John Miller
White button mushrooms are a versatile ingredient that can be used in a variety of dishes, from stir-fries to salads. Before cooking with them, it is important to clean and trim the mushrooms. To do this, use a moist paper towel to gently remove any excess dirt or grit. Avoid rinsing or submerging the mushrooms, as they absorb water quickly and this can affect the crispness of the final product. When it comes to trimming, some cooks prefer to remove the stems, while others leave them on. If you do choose to remove the stems, you can chop them separately and add them to your dish, or use them in a stock. The caps can be sliced, diced, cubed, or quartered, depending on your preference and the requirements of your recipe.
| Characteristics | Values |
|---|---|
| How to clean | Use a moist paper towel to gently remove excess dirt or grit. Avoid rinsing or submerging for long periods as mushrooms soak up water quickly. |
| Whether to remove the stem | It depends on the mushroom variety and your preference. Some stems can be woody and unpleasant. You can chop and incorporate them into recipes, or remove and use for stock. |
| How to chop | Place the mushroom stem side down on a cutting board. Slice in half, then rotate and slice in half again. Chop into cubes, matchsticks, or thin slices. |
| Use cases | Quartered or sliced mushrooms are good for stir-fries, chilis, stews, or roasting. Diced mushrooms are good for ground meat alternatives. |
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What You'll Learn
Cleaning white mushrooms
To clean white mushrooms, use a moist paper towel to gently remove any excess dirt or grit that might be stuck on them. Try to avoid rinsing or submerging the mushrooms for long periods, as they absorb water quickly and this can alter the overall crispness, especially if you plan to sauté them.
Once cleaned, you can trim the stems. Not everyone stems their mushrooms, but there are benefits to removing them. The stems can be woody and unpleasant to eat, and removing them makes cutting the mushrooms safer and easier. If you are chopping mushrooms for several people, it is easier to do it by hand with a knife, rather than using a machine, which will need to be washed.
If the mushroom has a long stem, you can separate it from the cap for chopping, as the stems are tougher. You can mince the stems finely and chop the caps into slices or cubes, depending on your preference and what you plan to use the mushrooms for. For example, quartered mushrooms are great for stir-fries, chilis, chunky stews, or roasting. If you want to avoid recognisable mushroom pieces in your dish, you can dice the mushrooms into tiny bits.
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Removing stems
Removing the stems from white mushrooms is a matter of personal preference. Some people remove the stems to make cutting the mushrooms safer and easier, while others prefer to keep the stems intact for a more uniform look.
If you decide to remove the stems, start by placing the mushroom stem-side down on a cutting board. Using a sharp knife, carefully slice through the stem as close to the cap as possible. You can then choose to further chop the stem into smaller pieces or discard it, depending on your intended use.
For white button mushrooms, which have a projecting stem, removing the stem is often preferred due to the awkward shape. However, if the stem is short, you may choose to leave it intact. When working with shiitake mushrooms, it is generally recommended to remove the stems as they can be very tough and woody.
If you plan to chop the mushrooms into smaller pieces, removing the stems first can make the process easier and safer. By placing the mushroom stem-side down and slicing it in half, you create a stable base for further chopping. You can then rotate the mushroom 90 degrees and slice it into quarters or thinner slices, depending on your desired thickness.
In summary, whether you choose to remove the stems from white mushrooms depends on your personal preference and the intended use of the mushrooms. Removing the stems can make chopping easier and safer, but it is not necessary for all recipes or cooking methods.
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Chopping techniques
Before you start chopping, it's important to clean and prepare your mushrooms. Using a moist paper towel, gently wipe any excess dirt or grit from the surface of the mushrooms. Try to avoid rinsing or submerging them in water, as they absorb liquid quickly and this can affect the texture.
Now, you're ready to start chopping! Here are some different techniques to try:
Slicing
Place the mushroom stem-side down on a cutting board. Using a sharp knife, slice the mushroom in half. Then, rotate it 90 degrees and slice it in half again. You can now slice the mushroom into sections as thick or thin as you like. This technique is perfect for stir-fries, chilis, stews, or roasting.
Dicing
Follow the same initial steps as for slicing, but instead of stopping at sections, continue chopping the mushroom into matchsticks. Then, rotate your cutting board or knife 90 degrees and dice the matchsticks into small pieces. Diced mushrooms are ideal for ground meat alternatives like chorizo or burgers.
Cubing
This technique is similar to dicing but creates uniform cubes. First, slice the mushroom in half, but not all the way through. With the stem side down, slice it into 1/4-inch thick sections, being careful not to go all the way to the edge. Rotate the mushroom 90 degrees and chop the sections into cubes.
