John Miller
Mushrooms are a versatile ingredient that can be used in a variety of dishes, from stir-fries to soups and salads. They are also a good source of antioxidants, B vitamins, and fiber. When it comes to cutting mushrooms, there are a few different techniques you can use depending on the recipe and the type of mushroom. In this guide, we will teach you how to slice, dice, and chop mushrooms like a pro, as well as how to properly clean and store them. We will also discuss the different types of mushrooms and the best ways to cut them to preserve their flavor and texture.
| Characteristics | Values |
|---|---|
| Types of mushrooms | Button/white, portobello, shiitake, chanterelle, cremini/baby bella, king trumpet/oyster, lion’s mane, morel |
| Tools | Sharp chef's knife or paring knife, cutting board, damp paper towel, mushroom brush, egg slicer |
| Preparation | Wipe off growing compound with a damp cloth, avoid submerging in water, trim ends of stems |
| Cutting techniques | Slicing, dicing, cubing, quartering, chopping, mincing |
| Uses | Stir-fry, soup, pasta, pizza, meat alternatives, salads, risotto, gyros, roasting |
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What You'll Learn
How to clean mushrooms
There are several ways to clean mushrooms, and the best method depends on the type of mushroom and where it was sourced.
Cultivated Mushrooms
Mushrooms bought from grocery stores are cultivated mushrooms. These are grown in sterile, controlled environments, and are quite clean and safe to eat. They do not require extensive washing, and a quick brush with a dry towel or mushroom brush should be enough to remove any excess dirt.
Foraged Mushrooms
Foraged mushrooms, on the other hand, may have dirt, grit, or bugs on them and will need to be cleaned more thoroughly. Before cleaning foraged mushrooms, cut them into pieces. Then, submerge the pieces in water and agitate them to remove any dirt. Finally, pat the mushrooms dry between clean kitchen towels.
Brushing Mushrooms
When brushing mushrooms, you can use a mushroom brush, a pastry brush, or an extra-soft toothbrush to gently remove dirt from the surface and gills of the mushroom. You can also use a damp cloth after brushing to ensure they are extra clean.
Washing Mushrooms
When washing mushrooms, fill a large bowl with cold water and add a few mushrooms at a time. Swirl them around in the water for about ten seconds to loosen any dirt, then remove them to a clean, lint-free towel and pat them dry. If there is still dirt on the mushrooms, use a damp paper towel to wipe it off.
Timing
It is important to note that mushrooms should only be cleaned right before you intend to use them, as any moisture can create an opportunity for mould to grow. Exposure to excess moisture can also speed up rotting and affect the texture of the mushrooms during cooking.
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Trimming and slicing
Before you start cutting, prepare your workstation by taking out a clean cutting board and a sharp chef's knife or paring knife. It's also important to clean your mushrooms before working with them. Use a damp paper towel to wipe them down or brush off any dirt with a mushroom brush. Avoid rinsing or submerging the mushrooms in water for long periods, as they absorb water quickly and this will affect their crispness when cooked.
Most mushrooms need to be trimmed before cutting. Trim off any woody or dried-out pieces of the stems. For shiitake, chanterelle, and portobello mushrooms, remove the stems entirely as they tend to be woody and dried out. For button mushrooms, trim off any dried-out parts of the ends before slicing.
Now, you can start slicing the mushrooms. Place the mushroom stem-side down on your cutting board. Use the knuckles of your non-dominant hand to hold the mushroom in place, keeping your fingers away from the blade. Slice the mushroom caps to your desired thickness, continuously moving your knuckle away from the blade as you cut. You can slice the mushrooms thick or thin, depending on your preference and the recipe requirements.
If you want to quarter the mushrooms, hold them on their side by the cap and slice through the center vertically. Rotate the mushroom 90 degrees and make the same cut again, resulting in four smaller pieces. You can further chop your sliced or quartered mushrooms into smaller pieces or dice them, depending on the desired outcome and the recipe requirements.
Alternatively, you can use an egg slicer to cut your mushrooms if you prefer not to use a knife. This can be especially helpful for those who have limited knife skills or mobility issues that make it challenging to hold a mushroom and cut it into even slices.
