Emily Johnson
Mushrooms are a delicious and versatile ingredient, but their gills can be controversial. While some people don't mind the gills, others find them unappetizing due to their stronger, mustier, and slightly bitter flavour. The gills can also discolour light-coloured dishes, such as soups and pasta, and some people find the texture unappealing. For these reasons, many people choose to remove the gills from mushrooms before cooking. This process, known as degilling, is simple and only requires a spoon to gently scrape away the gills from the underside of the mushroom cap. It's important to note that mushroom gills are edible and can even be saved for use in stocks or sauces, but degilling can improve the aesthetics and flavour of your dish.
| Characteristics | Values |
|---|---|
| Reasons to degill | Aesthetic preference, to avoid a bitter taste, to avoid grit or sand, to stuff the mushroom, to avoid discolouration of the dish |
| Tools required | Spoon, paper towel, mushroom brush, kitchen towel, toothbrush, sponge |
| Steps | Remove the woody stem, mince it and cook with the rest of the dish or save for stock. Take a spoon and gently pry off the gills in chunks. Rinse the mushroom cap and cook as usual. |
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What You'll Learn
How to clean mushrooms before degilling
There are several ways to clean mushrooms, and the best method depends on the type of mushroom. Most mushrooms are cultivated and grown in sterile environments, so they are usually not very dirty and only need to be brushed off with a dry towel or mushroom brush. Wild mushrooms, on the other hand, can be much dirtier and may harbour bugs or grit from the forest floor. Here are some tips for cleaning mushrooms before degilling:
For Cultivated Mushrooms:
- Use a dry pastry brush or paper towel to gently rub off any visible dirt or dust.
- If there are crusty dirt clods, use a paring knife to carefully remove them.
- If the mushrooms still seem dirty, moisten a paper towel slightly and wipe them down.
- Avoid running water directly on the mushrooms unless they are very dirty, as they are porous and will soak up water easily.
For Wild Mushrooms:
- Wild mushrooms, especially foraged varieties like morels, chanterelles, and hen of the woods, can be much dirtier and may harbour bugs or grit from the forest floor.
- For very dirty wild mushrooms, it is recommended to cut them into pieces before washing.
- Submerge the pieces in water and agitate them to remove any dirt or grit.
- Remove the mushrooms from the water, checking to ensure all dirt and grit have been removed, then pat them dry with kitchen towels.
For Morel Mushrooms:
- Morels have a unique honeycomb texture that requires a different cleaning approach.
- Use a mushroom brush to gently brush the morels before cutting them in half lengthwise.
- Wash the halved morels by swooshing them in a bowl of water, then dry them in a salad spinner.
- If you want to keep the morels whole, brush and wash them, then change the water and wash them again before drying.
General Tips:
- Always clean mushrooms just before cooking to prevent them from becoming soft and slimy.
- If using the bowl method to clean multiple mushrooms, swirl the water with your hands, then drain the mushrooms and pat them dry.
- For sliced mushrooms, give them a quick rinse and dry them with paper towels or a kitchen towel.
- Trim the ends of the stems if they are tough, especially for shiitake and portobello mushrooms.
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Tools to use for degilling
The tools you will need to degill a mushroom are simple and easy to find. The first step is to clean the mushroom, and for this, you can use a damp paper towel, a soft mushroom brush, or a clean kitchen towel to wipe each mushroom individually. You can also use a damp cloth, but be sure to only wipe the mushrooms with it rather than soaking them.
Once the mushroom is clean, you can begin the process of removing the gills. For this, you will need a spoon, preferably a dessert spoon or a small-edged spoon. Some sources suggest using a paring knife to slice off the inner edges of the mushroom, exposing the gills, before using the spoon to gently scrape and pry the gills away. Be careful not to go too deep into the mushroom's flesh.
If you plan to cook the mushroom after degilling, you will need a pan, some olive oil, and any desired seasonings such as garlic, salt, pepper, and herbs. You can also marinate the mushroom before cooking.
