Sarah Brown
Mushrooms are a versatile ingredient that can be used in a variety of dishes, from stir-fries and soups to pasta and pizza. They can be sliced, diced, cubed, or quartered to suit the dish. Before cutting, it is important to clean the mushrooms by wiping them with a damp paper towel to remove any dirt or debris. Some mushrooms, such as portobello mushrooms, may require removing the stems and scooping out the gills before slicing, as they can be woody and unpleasant in texture. The method of slicing mushrooms involves cutting them into slices of the desired thickness and size. They can be sliced lengthwise or into matchsticks and then diced into smaller pieces if needed.
| Characteristics | Values |
|---|---|
| Types of mushrooms | Shiitake, chanterelle, portobello, button (white), baby bella (cremini), lion's mane, oyster, truffle, enokitake, shimeji |
| Types of cuts | Slices, dices, cubes, quarters |
| Cutting steps | Place mushroom stem side down on cutting board, slice in half, rotate 90 degrees, slice in half again, chop sections into cubes |
| Stem removal | Stems can be removed to make cutting easier and safer, especially if they are dried out and woody |
| Gill removal | Scoop out gills of portobello caps as they become mushy when cooked |
| Knife type | Chef's knife or paring knife |
| Storage | Fresh mushrooms should be stored in a vented container or partially open bag in the fridge for 4-5 days; sliced mushrooms last 1-2 days |
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What You'll Learn
Removing stems
Removing the stems from mushrooms is a common practice, especially for certain varieties. Stemming makes cutting the mushrooms safer and easier, and it can also improve the texture, as some mushroom stems are woody and unpleasant to eat.
The process of removing mushroom stems is straightforward. Start by placing the mushroom stem-side down on a cutting board. Using a sharp knife, carefully slice the mushroom in half. Then, rotate the mushroom 90 degrees and slice it in half again, creating quarters. You can use these quartered mushrooms in various dishes, such as stir-fries, chilis, stews, or roasting with olive oil.
For some mushroom varieties, like shiitake, chanterelle, and portobello mushrooms, it is recommended to remove the stems entirely due to their woody and dried-out texture. These stems are often too tough and unpleasant to include in recipes. After removing the stems, you can slice the mushroom caps into pieces of your desired size.
Button mushrooms (white) and baby bella mushrooms (cremini) are small varieties that can also have dried-out stems. While you can remove the stems entirely, it is not necessary if you don't mind eating the stems. Trim off any dried-out parts, and then cut the mushrooms into slices, quarters, or dice them into smaller pieces, depending on your preference and the recipe's requirements.
Remember, not everyone stems their mushrooms, and it ultimately depends on your preference and the specific mushroom variety. Some people choose to chop up the stems and include them in recipes, such as stuffed mushrooms. However, if you want to remove the stems to facilitate easier slicing or improve the texture, go ahead and do so!
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Slicing techniques
The first step to slicing mushrooms is to clean them by wiping them with a damp paper towel to remove any dirt or debris. Next, decide whether you want to remove the stems. Removing the stems makes slicing easier and can improve the texture of the mushroom, as some varieties have woody stems. However, you can also choose to keep the stems and slice them along with the caps.
Once you have prepared the mushrooms, you can start slicing. The most common techniques are slicing, quartering, chopping, and dicing. To slice mushrooms, use a sharp knife to cut them into slices of your desired thickness. You can also quarter the mushrooms by first slicing them in half and then slicing them in half again at a 90-degree angle.
If you want to chop or dice the mushrooms, you can start by slicing them into larger pieces and then cutting those pieces into smaller bits. For a rough chop, simply cut the mushrooms into small pieces without worrying about uniformity. For a fine dice, cut the mushroom into matchsticks and then rotate your cutting board or knife 90 degrees to chop the matchsticks into small cubes.
Mushrooms can be sliced, quartered, chopped, or diced according to your preference and the requirements of your recipe. Sliced or cubed mushrooms are great for stir-fries, while quartered mushrooms are perfect for roasting or adding to soups and stews. Diced mushrooms can be used as a ground meat alternative in dishes like bolognese or burgers.
