Sarah Brown
Mushroom stalks are often discarded by chefs and home cooks due to their tough, woody texture. This texture is caused by the higher fibre content in the stems compared to the caps of mushrooms. While some mushroom stalks are inedible and should be removed, such as those of shiitake and portobello mushrooms, others are perfectly safe to consume and can even be the most desirable part of the fungus. For example, the stems of king oyster, enoki, and button mushrooms are edible and provide a rich umami flavour.
| Characteristics | Values |
|---|---|
| Edible mushroom stalks | King oyster, Enoki, Chanterelle, Black trumpet, Porcini, Cremini, Chestnut, Portabella, White button, Morel, Portobello |
| Inedible mushroom stalks | Shiitake |
| Reasons for removing stalks | Woody texture, tough to chew, unpleasant taste, uneven slices, unstable surface |
| Reasons for retaining stalks | Flavor, texture, depth, nutrition, reducing food waste |
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What You'll Learn
- Some mushroom stalks are woody and fibrous, making them tough to chew
- Freezing woody stalks can be used to make a delicious mushroom stock
- The stems of white button, crimini, portabella, and king oyster mushrooms are entirely edible
- Enoki and maitake mushroom stems are edible but may need to be trimmed
- Cooking mushrooms breaks down chitin walls, making them easier to digest
Some mushroom stalks are woody and fibrous, making them tough to chew
Mushrooms are a versatile and flavourful ingredient that can be used in a variety of dishes. However, when it comes to their stems, some mushroom stalks are woody and fibrous, making them tough to chew.
Shiitake mushrooms, for example, have stems that are notoriously woody and fibrous, which can make them difficult to eat. While the stems are technically edible, they are often removed before cooking and used to enhance the flavour of broths, soups, and risottos. Similarly, the stems of portobello mushrooms can become tough and woody, and are typically cut off and discarded before stuffing or grilling the caps.
On the other hand, some mushroom varieties are grown specifically for their stems. For instance, the king oyster mushroom, also known as the king trumpet mushroom, is highly sought after for its dense and flavourful stem. The stem of this mushroom is often the most desired part, and it can be cooked in a variety of ways, such as sautéing, roasting, grilling, and barbecuing.
Additionally, while the stems of enoki mushrooms are edible, they may require a little extra attention before cooking. A simple trim can help to ensure their unique flavour shines through in dishes.
It is important to note that while most mushroom stems are not poisonous, it is generally advisable to cook them before consuming. Raw mushroom stems contain chitin, a fibrous substance that is hard for humans to digest. Cooking breaks down the chitin, making it easier for the body to absorb the nutrients in mushrooms.
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Freezing woody stalks can be used to make a delicious mushroom stock
While mushrooms are a versatile and flavourful ingredient, their stems can be woody and tough to chew. This is especially true for shiitake mushrooms, whose stems are fibrous and hard to digest due to the presence of chitin, a polysaccharide. However, instead of discarding these woody stalks, they can be frozen and saved to make a delicious mushroom stock.
Mushroom stock is a great staple to have on hand, providing a rich flavour and colour that makes it an excellent substitute for beef stock in vegetarian and vegan dishes. By using kitchen scraps, you can create a cheap and less wasteful alternative to store-bought mushroom stock. Simply collect the stems from mushrooms such as white, cremini, portobello, and shiitake, and store them in a freezer bag. The more variety of mushroom stems, the better! You can also add leek trimmings, onion skins and shallot trimmings, carrot peels, and celery leaves and ends to enhance the flavour of your stock.
Once you have a good amount of scraps, it's time to make your stock. Start by bringing the scraps to a boil in a pot of water. Then, let the stock simmer partially covered on low heat for 45 minutes. After this initial simmer, uncover the pot and let it cook for an additional 30 minutes. Allow the stock to cool before pouring it through a fine mesh strainer into a bowl. Use a wooden spoon to press the vegetable scraps against the strainer to extract as much stock as possible.
You can now use your mushroom stock immediately, store it in the fridge for about a week, or freeze it for future use. When freezing, consider pouring the stock into freezer bags and stacking them in your freezer to save space. To use the frozen stock, let it thaw in the fridge for about a day. Enjoy your delicious, homemade mushroom stock!
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The stems of white button, crimini, portabella, and king oyster mushrooms are entirely edible
While some mushroom stems are woody and tough to chew, the stems of white button, crimini, portabella, and king oyster mushrooms are entirely edible.
White button mushrooms are a common variety of mushroom, often sold in grocery stores. Crimini mushrooms are a related but distinct strain of the same species, Agaricus bisporus, and are brown in colour with a slightly deeper taste. They are also known as common brown mushrooms.
