Emma Wilson
Mushrooms are a versatile ingredient that can be used in soups, stir-fries, salads, pasta, and more. Before cutting mushrooms, it is important to remove any dirt and trim off any dried-out parts of the stems or caps. To dice mushrooms, start by slicing the mushroom in half and then into 1/4-inch thick sections, without cutting all the way through. Next, rotate the mushroom 90 degrees and chop the sections into cubes. Finish cubing the end piece, then repeat with the rest of the mushrooms. It is important to note that mushrooms will shrink during cooking, so it is recommended to cut them into slightly larger pieces than you would like them to be in the final dish. Additionally, fresh mushrooms should be stored in a vented container or a partially open bag in the refrigerator to reduce excess moisture and prolong their shelf life.
| Characteristics | Values |
|---|---|
| Types of Mushrooms | Shiitake, Chanterelle, Portobello, Button (White), Baby Bella (Cremini), King Trumpet/Oyster, Lion's Mane |
| Cutting Techniques | Slicing, Quartering, Chopping/Dicing |
| Cutting Steps | Trim ends, slice in half, rotate 90 degrees, slice into quarters, chop into smaller pieces, remove stem, scoop out gills, cut into desired size |
| Storage | Refrigerate for 1-2 days or freeze for later use |
| Use Cases | Soups, Pasta, Stir Fry, Salads, Ground Meat Alternatives, Roasting |
| Nutrition (0.5lb serving) | Calories: 50kcal, Carbohydrates: 7g, Protein: 7g, Fat: 1g, Sugar: 4g, Vitamin C: 5mg, Calcium: 7mg, Iron: 1mg |
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What You'll Learn
Removing stems and gills
Removing the stems and gills of mushrooms is a crucial step in preparing them for cooking. Here's a detailed guide on how to do it:
Removing the Stems:
Before you begin, ensure your mushrooms are clean and free of any excess dirt or grit. You can use a moist paper towel to gently wipe them down. Then, follow these steps:
- Place the mushroom on a cutting board, with the stem side facing down.
- Using a sharp knife, carefully slice through the middle of the mushroom.
- Turn the two halves around and make another cut through the middle, this time at a 90-degree angle to the first cut.
- At this point, you can remove the stem by twisting it until it snaps off or cutting it off with a knife.
Removing the Gills:
The gills of mushrooms, especially in varieties like portobello, can get slimy or mushy when cooked. Here's how to remove them:
- Hold the mushroom cap in one hand, ensuring the gills are facing up.
- Use a metal spoon to gently scrape out the gills. You can also use a small knife to carefully cut them out.
- Discard the removed gills, and your mushroom is now ready for slicing or dicing.
Additional Tips:
- For certain dishes, like stuffed mushrooms, removing the gills is essential as they can get in the way of the filling.
- The stems of some mushrooms, like button and baby bella (cremini), tend to be fully dried out and tough, so it's best to remove them entirely.
- Portobello mushrooms often have dark brown gills that can affect the final dish's texture. Removing them with a spoon before cooking is a common practice.
- Remember, trimmed mushrooms are easier to work with as they have a flat base and stay steadier on the cutting board.
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Cutting into slices
To cut mushrooms into slices, you will first need to prepare your workstation. Take out a clean cutting board and a sharp chef's knife or paring knife. You can use a damp paper towel or soft mushroom brush to wipe each mushroom before cooking. If you notice dirt stuck on the mushrooms, it is quite common and normal. Some of the compost and other things that are used to grow mushrooms remain on them. If you prefer to wash them, lightly rinse the mushrooms in cool water and dry them with a paper towel. Mushrooms are like sponges and will soak up liquid quickly, so using a paper towel to clean them is the best method, unlike running them under water which will absorb too much moisture.
Once the mushrooms are cleaned and dried, place them on the cutting board and cut off the stems, close to the cap of the mushroom. This is known as trimming. Trimming is necessary, as mushroom stems can be inedible or tough, especially when sautéing or roasting mushrooms. Some mushrooms like portobello and crimini have woody and fibrous stems which can be difficult to eat. Trimmed mushrooms are also easier to cut as they remain steady on the cutting board. Another way to remove the stems is by moving them in all directions and twisting them until they snap.
Now, place the mushroom stem-side down on the cutting board. Slice across the mushroom to your desired thickness. You can further chop your mushrooms to mince or dice them. The way you chop your mushrooms can depend on the recipe. For example, you may need quartered mushrooms for roasting or sautéing. To quarter your mushrooms, hold them on their side by the cap, slicing through the center vertically between your thumb and index finger with a paring knife. Rotate the mushroom 90 degrees and make the same cut again until you end up with four smaller pieces.