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Chopping and dicing
To begin chopping or dicing mushrooms, start by trimming off any dried-out parts of the ends and removing the stems if desired. Then, cut the mushrooms into slices of your desired thickness. For quartered mushrooms, simply slice each mushroom in half, rotate it 90 degrees, and then slice it in half again. If you want to chop or dice the mushrooms into smaller pieces, cut the slices or quarters into the desired size. Alternatively, you can create cubes by slicing the mushroom into matchsticks and then rotating your cutting board or knife 90 degrees to dice the mushroom into small pieces.
It is important to note that the texture and taste of the mushroom may vary depending on the variety and your personal preferences. For instance, portobello mushrooms are known for their meaty texture, so slightly thicker slices are recommended. Additionally, some cooks choose to scoop out the gills of portobello caps with a spoon before slicing, as they can become mushy when cooked. However, this step is not necessary for all types of mushrooms.
When chopping or dicing mushrooms, it is essential to use a sharp knife, such as a chef's knife or a paring knife. Place the mushroom stem side down on a cutting board and hold it in place with your non-dominant hand, ensuring that your knuckles are pressed towards the knife to protect your fingers. Always be mindful of knife safety and use a cutting technique that feels comfortable and secure for you.
Chopped or diced mushrooms are incredibly versatile and can be used in a variety of dishes. They are perfect for ground meat alternatives, such as chorizo, bolognese, and burgers. Additionally, they can be added to soups, stir-fries, chilis, stews, or roasted with olive oil for a delicious side dish. If you have leftover chopped mushrooms, they can be stored in the refrigerator for 1-2 days or frozen for later use.
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Storing sliced mushrooms
Sliced mushrooms should be consumed within three days, according to Weintraub, who advises storing them in an airtight container in the refrigerator. If you're unable to use sliced mushrooms within three days, consider freezing them. However, fresher mushrooms tend to freeze better, so it's recommended to freeze them sooner rather than later.
Before freezing, lightly sauté the sliced mushrooms in butter until they are just cooked, or steam them whole for three minutes. Once cooked, place them in a freezer-safe bag and store them in the freezer for up to 12 months. Another long-term storage option is to dry your mushrooms, which better preserves their quality and flavour. To dry mushrooms, use a dehydrator or air-drying, which involves placing them in a mesh container with good airflow for about a week. Once completely dry, store them in an airtight glass jar.
If you've purchased pre-packaged sliced mushrooms, it's best to store them in their original container in the refrigerator. If storing whole mushrooms, it's recommended to use a brown paper bag lined with paper towels to absorb moisture and prevent the mushrooms from getting slimy.
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Cooking sliced mushrooms
Sliced mushrooms are a versatile ingredient that can be used in soups, stir-fries, pasta, pizza, and more. Here are some tips for cooking with sliced mushrooms:
When cooking sliced mushrooms, it's important to not overcrowd the pan. Cooking mushrooms in a single layer will help them brown instead of steam. If you're cooking a large batch, consider working in smaller batches to ensure even cooking.
To cook sliced mushrooms, heat a large skillet or saucepan over medium heat. Add a fat such as olive oil, butter, or a combination of both. You can also add aromatics such as garlic, shallots, or onions at this stage for additional flavour. Once the fat is hot, add the sliced mushrooms. Allow the mushrooms to cook without stirring for a few minutes until they start to brown. Then, stir and spread them back into a single layer to brown the other side.
For simple seasoned mushrooms, add salt and pepper to taste when the mushrooms are browned. For a more complex flavour profile, add ingredients like garlic, thyme, lemon zest, or teriyaki sauce. Stir to combine and cook for a few more minutes until the mushrooms are coated in a light sauce.
Cooked mushrooms can be stored in an airtight container in the refrigerator for up to four days. They can also be frozen for up to six months. Reheat cooked mushrooms in the microwave or on the stove.
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Frequently asked questions
The first step is to clean the mushrooms by wiping them with a damp paper towel to remove any dirt and debris.
Removing the stems is optional. However, it is common to remove the stems from shiitake, chanterelle, and portobello mushrooms as they can be woody and dried out. Removing the stems also makes cutting the mushrooms safer and easier.
Place the mushroom stem side down on a cutting board. Using a sharp knife, slice it in half. Rotate the mushroom 90 degrees, then slice it in half again.
To chop or dice mushrooms, first cut them into slices or quarters. Then, cut the slices or quarters into smaller pieces.
Fresh mushrooms can be stored in a vented container lined with a paper towel or a partially open reusable bag in the refrigerator for 1 to 2 days. They can also be frozen for later use.
