John Miller
Mushrooms are versatile ingredients that can be used in soups, stews, salads, pasta, stir-fries, and more. Before cooking with mushrooms, it's important to know how to prepare and cut them to get the best flavor. Here's a step-by-step guide on how to properly cut mushrooms: First, clean the mushrooms with a damp paper towel or a mushroom brush to remove any dirt or debris. Then, remove the stems by slicing at the cap, creating a flat surface. Next, place the mushroom stem-side down on a cutting board and hold it in place with your non-dominant hand, using your knuckles to protect your fingers from the blade. With a sharp chef's knife or paring knife, slice across the mushroom cap to your desired thickness. You can further chop the mushrooms into smaller pieces, mince them, or quarter them, depending on the recipe and your preference. Be careful when cutting, and always pay attention to the knife blade. Storing cut mushrooms in the fridge can be done for 4-6 days, and they can also be frozen after blanching or sautéing.
How to properly cut mushrooms
| Characteristics | Values |
|---|---|
| Cleaning | Use a damp paper towel or a soft mushroom brush to wipe each mushroom. Avoid washing them as they will absorb water and may become waterlogged. |
| Trimming | Remove the stems by slicing at the cap, creating a flat surface. Stems can be woody and fibrous, making them tough to eat. |
| Cutting | Place the mushroom stem side down on the cutting board. Use a sharp chef's knife or paring knife to slice across the mushroom cap to your desired thickness. Be careful and use your knuckles to hold the mushrooms in place. |
| Quartering | To quarter the mushrooms, hold them on their side and slice through the center vertically. Rotate the mushroom 90 degrees and make the same cut again to create four smaller pieces. |
| Mincing/Dicing | After slicing the mushrooms, cut them lengthwise into strips and then crosswise to create diced mushrooms. You can also use a food processor to mince mushrooms. |
| Storage | Store uncooked cut mushrooms in a porous container with a paper towel to absorb moisture. Cooked mushrooms can be stored in an airtight container in the fridge. |
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What You'll Learn
Clean mushrooms with a damp paper towel or brush
Mushrooms are versatile and can be used in many recipes. They can be grilled, sautéed, stir-fried, roasted, or stuffed. Before cooking with mushrooms, it is important to know how to prepare and cut them to get the best flavor out of them.
Mushrooms often have bits of dirt stuck on them, and while your first instinct may be to wash them, this is not recommended. Mushrooms are like sponges and will soak up liquid quickly, which can affect the browning process when cooking. Instead, use a damp paper towel to gently wipe the debris off the mushrooms before cutting. You can also use a mushroom brush to brush off the dirt. This is the best method to clean mushrooms, as using water will make them waterlogged and prevent them from crisping when cooked.
After cleaning and drying the mushrooms, place them on a cutting board. You can now cut off the stems, close to the cap of the mushroom. This step is known as trimming and is necessary as mushroom stems can be inedible or tough, especially when sautéing or roasting. Some mushrooms, like portobello and cremini, have woody and fibrous stems, which can be difficult to eat. Trimming the stems also makes the mushrooms easier to cut as they will remain steady on the cutting board.
Now, with the stem-side down, use the knuckles of your non-dominant hand to hold the mushroom in place. Use a sharp knife to slice across the mushroom caps to your desired thickness, moving your knuckle away from the blade as you cut. You can further chop, mince, or dice the mushrooms, depending on your recipe and preference. Remember to pay attention to the blade and move slowly, especially if you are a beginner in the kitchen.
If you don't want to use a knife, there are alternative options. You can use an egg slicer for quick and even cuts, or a food processor for finely chopped mushrooms. Simply quarter or roughly chop the mushrooms and pulse a few times in the food processor.
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Remove the stems
Removing the stems from mushrooms is a common practice for several reasons. Firstly, it makes the mushrooms easier to slice and dice. Secondly, mushroom stems tend to be tough and fibrous, making them less appetizing than the tender caps. Finally, stems are often woody and dried out, especially in certain varieties such as portobello, shiitake, chanterelle, and button mushrooms.
To remove the stems, start by placing the mushroom stem-side down on a cutting board. Hold the mushroom in place with your non-dominant hand, ensuring that your knuckles are pressed towards the knife to protect your fingers. Then, with a sharp chef's knife or paring knife, cut off the stem with a smooth downward motion. You can discard the stems or save them for making vegetable stock.
After removing the stems, you will have a flat surface on the mushroom where the stem once was. This makes it easier to slice the mushrooms to your preferred thickness. Again, place the mushroom stem-side down and use your knuckles to hold it in place while you slice. Be careful when cutting, and always pay attention to the blade's position.
For quartered mushrooms, slice the capped mushroom in half, then rotate it 90 degrees and slice it in half again. For smaller pieces, you can continue to rotate and slice the mushroom to your desired size. Alternatively, you can use an egg slicer for quick and even cuts, especially for button mushrooms.
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Choose the right knife
When it comes to choosing the right knife for cutting mushrooms, there are several factors to consider. Firstly, it is important to select a sharp knife that is the appropriate length for the size of the mushrooms you are working with. This will give you better control and precision during slicing. A utility knife, such as the Cutco Santoku-Style Trimmer, is a good option as it easily slices through the spongy flesh of mushrooms without shredding them. Its sharp Double-D® edge is designed for smooth cutting in any direction. Alternatively, a trimmer with a similar cutting edge and length can also be used.
