Michael Davis
Shaving mushrooms is a great way to prepare them for a variety of dishes. While it may seem like a daunting task, it is actually quite simple and only requires a few tools. Before shaving mushrooms, it is important to clean them thoroughly to remove any dirt or grit. This can be done by rinsing them under running water or using a damp paper towel or mushroom brush. Once they are clean, you can start shaving. Using a sharp chef's knife or a mandoline, carefully slice the mushrooms into thin pieces. Shaved mushrooms are perfect for adding to clear broths or using in recipes such as mushroom ketchup. With the right tools and techniques, anyone can shave mushrooms like a pro!
| Characteristics | Values |
|---|---|
| Shaving mushrooms | Use a mandoline or a sharp knife to get thin slices |
| Cleaning mushrooms | Use a damp paper towel or a soft mushroom brush to wipe each mushroom and remove dirt. Rinsing mushrooms under water is not recommended as they absorb water and become mushy |
| Trimming mushrooms | Trim off any woody or dried-out pieces of the stems. Remove the stems of shiitake, chanterelle, and portobello mushrooms entirely as they tend to be woody and dried out |
| Slicing mushrooms | Place the mushroom stem side down on the cutting board. Hold the mushroom in place and slice it as thick or thin as desired |
| Quartering mushrooms | Slice the mushroom in half, turn it 90 degrees, and then slice it in half again |
| Chopping mushrooms | Cut the mushrooms into slices or quarters and then chop them into smaller pieces |
| Storing mushrooms | Store fresh mushrooms in a porous container lined with a paper towel to absorb excess moisture. Mushrooms shouldn't be stored in a plastic bag as they need to breathe |
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What You'll Learn
- Cleaning mushrooms: use a damp paper towel, a soft brush, or rinse under running water
- Trimming stems: remove woody or dried-out pieces, especially from button, cremini, and lion's mane mushrooms
- Slicing: cut into thin or thick pieces, depending on your desired size and use
- Quartering: slice in half, turn 90 degrees, then slice in half again
- Chopping: cut into slices or quarters, then chop into smaller pieces
Cleaning mushrooms: use a damp paper towel, a soft brush, or rinse under running water
Cleaning mushrooms is a simple process, but it's important to do it right to avoid damaging the mushrooms or altering their texture. Here are three effective methods for cleaning mushrooms:
Using a damp paper towel
This method is gentle and effective in removing dirt from mushrooms. Simply dampen a paper towel with water, and gently wipe each mushroom individually to remove any dirt or grit. This method is recommended by culinary specialists and ensures that the mushrooms remain dry and don't absorb too much water. It may be tedious to clean each mushroom individually, but it's worth it to avoid waterlogging.
Using a soft brush
For this method, you'll need a soft mushroom brush or a clean kitchen towel. Gently brush each mushroom to remove any dirt or debris. This method is ideal if you want to avoid using water and still effectively clean your mushrooms.
Rinsing under running water
While some sources advise against rinsing mushrooms due to their tendency to absorb water, others argue that it is an effective method as long as it's done properly. If you choose to rinse your mushrooms, use cold or cool running water, and avoid soaking the mushrooms for too long. After rinsing, transfer the mushrooms to a salad spinner to remove excess water, or pat them dry with paper towels.
No matter which method you choose, always examine your mushrooms before cleaning and remove any tough or dried-out stems. By following these simple steps, you'll have clean mushrooms ready for your favourite recipes!
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Trimming stems: remove woody or dried-out pieces, especially from button, cremini, and lion's mane mushrooms
Trimming the stems of mushrooms is an important step in preparing them for cooking. It ensures that any woody or dried-out pieces are removed, improving the texture and taste of the mushroom. This is especially important for button, cremini, and lion's mane mushrooms.
Button mushrooms, also known as white mushrooms, are the most common variety found in grocery stores. They have a mild flavour and can be sliced, diced, or chopped. Before cutting, it is essential to trim off any dried-out pieces from the stems. The same applies to cremini mushrooms, which are young portobello mushrooms with a light brown colour and a more pronounced flavour than button mushrooms.
Lion's mane mushrooms have a shaggy appearance resembling a lion's mane. They can be sliced lengthwise or pulled apart. While it is not necessary to remove the entire stem, trimming any dried-out pieces is recommended. This improves the overall eating experience and ensures that only the tender parts of the mushroom are consumed.
Trimming the stems of mushrooms also creates a flat base, making slicing much safer and easier. It is advisable to use a sharp chef's knife or a paring knife for this task. A cutting board with rubber stoppers can prevent slipping and enhance safety during the trimming process.
