John Miller
When preparing mushrooms, it is important to first remove the stems. This not only gets rid of any dried or dirty sections but also creates a flat base, making slicing easier and safer. The method of destemming varies depending on the type of mushroom. For example, shiitake mushrooms can be finely chopped and cooked if they are fresh, while older shiitake mushrooms with firmer stems can be added to stock or gravy. On the other hand, supermarket agaricus mushrooms can be used in their entirety, while some wild mushrooms have tough, woody stems that are unpalatable, so only the caps are consumed.
| Characteristics | Values |
|---|---|
| When to destem a mushroom | Before stuffing cremini caps, grilling portobellos, or roasting/sautéing mushrooms |
| Reasons for destemming | Removes woody, dried out, or dirty sections, creates a flat base for the mushroom to rest on, making slicing easier and safer |
| Types of mushrooms to destem | Cremini, enoki, maitake, oyster, shiitake, king oyster, porcini, morel, white button, chanterelle |
| What to do with the stems | Chop and cook, add to stock, gravy, or soup, dehydrate and add to other dishes, freeze and use for stock |
| How to clean mushrooms | Rinse under cold running water, transfer to a salad spinner to dry, cook as usual |
Explore related products
What You'll Learn
Twisting or cutting off the stem
When it comes to destemming mushrooms, one popular method is to twist or cut off the stem. This technique is suitable for various mushroom types, such as cremini, enoki, maitake, oyster, chanterelle, king oyster, porcini, and white button mushrooms. Here's a detailed guide on twisting or cutting off the stem:
Inspect the Mushrooms:
Before beginning the destemming process, it's essential to inspect the mushrooms for any signs of decay or discoloration. Check the area under the cap near the gills, as this can indicate the overall freshness of the mushroom. While a slightly discolored stem is normal, avoid mushrooms with excessive dryness, mushiness, or shredding at the bottom of the stem.
Twisting Technique:
Some mushrooms, such as cremini, can be easily destemmed by gently twisting the stem with your fingers. Hold the mushroom cap firmly in one hand and the stem in the other hand. Apply a gentle twisting motion, and the stem should come off cleanly. This method is suitable for mushrooms with stems that are not too thick or woody.
Cutting Technique:
For mushrooms with thicker or woodier stems, a sharp knife can be used to cut off the stem. Place the mushroom on a clean, flat surface. Using a chef's knife or a small paring knife, carefully cut the stem as close to the cap as possible without damaging it. Make sure the knife is sharp to ensure a clean cut.
Trim the Ends:
After twisting or cutting off the stem, it's a good practice to trim the very end of the stem, especially if it appears dry or discolored. This ensures that any tough or woody parts are removed, leaving only the tender and edible portion of the stem.
Use Stems in Recipes:
Don't discard the stems! Mushroom stems can be used in various recipes. They can be sliced or chopped and added to soups, stews, or stocks. Alternatively, you can freeze the stems and use them later to make broth or add flavour to other dishes.
In conclusion, twisting or cutting off the stem is a simple and effective way to destem mushrooms. By following these steps and utilizing the stems in your recipes, you can ensure minimal waste and maximize the flavour and nutritional value of your mushrooms.
Local Mushrooms: A Restaurant's Secret Weapon
You may want to see also
Removing gills from the underside of the cap
When preparing portobello mushrooms, you may want to remove the gills from the underside of the cap. This is necessary if you plan to stuff the mushroom, but it is not required if you are grilling the portobello or using it in another unstuffed recipe. Removing the gills will also result in a milder flavour.
To remove the gills, hold the mushroom in one hand and use a spoon to gently scrape them from the underside of the cap. Repeat this process for each mushroom.
It is worth noting that the gills of a mushroom can often start to turn before the rest of it, so be sure to examine the area near the gills to check for any signs of decay. The bottom of the stem can also be a little discoloured, but it should not be overly dry, mushy, or starting to shred.
If you are cooking with shiitake mushrooms, you may want to finely chop the stems and add them to your dish. However, if the stems are older and firmer, it is better to add them to a pot of stock or gravy to give your dish more flavour. For other types of mushrooms, such as cremini and portobellos, the stems can be trimmed very close to the base. While many recipes call for the stems to be removed, they can be chopped up and used in dishes like pasta sauces, stuffing, noodle dishes, or vegetable paté.
Mushroom Recall: What You Need to Know
You may want to see also
Trimming the ends of the stems
Cremini Mushrooms:
When dealing with cremini mushrooms, it is recommended to trim off the brown ends from the stems. This variety of mushroom typically has stems that can be a bit drier and woodier, so removing the ends ensures a more palatable texture. By trimming them, you create a flat base for the mushrooms, making it easier and safer for further slicing or chopping.
Enoki Mushrooms:
For enoki mushrooms, you don't need to remove the entire stem. Instead, slice off the base of the cluster to release individual fronds. Enoki mushrooms are known for having long, thin stems, so removing just the base allows you to maintain the unique shape and texture that they offer.
