John Miller
Shiitake mushrooms are a type of edible mushroom that originated in East Asia and are now cultivated in Japan, China, and Korea. They are known for their meaty, rich flavor and large size. When preparing shiitake mushrooms, it is important to first clean them by gently washing or rinsing them under running water, or wiping them with a damp paper towel. The stems should be removed by twisting or cutting them off, as they are fibrous and tough. These stems can be saved for later use in broth or risotto. Once the stems are removed, the mushroom caps can be placed flat on a cutting board and sliced with a kitchen knife. The slices can be thin or thick, depending on the recipe and personal preference. Shiitake mushrooms are commonly used in dishes such as sukiyaki, mushroom galette, miso soup, mandu, and cream of mushroom soup. They can be cooked using various methods such as grilling, roasting, or microwaving, and can be seasoned with salt, pepper, herbs, and spices to enhance their flavor.
How to slice shiitake mushrooms
| Characteristics | Values |
|---|---|
| Origin | East Asia, primarily Japan and Korea |
| Type | Edible mushroom |
| Texture | Woody, fibrous |
| Taste | Meaty, rich, earthy |
| Cleaning | Rinse under running water or wipe with a damp paper towel |
| Stem removal | Twist or cut off with a sharp knife |
| Slicing | Place the cap on a cutting board, gills down, and slice thinly |
| Stacking | Stack and slice multiple mushrooms simultaneously |
| Drying | Blot with a paper towel or kitchen towel |
| Cutting | Slice, chop into pieces, or use whole depending on the recipe |
| Recipes | Soups, sauces, gravies, side dishes, meat dishes, vegetarian dishes |
| Spices | Salt, pepper, rosemary, sage |
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What You'll Learn
Cleaning and drying shiitake mushrooms
Shiitake mushrooms grow in dirt, so cleaning them before eating is important. To clean shiitake mushrooms, start by wiping away any visible dirt with a clean cloth, a paper towel, or a soft-bristled brush. Then, give them a quick rinse with cold water, shaking off any excess water or patting them dry with a paper towel. If you have a salad spinner, you can place the mushrooms inside and rinse them under cold water for 30-45 seconds, gently moving them around with your hands to help remove any dirt or debris. Spin them dry immediately to eliminate as much liquid as possible. If you don't have a salad spinner, you can use a colander and give the mushrooms a quick rinse, then wipe them with a paper towel and let them air dry.
Before cooking, you'll need to remove the stems from your shiitake mushrooms. The stems are edible but have an unpleasant woody flavour and are too fibrous and chewy to eat. To remove the stem, turn the mushroom over and expose the gills and stem. Gently pull the stem where it meets the cap, or use a paring knife to cut it off from the bottom of the gill. Don't throw away the stems—save them to use later when making vegetable or chicken stock.
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Removing the stems
To remove the stems from shiitake mushrooms, start by turning the mushroom over to expose both the gills and the stem. Then, gently pull the stem where it meets the cap—it should come right off. If it doesn't, you can use a sharp paring knife to cut the stem off from the bottom of the gill. The stems are inedible due to their fibrous texture and tough, woody flavour, but don't throw them away! Instead, save them to use later when making vegetable or chicken stock, broth, or risotto. They will add an umami-rich flavour to your cooking.
To remove the stems without pulling or twisting, you can use a sharp paring knife to cut the stem off from the bottom of the gill. This method is useful if the stems are stubborn and won't come off with a gentle tug.
When removing the stems, you only need to remove the bottom quarter to half an inch of the stem, as this is the part that is tough and unpleasant to eat. The rest of the stem is perfectly fine to consume and can be left attached to the cap.
After removing the stems, you can then slice the mushroom caps as desired. Place the cap top-down on a cutting board and slice it into thin slices. You can also stack the caps and slice them simultaneously.
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Slicing the caps
Next, remove the stems. You can do this by gently pulling the stem where it meets the cap, twisting it off, or cutting it off with a sharp paring knife. The stems are fibrous and inedible, but don't throw them away! You can use them to add flavour to broths, risottos, or soups.
Now you're ready to slice the caps. Place the caps flat on a cutting board, with the gills facing down. Then, use a sharp kitchen knife to slice them as thinly or thickly as you like. You can also stack the caps and slice them simultaneously.
If you want to slice the stems, place them lengthwise on the cutting board and carefully slice them, adjusting the number of slices based on their thickness.
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Cooking methods
To start, gently wash the mushrooms under running water or wipe the caps with a damp paper towel. You can also blot them dry with a paper towel or clean kitchen towel. Next, remove the stems by gently pulling or twisting them off. You can also cut them off with a sharp paring knife. The stems are fibrous and inedible, but you can use them to add flavour to broth, risotto, or soup.
Once you've removed the stems, place the caps flat on a cutting board. You can then slice them with a kitchen knife or mandoline slicer. Depending on your recipe, you can slice, chop, or use the caps whole. Slices are great for side dishes, while smaller pieces work well in soups, stuffings, or sauces. You can also stack the caps and slice them simultaneously.
Shiitake mushrooms can be cooked in a variety of ways, including grilling, roasting, and microwaving. They pair well with salt, pepper, herbs, and spices, but their rich flavour also stands alone without added seasonings. You can brush them with olive oil and grill them for 5 to 10 minutes, or roast them in the oven at 350 degrees Fahrenheit for 45 minutes to an hour until they become dark brown and crispy.
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Recipes with sliced shiitake mushrooms
Sliced shiitake mushrooms can be used in a variety of recipes, from soups and salads to sandwiches and pizzas. Here are some delicious ways to cook with sliced shiitake mushrooms:
Sukiyaki
Add sliced shiitake mushrooms to sukiyaki, a flavourful Japanese one-pot dish. Combine beef, tofu, and vegetables in a savoury sauce made with stock, soy sauce, and seasonings. The mushrooms add a meaty texture and rich flavour to the dish.
Stir-Fry
Shiitake mushrooms are an excellent meat substitute in stir-fries. Simply slice them and throw them into a hot wok or pan with your choice of vegetables and sauces. You can also add them to fried rice for a hearty and tasty dish.
Mushroom Galette
Create a savoury French treat by making a mushroom galette with sliced shiitake mushrooms. This rustic tart consists of free-form pastry dough topped with a generous amount of mushrooms and cheese. The earthy flavour of shiitake mushrooms complements the other ingredients beautifully.
Pizza Topping
Shiitake mushrooms make a delicious and unique pizza topping. Slice them and add them to your favourite pizza base, along with cheese and other toppings of your choice. Their umami flavour will elevate your pizza to the next level.
Salads
Sliced shiitake mushrooms add a tasty twist to green or vegetable salads. Simply sauté the mushrooms with a bit of butter or olive oil and then use them as a topping. You can also add them to a quinoa or grain bowl for a heartier option.
Soups
Shiitake mushrooms are perfect for adding depth of flavour to soups. Try them in miso soup, cream of mushroom soup, or even a simple vegetable soup. You can also use dried shiitake mushrooms to make a vegetarian broth for added flavour.
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Frequently asked questions
Rinse them under running water or wipe the caps with a damp paper towel.
You can remove the stems by twisting them off or cutting them off with a sharp paring knife. The stems are fibrous and inedible, but you can use them to make broth or to flavour risotto.
Place the caps flat on a cutting board with the gills facing down, then cut them into thin slices. You can also stack them up and slice them simultaneously.
