Michael Davis
There are many ways to cut mushrooms, and it turns out that there is also an ongoing debate about whether you should cut or pull mushrooms. Some people believe that cutting mushrooms is better because it keeps them cleaner, while others argue that pulling them is preferable to avoid getting dirt or wood bits in your basket. Interestingly, studies have shown that neither cutting nor pulling significantly affects the fungus' ability to produce mushrooms in the future. However, it is important to note that heavily disturbing the substrate, such as by trampling on a patch of mushrooms, can be detrimental. When it comes to cooking, the method of cutting mushrooms can vary depending on the recipe and personal preference. Mushrooms can be sliced, diced, cubed, or quartered, and they are a versatile ingredient used in various dishes, including stir-fries, soups, and pizzas.
| Characteristics | Values |
|---|---|
| How to clean mushrooms | Wipe with a damp paper towel, mushroom brush, or rinse under running water |
| Trimming/cutting method | Slice, quarter, chop, dice, or pull apart |
| Tools | Sharp chef's knife, paring knife, or egg slicer |
| Cutting board | Bamboo with rubber stoppers to prevent slipping |
| Stems | Remove stems entirely for shiitake, chanterelle, and portobello mushrooms; trim woody/dried parts for button, cremini, king trumpet, and lion's mane mushrooms |
| Storage | Refrigerate for 1-2 days or freeze for later use; store fresh mushrooms in a vented container lined with a paper towel or a porous container with paper towels to absorb moisture |
| Foraging | Cutting or pulling mushrooms does not significantly affect the fungus' ability to produce more mushrooms; however, heavily harvested areas are less likely to produce more |
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What You'll Learn
Foraging for mushrooms: cut or pull?
Foraging for mushrooms can be a fun and rewarding activity, but knowing how to properly harvest them is essential for the sustainability of the fungus and the ecosystem it supports. When it comes to harvesting wild mushrooms, there are two common methods: cutting them at ground level or pulling them up by hand. So, which method is the best choice?
The debate between cutting and pulling mushrooms has been a long-standing one in the foraging community. Some foragers argue that cutting is preferable because it minimises the amount of dirt and wood bits that accumulate in your harvest basket or bag. Cutting can also help keep the mushrooms cleaner, especially if you intend to consume them soon after foraging. However, others argue that pulling mushrooms is just as effective and has its own advantages.
It's important to understand that fungi operate differently from plants. Unlike plants, fungi have separate sexual and asexual reproductive cycles. This means that even if you pull up every single mushroom you find, the mycelium will continue to produce mushrooms for the duration of the fruiting season. Leaving the stump of the mushroom's stipe behind may expose the fungus to diseases and provide a smaller yield compared to pulling.
While the choice between cutting and pulling may seem like a significant decision, several studies , some spanning decades, suggest that it ultimately doesn't make a substantial difference to the fungus' ability to produce mushrooms in the future. However, it's crucial not to trample heavily on the mycelium, as this can cause damage and reduce future yields.
In conclusion, when it comes to foraging for mushrooms, both cutting and pulling methods are acceptable. The decision may come down to personal preference and the level of cleanliness desired for your harvest. However, it's important to remember that heavily harvested areas are less likely to produce mushrooms in the future, so it's essential to forage sustainably and leave some mushrooms behind to ensure the continuation of new generations.
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How to clean mushrooms
Mushrooms can be very dirty, so it is important to clean them before cooking. The method of cleaning mushrooms depends on whether they are cultivated or wild. Cultivated mushrooms are grown in sterile environments and are the bulk of the mushrooms available in the market. These mushrooms do not need to be washed and can be cleaned by brushing them off with a dry towel or mushroom brush. Wild mushrooms, on the other hand, are often covered in dirt and need to be washed.
- Use a brush to remove any loose dirt from the mushrooms.
- Fill a large bowl with cold water and add a few mushrooms at a time.
- Swirl the mushrooms in the water for a few seconds to loosen any remaining dirt.
- Remove the mushrooms from the water and place them on a clean, lint-free towel.
- Pat the mushrooms dry and lay them out to air-dry completely.
- If there are still some stubborn bits of dirt, use a damp paper towel to wipe them off.
It is important to note that mushrooms absorb water easily, so it is best to avoid rinsing them for too long. Additionally, mushrooms should be cleaned just before cooking, as any moisture can create an opportunity for mold to grow.
