Sarah Brown
Portobello mushrooms are a versatile ingredient, perfect for grilling, sautéing, or baking. Before cooking, it's important to clean them. While some sources advise against washing mushrooms, as they can absorb water, others argue that a quick rinse under cold running water for 10–20 seconds is an effective way to clean them. Alternatively, you can use a damp cloth, sponge, or paper towel to wipe them down. If you choose to rinse them, place the mushrooms in a colander and spray them with water until any debris is gone, then lay them out on a clean dish towel to dry completely. You can also remove the stems, which can be woody and fibrous, by hand or with a small knife, and scrape out the gills, which can add a bitter flavor, with a spoon.
| Characteristics | Values |
|---|---|
| Time taken | 10-20 seconds |
| Method | Rinse under cold running water |
| Tools | Cup, clean sponge, paper towel, mushroom cleaning brush, damp cloth, paring knife, dessert spoon |
| Steps | 1. Soak a clean sponge in water and squeeze out excess water. 2. Gently wipe the mushroom caps, including the underside of the caps and the stems, until no dirt or debris remains. 3. Remove the stems by pinching them at the base and slowly prying them off. 4. Slice off the inner edges of the mushroom with a paring knife. 5. Use a dessert spoon to gently scrape away the gills. |
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What You'll Learn
Rinse under cold water for 10-20 seconds
Portobello mushrooms are cultivated in sanitized, composted peat moss, so what looks like dirt in the packaging is usually not actual dirt. However, rinsing the mushrooms is still recommended.
To do so, place the mushrooms in a colander in your sink. Spray the mushrooms with water until any excess debris is gone. If you have many small, round mushrooms to prepare, rinsing them under cold running water for 10-20 seconds is a great way to clean them. If you have larger mushrooms, you can also use a damp sponge, paper towel, or cloth to clean them individually.
To hand-wash your mushrooms with a sponge, fill a cup with water, soak a clean sponge in the liquid, and squeeze out as much water as you can. Then, gently wipe the mushroom caps, being sure to clean the undersides of the caps and the stems until no dirt or debris remains.
After rinsing, lay out your mushrooms on clean dish towels and let them dry completely.
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Use a damp cloth, sponge, or paper towel
Portobello mushrooms are cultivated in sanitized, composted peat moss, so the dirt you see on them is likely not actual dirt. Nevertheless, cleaning them before cooking is essential.
If you're working with large portobello mushroom caps, you can use a damp cloth, sponge, or paper towel to clean them individually. First, fill a cup with water and soak a clean sponge in it. Squeeze out as much water as possible. Then, gently wipe the mushroom caps, ensuring you reach the underside of the caps and stems until no dirt or debris remains.
If you don't have a sponge, you can use a damp paper towel or cloth. Hold the mushroom in the palm of your hand and use a paring knife to slice off the inner edges while slowly rotating the mushroom. This step will expose the gills, which you can then gently scrape away with a dessert spoon, being careful not to go too deep into the mushroom's flesh.
While the gills are edible, they can give your dish an unappetizing, muddy colour, so most people prefer to remove them. Alternatively, you can simply wipe the gills with a damp paper towel or cloth to clean them.
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Remove the stems
Portobello mushrooms are cultivated in sanitized, composted peat moss, so the "dirt" you see on them when you buy them from the store is likely not actual dirt. However, it can be disconcerting to eat, so it's a good idea to clean your portobellos before cooking.
Portobello stems are usually discarded as they can be woody and fibrous, but this is a matter of personal preference. If you choose to remove the stems, you can do so by holding the mushroom in the palm of your hand and using a paring knife to slice off the inner edges while slowly rotating the mushroom. This will expose the gills located on the underside of the mushroom. Then, gently pry the stem off, being careful not to remove too much of the inner cap. You can also try firmly pinching the stem at the base where it meets the cap and slowly prying it off.
Once the stems have been removed, you can place the de-stemmed mushrooms in a colander in your sink and spray them with water to remove any remaining debris. Be sure to clean the underside of the caps and the stems until no dirt or debris remains. You can also use a damp sponge or cloth to gently wipe the mushrooms clean, or use a mushroom brush to remove any dirt.
