The Best Way To Stem Mushrooms

Mushrooms are a versatile ingredient used in a variety of dishes. While they are easy to cook, the preparation process can be daunting, especially when it comes to their stems. The stems of mushrooms are edible, but whether they should be removed or used depends on the mushroom variety and the recipe. For instance, the stems of Cremini mushrooms should be trimmed, while only the base of Enoki mushrooms needs to be sliced. The stems of King Oyster mushrooms are considered the best part, whereas Portobello stems can be woody and tough. To clean mushrooms, quickly rinse them in cold water, dry them in a salad spinner, and then cook as usual.

How to Stem Mushrooms

Explore related products

Chef’n 2-in-1 ShroomBroom Mushroom Cleaning Brush and Corer

$10.43 $10.99

North Spore 7 pc. Stainless Mycology Lab Instrument Set | for Working with Mushroom Cultures, Cloning, Spore Prints | Mycology Supplies

$35

Wrenbury Mushroom Foraging Knife with Brush Folding – Harvest Pocket Knife for Bountiful Mushroom and Asparagus Harvesting – Black Sheath and Presentation Box

$12.99 $14.99

Mushroom Knife with Brush and Foraging Bag Kit, Folding Gardening Knives for Pruning, Foraging Knife with Belt Pouch & Sharpener, Harvest knifes for Outdoor Camping Hunting

$13.99

Trio of Mushroom Log Inoculation Tools for Sawdust Spawn | Anti-Slip Thumb-Press Tool, Drill Bit & Angle Grinder Adapter | Mushroom Growing Supplies | North Spore

$110

Mushroom Knife N-1, 8.15" Folding Mushroom Knife with Brush, Leather Sheath, 5Cr14MoV Stainless Steel Blade, secure Liner-Lock Design for Foraging and Harvesting

$23.99

Stems can be used in stocks and soups

When preparing mushroom stems for stock, it is recommended to trim off the ends, which can be dry, mushy, or discoloured. The ends are often dirty and can spoil faster than the rest of the mushroom. You can chop up the remaining stem and add it to your stockpot. Some people like to dry out the stems in the oven before adding them to stocks and soups. This intensifies their flavour and makes them last longer. You can also freeze mushroom stems and use them to make stock at a later date.

The type of mushroom will determine whether the stems are suitable for stocks and soups. For example, the stems of king oyster mushrooms are considered the best part of the mushroom, whereas portobello stems can become tough and woody. Cremini and white button mushrooms also tend to have woody stems, so it is best to trim off the ends before using them. However, shiitake mushroom stems can still be used in stocks and soups, even if they are inedible on their own.

Mushroom stems can add an umami boost to your cooking. You can also dehydrate and pulverize them to create an umami seasoning to add to various dishes without an overpowering mushroom flavour.

Stems can be frozen for later use

Next, trim any woody parts from the stems. For chanterelle, shiitake, and portobello mushrooms, you may choose to remove the entire stem. For smaller mushrooms, they can be left whole, but most mushrooms should be sliced or quartered. If you are slicing, cook the mushrooms by sautéing or steaming them first. To sauté, use a small amount of oil in a pan over medium heat and cook until fork-tender. To steam, soak the mushrooms in a bowl with water and a teaspoon of lemon juice, or use a steamer basket over a pot of boiling water for 3 to 5 minutes.

Let the mushrooms cool completely, then spread them out on a cookie sheet and place them in the freezer. Once they are frozen, transfer the stems to freezer-safe bags or containers, removing as much air as possible to prevent freezer burn. Frozen mushrooms can last for up to 6 months and are best used in hot recipes such as soups, casseroles, or pasta dishes. They do not need to be thawed before use, but cooking time may need to be adjusted to account for any excess water.

Stems can be dehydrated and pulverised for seasoning

Stems can be used to enhance the flavour of soups, stocks, stews, and other dishes. However, they often have a woodier texture and a different shape, so they don't work in all recipes.

If you want to dehydrate your mushroom stems, start by trimming the ends of the stems, which usually spoil the fastest. You can then chop the stems into small pieces and place them on a dry cookie sheet with a nonstick silicone mat or nonstick foil in a single layer, without oil or anything else. Bake on low heat (100°-125°C) for several hours, stirring once per hour. The timing will depend on the humidity in your area and the mushrooms themselves. You can also use a dehydrator or an oven set to 140°F (60°C). Mushrooms should be dried until they are very brittle and break easily.