Maitake Mushrooms:
Maitake mushrooms are approached similarly to enoki mushrooms. You'll want to slice off the base of the cluster, releasing the individual peppery frills. The stems of maitake mushrooms have a distinct flavor and texture that can enhance your dish, so trimming just the base is ideal.
King Oyster Mushrooms:
King oyster mushrooms are unique in that their stems are considered the best part. Simply slice off the brown end of the stem, leaving the rest intact. The stems are known for their meaty texture, so they are often favored in recipes.
White Button Mushrooms:
For white button mushrooms, the goal is to trim off the brown end of the stem while leaving as much of the short stem as possible. This variety is commonly used in dishes like green bean casserole, and removing the tougher end of the stem ensures a better culinary experience.
Shiitake Mushrooms:
Shiitake mushrooms are another type that typically has tough and woody stems. If the shiitake mushrooms are very fresh, you can finely chop the stems and include them in your dish. However, if the stems are older and firmer, it's best to use them for stock or gravy to add flavor without affecting the texture of your main course.
Remember, when trimming mushroom stems, it's essential to examine the overall condition of the mushroom. The bottom of the stem can be slightly discolored, but it should not be overly dry, mushy, or starting to shred apart.
Psilocybin Mushrooms: Schedule, Effects, and Legality
You may want to see also
Explore related products
Cleaning mushrooms with a damp paper towel
While some sources suggest that rinsing mushrooms under water is a big no-no, as they absorb liquid and become difficult to cook, others disagree. They absorb a tiny amount of water, but nothing that will destroy your ability to brown them nicely in a skillet. In fact, some sources suggest that rinsing them in cold water is the best way to clean them.
If you want to avoid using water, a damp paper towel can be used to wipe away any visible dirt. This is a good method if your mushrooms are only a little dirty or slimy. If they are caked with dirt or debris, gently remove it by hand first. You can also use a soft-bristled brush, although this is not necessary.
If you do decide to rinse your mushrooms, it is best to do so quickly and minimally. You can also use a colander and then gently brush them dry with a paper towel. Blot them dry again right before cooking, especially if you want them to brown.
If you are planning to stuff your mushrooms, you will need to remove the stems and gills. To remove the stem, pinch it tightly where it meets the cap and slowly pry the stem away in the opposite direction that the stem is leaning. You can reserve the stems to use in soups, stocks, or the stuffing mixture. To remove the gills, hold the mushroom in one hand and use a spoon to gently scrape the gills from the underside of the cap.
It is important to make sure the mushrooms are completely dry before cooking them. You can use a salad spinner to spin them dry, or pat them with a paper towel.
Mushroom Mystery: Do Fungi Feed on Feces?
You may want to see also
Using stems in recipes
Mushroom stems are often discarded, but they can be used in a variety of recipes and are a great way to add flavour to dishes. The stems can be used in soups, stocks, sauces, omelettes, quiches, frittatas, and more. Here are some ideas for using mushroom stems in your cooking:
Soups and Stocks
Mushroom stems can be used to add flavour and texture to soups and stocks. They can be chopped and added directly to the soup, or used to make a mushroom broth, which can be frozen for later use. For a creamy mushroom soup, blend the stems to create a smooth and velvety texture. Alternatively, use the stems to make a mushroom stock, which can be used as a base for other recipes such as soups, sauces, or risottos.
Stuffing and Fillings
Mushroom stems can be chopped or minced and combined with other ingredients such as onions, garlic, spinach, or cooked rice to create a delicious stuffing for meats or vegetables. The stems can also be used as a filling for savoury tarts, ravioli, or mushrooms themselves. For a classic French preparation, sauté a finely chopped mixture of mushroom stems, onions or shallots, and herbs such as thyme or parsley. This paste-like mixture can then be used as a filling or stuffing.
Dehydrating and Powdering
If you have leftover mushroom stems, you can dehydrate them and make mushroom powder. Dry the stems in a dehydrator or oven, and then process them into a fine powder. The powder can be stored for up to a year and adds a boost of earthy flavour to dishes. It can be used as a seasoning or added to sauces, soups, or stews.
Stir-Fries, Rice Bowls, and Noodle Dishes
Mushroom stems can be used interchangeably with caps in stir-fries, rice bowls, and noodle dishes. Chop the stems and add them to your favourite stir-fry recipe, or use them as a topping for rice bowls. They can also be added to pasta sauces or noodle dishes for extra flavour and texture.
Meat Dishes
The savoury flavour and meaty texture of mushroom stems pair well with ground beef or other meats. Use the stems in recipes such as meatballs, meatloaf, or tacos. They can also be used as a filling or topping for burgers or steaks.
Mushroom Laws in the UK: What's the Deal?
You may want to see also