Portabello mushrooms are the larger, more mature versions of the same species, Agaricus bisporus. They are known for their rich, savoury, and earthy taste and dense, meaty texture. They are commonly used as a meat substitute. Portabello mushrooms are usually sold with their stems partially intact, which are ivory to white in colour and have a fibrous consistency.
King oyster mushrooms are large mushrooms with a rich umami flavour, often used as a meat substitute. Unlike many other mushrooms, whose stems become tough and woody, king oyster mushroom stems remain firm and dense and can be cooked in a variety of ways. For example, the stems can be sliced into rounds and sautéed, resembling sea scallops in texture and appearance. They can also be sliced lengthwise and threaded onto skewers or shredded and braised.
In summary, the stems of white button, crimini, portabella, and king oyster mushrooms are all edible and can be enjoyed as part of a savoury dish.
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Enoki and maitake mushroom stems are edible but may need to be trimmed
Enoki and maitake mushrooms are edible and provide several health benefits. However, their stems may need to be trimmed before consumption.
Enoki mushrooms are a common variety in East Asia, used in many dishes, including ramen. They are typically white with long, thin stems and small caps. Enoki mushrooms are highly nutritious, providing a good source of protein, fibre, and several important B vitamins. They can be purchased from Asian grocery stores, health food stores, and some regular grocery stores. When preparing enoki mushrooms for cooking, remove any slimy or discoloured stems and cut away the tough, woody stem at the end. The base of enoki stems is fuzzy, and they grow in dense clusters, with the stems of individual mushrooms joining at the base.
Maitake mushrooms (Grifola frondosa) are edible and medicinal fungi that grow wild in Japan, China, and North America under oak, elm, or maple trees. They have been used for many years as a powerful medicinal mushroom, praised for their health, vitality, and longevity properties. Maitake mushrooms contain beta-glucan, which may have properties that help hydrate the skin, promote collagen production, and reduce symptoms of atopic dermatitis. They grow in densely clustered rosettes, with each mushroom having a single stem that branches out from the central base. The caps of maitake mushrooms are called fronds and are pale grey to brown, with bright white undersides. To harvest maitake mushrooms, cut the stem at the base, being careful not to damage the sclerotium, which determines future fruitings.
While enoki and maitake mushrooms are edible, it is important to note that not all mushroom stems are equally safe to consume. For example, shiitake mushroom stems are tough and woody, and while not poisonous, they may be less desirable to eat due to their fibrous nature. Similarly, morel mushrooms have toxic constituents that must be broken down by cooking before consumption. Therefore, while the stems of enoki and maitake mushrooms are edible, trimming them before consumption may be preferable due to textural or flavour considerations.
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Cooking mushrooms breaks down chitin walls, making them easier to digest
Mushrooms are a superfood, packed with nutrients like potassium and copper, and are used in a variety of dishes. However, the stems of some mushrooms are fibrous and tough to chew, such as shiitake, while others are entirely edible, like white button, crimini, and portobello. Cooking mushrooms is generally preferred over eating them raw because of chitin.
Chitin is a fibrous substance made of polysaccharides that form the cell walls of mushrooms. It is an amino polysaccharide, a carbohydrate made from glucose monomers. It is what gives mushrooms their meaty texture and makes them a good source of dietary fiber. Chitin is hard to digest for humans, and it makes it difficult for our bodies to absorb the nutrients in raw mushrooms. Cooking mushrooms breaks down some of the chitin, making the nutrients more bioavailable and the mushrooms easier to chew and digest.
Chitin was once believed to be indigestible, but it has been discovered that humans produce an enzyme called acidic mammalian chitinase (AMCase) that can break it down via hydrolysis in acidic environments. Hydrolysis is a chemical reaction that uses water to break the bonds between molecules. Cooking mushrooms softens their texture and makes them easier to digest, and it also increases the levels of dietary, digestible fibers.
While cooking does break down some of the chitin, it is not a completely effective method. Extraction for medicinal mushroom tinctures is the best way to break down chitin's strong hydrogen bonding and draw out important compounds from the fungi. Functional mushroom extracts like powders and tinctures remove most of the chitin, delivering the benefits of the mushroom without the digestive burden.
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Frequently asked questions
Yes, mushroom stalks are safe to eat. However, some varieties like shiitake, morel, and button mushrooms have woody and fibrous stems that are hard to chew and digest. Cooking them for a little longer can make them as tender as the caps.
Mushroom stalks are rich in fibre and nutrients like potassium and copper. They also add a rich umami flavour to stocks and soups.
Mushroom stalks are hard because they are woody and fibrous. This texture varies depending on the type of mushroom and its age—older stalks tend to be firmer.
It depends on your preference and the dish you are preparing. If you want to retain the texture of the stalks, you can remove them before cooking and sauté or fry them separately. If you are preparing stuffed mushrooms, you can chop the stalks and add them to the stuffing. You can also freeze the stalks and add them to stocks or soups for extra flavour.
