Emma Wilson
Mushrooms are a versatile ingredient that can be used in soups, stir-fries, salads, stews, and more. Before cooking mushrooms, it is important to clean them by wiping them with a damp paper towel or washing them in cold running water and drying them in a salad spinner. When cutting mushrooms, it is common to remove the stems, especially if they are dry, woody, or discoloured. The stems can be saved and used to add flavour to vegetable stock. Mushrooms can be sliced, quartered, diced, or chopped into the desired size, and they can be stored in the refrigerator for up to six days after being cut.
Characteristics and Values Table for Cutting Mushroom Stems
| Characteristics | Values |
|---|---|
| Types of Mushrooms | Button, Baby Bella, Cremini, Shiitake, Portobello, Lion's Mane |
| Stems | Can be woody and tough, especially in Portobello and Shiitake mushrooms |
| Cleaning | Wipe with a paper towel or wash in cold running water and spin dry |
| Cutting | Slice, quarter, or chop into desired size; stems can be removed or trimmed if dried out |
| Storage | Refrigerate for 1-6 days; can be frozen but may become mushy |
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What You'll Learn
Removing the entire stem
On the other hand, the stems of some mushrooms, such as cremini and enoki, do not need to be entirely removed. Instead, you can trim off the brown ends or slice off the base to release individual fronds. For shiitake mushrooms, the stems can be removed by hand or with a small knife, and the caps can be thinly sliced for dishes like vegan shiitake ramen.
When deciding whether to remove the entire stem or not, it is essential to consider the texture and flavour of the mushroom stem. Some people prefer to keep the stems, as they add flavour and a meat-like texture to dishes. The stems can also be used in vegetable stocks or soups, enhancing the flavour of the dish. However, if the stems are tough, woody, or discoloured, it is advisable to remove them to showcase the tender caps better.
Additionally, the intended use of the mushrooms should be considered. For example, when making stuffed mushrooms or certain Chinese dishes, it is common to remove the stems entirely. In contrast, when using mushrooms in omelettes, salads, or Japanese clear soup, thin slicing or chopping the whole mushroom, including the stem, is preferred. Ultimately, the decision to remove the entire stem or not depends on personal preference, the type of mushroom, and the specific recipe being prepared.
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Trimming the stem
Firstly, examine the mushrooms and look for any discolouration or dryness on the stems. The bottom of the stem can be slightly discoloured, but it should not be overly dry, mushy, or starting to shred apart. If there is significant discolouration or dryness, it is best to trim the stem.
When trimming the stem, use a sharp knife and start by cutting off the very end of the stem. You can cut off about the last 1/4 inch or so that is dirty, stained, or soggy. If the entire stem is dried out and tough, it is best to remove it entirely. However, if there are only small dried-out pieces, you can simply trim those sections.
For portobello mushrooms, the stems are usually too dried out and woody, so it is recommended to remove the entire stem. You can also scoop out the gills of portobello caps with a spoon as they will become mushy when cooked.
After trimming the stems, you can choose to discard them or use them in other ways. Some people save the stems to add flavour to vegetable stock, soups, or stuffing. You can mince the stems and use them in recipes as well.
It is important to note that the method of trimming the stems may vary slightly depending on the type of mushroom. For example, shiitake mushrooms have tougher stems that are usually removed and saved for vegetable stock. Always refer to specific guidelines for different varieties of mushrooms.
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Cutting into slices
When preparing mushrooms, it's important to first remove any dirt. Depending on the type, they can be very dirty! To clean mushrooms, use a damp paper towel to wipe away any dirt. You can also rinse mushrooms under running water, but they absorb water like a sponge, so they may end up mushy when cooked.
Most mushrooms need to be trimmed before cutting them, but some do not. For button/white mushrooms, cremini/baby bella mushrooms, king trumpet/oyster mushrooms, and lion's mane mushrooms, 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 fully dried out and woody.
To slice mushrooms, first trim off any dried-out parts of the ends. Then, with a sharp knife, start from one end and slice until the mushroom has been cut. You can cut them into slices of your desired thickness and size. Lion's mane mushrooms, for example, can be cut lengthwise into slices or simply pulled apart.
Sliced mushrooms are great for soups, sautéed dishes, salads, pasta, pizza, and stir-fries. They can also be used in place of meat in recipes.
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Cutting into quarters
To cut mushroom stems into quarters, you'll first want to clean your mushrooms by wiping them with a damp paper towel to remove any dirt and debris. Mushrooms are like sponges and will soak up liquid quickly, so it's best not to run them under water.
Next, trim off any dried-out or woody parts from the stems. You can then decide whether to cut off the stems or leave them attached. Cutting off the stems will make the mushrooms more sturdy for cutting. If you want to keep the stems, you can mince them and use them in your recipe.
Now, place the mushroom stem side down on a cutting board. Using a sharp knife, cut the mushroom in half. Rotate the mushroom 90 degrees, then cut it in half again to create quarters. Repeat with the rest of the mushrooms.
If you want smaller pieces, you can chop the mushroom quarters into smaller pieces. You can also use an egg slicer for quick, even cuts.
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Storing cut mushrooms
Refrigerate cut mushrooms in an airtight container:
It is recommended to store cut mushrooms in an airtight container in the refrigerator. Place the sliced mushrooms in a container that seals tightly to prevent moisture loss and avoid condensation. Make sure to use the cut mushrooms within three days of storage.
Use a paper bag or paper towel-lined bag:
Another option is to place the cut mushrooms in a paper bag or a paper towel-lined zip-top plastic bag. Leave the top of the bag open to allow airflow and place it on a shelf in the refrigerator. Paper absorbs moisture, helping to keep the mushrooms fresh and preventing them from getting slimy.
Freeze cut mushrooms:
If you cannot use the cut mushrooms within a few days, consider freezing them. Spread the sliced mushrooms on a cookie sheet and freeze them. Once frozen, transfer the mushrooms to a plastic freezer bag. Frozen mushrooms can be added directly to dishes like rice, eggs, or soup. However, note that fresher mushrooms tend to freeze better, so freeze them sooner rather than later.
Dehydrate the cut mushrooms:
Dehydrating mushrooms is another effective way to extend their shelf life. Clean and slice the mushrooms, then use a dehydrator or air-drying technique. For air-drying, place the mushrooms in a mesh container with good airflow for about a week until they are completely dry. Once dehydrated, store the mushrooms in an airtight glass jar. They will have an intense umami flavor and can be reconstituted in soups, stews, sauces, or stir-fries.
Avoid moisture and strong odours:
Regardless of the storage method chosen, it is essential to avoid excess moisture when storing cut mushrooms. Do not wash the mushrooms before storing them, and avoid wrapping them in a damp paper towel. Additionally, keep the mushrooms away from strong-smelling foods, as they can absorb those odours.
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Frequently asked questions
It depends on the type of mushroom and your personal preference. The stems of some mushrooms, like portobellos, tend to be fully dried out and woody, so they are often removed entirely. However, you can also choose to trim off only the dry or discoloured ends of the stems, especially if you want to use the rest of the stem in your dish.
To cut the stems off mushrooms, use a sharp knife to slice off the stem from the cap. You can cut close to the cap to retain as much of the stem as possible, or further down the stem if it is particularly woody or discoloured.
Leftover mushroom stems can be minced and added to recipes for extra flavour. They can also be saved and added to vegetable stock or soup.