Stem Removal and Chopping
Some people prefer to remove the stems from their mushrooms before chopping. This can be done by simply twisting or cutting off the stems. The stems can be chopped separately and used in recipes like stocks or duxelles. If you're chopping the stems, be aware that they can be tougher than the caps, so you may need to mince them more finely.
Remember, the most important thing is to chop the mushrooms to the size and shape that works best for your recipe and personal preference. With practice, you'll find the techniques that work best for you!
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Knife safety
When trimming white mushrooms, it is important to keep in mind the following knife safety guidelines:
Firstly, always use a sharp knife. A dull knife could slip and cut you. Choose a knife with a good, steel edge that is designed for cutting mushrooms, such as a small, sturdy, all-purpose knife. Some mushroom knives even come with a brush on the handle to clean the mushrooms, or tweezers for removing insects. You could also use a pair of scissors for smaller mushrooms.
Secondly, be mindful of the type of knife you are using. While a folding knife is convenient and discrete, it may not be the safest option as it could open up unexpectedly in your pocket or bag, or close on your fingers. If safety is your top priority, opt for a fixed-blade knife with a full tang and a stainless steel blade. This will also last longer, despite being subjected to dampness and dirt.
Thirdly, always clean your mushrooms with a damp cloth before starting, and wipe away any growing compound with a damp towel. This will ensure that your knife glides smoothly through the mushroom without any risk of slipping.
Finally, take care of your knife by keeping it clean and storing it properly. Regularly check for any rust or dull spots, and sharpen or replace your knife as needed. A well-maintained knife is a safe knife.
By following these knife safety guidelines, you can confidently trim white mushrooms without putting yourself at risk of injury.
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Storing trimmed mushrooms
The refrigerator is the best place to store mushrooms, but which spot you choose impacts preservation. The crisper drawer of the fridge, for example, is too moist, so leave them on a shelf. The ideal temperature for storing mushrooms is between 40–45 °F (4–7 °C). If you have a root cellar, you can also store mushrooms there, as long as the temperature is appropriate.
If you buy loose mushrooms, the best way to keep them fresh is to stash them in a brown paper bag. The paper bag will absorb the moisture that mushrooms naturally release as they age, preventing them from getting slimy. You can also use a paper towel-lined zip-top plastic bag, but make sure to keep the bag partially open so that some of the mushrooms' moisture can be removed by the refrigeration process.
If you buy mushrooms in a pre-packaged container, you can keep them in that packaging as they are typically designed to allow the mushrooms to breathe while protecting them from the dehydration caused by refrigeration. However, if the plastic wrap has no holes, it can trap moisture and speed up spoilage, so take them out and use one of the above methods.
Avoid placing mushrooms near strong-smelling food, as they will absorb those odors. If you've already sliced the mushrooms, store them in an airtight container in the refrigerator. Sliced mushrooms should be used within three days, while whole mushrooms should be used within a week of purchase.
If you have a surplus of mushrooms, you can clean them and transfer them to a freezer-safe bag or container. Freezing mushrooms will likely compromise their texture, so it's best to use them to flavor stocks or chop them into veggie burgers. For the best color post-freezing, you can dip the mushrooms in a solution of 1 pint of water and 1 teaspoon of lemon juice before cooking. Once cooked, place them in the freezer for up to 12 months. Another long-term storage option is to dry your mushrooms, which better preserves their quality.
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Frequently asked questions
Use a moist paper towel to gently remove excess dirt or grit. Avoid rinsing or submerging the mushrooms as they soak up water quickly.
It is not necessary to remove the stems of white mushrooms, but some people prefer to do so because the texture can be woody and unpleasant. If you do remove the stems, you can chop them finely and use them in recipes such as stock or duxelles.
Place the mushroom stem-side down on a cutting board. Using a sharp knife, slice the mushroom in half. Rotate it 90 degrees, then slice it in half again. You can now chop the mushroom into quarters, cubes, or slices, depending on your preference and the recipe you are using.
Trimmed white mushrooms are very versatile and can be used in dishes such as stir-fries, chilis, stews, sauces, soups, and salads. They are also a great meat alternative in dishes like bolognese and burgers.
It is recommended to use a sharp knife and a cutting board. Make sure the mushrooms are stemmed and cleaned before chopping. For safety, hold the mushroom in place with your non-dominant hand, pressing your knuckles towards the knife to protect your fingers. Chop the mushrooms to the size and thickness required for your recipe.
