Laura Smith
Whether you're preparing king oyster, shiitake, portobello, or white button mushrooms, the question of whether to keep or remove the stems is a common dilemma. Some cooks advocate for removing the stems, arguing that it makes chopping easier and improves the texture and appearance of the dish. Others believe in utilising the entire mushroom, including the stems, to avoid waste and enhance flavour. Ultimately, the decision depends on personal preference, the type of mushroom, and the dish being prepared.
| Characteristics | Values |
|---|---|
| Preventative measures | Fix lawn's poor drainage, lack of nutrients, and shady spots |
| Remove decaying organic matter, such as grass clippings, leaves, and tree stumps | |
| Water the lawn in the morning instead of at night | |
| Trim down tree branches to minimize shade | |
| Rake the lawn to remove debris | |
| De-thatch the lawn | |
| Natural removal methods | Horticultural vinegar diluted with water |
| Baking soda | |
| Soap and water | |
| Nitrogen fertilizer | |
| Removal methods | Scrape off mushrooms and top inch of soil, then replace with fresh soil |
| Dig out fairy rings if the fungus mat is deeper than 3 inches |
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What You'll Learn
- King oyster mushrooms: slice off the brown end of the stem
- Portobello mushrooms: cut off the woody stem and scoop out gills before grilling
- Shiitake mushrooms: remove the tough stem by hand or with a knife
- White button mushrooms: trim off the brown end, retaining as much of the stem as possible
- Cremini mushrooms: remove the stem due to its awkward shape
King oyster mushrooms: slice off the brown end of the stem
King oyster mushrooms are a versatile ingredient with a meaty texture and nutty, umami flavour. They are a popular ingredient in vegan dishes, where their thick, dense stems can be used as a meat substitute.
When preparing king oyster mushrooms, it is important to first clean them. As with most mushrooms, it is best to avoid rinsing them under running water, as they absorb water quickly and this can affect their texture. Instead, gently wipe them with a damp cloth or soft brush to remove any dirt.
Once cleaned, you can prepare the mushrooms for cooking. The stems of king oyster mushrooms are known for their tough texture, so it is usually necessary to trim the very bottom of the stem, where it can be woody and hard to cook. Simply slice off the dry, brown end of the stem with a sharp knife. The rest of the stem is perfectly edible and can be sliced and cooked along with the cap.
After removing the tough end of the stem, you can slice the mushrooms in a variety of ways, depending on your recipe. For dishes like stir-fries, stews, and soups, it is common to slice the stems into rounds, which can be fried to create a scallop-like texture and flavour. Alternatively, you can cut the mushrooms in half lengthwise, creating more surface area for browning. You can also slice the mushrooms into thick rounds or medallions, which can be grilled or skewered.
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Portobello mushrooms: cut off the woody stem and scoop out gills before grilling
Portobello mushrooms are a tasty treat, but they do need a little preparation before grilling. Here is a step-by-step guide to cleaning and preparing Portobello mushrooms for grilling:
Cleaning the Mushrooms
Firstly, you need to clean the mushrooms. You can either place them in a colander and rinse them under cold water for 30 seconds, then pat them dry with paper towels. Or, fill a cup with water, soak a sponge or kitchen towel in the liquid, squeeze out the excess, and gently wipe the mushroom caps, ensuring you get the underside of the caps and stems, removing any dirt or debris.
Removing the Stems
Portobello mushroom stems are usually woody and fibrous and are often removed before cooking. To remove the stem, hold the mushroom in one hand, stem-side out, and gently pull out the stem. You can also use your fingers to grip the stem from the bottom of the mushroom and twist it out, or trim it with a sharp knife.
Removing the Gills
Portobello mushrooms have dark gills, which can cause dishes to turn an unappetizing shade of dark brown. To remove the gills, use a paring knife to trim out the stem, then use the edge of a teaspoon to gently scrape off the gills. Be careful not to damage the mushroom cap.
Marinating the Mushrooms
Once cleaned and prepared, you can marinate the mushrooms to enhance their flavour. A simple marinade of olive oil, garlic, salt, pepper, herbs, and balsamic vinegar works well. You can also add soy sauce, rosemary, thyme, and a small amount of cayenne pepper for an extra kick. Coat both sides of the mushrooms with the marinade and leave for 10-30 minutes.
Grilling the Mushrooms
Finally, it's time to grill the mushrooms. Place them on a grill and cook for 3-4 minutes on each side, brushing them with the remaining marinade as they cook.
And that's it! You now have perfectly grilled Portobello mushrooms that are ready to be enjoyed as a tasty side dish or added to burgers or sandwiches.
