Laura Smith
Shiitake mushrooms are a popular vegan meat substitute with a meaty, woody flavor. They are low in fat and calories and high in fiber and vitamins. When preparing shiitake mushrooms, it is not necessary to peel them. Instead, gently rinse them with water and wipe them with a dry paper towel to remove any dirt or debris. The stems can be removed by gently pulling them where they meet the cap or by using a paring knife to cut them off from the bottom of the gill. The stems can be saved and used later to add flavor to vegetable or chicken stock.
| Characteristics | Values |
|---|---|
| Should you peel shiitake mushrooms? | No, but you can remove the woody stems. |
| How to clean shiitake mushrooms | Rinse them under cold water, wipe each one with a sheet of dry or damp paper towel, and let them air dry. |
| How to store shiitake mushrooms | If packaged, store in the original container. If loose, place them in a plastic bag and leave it slightly open for air circulation. |
| Nutrition information | 154kcal, 31g carbohydrates, 10g protein, 2g fat, 41mg sodium, 1379mg potassium, 11g fiber, 11g sugar, 9mg calcium, and 2mg iron. |
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What You'll Learn
Peeling shiitake mushrooms is unnecessary
Additionally, peeling shiitake mushrooms can be time-consuming and tedious, especially considering that the skin is thin and delicate. The skin of shiitake mushrooms is also where most of the flavour is concentrated, so removing it would result in a loss of flavour. Shiitake mushrooms are known for their rich, umami taste, which is a key reason why they are favoured in cooking. By peeling the mushrooms, this distinctive flavour would be diminished.
Furthermore, shiitake mushrooms are often used as a meat substitute, especially in vegan and vegetarian dishes, due to their meaty, woodsy flavour and texture. Peeling the mushrooms would reduce their versatility in these types of recipes, as it would alter their natural texture and make them less similar to meat. Leaving the skin intact helps to maintain the integrity of the mushroom and its ability to mimic meat in dishes.
While some people may argue that peeling mushrooms is necessary to remove any potential contaminants, it is important to note that mushrooms are typically grown in sterile conditions, and the "dirt" they are grown in is safe to consume. Therefore, a simple cleaning method, such as wiping or brushing, is sufficient to remove any minor surface-level contaminants without resorting to peeling.
In summary, peeling shiitake mushrooms is unnecessary and even detrimental to the cooking process. By preserving the skin, cooks can maximise the flavour, texture, and nutritional benefits that shiitake mushrooms offer, making them a valuable ingredient in a variety of dishes.
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How to clean shiitake mushrooms
Shiitake mushrooms are a great addition to any dish, especially Asian cuisines, thanks to their rich umami flavour and meaty texture. Here is a step-by-step guide on how to clean these mushrooms effectively.
Firstly, it is important to note that you do not need to peel shiitake mushrooms. The entire mushroom is edible, and there is no reason to discard any part of it. In fact, rinsing or washing mushrooms can lead to a loss of flavour as they are soft and porous, and will absorb water, impacting the cooking time. However, some sources suggest that rinsing mushrooms is okay, as the weight difference before and after rinsing is minuscule.
If you do choose to rinse your shiitake mushrooms, use cold water for 30-45 seconds. Gently move the mushrooms around with your hands to help remove any dirt or debris. Spin them dry immediately to eliminate as much liquid as possible. Alternatively, you can use a colander or a salad spinner. If you don't have access to these tools, you can wipe each mushroom with a sheet of dry or damp paper towel. Make sure to clean the back and remove any visible dirt or debris hiding under or around the gills.
To trim the stems, turn the shiitake mushroom over, exposing both the gills and the stem. Then, gently pull the stem where it meets the cap, and it should come right off. You can also use a paring knife to cut the stem off from the bottom of the gill. Don't throw away the stems! Save them to use later when making vegetable or chicken stock, as they will enhance the flavour of broth-based soups.
Once the stems are removed, you can cut the mushrooms according to your preference. You can cut them into thin slices or stack 3-4 mushroom caps and slice them simultaneously. When cooking the cap whole, it is recommended to score it lightly on the top side to allow steam to escape, preventing the mushroom from distorting as it cooks and creating channels for flavours to penetrate.
Now that you know how to clean and prepare shiitake mushrooms, you can add them to your recipes and enjoy their delicious flavour and texture!
