Emily Johnson
Mushrooms are a versatile ingredient used in dishes across the world. However, they can be daunting to prepare, with many people unsure about how to handle their stems. While some mushroom stems are tough and woody, others are tasty and supple. The method of preparation depends on the type of mushroom and the dish being cooked. For instance, the stems of cremini mushrooms should be trimmed before cooking, while enoki and maitake mushrooms only require slicing at the base to release individual fronds. Chanterelle and king oyster mushrooms are best sliced at the brown end, leaving the rest of the stem intact. The stems of portobello mushrooms, on the other hand, are best removed before grilling as they can become tough and woody.
| Characteristics | Values |
|---|---|
| Mushroom stem removal | Depends on the type of mushroom. For example, remove stems from creminis and portobellos but not from king oysters. |
| How to remove stems | Trim off the brown ends from the stems or slice off the base to release individual fronds. |
| Whether to wash mushrooms | Mushrooms absorb water, so rinsing them is not recommended. However, washing them in cold water and spinning them dry is considered the best way to clean mushrooms. |
| Uses of mushroom stems | Mushroom stems are nutritious and flavorful and can be used in soups, duxelles, or fried with garlic as a snack. |
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What You'll Learn
Stems can be tasty, but some are tough and woody
While mushroom stems can be tasty, some are tough and woody. The edibility and taste of mushroom stems depend on the type of mushroom. Stems of white button, crimini, portabella, oyster, and king oyster mushrooms are entirely edible and savoury. These stems add texture and depth to dishes. However, shiitake stems are woody and tough to chew on, so they are best removed before cooking. Enoki and maitake stems are also edible but require a gentle trim to ensure their unique flavours shine through.
King oyster mushrooms, also known as king trumpet mushrooms, are an example of a mushroom where the stem is the most desired part. They have a very small cap, so most of what you eat is the stem. The stem retains some firmness even while cooked and typically absorbs the flavours of whatever it is cooked with. Similarly, enoki mushrooms are composed of a long stem and a small cap. Both the stem and cap of enoki mushrooms are edible and they are a popular ingredient in East Asian cuisine.
On the other hand, some mushrooms have stems that are less desired. For instance, the stems of button mushrooms, also known as crimini, portobello, white, or brown mushrooms, can be woody. To prepare these mushrooms, the stems should be cooked a little longer to make them as tender as the caps.
Lion's mane mushrooms are another example of mushrooms without a noticeable stem. Therefore, for most mushrooms, it is fine to eat the stems, but there are a few exceptions. Overall, mushroom stems can be tasty and add texture to dishes, but it is important to consider the type of mushroom and prepare the stems accordingly.
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Stems can be washed, but they absorb water
When preparing mushrooms, it is important to consider the fact that stems can absorb water. While it is true that mushroom stems can absorb water when washed, this absorption is minimal, accounting for only about 2% of their total weight. This translates to approximately 1 1/2 teaspoons of water per pound, resulting in an extra 15 to 30 seconds of cooking time. Therefore, washing mushroom stems is generally acceptable, and they can be washed under cold running water and dried in a salad spinner before cooking.
However, it is worth noting that some mushroom varieties have stems that toughen with age, such as shiitake mushrooms. In such cases, it is recommended to finely dice the stems and incorporate them into blended dishes like soups. For example, the Guardian's bean and tahini soup recipe includes mushroom stems, beans, and tahini, creating a creamy texture without the need for dairy or mushroom caps. The stalks from one punnet of mushrooms, or about 70g, can add a subtle yet rich depth of flavour to the dish.
Additionally, certain types of mushrooms are more suitable for leaving the stems intact during cooking. Chanterelle mushrooms, native to Italy, are delicious when prepared as a mushroom ragu, with the stems contributing to the overall flavour and texture. King oyster mushrooms also fall into this category; simply slice off the brown end of the stem, and the rest of the stem can remain intact. Porcini mushrooms are another variety known for their intense flavour, perfect for savoury gravies and enhancing the umami of soups.
On the other hand, some mushroom stems are best removed before cooking. For instance, cremini mushrooms used for a bulgur pilaf are typically prepared by trimming off the brown ends from the stems. Enoki mushrooms are similar, where slicing off the base of the cluster releases individual fronds that pair well with mild aromatics in roasted mushroom dishes. Oyster mushrooms, distinct from king oyster mushrooms, also benefit from removing the stem, and these stems can be utilised in dishes like Instant Pot Savory Oatmeal with Sautéed Wild Mushrooms.
