have a brown paper bag, wrap the mushrooms loosely in damp paper towels or a clean cotton cloth and place them in a bowl in the refrigerator. The paper towels will absorb moisture, helping the mushrooms stay fresh. Keep the paper towels damp so that the mushrooms don't dry out.
For sliced mushrooms, Weintraub suggests storing them in an airtight container in the refrigerator. If you are planning to freeze your mushrooms, it is best to cook them lightly first, which will help preserve their quality and flavor.
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