Michael Davis
White mushrooms, also known as button mushrooms, are the most common variety of mushrooms found in grocery stores. They are mild in taste and can be used in a variety of dishes, including stir-fries, soups, salads, and pizzas. Before cutting white mushrooms, it is important to clean them with a damp paper towel or a mushroom brush to remove any dirt. To cut them, start by removing the stems, as they tend to be woody and unpleasant in texture. Then, place the mushroom stem-side down on a cutting board and use a sharp knife to slice it in half. Rotate the mushroom 90 degrees and slice it in half again to create quarters. Alternatively, you can slice the mushrooms to your desired thickness or chop them into smaller pieces.
| Characteristics | Values |
|---|---|
| Types of white mushrooms | Button mushrooms, baby bella (cremini) mushrooms |
| Trimming | Trim off woody or dried-out pieces of stems |
| Cutting methods | Slicing, quartering, dicing |
| Slicing | Cut into slices of desired thickness |
| Quartering | Slice in half, turn 90 degrees, then slice in half again |
| Dicing | Cut into matchsticks, then rotate knife or cutting board 90 degrees and dice into small pieces |
| Tools | Chef's knife, paring knife, bamboo cutting board |
| Pre-cutting steps | Clean mushrooms with damp paper towel or mushroom brush |
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What You'll Learn
Trimming the stems
First, it is recommended to clean your mushrooms by wiping them with a damp paper towel or using a mushroom brush to remove any dirt. Although some dirt is normal, you may want to give them a quick rinse and ensure they are thoroughly dry if they are very dirty.
When trimming the stems, use a sharp chef's knife or a paring knife. Place the mushroom stem-side down on a cutting board. This makes it easier to remove the stem and ensures a flat surface for slicing. You can also hold the mushroom with your non-dominant hand, keeping your knuckles close to the knife to protect your fingers during slicing.
For white mushrooms, trim off any woody or dried-out pieces of the stems. The stems of white mushrooms can become tough and unpleasant in texture, so it is important to remove any undesirable parts. Cut the stem at the cap to create a flat surface, then continue slicing the mushroom to your desired thickness or shape.
Some varieties of mushrooms, such as shiitake, chanterelle, and portobello, require removing the stems entirely due to their woody texture and less desirable taste. However, you can choose to chop and incorporate the stems into recipes if you prefer not to waste them.
After trimming the stems, you can proceed to slice, quarter, or chop your white mushrooms according to your recipe requirements. Remember always to cut mushrooms with care and prioritize finger protection during the trimming and slicing process.
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Slicing
To start, prepare your workstation by taking out a clean cutting board and a sharp chef's knife or paring knife. Clean your mushrooms with a damp paper towel or brush off any dirt with a mushroom brush.
Next, remove the stems. White mushroom stems tend to be woody and dried out, so they should be trimmed off. Slice the stem at the cap, creating a flat surface on the mushroom.
Now you're ready to slice! Place the mushroom stem-side down on the cutting board. Using your non-dominant hand, hold the mushroom in place with your knuckles pressed towards the knife to protect your fingers. Slice the mushroom caps to your desired thickness, continuously moving your knuckle away from the blade as it moves closer.
You can slice the mushrooms into thin or thick pieces, depending on your preference and the recipe's requirements. Sliced mushrooms are great for pizzas, stir-fries, soups, and salads. They can also be eaten raw or cooked.
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Quartering
To quarter white mushrooms, you will need a sharp knife and a clean cutting board. You may also want to wear an apron and a pair of kitchen gloves to protect your clothing and hands.
First, clean the mushrooms with a damp paper towel or a soft mushroom brush. It is best not to run the mushrooms under water as they will soak up the liquid and become soggy when cooked.
Next, remove the stems. Most mushroom stems are woody and not meant for consumption. To remove the stem, slice it at the cap, creating a flat surface on the mushroom.
Now, place the mushroom on the cutting board, stem-side down. Using your sharp knife, slice the mushroom in half, then rotate it 90 degrees and slice it in half again. This will give you four equal pieces, or quarters.
Quartered mushrooms are great for stir-fries, soups, stews, and roasting. They can also be further chopped or diced into smaller pieces if desired. It is important to note that cut mushrooms will go bad more quickly than whole mushrooms, so they should be used soon after cutting or stored in the refrigerator for 1-2 days.
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Dicing
Next, trim the stems of the mushrooms. Most mushroom stems are woody and not meant for consumption. You can slice the stem at the cap to create a flat surface for the mushroom to rest on, making slicing easier and safer.
Now, place the mushroom stem side down on the cutting board. Using your sharp knife, slice the mushroom caps to your desired thickness, moving your knuckle away from the blade as you cut. To dice the mushrooms, rotate your cutting board or knife 90 degrees, and slice the mushroom lengthwise into strips. Then, cut the strips crosswise to create small, diced pieces.
Diced mushrooms are perfect for ground meat alternatives like chorizo, bolognese, and burgers. They can also be used in mushroom meatloaf, adding a delicious earthy flavour to the dish.
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Recipes
White button mushrooms are the most common variety of mushrooms found in grocery stores. They have a mild, earthy flavour and a smooth, white cap. Here are some ways to cut white mushrooms for different recipes:
Sliced mushrooms
Slice the mushrooms into even pieces of your desired thickness. You can use sliced mushrooms for soups, stir-fries, salads, pasta, pizza, and sandwiches. They can also be used in mushroom risotto, gyros, and as toppings.
Quartered mushrooms
Slice the mushroom in half, turn it 90 degrees, then slice it in half again. Quartered mushrooms are great for stews, stir-fries, chilis, and roasting. You can also toss them with olive oil and garlic and roast them.
Diced mushrooms
To dice mushrooms, first cut them into matchsticks. Then, rotate your cutting board or knife 90 degrees and cut the matchsticks into small pieces. Diced mushrooms are perfect for ground meat alternatives like chorizo, bolognese, and burgers.
Chopped mushrooms
Chopped mushrooms are great for recipes that use them in place of meat, such as mushroom meatloaf. They can also be used in sauces or toppings.
Storing cut mushrooms
Store uncooked cut mushrooms in a porous container with a paper towel to absorb extra moisture, or in a paper bag. Cooked mushrooms can be stored in an airtight container in the fridge, just like other cooked foods. Cut mushrooms will stay fresh for 4-6 days in the fridge.
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Frequently asked questions
White mushrooms are also known as button mushrooms, the most common variety found in grocery stores.
First, trim off any woody or dried-out pieces of the stems. Then, decide whether you want to slice, quarter, or dice the mushrooms.
Place the mushroom stem-side down on a cutting board. Hold the mushroom with your non-dominant hand, keeping your knuckles pressed towards the knife to protect your fingers. Slice the mushroom to your desired thickness.
After trimming the stem, slice the mushroom in half. Rotate it 90 degrees, then slice it in half again.
Sliced or quartered white mushrooms are great for stir-fries, soups, pizzas, and salads. They can also be eaten raw or cooked.