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Cutting into quarters
To cut mushrooms into quarters, start by placing the mushroom stem side down on a cutting board. Using a sharp knife, slice it in half. Next, rotate the mushroom 90 degrees and slice each half in half again. You can then use the quartered mushrooms as desired in your recipe.
Quartered mushrooms are great for stir-fries, chilis, chunky stews, or roasting with a bit of olive oil. They can also be used in hearty stews or as a side dish. If you're making stock, you can save the stems and scraps from vegetables by freezing them until you're ready to use them.
If you want smaller pieces, you can chop the quartered mushrooms into the desired size. You can also use a food processor to pulse the quartered mushrooms into smaller pieces.
Mushrooms will shrink during cooking, so you may want to keep the pieces larger if you're planning to cook them for a long time.
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Chopping into cubes
To chop mushrooms into cubes, start by placing a stemmed mushroom on its side. Cut it in half, but make sure not to slice all the way through. Now, rotate the mushroom so that the stem side faces down again. Next, slice the mushroom into 1/4-inch thick sections, ensuring you don't cut all the way to the edge. After that, rotate the mushroom 90 degrees and chop the sections into cubes. Finally, repeat the process with the remaining mushrooms.
It is worth noting that before cutting mushrooms, it is important to remove any dirt and trim off any dried-out parts of the ends. The stems of some mushrooms, such as portobello, shiitake, and chanterelle, tend to be woody and dried out, so they should be removed entirely. For button (white) and baby bella (cremini) mushrooms, you can simply trim off any dried parts of the stems before slicing.
When chopping mushrooms, you can also adjust the size of the cubes to your desired thickness and size. Mushrooms tend to shrink during cooking, so keep that in mind when deciding on the size of your cubes. Additionally, if you don't want large pieces of mushroom in your dish, you can dice them into tinier bits.
Mushrooms are versatile and can be used in various dishes, including stir-fries, soups, salads, and pasta. They are a great addition to ground meat alternatives like chorizo, bolognese, and burgers. You can also dice or mince them for mushroom meatloaf.
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Storing diced mushrooms
Firstly, avoid storing mushrooms in plastic containers or plastic wrap. This is because plastic traps moisture, which causes discoloration, mould, and slime. Instead, use a porous container to promote air circulation. Paper bags are a good option as they absorb the moisture that mushrooms release as they age, keeping them slime-free for longer. If using a plastic bag, make sure it is open. You can also use a glass bowl, but cover the mushrooms with a layer of paper towels instead of plastic wrap.
If you want to store your diced mushrooms for several days or up to a week, place them on a shelf in the refrigerator, rather than in the crisper drawer, which is too moist. Whole mushrooms can last in the refrigerator for up to two weeks, but sliced mushrooms should be consumed within three to seven days.
If you are unable to use your diced mushrooms within a week, consider freezing them. However, fresher mushrooms tend to freeze better, so do this sooner rather than later. Before freezing, cook, blanch, sauté, poach, or steam the mushrooms to help lock in their texture and flavour. Then, freeze them on a parchment paper-lined baking sheet until they are frozen solid. Finally, store the frozen mushrooms in an airtight, vacuum-sealed plastic bag to prevent freezer burn. Frozen mushrooms can be stored for up to 12 months.
Another long-term storage option is to dry your diced mushrooms. This method better preserves the quality of the fungi while indefinitely extending their shelf life. To dry mushrooms, use a dehydrator or air-drying, which involves placing the mushrooms in a mesh container with good airflow for about a week. Once they are totally dry, store them in an airtight glass jar.
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Frequently asked questions
Commonly used mushrooms like button (white), baby bella (cremini), portobello, shiitake, and chanterelle can be diced.
Before dicing, remove any dirt from the mushrooms. Trim off any dried-out parts of the ends and stems. For portobello mushrooms, remove the entire stem and scoop out the gills.
Place the mushroom on its side and slice it in half. Rotate it 90 degrees and slice it into sections. Then, dice the sections into small pieces.
The size of the diced mushrooms depends on your preference and the recipe requirements. For ground meat alternatives like burgers, you may want smaller pieces. If you don't want recognisable mushroom pieces, dice them into tiny bits.
Fresh mushrooms can be stored in the refrigerator for 4-5 days. Diced mushrooms will go bad more quickly than whole mushrooms, so it's best to use them within 1-2 days. They can also be frozen for later use.