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Storing shiitake mushrooms
If you want to store fresh shiitake mushrooms for longer, you can freeze them. However, fresher mushrooms tend to freeze better, so it is recommended to do this sooner rather than later. Before freezing, the mushrooms should be lightly cooked, which will help preserve their quality and flavor. To do this, lightly sauté them in butter until they are just cooked, or steam them whole for 5 minutes (quartered or sliced mushrooms can be steamed for roughly 3 minutes). For the best color post-freezing, you can also dip mushrooms in a solution of 1 pint water and 1 teaspoon lemon juice before cooking. Once the cooked mushrooms cool, place them in a freezer-safe bag and store in the freezer for up to 12 months.
Another long-term storage option is to dry your mushrooms. Compared to freezing, this method better preserves the quality of the fungi while indefinitely extending their shelf life. Dried mushrooms also have an intense umami flavor and they reconstitute beautifully in a soup, stew, sauce, or stir-fry. To dry mushrooms, use a dehydrator or the simple technique of air-drying, which involves placing mushrooms in a mesh container with good airflow (like a circular mesh strainer) for about a week. Once they are totally dry, store them in an airtight glass jar.
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Removing the stems
When preparing shiitake mushrooms, it is not necessary to peel them. Mushrooms have soft and porous flesh, and peeling them would result in unnecessary food waste as the entire mushroom is edible.
However, you may want to remove the stems as they can be woody and fibrous. To do this, gently turn the shiitake mushroom over, exposing both the gills and the stem. Then, gently pull the stem where it meets the cap—it should come right off. Alternatively, use a paring knife to cut the stem off from the bottom of the gill.
It is recommended to save the stems for later use in vegetable, chicken, or mushroom broth, as they will add an umami-rich flavor to the stock.
If you are preparing dried shiitake mushrooms, start by rinsing them under cold water and covering them with boiling water. Allow them to expand, then drain and slice them, removing the stems. Reserve the soaking liquid for use in risottos or broths.
When cleaning fresh shiitake mushrooms, simply wash them under cold water or wipe them with a damp paper towel to remove any dirt or residue.
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Cooking with shiitake mushrooms
Shiitake mushrooms are a versatile ingredient that can be used in a variety of dishes, from soups and salads to ramen, stir fry, pasta, and risotto. They are a popular vegan meat substitute thanks to their meaty texture and rich umami flavor. When cooking with shiitake mushrooms, there are a few things to keep in mind to ensure the best results.
First, it is important to clean the mushrooms properly. Unlike other vegetables, mushrooms should not be washed under running water as they have a soft and porous flesh that can absorb water, leading to a loss of flavor and longer cooking times. Instead, use a cooking brush with dry bristles or a damp paper towel to gently wipe away any residue. You can also rinse the mushrooms quickly and then wipe them dry, as the weight difference from the absorbed moisture is minimal.
After cleaning, you can remove the stems from the mushroom caps. The stems are edible but can be fibrous and tough, so they are often discarded or saved for making vegetable or chicken stock to add flavor to broth-based soups. To remove the stems, gently pull them where they meet the cap, and then use a paring knife to cut them off from the bottom of the gill.
Once the stems are removed, you can leave the caps whole or slice them thinly, depending on your recipe. To slice the caps, place them on a cutting board with the gills facing down and cut them into thin slices. If you want to slice multiple caps at once, you can stack three to four caps on top of each other and cut them simultaneously.
Finally, you can cook the shiitake mushrooms in a variety of ways, including sautéing, roasting, or simmering them in a sauce. You can also dry the mushrooms and rehydrate them before use, which gives them a different texture and aroma. To dry shiitake mushrooms, rinse them under cold water and cover them in boiling water. Let them expand and then drain, slice, and use them in your recipe, saving the soaking liquid for added flavor in broths or risottos.
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Frequently asked questions
No, it is not necessary to peel shiitake mushrooms. The entire mushroom is edible and there is no reason to discard good food. Instead of peeling, use a cooking brush with dry bristles or a paper towel to get rid of any light residue on the mushroom.
To clean fresh shiitake mushrooms, gently move them around with your hands while rinsing to help remove any dirt or debris. Spin dry immediately to eliminate as much liquid as possible. You can also use a colander and give the mushrooms a quick rinse, then wipe each one with a sheet of dry paper towel and let them air dry.
If you buy packaged shiitake mushrooms, store them in their original containers as they are specifically designed to balance moisture retention and ethylene gas release. If you end up not using every mushroom, rewrap the container but poke a few holes to help air circulation. If you bought loose shiitake mushrooms, place them in a plastic bag and leave it slightly open so that air can circulate.
To trim the stems, turn the shiitake mushroom over, exposing both the gills and the stem. Then, gently pull the stem where it meets the cap or cut it off with a paring knife from the bottom of the gill. You can cook or roast shiitake mushroom caps whole or slice them thinly.