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How to physically remove the gills
Removing the gills of a mushroom is a matter of personal preference. Some people remove them for aesthetic reasons, as the gills can turn a dish dark and murky, and they tend to have a stronger, mustier, slightly bitter flavour. Removing the gills can also help with prep work, especially if you're breaking down the large cap into smaller strips or pieces.
If you decide to remove the gills, start by gently removing the stem of the mushroom with your hands or by using a paring knife to trim it out. Then, hold the mushroom cap in one hand, with the gills facing up, and use a spoon to gently scrape and scoop out the gills. Work around the cap, discarding the gills as you go. Note that the gills should come out pretty easily, so there is no need to apply a lot of pressure. If you apply too much pressure, you risk breaking the mushroom or punching through it. Once you've scraped out all the gills, you can get rid of any residual bits with a quick rinse or by wiping the cap with a damp paper towel.
Some people find that using a grapefruit spoon helps as it allows them to use less force and avoid smashing or breaking the mushrooms. When using a grapefruit spoon, scrape perpendicular to the gills while cupping the cap in your palm.
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Reasons for degilling mushrooms
There are several reasons why you might want to consider removing the gills from mushrooms, especially portobello mushrooms.
Firstly, the gills can affect the appearance of a dish. The dark colour of the gills can cause the dish to turn dark and unappealing, and may discolour any accompanying stuffings, sauces, or salad dressings. This is particularly true if the mushrooms are sliced, as the gills will then be more visible.
Secondly, the gills can affect the taste of a dish. The gills have a stronger, mustier, and slightly bitter flavour, which can make a dish taste "'muddy". This is especially noticeable in larger, mature mushrooms, such as portobellos.
Thirdly, the gills can contain grit or sand, which can make a dish gritty if not properly cleaned. Removing the gills ensures that any hidden dirt or sand is eliminated, improving the texture of the dish.
Finally, removing the gills can be necessary for certain recipes. For example, if you are stuffing the mushrooms, the gills will get in the way and should be removed to create more space. Similarly, if you are using the mushroom caps as buns for burgers, the gills may make the dish look unappetizing, so removing them can improve the presentation.
In summary, degilling mushrooms can improve the aesthetics, taste, and texture of a dish, as well as being a practical step for certain recipes. However, it is not a mandatory step, and some people enjoy the flavour and texture that the gills provide. Ultimately, the decision to degill mushrooms comes down to personal preference and the specific requirements of the dish being prepared.
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What to do with the gills after removal
The gills of a mushroom are completely edible, but some people dislike their earthy or bitter flavour, or the dark and murky appearance they can give to a dish. If you decide to remove the gills from your mushroom, you can simply discard them. However, if you would like to make use of them, there are a few options.
Firstly, you could use the gills in a stock for an extra hit of umami. You can also simmer the gills and use them in sauces or soups. If you're planning on stuffing your mushrooms, removing the gills will give you more space to fill with tasty fillings. Removing the gills can also help with prep work, especially if you're breaking down the large cap into smaller strips or pieces.
If you're looking to preserve your mushrooms, removing the gills can extend their shelf life by up to a week or more. This is because the gills are usually the first part of the cap to go bad.
Finally, if you're cooking for someone with a fear of mushroom gills, removing them can be a considerate option to make your dish more appealing to them.
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Frequently asked questions
The main reasons to remove the gills from mushrooms are aesthetic. The gills can turn your dish dark and murky, and they tend to have a stronger, mustier, slightly bitter flavour, depending on how fresh they are. Removing the gills also makes more room if you want to stuff your mushrooms.
To degill a mushroom, first remove the woody stem. Then, take a spoon and gently insert the tip under the edge of the gills to pry them off in chunks. Once the gills have been removed, give the cap a quick rinse and cook as usual.
Mushrooms should be cleaned before cooking. However, there is some debate about whether or not mushrooms should be washed with water. Some sources suggest that mushrooms will absorb water and won't brown nicely when cooked. Instead, use a damp paper towel, mushroom brush, sponge, or cloth to wipe each mushroom. However, other sources claim that it is entirely safe to wash mushrooms under two conditions: if they are whole and not cut or sliced. If you do choose to wash your mushrooms, rinsing them under cold water for 10-20 seconds is recommended.