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Cutting different varieties
There are many different varieties of mushrooms, and they can be cut in various ways. Before cutting, it is important to clean and trim the mushrooms. Use a damp paper towel to gently wipe away any dirt or grit. You can also rinse the mushrooms under running water, but they absorb water very quickly and may become mushy. Trim off any woody or dried-out pieces of the stems. Some mushrooms, such as shiitake, chanterelle, and portobello, should have their stems removed entirely as they tend to be woody and dried out.
Button mushrooms, also known as white mushrooms, can be cut into slices, quarters, or diced pieces. To slice, trim off any dried-out parts of the ends, then cut into slices of your desired thickness. To quarter the mushrooms, place them stem-side down and slice them in half. Rotate the mushroom 90 degrees and slice it in half again. To dice, cut the mushroom into slices or quarters, then chop it into smaller pieces.
Baby bella mushrooms, also known as cremini mushrooms, are similar to button mushrooms but brown in colour. They can be cut in the same way as button mushrooms.
Portobello mushrooms are larger and more mature versions of cremini mushrooms. They should be sliced or chopped, and the stems removed entirely as they tend to be woody and dried out. It is also common to scoop out the gills of portobello caps as they will become mushy when cooked.
Shiitake mushrooms are another variety that can be sliced, quartered, or diced. They should be trimmed before cutting, and the stems removed if they are dried out.
King trumpet mushrooms, also known as oyster mushrooms, and lion's mane mushrooms should be trimmed before cutting. Lion's mane mushrooms can be cut lengthwise into slices or simply pulled apart.
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Knife and cutting board setup
Before you start cutting mushrooms, you need to prepare your workstation. Take out a clean cutting board and a sharp chef's knife or paring knife. A bamboo cutting board with rubber stoppers is a good option as it prevents slipping.
Next, clean your mushrooms by wiping them down with a damp paper towel or mushroom brush to remove any dirt or grit. Avoid rinsing or submerging the mushrooms in water for long periods, as they will soak it up and become waterlogged. This will affect the crispness of the mushrooms when cooked.
Now, you are ready to start cutting. Place the mushroom stem-side down on the cutting board. Using your non-dominant hand, hold the mushroom in place with your knuckles pressing against the side of the mushroom closest to you, keeping your fingers away from the knife.
With your dominant hand, use the knife to slice the mushroom to your desired thickness, moving your knuckles away from the blade as you cut. The motion of the blade should be down and then slightly forward as you slice. You can then further chop the mushroom into smaller pieces, mince it, or dice it, depending on your recipe.
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Stemming and chopping
Once cleaned, you can begin stemming the mushrooms. Most mushroom stems are woody and not meant for consumption. To remove the stem, simply slice it off at the cap, creating a flat surface. For some mushrooms, like shiitake, chanterelle, and portobello, you may need to remove the entire stem as it tends to be woody and dried out. For other varieties, like button and baby bella, you can trim off any dried-out parts of the stem before slicing.
After stemming, you can slice the mushrooms to your desired thickness. Place the mushroom stem-side down on your cutting board and hold it in place with the knuckles of your non-dominant hand, keeping your fingers protected. Use a sharp chef's knife or paring knife to slice across the mushroom caps, moving your knuckles away from the blade as you cut. You can slice the mushrooms into thin or thick pieces, depending on your preference and the recipe's requirements.
If you want to further chop your mushrooms, you can create smaller pieces by dicing or mincing them. To dice, rotate your cutting board or knife 90 degrees after slicing and cut the mushrooms into matchsticks, then dice those into small pieces. Chopped mushrooms are perfect for recipes that use them as a meat alternative. You can also quarter the mushrooms by slicing through the center vertically, rotating 90 degrees, and slicing again to create four smaller pieces.
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Frequently asked questions
First, clean your mushrooms with a damp paper towel or brush to remove any dirt. Then, remove the stems. Most mushroom stems are woody and not meant for consumption.
You can slice, quarter, or chop mushrooms. To slice, place the mushroom stem side down and use a sharp knife to cut across the cap to your desired thickness. To quarter, hold the mushroom on its side, slice through the centre, rotate 90 degrees, and slice again. To chop, cut the mushroom into slices or quarters, then chop into smaller pieces.
A sharp chef's knife or paring knife is best for cutting mushrooms. Choose a knife that will easily cut through their spongy texture without tearing them.
Yes, an egg slicer can be a good option if you don't feel comfortable using a knife. However, keep in mind that a knife will give you more precision and is generally faster.
