Michael Davis
Button mushrooms, also known as Agaricus bisporus, are a versatile ingredient used in dishes ranging from salads to stuffed mushrooms. Before cooking, it is important to clean and prepare them properly. This involves removing any dirt, deciding whether to peel the skin, and trimming the stems. When cooking, it is crucial to avoid soaking the mushrooms in water as they are porous and will absorb water, affecting their texture and taste. Instead, gently rinsing or wiping them with a damp cloth or paper towel is recommended. Additionally, cooking techniques and cutting methods can significantly impact the final texture of the mushrooms, with thin slices resulting in a crunchier bite.
How to fix button mushrooms
| Characteristics | Values |
|---|---|
| Cleaning | Brush and rinse away any obvious dirt from the surface. |
| Peel the outer layer of skin from each mushroom. | |
| Use a damp paper towel, soft mushroom brush, or your fingertips to wipe away dirt. | |
| Rinse in cool water and pat dry with paper towels. | |
| Stems | Pinch and remove the stems if you don't want to use them. |
| Cut away the skin from the mushroom stems to get rid of any dirt. | |
| Slice off a small bit of the stem to remove the hard or woody end. | |
| Gills | For white button mushrooms, the gills on the underside should be tightly closed. |
| For shiitake mushrooms, remove the stems and gills before cooking, as they are fibrous and woody. | |
| For portobello mushrooms, use a spoon to scrape out the gills, as they are dark, bitter, and hold a lot of water. |
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What You'll Learn
Cleaning button mushrooms
There are several ways to clean button mushrooms, depending on the type of mushroom and the level of dirt.
If your mushrooms are cultivated, they are likely to have been grown in a sterile environment, so they will not need to be washed. Simply brush off any dirt with a dry towel or mushroom brush.
If your mushrooms are wild, they may have more dirt in their crevices and will need a more thorough clean. You can rinse them in a colander under running water, gently rubbing off any stubborn dirt with your hands. Then, drain them and dry them on a dish towel or paper towels.
If your mushrooms are very dirty, you can also soak them in a bowl of cold water, swirling them around to loosen the dirt, before transferring them to a towel to air-dry.
For portobello mushrooms, you can wipe the outside of the cap with a damp paper towel. Then, grasp the base of the stem and twist it back and forth to remove it. Use a spoon to scoop out the gills from the center outwards.
It is best to clean mushrooms just before cooking, as they can absorb water and become mushy.
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Removing the stems
To remove the stems, grip the stalk with your thumb and pointer finger, then tug it out with a firm pull. If the stem is being stubborn, try twisting it as you pull. If you are planning on cooking the stems separately, you can trim off the dried-out end for a fresh cut. You can also peel the skin from the stems using the same technique as for the caps—this skin will come off in thinner, smaller pieces than the cap skin.
If you are planning on cooking the button mushrooms whole, you should leave the stems attached. To clean the mushrooms, fill a wide, circular pan halfway with cool water and soak each mushroom, rubbing your fingers in short, smooth motions along the cap and stem to remove any dirt. You can then set the mushrooms aside on a clean plate or in a bowl or colander.
Some recipes, such as those for stuffed mushrooms, call for the stems to be removed and chopped before being added to the dish. In other recipes, such as soups, the stems can be used to make broth.
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Peeling the skin
Peeling button mushrooms is optional. Some people peel them because they are grown in manure or sterilized soil, and they want to ensure they are clean and free of bacteria. Others argue that washing or brushing mushrooms is sufficient and that peeling them wastes ingredients.
If you decide to peel your button mushrooms, first remove the stem. Then, use a knife with a short blade to pry away the skin from the edge of the cap. You can also use your fingers to peel away the outer skin, working in sections and going in a circle. The skin will likely come off in triangular chunks, and you should continue peeling until the entire surface of the mushroom is white.
Some people save the stems and peels to make mushroom stock for soup. However, this requires a large number of mushrooms, and mushrooms do not freeze well.
If you do not want to peel your button mushrooms, you can brush and rinse away any obvious dirt from the surface using a paper towel, pastry brush, or your fingertips. If you are cooking the mushrooms, you can also rub them in a pan of cool water and then rinse them under cool water before cooking. Even if mushrooms absorb water while washing, it is not a problem because you will cook off the water to concentrate the flavour.
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Growing button mushrooms
To grow button mushrooms, you will need a dedicated growing space with temperature control. You can purchase ready-made spores online or at a nursery, and a growing tray. Fill the tray with a mixture of equal parts compost and nitrogen-rich manure, such as horse manure. Then, add the spores over the surface and wait for the mycelium to form. Mycelium is a network of filaments that the mushrooms will sprout from.
Once the mycelium has formed, cover it with potting soil or peat moss, also known as casing. This layer will protect the mycelium and provide nutrients for the mushrooms as they grow. Lower the temperature to around 55°F (12°C) and maintain a moist environment. You can cover the tray with a damp cloth or a few layers of wet newspaper to help retain moisture.
In about a month, you should start to see mushrooms. Harvest them by twisting them out of the soil and fill in the empty space with more casing to make way for new mushrooms. Your bed should continue to produce mushrooms for 3 to 6 months.
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Cooking button mushrooms
Once your mushrooms are clean, you can decide how to cut them. This will depend on the type of mushroom and the cooking technique you plan to use. For example, if you are cooking smaller mushrooms like button mushrooms, you can leave the stem intact. If you are using larger mushrooms, such as portobellos, you may want to remove the stem. You can also stuff the cavity of the mushroom after removing the stem.
When cooking mushrooms on the stovetop, it is recommended to use a cast-iron or high-quality stainless steel pan and put it on high heat with no oil at first. Let the pan get so hot that little wisps of smoke begin to appear, and then add your high-temperature oil of choice (except olive oil). After adding the oil, wait 30 seconds and then add the mushrooms, allowing them to spread out in the pan to avoid overcrowding.
If you are aiming for a thin-sliced mushroom, which will result in a crunchier texture, you will need to spread the mushrooms out even more. If you notice water pooling around the pieces or a lot of steam coming out of the oven, you can raise the temperature or switch to broiling to help evaporate the excess water rapidly.
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Frequently asked questions
Mushrooms are very porous and will absorb water like a sponge, so it is best to avoid washing them with water. Use a mushroom or fine bristle brush to delicately brush away any dirt. If you want to get your mushrooms extra clean, you can peel the outer layer of skin from each mushroom. If you are planning on cooking the mushrooms, you can rub each one in a pan of cool water and use your fingers in short, smooth motions to scrub away any dirt.
You can slice off a little bit of the stem to get rid of the hard or woody end. From there, you can use the mushrooms whole, quarter them, or slice them. You can also remove the stem to create a cavity to fill, and chop up the stem to add to the filling. If you are cooking mushrooms on the stove top, get your pan very hot with no oil and then add a high-temperature oil. Allow the pan to get smoky before adding the mushrooms, spreading them out so that you don't overcrowd the pan.
Store mushrooms in the refrigerator for up to two days. Keep them in a paper bag or the original packaging, but do not use a plastic bag as mushrooms need to breathe.
