Sarah Brown
Mushrooms are a type of fungus with many varieties and complex anatomy. They are neither animals nor plants, but a unique collection of species within the fungi kingdom. The mushroom itself, also known as the fruiting body, is the part we cook with and see in nature. Beneath the surface lies the mycelium, a network of cells that spread out to absorb nutrients and connect with other fungi. With so many varieties of mushrooms, it is important to know how to prepare them for cooking. Before cooking mushrooms, it is important to clean them with a damp paper towel or cloth, removing any dirt. Some mushrooms need to be trimmed, and some are best pulled apart, while others can be sliced, quartered, or chopped.
| Characteristics | Values |
|---|---|
| Cleaning mushrooms | Use a damp paper towel to wipe away dirt or rinse mushrooms under running water. |
| Trimming mushrooms | Remove dried-out parts of the ends and woody or dried-out pieces of stems. For shiitake, chanterelle, and portobello mushrooms, remove the stems entirely. |
| Slicing mushrooms | Cut trimmed mushrooms into slices of the desired size. |
| Quartering mushrooms | Slice trimmed mushrooms in half, turn 90 degrees, then slice in half again. |
| Chopping mushrooms | Cut mushrooms into slices or quarters, then chop them into smaller pieces. |
| Removing stems | Remove the entire stem from portobello mushrooms as they are usually too dried out and woody. |
| Scooping gills | Scoop out the gills of portobello caps as they will get mushy when cooked. |
| Cutting portobello mushrooms | Slice the cap into pieces of the desired size. Cut into slightly thicker slices due to their meaty texture. |
| Cutting lion's mane mushrooms | Cut lengthwise into slices of the desired size or pull them apart. |
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Cleaning mushrooms
Before you start cutting mushrooms, it's important to clean them. Mushrooms can be very dirty, depending on the type. To clean mushrooms, use a damp paper towel to wipe away any dirt. You can also rinse them under running water, but they absorb water like a sponge and may become mushy.
Most mushrooms need to be trimmed before cutting. Trim off any woody or dried-out pieces of the stems. For button/white mushrooms, cremini/baby bella mushrooms, king trumpet/oyster mushrooms, and Lion's mane mushrooms, remove any dried-out pieces of the stems. For shiitake, chanterelle, and portobello mushrooms, remove the stems entirely as they tend to be woody and dried out and don't taste good in recipes.
You can also remove the entire stem from portobello mushrooms as they are usually too dried out and woody to be palatable. It's also common practice to scoop out the gills of portobello caps as they will become mushy when cooked. After scooping them out, slice the cap into pieces of your desired size.
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Trimming and removing stems
Once your mushrooms are clean, you can start the trimming process. For varieties like button, cremini, king trumpet, oyster, and Lion's mane mushrooms, carefully trim off any woody or dried-out pieces from the stems. These parts can affect the taste and texture of your dish, so it's best to remove them. For shiitake, chanterelle, and portobello mushrooms, it's generally recommended to remove the stems entirely. Their stems tend to be woody and dried out, making them less palatable.
When trimming the stems, use a sharp chef's knife or a paring knife to cut away the unwanted portions. You can also use kitchen shears if you find them more comfortable for this task. Be sure to work on a stable cutting board to ensure precision and safety.
After trimming, you can proceed to slice, quarter, or chop your mushrooms according to your recipe requirements. If you plan to slice them, cut the mushrooms lengthwise into pieces of your desired thickness. For quartering, slice the mushroom in half, turn it 90 degrees, and then slice it in half again. To chop the mushrooms, start by slicing them into smaller pieces and then continue chopping until you achieve the desired size.
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Slicing
Most mushrooms need to be trimmed before slicing them. Trim off any woody or dried-out pieces of the stems. For shiitake, chanterelle, and portobello mushrooms, remove the stems entirely as they tend to be woody and dried out and do not taste good in recipes. For other varieties, such as button, cremini, king trumpet, and lion's mane mushrooms, simply trim off any dried-out pieces of the stems.
Once the mushrooms are cleaned and trimmed, you can begin slicing. Cut the mushrooms lengthwise into slices of your desired thickness. You can also cut them into quarters by slicing them in half, turning them 90 degrees, and then slicing them in half again. If you want smaller pieces, you can chop the mushroom slices into the desired size.
Some mushrooms, like portobellos, are known for their meaty texture, so it is best to cut them into slightly thicker slices. For recipes where you want to use mushrooms in place of meat, chopping them into smaller pieces is a good option. For stir-fries and soups, sliced or quartered mushrooms work well, while sliced mushrooms are ideal for pasta and pizza.
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Quartering
First, place the mushroom stem side down on a cutting board. Using a sharp knife, slice the mushroom in half. Then, rotate the mushroom 90 degrees and slice each half in half again, creating four equal pieces. You can save the stems for vegetable stock or mince them to use in your recipe.
When quartering mushrooms, it's important to use a sharp knife and a firm grip to ensure even cuts. A chef's knife or paring knife works best for this task. Before cutting, wipe the mushrooms with a damp paper towel to remove any dirt and debris. You can also trim off any dried-out or woody parts from the stems.
Quartered mushrooms can be used in a variety of recipes, adding a hearty texture and flavour to your dish. They are perfect for recipes that require a meaty texture. You can also further chop or dice the quartered mushrooms if your recipe calls for smaller pieces.
Additionally, if you're looking for a quicker way to slice a large number of mushrooms, you can use an egg slicer. Simply press down firmly and quickly to ensure the mushrooms are sliced through without being crushed. This method works best for button mushrooms.
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Chopping
To chop mushrooms, start by placing the mushroom stem side down on a cutting board. Using a sharp knife, cut the mushroom in half. Then, rotate the mushroom 90 degrees and slice it in half again, creating mushroom quarters. You can stop here if you prefer larger pieces, or you can continue chopping for smaller pieces.
To chop the mushroom quarters into smaller pieces, hold the mushroom quarters in place with your non-dominant hand, keeping your knuckles close to the knife to protect your fingers. Slice the mushroom quarters into strips or smaller pieces, adjusting the thickness according to your desired size. You can also use a food processor to chop mushrooms if you prefer. Simply quarter or roughly chop the mushrooms before placing them in the food processor and pulsing until you have small pieces.
It's important to note that mushrooms shrink during cooking, so avoid chopping them too small if you want them to retain their shape and texture. Additionally, chopped mushrooms are best used immediately, but they can be stored in the refrigerator for up to 2 days. However, they will spoil more quickly after being cut compared to when they are left whole.
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