For those who enjoy foraging or hunting mushrooms, a dedicated mushroom knife with a curved blade is ideal. The curve of the blade allows for a good grip and facilitates cutting delicate mushrooms without damaging them. One popular option is the Opinel No. 08 Mushroom Knife, which features a curved Sandvik stainless steel blade and a comfortable beechwood handle. It also includes a boars' hair or natural bristle brush, which is useful for quickly cleaning mushrooms in the field by removing dirt, debris, and even bugs. The brush allows for gentle cleaning of the top and bottom of the mushroom cap. The knife's locking mechanism keeps the blade securely closed when not in use and locked open during cutting. While some users have noted that the blade could be sharper out of the box, the knife is still praised for its functionality, classic design, and lightweight portability, making it a favourite among foragers.
If you are looking for a more compact option, the Higo no Kami Pocket Knife, a Japanese folding pocket knife, offers convenience and portability without compromising on style. For those who prioritise durability, the Anza knife is a strong and virtually indestructible option, crafted from steel used to cut through other steel. While it may be on the heavier side and a bit of overkill for casual mushroom hunting, its small knife model can double as a camp knife.
When selecting a mushroom knife, it is worth considering additional features that may be useful during your outdoor adventures. Some mushroom knives feature a serrated portion on the blade, which can be handy for tasks other than slicing mushrooms. A belt clip can also be a convenient addition, allowing you to keep your knife securely attached to your belt when not in use. Ultimately, the "right" mushroom knife depends on your specific needs and preferences, whether you prioritise sharpness, durability, portability, or additional features that enhance your mushroom hunting experience.
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Cut to your desired thickness
To cut mushrooms to your desired thickness, it is important to first prepare your workstation. Take out a clean cutting board and a sharp chef's knife or paring knife. It is also important to clean your mushrooms before cutting them. This can be done by wiping them down with a damp paper towel or brushing off any dirt with a mushroom brush.
Once your mushrooms are clean, you can begin cutting them to your desired thickness. Place the mushroom stem-side down on the cutting board and use your knuckles to hold it in place. This will help keep your fingers safe from the blade and provide a firm grip. With your sharp knife, slice across the mushroom caps to your desired thickness, moving your knuckle away from the blade as you cut. You can adjust the thickness of the slices by cutting more slowly or quickly.
If you are a beginner in the kitchen, it is important to take your time and be careful when cutting. Pay attention to where you are pointing the tip of the knife and move slowly. If you do not feel comfortable using a knife, you can use an egg slicer or a food processor to cut your mushrooms. These tools can give you quick and even cuts without the need for knife skills.
Remember that mushrooms will shrink during cooking, so you may need to adjust your desired thickness accordingly. If you are cutting mushrooms for a recipe, check the instructions to see what size or thickness is recommended. For example, quartered mushrooms are often used for roasting or sautéing, while thinly sliced mushrooms work well in pasta dishes.
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Store cut mushrooms in the fridge
Storing cut mushrooms in the fridge is a great way to keep them fresh for longer. Here are some detailed tips to help you properly store cut mushrooms in your refrigerator:
Choose the Right Container
It is important to store cut mushrooms in a porous container or a paper bag. This allows for air circulation and helps absorb excess moisture. You can use a paper towel to line the container or bag, as it will help keep the mushrooms dry. Plastic containers or bags should be avoided, especially if they have no holes, as they can trap moisture and speed up spoilage.
Keep Them in the Fridge
The refrigerator is the best place to store cut mushrooms. Place the container or bag of mushrooms on a shelf in the fridge, ensuring they are not near strong-smelling food, as mushrooms will absorb those odors.
Use Within a Few Days
Even when stored properly, cut mushrooms won't last forever. Sliced mushrooms should be used within three days, while whole mushrooms should be used within a week. Check the mushrooms regularly for any signs of spoilage, such as sliminess, discoloration, or a soft texture.
Consider Freezing
If you are unable to use the mushrooms within a few days, you can consider freezing them. However, fresher mushrooms tend to freeze better, so it is recommended to freeze them sooner rather than later. Cooked mushrooms can be frozen for up to 12 months. Before freezing, you can dip the mushrooms in a solution of water and lemon juice for better color retention.
Alternative Methods
In addition to refrigeration and freezing, there are other methods for long-term mushroom storage. You can dehydrate mushrooms using a dehydrator or air-drying techniques and then store them in airtight glass jars. Dried mushrooms have an intense umami flavor and can be reconstituted for use in soups, stews, sauces, or stir-fries.
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Frequently asked questions
Clean your mushrooms with a damp paper towel or a mushroom brush to remove any dirt. You can also wash them with water, but this may make them waterlogged. Place the mushroom stem side down on a clean cutting board.
Use a sharp chef's knife or paring knife. Curl your fingertips back and use your knuckles to hold the mushrooms in place. Cut across the mushroom caps to your desired thickness, moving your knuckle away from the blade as you cut. You can then further chop, mince or dice the mushrooms.
This depends on your recipe. For roasting or sautéing, quartering the mushrooms is a good option. For pasta dishes, thinly cut slices usually work best. If you are making a soup or stew, chopped or sliced mushrooms are a good option.
Yes, you can store cut mushrooms in the fridge for 4-6 days in a porous container with a paper towel to absorb excess moisture. You can also store them in a paper bag. Do not seal the container as mushrooms need air circulation.