After trimming, the mushrooms can be cleaned by gently wiping them with a damp paper towel or using a mushroom brush to remove any remaining dirt or grit. It is best to avoid rinsing or submerging mushrooms for extended periods, as they absorb water quickly, which can affect their texture and cooking properties.
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Slicing: cut into thin or thick pieces, depending on your desired size and use
Slicing mushrooms is a simple cooking step that beginner-level home cooks can easily master. First, prepare your workstation by taking out a clean cutting board and a sharp chef's knife or paring knife.
Before slicing, you may want to trim the stems of your mushrooms. This not only removes any woody, dried-out, or dirty sections but also creates a flat base for the mushroom to rest on, making slicing much easier and safer. However, note that not everyone stems their mushrooms, and some cooks even chop up the stems and incorporate them into their recipes. For shiitake mushrooms, chanterelles, and portobellos, it is recommended to remove the stems entirely as they tend to be woody and dried out. For other varieties, such as button, cremini, and lion's mane mushrooms, you can simply trim off any dried-out pieces of the stems.
After trimming, you can start slicing the mushrooms. Place the mushroom stem side down on your cutting board. Hold the mushroom in place with your non-dominant hand, making sure to press your knuckles towards the knife to protect your fingers. Slice the mushroom as thick or thin as you'd like, continuously edging your knuckle away from the knife as it moves closer. Remember that the motion of the blade should be down and then slightly forward as you slice.
The thickness of your slices will depend on your desired size and intended use. For example, if you're making a mushroom risotto or gyros, you'll want to slice the mushrooms thinly. On the other hand, if you're making a stir-fry or soup, slightly thicker slices will work better as they will hold their shape and texture during cooking. Sliced mushrooms are also commonly used on pizzas and in salads, where you may want to adjust the thickness to your personal preference.
Additionally, if you're aiming for very thin slices or shavings, you may need a kick-ass mandoline or a really sharp knife to achieve the desired thickness. Shaved mushrooms are lovely in clear broths, and if you're making mushroom ketchup, you'll want to grate or finely chop the mushrooms.
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Quartering: slice in half, turn 90 degrees, then slice in half again
Quartering mushrooms is a great way to replicate a meaty texture and is perfect for stir-fries, chilis, chunky stews, or roasting with olive oil.
To quarter mushrooms, start by placing the mushroom stem side down on a cutting board. Using a sharp knife, slice the mushroom in half. Next, rotate the mushroom 90 degrees, and then slice it in half again, creating four equal pieces. This technique is also known as halving the mushroom twice.
When handling a knife, it is important to use proper hand posture and protect your fingers. One way to do this is by holding the mushroom in place with your non-dominant hand, ensuring your knuckles are pressed towards the knife. As you slice, continuously edge your knuckle away from the blade.
For a quick and easy way to slice mushrooms, you can use an egg slicer. Press down firmly and quickly to ensure the mushrooms are sliced through without being crushed. This method works best for smaller varieties of mushrooms, such as button mushrooms.
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Chopping: cut into slices or quarters, then chop into smaller pieces
Chopping mushrooms is a simple cooking step that beginner-level home cooks can easily master. Before you start chopping, it's important to clean and prepare your mushrooms. Mushrooms tend to be dirty, so use a damp paper towel to gently wipe away any dirt. Alternatively, rinse the mushrooms under running water, but be careful as they absorb water easily and may become mushy when cooked.
Once your mushrooms are clean, you can start chopping. First, trim off any woody or dried-out pieces of the stems. For some varieties, like shiitake, chanterelle, and portobello mushrooms, it's best to remove the stems entirely as they tend to be woody and dried out.
Now, you're ready to chop. Cut the mushrooms into slices or quarters. To slice, cut the mushrooms lengthwise into your desired thickness. To quarter, slice the mushroom in half, turn it 90 degrees, and then slice in half again.
Finally, take your sliced or quartered mushrooms and chop them into smaller pieces. You can chop them into cubes or mince them, depending on your desired size and the requirements of your recipe. Remember to always use a sharp chef's knife or a paring knife and a clean cutting board for better precision and ease when chopping mushrooms.
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Frequently asked questions
To shave mushrooms, use a mandoline or a very sharp knife to create thin slices. Before shaving, trim off any dried-out pieces of the stems.
Mushrooms can be cleaned with a damp paper towel or a soft brush to wipe away any dirt. You can also rinse mushrooms under running water, but they absorb water easily and may become mushy.
Shaved mushrooms are great in clear broths, or you can grate them and use them to make mushroom ketchup. Shaved mushrooms can also be sautéed in butter and used as a tasty topping or filling.
