Laura Smith
Shiitake mushrooms are a popular edible mushroom variety that originated in East Asia and are now commonly cultivated in Japan and China. They are known for their slim, light brown caps and fibrous stems, which are tough and inedible. When preparing shiitake mushrooms, it is important to first clean them by rinsing under running water or wiping the caps with a damp paper towel. The stems can then be removed by twisting or cutting them off with a sharp knife. While the stems are not typically consumed, they can be used to add flavour to broths or risottos. Once the stems are removed, the caps can be sliced with a kitchen knife and used in various dishes, such as stir-fries, sautés, or even dried as a healthy snack.
| Characteristics | Values |
|---|---|
| Cleaning | Rinse under running water or wipe with a damp paper towel. Alternatively, use a special brush to remove dirt without getting them wet. |
| Stems | Remove by twisting or cutting with a sharp knife. Stems are fibrous and inedible but can be used for broth or to flavor risotto. |
| Cutting | Place caps flat on a cutting board and slice with a kitchen knife. |
| Cooking | Can be used in Asian stir fry, French sauté, or roasted in the oven. |
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What You'll Learn
Rinse or wipe mushrooms before cutting
When preparing shiitake mushrooms, it is important to clean them before cutting. The first step is to determine whether the mushrooms are cultivated or wild. If they are cultivated, they are likely to be cleaner as they are grown in sterile environments. In this case, simply brush off any visible dirt with a dry towel or mushroom brush. If the mushrooms are wild, they are likely to have a lot of dirt in their crevices and will need to be washed or soaked.
It is generally recommended to rinse shiitake mushrooms under running water before cutting. This will help remove any dirt or debris that may be present. However, some people prefer to wipe the mushrooms with a damp paper towel or cloth to remove any dirt, rather than rinsing them directly under water. This is because mushrooms can absorb water, which can make them soggy and affect their texture when cooked.
If you choose to rinse the mushrooms, it is important to do so just before you are ready to cook them. This will help prevent the mushrooms from becoming soggy and ensure they have a better texture when cooked. After rinsing, it is a good idea to dry the mushrooms as best you can, using a salad spinner or paper towels.
Additionally, before cutting shiitake mushrooms, you should remove the stems. The stems are fibrous and tough, making them inedible. You can twist the stems off or cut them off with a sharp knife. Removing the stems will create a flat base for the mushrooms, making it easier and safer to slice the caps.
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Remove the stems by twisting or cutting
To cut fresh shiitake mushrooms, start by rinsing them under running water or wiping the dark brown caps with a damp paper towel to clean them.
Next, remove the stems. The stems of shiitake mushrooms are fibrous, tough, and inedible. You can remove the stems by twisting them off or cutting them off with a sharp paring knife. The stems can be saved and used to make broth or to flavour risotto.
Once the stems are removed, place the caps flat on a cutting board and slice them with a kitchen knife. You can now use the sliced shiitake mushrooms in your desired recipe.
It is important to note that when buying mushrooms, look for those with firm caps and stems. Shriveled, soft, or slimy mushrooms should be avoided. Additionally, the gill structure should be dry and firm, without any dark spots or wetness, indicating that the mushroom is past its prime.
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Use the stems for broth or risotto
While shiitake mushroom stems are often discarded due to their tough and chewy texture, they can be used to make a flavoursome broth or stock. To do this, first ensure that the stems are thoroughly cleaned and rinsed. Then, place the stems on a metal drying rack over a baking sheet lined with paper towels and dehydrate them in an oven set to 170°F for 2-3 hours, leaving the oven door slightly ajar to allow moisture to escape. The stems are ready when they are completely dry and, once cooled, they can be stored in a sealed container.
To make the broth, place the dried stems in a pot with 1-2 cups of water and bring to a boil. Then, reduce the heat and leave the broth to simmer for at least 20 minutes. For long-term storage, the broth can be frozen. To use the stems to make stock, they can be simmered for anywhere between 30 minutes and 3 hours.
The mushroom broth can be added to risotto to give it an earthy flavour. To make a shiitake mushroom risotto, heat vegetable broth in a saucepan and keep it warm. In a separate pan, heat oil, shallots, and seasoning until the shallots are soft, then add the mushrooms and continue to sauté until they are golden brown. Add the rice and stir to coat it in the oil and onion, then add the wine and begin to reduce it, adding a ladle of hot stock as you do so. Continue to add stock and cook it off, stirring continuously, for about 20 minutes or until the rice is al dente.
For a vegan shiitake mushroom risotto, the butter and Parmesan of the traditional recipe can be omitted.
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Slice the caps with a kitchen knife
To cut shiitake mushrooms with a kitchen knife, start by rinsing them under running water or wiping the dark brown caps with a damp paper towel. Shiitake mushrooms have slim, light brown caps and fibrous stems that are tough and inedible. You can remove the stems by twisting them off or cutting them off with a sharp paring knife. The stems can be used to make broth or to flavour risotto.
Once the stems are removed, place the caps flat on a cutting board. Hold the mushroom cap steady with your non-dominant hand and use your dominant hand to slice through the cap with a kitchen knife. You can cut the caps into slices, quarters, or any other desired size or shape. It is important to ensure that your knife is sharp and that you are cutting on a stable surface to achieve the desired cut.
When buying shiitake mushrooms, look for those with firm caps and stems. Avoid shrivelled, soft, or slimy mushrooms. You can store whole shiitake mushrooms in the refrigerator in an open plastic bag for a few days. To extend the shelf life, remove the gills of the mushrooms, which are usually the first part of the cap to deteriorate.
Shiitake mushrooms are a popular edible mushroom that originates in East Asia and are often cultivated in Japan and China. They have an umami-rich flavour and are known for their meaty texture, making them a good vegan meat replacement. They are also high in eritadenine, which can help reduce high blood cholesterol.
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Use dried shiitake as a healthy snack
Dried shiitake mushrooms can be enjoyed as a healthy snack. They have an intense umami flavour and a crunchy texture, making them a great option for those who enjoy savoury, moreish bites.
Shiitake mushrooms are a good source of eritadenine, which can help reduce high cholesterol. They also contain potassium, which helps to regulate blood pressure. The mushrooms are also prized for their potential benefits to heart health and immune function. They are low in calories and offer a good amount of fibre, B vitamins, and minerals.
To prepare dried shiitake mushrooms as a snack, simply season them to taste. You can also rehydrate dried shiitake mushrooms by blanching them in boiling water for 2–5 minutes or soaking them in lukewarm water, wine, or consommé for 30 minutes. The reserved liquid can be used to add flavour to dishes.
For a more elaborate snack, dried shiitake mushrooms can be used to make vegetarian dashi, which can be added to miso soup with sliced fresh shiitake mushrooms, miso, tofu, and scallions.
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Frequently asked questions
Rinse them under running water or wipe the caps with a damp paper towel. Remove the fibrous stems by twisting them off or cutting them with a sharp knife. Place the caps flat on a cutting board and slice with a kitchen knife.
Shiitake mushrooms are high in eritadenine, a compound that can help to reduce high cholesterol. They also contain potassium, which helps regulate blood pressure.
Store whole shiitake mushrooms in the refrigerator in a ventilated plastic bag. They should last a few days.
Mushrooms grow in dirt so it is a good idea to clean them before cooking. Rinse them under running water or use a brush to remove any dirt.