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Stems can be sliced off, leaving the rest intact
When preparing mushrooms, it is important to inspect the area under the cap, as it can start to turn before the rest of the mushroom. The bottom of the stem should not be overly dry, mushy, or starting to shred apart. While the presence of dirt is not an indication of freshness or quality, cleaner mushrooms are easier to work with.
When it comes to slicing off the stems, different types of mushrooms require different approaches. For instance, with Cremini mushrooms, you should trim off the brown ends from the stems. In contrast, Enoki and Maitake mushrooms only require slicing off the base of the cluster to release individual fronds.
For King Oyster mushrooms, simply slice off the brown end of the stem, leaving the rest intact. This variety is unique in that its stem is considered the best part of the mushroom. Similarly, with Porcini mushrooms, you can slice off the stem while retaining the flavour-packed cap for your gravy or soup.
White button mushrooms are another variety where you can leave the stem mostly intact. Just trim off the brown end, preserving as much of the short stem as you can.
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Stems can be removed to showcase the tender caps
Stems can be removed from mushrooms to showcase their tender caps. Some mushroom stems are tough and woody, while others are even tastier than the caps. The stems and caps cook differently depending on the type of mushroom. For example, the stems of portobello mushrooms can get tough and woody, so they should be removed before grilling. Similarly, the stems of cremini mushrooms should be trimmed before cooking. On the other hand, the stems of king oyster mushrooms are considered the best part of the mushroom, so they can be left intact.
When preparing mushrooms, it is important to examine the entire mushroom for any signs of discolouration or deterioration. The bottom of the stem can be slightly discoloured, but it should not be overly dry, mushy, or starting to shred apart. A little dirt on the cap or near the stem is not an indication of freshness or quality. Mushrooms should be stored in a plastic bag with the top left open or in a perforated plastic container in the refrigerator. Fresh mushrooms should last at least three to five days under optimal conditions.
When cooking with mushrooms, it is important to consider the dish being prepared and the desired texture of the mushrooms. If a recipe calls for removing the stems, it is worth considering whether that step is necessary. The stems can be left on to save time and reduce waste. The stalks can be used in soups, blended dishes, or fried as a snack. However, if the mushrooms are being served raw in a salad, the stems may need to be removed as they can perish quicker than the caps.
When cleaning mushrooms, it is best to wash them in cold running water, transfer them to a salad spinner to remove excess moisture, and then cook them as desired. While mushrooms do absorb water when washed, it is only about 2% of their total weight, resulting in an extra 15 to 30 seconds of cooking time. Rinsing mushrooms under water without removing the excess moisture can make them difficult to cook as they will absorb liquid. Therefore, it is important to dry them as much as possible after washing.
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Stems can be used in soups, salads, or as a snack
Mushroom stems are often discarded, but they can be used in a variety of dishes. The stems of some mushrooms, such as king trumpet mushrooms, are particularly desirable. Stems can be used in soups, salads, or as a snack.
For soup, shiitake mushroom stems are a popular choice due to their nutty, umami flavor. They can be added to soups, stews, and broths to enhance the flavor. If you're making a creamy soup, you can use tougher mushroom stems along with other vegetables to add texture. For a clear, velvety mushroom soup, shiitake stems are again a good option, and you can add flavor with thyme and a Parmesan rind.
Mushroom stems can also be used in salads. Mark Bittman's mushroom "bacon" recipe involves tossing mushroom pieces and stems in spices and roasting them until crispy, which can then be added to a salad for a smoky, chewy bite.
As a snack, you can cook medallions of king trumpet mushroom stems in butter or olive oil. The stems retain some firmness even when cooked and absorb the flavors of what they are cooked with.
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Frequently asked questions
It depends on the type of mushroom and your recipe. Some mushroom stems are tough and woody, while others are tasty and tender. For example, you should remove the stems from cremini mushrooms before stuffing the caps, but the stems of king oyster mushrooms are considered the best part.
To remove the stems from mushrooms, trim off the ends of the stems, leaving as much of the short stem intact as possible. For enoki and maitake mushrooms, slice off the base of the cluster to release individual fronds.
Yes, you can eat raw mushroom stems. However, they may perish quicker than the caps, so it is recommended to dice and fry them with garlic as a snack or use them in soups.