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Shiitake mushrooms: remove the tough stem by hand or with a knife
Shiitake mushrooms have a robust, earthy flavour and are commonly used in Asian cuisine. They can be sautéed, boiled, fried, grilled, roasted, or even microwaved. Before cooking shiitake mushrooms, it is important to clean them thoroughly. This can be done by wiping away any visible dirt with a clean cloth or paper towel, and then rinsing them under cold running water. It is also important to select firm, dry shiitake mushrooms with thick caps and dry gills when purchasing them.
When it comes to removing the tough stems from shiitake mushrooms, there are two main methods: removing them by hand or using a knife. If you choose to remove the stems by hand, start by pinching the stem tightly where it meets the cap. Then, slowly pry the stem away from the cap in the opposite direction that the stem is leaning. This method is best for fresh shiitake mushrooms. For dried shiitake mushrooms, it is recommended to remove the stems before rehydrating them, as they will be easier to snap off while they are still dry.
Alternatively, you can use a paring knife to cut off the stem from the bottom of the gill. This method is useful if you are working with a large number of shiitake mushrooms or if you find it difficult to remove the stems by hand. The stems can also be cut off with a knife by folding the mushroom over and pulling the stem off at the base where it is attached to the cap.
It is worth noting that while shiitake mushroom stems are edible, they have a fibrous and woody texture that some may find unpleasant. As a result, most recipes call for the removal of the stems. However, the stems can be saved and used to make a rich mushroom broth or seasoning, adding flavour to gravies, pan sauces, risottos, soups, and stews. To make a broth, the stems can be dehydrated in an oven and then simmered in water for at least 20 minutes. The broth can then be strained and stored for later use.
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White button mushrooms: trim off the brown end, retaining as much of the stem as possible
White button mushrooms are cultivated mushrooms, grown in sterile environments. They are typically much cleaner than wild mushrooms. Before you start preparing your mushrooms, inspect them for freshness. The gills on the underside of white button mushrooms should be tightly closed. The bottom of the stem can be a little discoloured, but it should not be overly dry, mushy, or starting to shred apart. Avoid mushrooms that are slimy or spotted.
To clean white button mushrooms, start by removing any dirt with a damp paper towel, soft mushroom brush, or a clean kitchen towel. If your mushrooms are particularly dirty, place them in a colander and rinse them with cold water. You can also lightly spritz them with water and wipe them with a damp cloth. However, avoid soaking the mushrooms, as they absorb water and will become waterlogged.
Once your mushrooms are clean, trim off the stems. Cut thin slices from the ends of the stems, removing any brown parts. Retain as much of the stem as possible. The stems can be used in stuffed mushroom filling if desired.
After trimming the stems, cut the mushrooms into halves or quarters, or slice or chop them as needed for your recipe. Freshly cleaned mushrooms are best used right away, but they can be stored in the refrigerator for up to two to three days in a paper bag or the crisper drawer.
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Cremini mushrooms: remove the stem due to its awkward shape
Cremini mushrooms, also known as baby bella mushrooms, are a type of Agaricus bisporus fungus, along with white button mushrooms and portobello mushrooms. They are small, similar in appearance to button mushrooms, but brown in colour.
When preparing cremini mushrooms, it is common to remove the stems due to their awkward shape. The stems can be tough and woody, with a texture that differs from the caps. Removing the stems also creates a flat base for the mushrooms, making slicing easier and safer.
To remove the stems from cremini mushrooms, start by trimming off the brown ends of the stems. You can then slice the mushrooms into your desired shape, such as quarters or slices. If you are preparing stuffed cremini caps, you will need to remove the stems to create space for the filling.
Although the stems of cremini mushrooms are often removed, they can still be used in cooking. Some people save the stems and freeze them to add flavour to soups, stews, or stocks. Alternatively, you can chop the stems and cook them in butter and herbs to make a stuffing for the mushroom caps.
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Frequently asked questions
No, it depends on the type of mushroom and personal preference. Some mushroom stems are considered unpalatable due to their tough, woody texture, such as portobello and shiitake stems. However, other mushroom stems, like those of king oyster mushrooms, are perfectly edible and even considered the best part of the mushroom.
For mushrooms with tough stems, you can remove the stems by hand or use a small knife to cut them off. You can then slice the stems into thin pieces or chop them separately from the caps. If you're stuffing the mushroom caps, you may want to finely chop the stems and mix them into the stuffing.
If you have leftover mushroom stems, you can chop or grind them into small pieces and add them to soups, stews, or stocks to enhance the flavour. Alternatively, you can eat them raw as a snack while cooking.
It is generally recommended to trim off the dried-out or dirty ends of the stems to ensure they are clean and fresh. However, some people choose to leave the stems intact and simply wash the dirt off before cooking. Ultimately, it is a matter of personal preference and the specific recipe you are following.
