The Best Way To Stem White Mushrooms

White button mushrooms are cultivated for their colour and soft texture. They are the youngest mushrooms, followed by cremini and portobello. When preparing white mushrooms, it is common to trim the stem, especially if it is dried out, discoloured, or dirty. Some recipes call for only the mushroom caps, but the stems can be saved and used in stocks or chopped up and included in stuffings. The stems and caps can be used interchangeably in stir-fries, soups, and sauces.

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How to store white mushrooms

White mushrooms should be stored in the fridge to keep them as fresh as possible. They can be kept on the counter for a day or so, but for longer storage, they should be refrigerated.

When storing white mushrooms, it is important to avoid moisture as it is the number-one enemy when it comes to keeping mushrooms fresh. Therefore, it is not recommended to wash the mushrooms before storing them. Additionally, the crisper drawer in the fridge is also not ideal for storing mushrooms due to its high humidity. Instead, place the mushrooms on a shelf in the fridge.

To store white mushrooms, it is recommended to wrap them in paper towels and place them in open plastic bags. Paper bags are even better than plastic bags as they absorb the moisture that mushrooms naturally release, preventing them from getting slimy. If using the original packaging, punch some holes in the plastic wrap before placing the mushrooms in the fridge.

Another option for storing white mushrooms is to use a net bag, similar to the ones that onions are often sold in. Hang the bag from a hook or nail, preferably in a sunny location so that the mushrooms can absorb vitamin D. If the mushrooms are not used right away, they will dry out and can be reconstituted.

When to trim the stems

When preparing white mushrooms, it is common to trim the stems, but this is not always necessary. The stems of white mushrooms are edible and can be used in various dishes, so it is a matter of personal preference and the intended use of the mushrooms.

If you are slicing or cooking the mushrooms whole, it is generally recommended to trim the stems to create a flat base, making the slicing process much easier and safer. Trimming the stems can also remove any woody, dried-out, or dirty sections, improving the overall quality of the mushroom. However, if the stems are in good condition and you plan to use them in your dish, there is no need to trim them solely for slicing purposes.

When making stuffed mushrooms, it is common to remove the stems to create a cavity for the stuffing. The stems can be chopped and added to the stuffing mixture, ensuring nothing goes to waste. Alternatively, you can keep the stems intact and stuff the mushrooms without removing them.

It is important to examine the stems before deciding whether to trim them. If the bottom of the stem is discoloured, dried out, mushy, or starting to shred, it is advisable to trim it off. However, a little discolouration at the bottom of the stem is normal and does not necessarily indicate a lack of freshness or quality. In terms of dirtiness, a small amount of dirt clustered near the stem is not an issue and does not imply that the mushrooms are not fresh. Simply give the mushrooms a quick wash before use.

How to clean white mushrooms

White button mushrooms are cultivated for their colour and soft texture. They are typically used in sauces, soups, and salads. When preparing white mushrooms, it is recommended to trim off the stem to remove any dried, dirty, or woody sections. This also creates a flat base, making slicing easier and safer.

To clean white mushrooms, start by examining the mushrooms for any discolouration, dryness, mushiness, or signs of decay. The bottom of the stem may be slightly discoloured, but it should not be overly dry or mushy. A little dirt on the cap or near the stem is not an issue and is not an indication of freshness or quality. Simply rinse the mushrooms in cold running water, or gently wipe them with a damp cloth or brush to remove any dirt.

If the mushrooms are particularly dirty, you can soak them in cold water for a few minutes. However, avoid soaking them for too long, as they can absorb too much water, affecting their texture and cooking properties. After rinsing, transfer the mushrooms to a salad spinner to remove excess moisture, and then cook them as desired.

It is important to note that mushrooms should be cleaned just before cooking, as excess moisture can reduce their shelf life. When storing fresh mushrooms, keep them in a partially open plastic bag or a perforated container in the refrigerator. They should last between three to five days under optimal conditions.

While some recipes may call for removing the stems, the stems of white mushrooms are edible and can be used in various dishes. However, if the stems are tough or woody, they can be removed and discarded, or saved for other uses, such as stock.

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What to do with the stems

When preparing white mushrooms, it is common to trim the ends of the stems, particularly if they are dried out, brown, or have been in contact with dirt. However, the stems of white mushrooms can be used in various ways instead of being discarded.

If you are preparing a dish that requires only the mushroom caps, such as stuffed mushrooms, you can finely chop the stems and mix them into the stuffing. This way, you can still enjoy the flavour and texture of the stems without them affecting the presentation of your dish.

Alternatively, you can use the stems in recipes that call for chopped or sliced mushrooms. Simply clean and slice the stems and add them to your dish, just as you would with the caps. This works well for soups, sautés, and stews, where the appearance of the mushrooms is not as important as their flavour and texture.

You can also freeze mushroom stems for later use. Clean and sauté or steam the stems, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to an airtight container and store them in the freezer for up to a year. Frozen mushroom stems can be used to make a flavourful mushroom broth or stock, which can then be used as a base for soups, risottos, or other dishes.

Some recipes specifically call for mushroom stems, such as the classic French preparation of a paste made from sautéed mushrooms, mushroom stems, onions or shallots, and herbs like thyme or parsley. This paste can be used as a filling for savoury tarts, Beef Wellington, or other stuffed dishes.

By finding creative ways to use mushroom stems, you can reduce waste, maximise the nutritional value of your ingredients, and add flavour and texture to your dishes.

How to slice white mushrooms

White button mushrooms are cultivated for their colour and soft texture. They are delicious sliced and cooked in a variety of ways. Here is a step-by-step guide on how to slice white mushrooms:

Firstly, examine the mushrooms. The bottom of the stem can be discoloured, but if it is overly dry, mushy, or starting to shred, it may be best to trim it off. If the stem is in good condition, simply give the mushrooms a quick wash in cold running water, and dry them in a salad spinner.

If you are going to trim the stems, cut off the very end, leaving as much of the stem intact as possible. You can slice the stems into your dish, or save them for stock. The slices should include the stem, just like in pre-sliced mushrooms from the store.

Now your mushrooms are prepped, you can slice them. Place the mushroom on a flat surface, with the stem facing downwards. This will give you a stable base to slice from. You can now slice the mushrooms to your desired thickness. For quartered mushrooms, simply cut the mushroom in half lengthways, and then cut each half in half again. For thin slices, place the mushroom on its side and carefully slice.

White button mushrooms are very versatile and can be used in a variety of dishes. They are great for tossing in olive oil and salt and roasting in the oven, or for slicing and adding to sauces and soups.

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