Once the stems are dehydrated, you can pulverise them in a food processor or blender until they turn into a fine powder. You can add a bit of salt to enhance the flavour. Store the mushroom powder in an airtight glass jar in a cool, dry, and dark place or in the refrigerator or freezer. Properly stored, dried mushrooms can last for up to two years.

You can use your mushroom powder as a seasoning to add umami to various dishes, including soups, stews, gravies, fried chicken, chilli, salads, pasta, and more.

Explore related products

Foraging Bag, 2 Pcs Mushroom Foraging Kit with Bag and Foldable Knife, Morel Mushroom Picking Basket, Practical Mushroom Collecting Supplies Tools for Mushroom Decor Lovers

$12.45 $13.99

6Pcs Mushroom Foraging Kit Includes morel mushroom bag, Knife with Brush, Non-Slip Gloves, Sharpener and 2 Shovel Tools, for Outdoor Wild Mushroom Hunting

$17.99

Seajan 18 Pcs Mushroom Foraging Kit with Hunting Bag, Knife Brush Guide Cards and Notebook for Mushroom Lovers(Army Green)

$19.99 $23.99

Cuisinox Mushroom Brush with Wooden Top

$5

Mushroom Foraging Knife - Folding Knife with Brush and Sheath for Mushroom Lovers

$31.99 $39.95

6 PCS Mushroom Foraging Kit, Anglecai Mushroom Collecting Tools Includes Mushroom Foraging Bag/Mushroom Knife/Knife Sharpener/2P Mushroom Shovel/Mitt for Collecting and Storing Mushrooms

$16.99

Stems can be cooked and used as a stuffing

Stems can be used as a stuffing for mushrooms. To do this, first, clean the mushrooms with a damp paper towel and carefully break off the stems. Chop the stems finely, discarding the tough ends. Heat butter or oil in a skillet over medium heat and add the chopped stems. Cook until most of the moisture is gone, then add garlic and cook until fragrant. At this point, you can add breadcrumbs and toast them, stirring frequently. Transfer the mixture to a bowl and add the rest of your desired filling ingredients, such as cream cheese, Parmesan, parsley, thyme, sun-dried tomatoes, pine nuts, and season with salt and pepper. Stir to combine, then fill the mushroom caps with the mixture. Sprinkle with more cheese and bake in the oven until the mushrooms are tender and the filling is golden brown.

There are many variations of this recipe, and you can add or substitute ingredients according to your preference. For example, you can add ingredients like black pepper, onion powder, cayenne pepper, or goat cheese. You can also dip the tops of the mushrooms in a mixture of melted butter and filling seasonings along with panko for a crunchy texture. If you want to prepare the stuffed mushrooms in advance, you can store them in an airtight container in the refrigerator for up to four days and bake them when you're ready to serve.

Some people choose to trim and save the stems for other recipes or stock, as they can have a woodier texture and different shape that may not work in all recipes. However, using the stems as a stuffing is a great way to reduce food waste and incorporate all parts of the mushroom into your dish.

It is important to note that mushrooms should be cleaned before cooking to remove any dirt. A quick rinse in a colander under cold running water, followed by wiping the mushrooms with a damp paper towel, is recommended to prevent them from becoming soggy.

Stems can be removed to showcase the caps

Stems can be removed from mushrooms to showcase the caps, especially when preparing stuffed mushrooms or grilling portobellos. The process of removing the stems can vary depending on the type of mushroom:

Creminis

For cremini mushrooms, it is recommended to trim off the brown ends from the stems. This variety of mushroom is often used in dishes such as Bulgur Pilaf.

Enokis

Enoki mushrooms are unique in that you don't need to remove the entire stem. Instead, slice off the base to release individual fronds. Enoki mushrooms go well with mild aromatics in dishes like Air-Fryer Roasted Mushrooms with Shallot and Thyme.

Maitakes

Similar to enokis, maitake mushrooms only require slicing off the base of the cluster to release the individual fronds. Their peppery frills are a great addition to mild aromatics.

Oysters

When preparing oyster mushrooms, it is best to cut the stem off completely. However, keep in mind that oyster mushrooms are different from king oyster mushrooms. The stems of king oyster mushrooms are considered the best part of the mushroom, so they can be sliced and included in dishes.

White Buttons

For white button mushrooms, the goal is to retain as much of the short stem as possible while trimming off the brown end. These stems are often used in dishes like Green Bean Casserole.

It is worth noting that some people choose to use the stems in other ways, such as adding them to stocks or soups for extra flavour. The stems can also be frozen and used later for making stock or soup bases. Additionally, the stems can be dehydrated and pulverized to create an umami seasoning that can enhance various dishes without a strong mushroom flavour.

Frequently asked questions