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Remove the gills
Portobello mushrooms are a versatile ingredient that can be grilled, sautéed, or baked in the oven. However, before cooking, it is essential to clean and prepare them properly. Here is a step-by-step guide on how to remove the gills from portobello mushrooms:
Step 1: Rinse the Mushrooms
Before removing the gills, it is important to clean the mushrooms thoroughly. Rinsing the mushrooms under cold running water for 10-20 seconds is an effective way to remove any dirt or debris. If you have larger portobello mushrooms, you can use a damp sponge or a damp paper towel, mushroom cleaning brush, or a damp cloth to wipe each mushroom gently. Make sure to clean the underside of the caps and the stems until no dirt remains.
Step 2: Expose the Gills
To remove the gills, start by holding the mushroom in the palm of your hand. Use a paring knife to carefully 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. Be careful not to cut too deeply into the mushroom's flesh.
Step 3: Scrape Away the Gills
Once the gills are exposed, use a dessert spoon to gently scrape them away. Continue working around the mushroom, carefully scraping and removing all the gills. Be cautious not to go too deep, as you only want to remove the gills and not the mushroom's flesh.
Step 4: Dry the Mushrooms
After removing the gills, it is important to dry the mushrooms thoroughly. Place the de-gilled mushrooms in a colander and gently shake or tap the colander to remove excess water. Then, lay the mushrooms out on clean dish towels and let them air dry completely before cooking or storing.
While the gills of portobello mushrooms are edible, many people choose to remove them for several reasons. Firstly, the dark brown colour of the gills can transfer to your dish, giving it an unappetizing, muddy appearance. Additionally, some people believe that the gills have a bitter taste, although others claim that there is no noticeable difference in taste when cooking with or without the gills. Finally, removing the gills ensures that any dirt or debris hidden within the gill structure is eliminated, ensuring a cleaner mushroom.
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Dry with a salad spinner or dish towel
Portobello mushrooms are cultivated in sanitized, composted peat moss, so what looks like dirt in the packaging is usually not actual dirt. However, it can be disconcerting to consume, so it's a good idea to give them a rinse.
Some people advise against washing mushrooms, as they believe they will absorb too much water and become soggy, but this is a myth. Mushrooms are already mostly made of water, so a quick rinse won't make a noticeable difference if done right.
If you have many small mushrooms, rinsing them under cold running water is the best way to clean them. However, if you're using large mushroom caps, you can use a damp paper towel, mushroom cleaning brush, damp cloth, or moist sponge to clean them individually.
To hand-wash large portobello mushrooms, fill a cup with water, soak a clean sponge in it, and squeeze out the excess water. Then, gently wipe the mushroom caps, ensuring you get the underside of the caps and stems until no dirt or debris remains.
After rinsing your portobello mushrooms, you can dry them with a salad spinner or a dish towel. To use a salad spinner, place the rinsed mushrooms inside and spin them dry. Alternatively, you can lay out your mushrooms on clean dish towels and let them air dry completely before storing or cooking them.
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Frequently asked questions
Yes, it is a good idea to clean portobello mushrooms before cooking and eating them. Mushrooms grow in dirt, and while cultivated varieties like portobellos are grown in sanitized, composted peat moss, giving them a rinse is still recommended.
Some people advise against washing mushrooms, as they believe the mushrooms will absorb too much water and become soggy or difficult to cook. However, this is mostly a myth, as mushrooms are already mostly made of water, and a quick rinse under cold running water for 10-20 seconds won't make a noticeable difference.
If you have many small mushrooms, rinsing them under cold running water is the best method. For larger portobello mushroom caps, you can use a damp sponge, paper towel, mushroom cleaning brush, or a damp cloth to gently wipe them clean, making sure to get the underside and stems until no dirt or debris remains.
While the gills and stems of portobello mushrooms are edible, they are often removed because they can turn your dish an unappetizing brown colour. To remove the stems, pinch and pull them out, or use a small knife. To remove the gills, use a spoon or knife to gently scrape them away without going too deep into the mushroom's flesh.