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Removing stems
When preparing mushrooms, it is important to first clean them. You can do this by rinsing them under running water or using a damp paper towel to wipe away any dirt. Mushrooms absorb water like a sponge, so they may end up mushy if rinsed.
After cleaning, you may want to remove the stems. While the stems are edible, some tend to be woody and tough, especially in shiitake mushrooms. It is best to remove them before cooking, but they can be saved to add to vegetable stock, soups, or stuffing. To remove the stem, simply snap it off or cut it off with a paring knife.
Once the stems are removed, you can slice or quarter the mushrooms. Sliced mushrooms are great for soups, stir-fries, salads, pasta, and pizza, while quartered mushrooms are better for roasting, hearty stews, or as a side dish. If you are looking for a quick cooking shape that will brown relatively fast and work well in sauces or soups, sliced mushrooms are the way to go. Quartered mushrooms are also great for tossing with olive oil and salt and roasting in the oven.
If you want even smaller pieces, you can mince or chop the mushrooms. To mince mushrooms, you can use a food processor or meat grinder. Chopped mushrooms are perfect for recipes that use them in place of meat, such as blended burgers or vegetarian stuffed mushrooms.
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Cutting techniques
Before cutting mushrooms, it is important to clean them thoroughly. Use a damp paper towel to wipe away any dirt and debris. Alternatively, you can use a mushroom brush to brush off the dirt. Avoid rinsing the mushrooms under running water or submerging them, as they absorb water easily and may become mushy.
Once they are clean, you can start cutting. Most mushroom varieties require trimming before cutting. Use a sharp chef's knife or a paring knife to trim off any dried-out or woody parts of the stems. For some mushrooms, like shiitake, chanterelle, and portobello, it is best to remove the stems entirely as they tend to be woody and unpleasant to eat.
Now, you can cut the mushrooms into your desired shape and size. You can slice them lengthwise into pieces of your preferred thickness. To quarter mushrooms, first cut them in half, then rotate them 90 degrees and cut the halves into quarters. For dicing or chopping, cut the mushrooms into slices or quarters first, then cut those pieces into smaller matchstick-like pieces.
Depending on the recipe, you may want to mince the mushrooms. You can do this by further chopping the diced pieces. Additionally, some recipes may call for quartered mushrooms, which are commonly used for roasting or sautéing. To quarter, hold the mushroom on its side by the cap and slice through the center vertically. Then, rotate the mushroom 90 degrees and make another cut to end up with four pieces.
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Storing mushrooms
If you've already sliced the mushrooms, store them in an airtight container in the refrigerator and use them within three days. If you're not going to use them within three days, consider freezing them. However, freezing mushrooms will likely compromise their texture, so it's best to use them for stocks or veggie burgers rather than frying them. To prepare mushrooms for freezing, cook them first to help preserve their quality and flavour. You can lightly sauté them in butter until they are just cooked, or steam them whole for 5 minutes. Then, freeze them on a parchment paper-lined baking sheet until each one is frozen solid. Finally, store the frozen mushrooms in an airtight, vacuum-sealed plastic bag to prevent freezer burn.
If you want to store mushrooms whole, the best way to keep them fresh for as long as possible is to store them in a paper bag in the refrigerator. The paper bag will absorb any moisture the mushrooms release, keeping the mushroom's surface slime-free. You can also wrap them in paper towels placed in open plastic bags (paper bags are even better). If you buy mushrooms pre-packaged, the package's perforation will let in air to dry out any moisture, so simply pop them in the fridge.
If you want to store dried mushrooms, these can be kept at room temperature on the countertop or in the pantry. Dried mushrooms can last for up to three years if stored properly.
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Frequently asked questions
To cut mushrooms, first clean them with a damp paper towel or mushroom brush. Then, remove the stems, as they are often woody and not meant for consumption. Next, slice the mushroom caps to your desired thickness, using a sharp knife and holding the mushroom in place with your knuckles. You can then further chop, mince or dice the mushrooms as needed for your recipe.
It doesn't seem to make a significant difference to the fungus' ability to reproduce. Cutting may be preferable to avoid getting dirt in your basket, but pulling may give the fungus a slight advantage in terms of disease transmission and future yield.
Yes, most mushroom stems are woody and not meant for consumption. Removing them also makes cutting the mushrooms safer and easier. However, some recipes may call for the stems to be left on, so check your recipe first.
