Emma Wilson
Mushrooms are a type of fungus that have a variety of uses, from cooking to medicine. They typically consist of a cap and a stem, with gills underneath the cap that produce microscopic spores. The stems of mushrooms can be soft and stringy or dense and spongy, and depending on the type of mushroom, they may need to be removed before cooking. Some mushroom stems are poisonous, so it is important to know how to identify them properly.
| Characteristics | Values |
|---|---|
| Definition | Mushrooms are fleshy fruiting bodies of fungi that have a stem (stipe), a cap (pileus), and gills (lamellae) on the underside of the cap. |
| Types | Common types include White Button, Crimini, Portabella, Oyster, Chanterelle, King Oyster, Porcini, Morel, Enoki, Maitake, and Shagy Scalycap. |
| Uses | Mushrooms are used in cooking, folk medicine, and for dyeing wool and other natural fibers. |
| Preparation | Mushrooms should be cleaned and de-stemmed before cooking. The stems can be removed or sliced thinner than the caps to ensure even cooking. |
| Texture | Mushroom stems can be soft and stringy or dense and spongy. |
| Edibility | While some mushroom stems are edible, others can be poisonous. It is important to properly identify mushrooms before consuming them. |
| Nutrition | Mushroom stems can be just as nutritious as the caps. |
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What You'll Learn
Edibility
Edible mushrooms are the fleshy fruit bodies of numerous species of macrofungi, which are fungi that bear fruiting structures large enough to be seen with the naked eye. Edibility may be defined by criteria including the absence of poisonous effects on humans, desirable taste, and aroma. Mushrooms that have a particularly desirable taste are described as "choice". Edible mushrooms are consumed for their nutritional and culinary value. Some mushrooms that are edible for most people can cause allergic reactions in others; old or improperly stored specimens can go rancid and cause food poisoning.
When it comes to mushroom stems specifically, it's important to note that edibility depends on the type of mushroom. While some mushrooms have edible stems, others may have stems that are tough, woody, or even poisonous. It's crucial to identify the type of mushroom before consuming any part of it, including the stem. Wild mushrooms, for example, can be risky, and just because the cap is edible doesn't mean the stem is too. It is always recommended to only consume wild mushrooms if you are 100% sure of their identity and edibility.
Some examples of edible mushrooms with stems that can be consumed include white buttons, crimini or baby bella, king oyster, chanterelles, porcinis, morels, and oysters. The stems of these mushrooms can be cooked and used in various dishes. For instance, the king oyster's stem is considered the best part of the mushroom and can be braised or slow-roasted to achieve a meaty texture. The stems of white buttons, crimini, and oysters are also edible and can be used in sautés, soups, and pizzas.
On the other hand, some mushrooms have stems that are less suitable for direct consumption but can be reused in other ways, such as in stocks, teas, or broths. For example, shiitake mushrooms have tough stalks that can be used to make flavorful broth. Portobello mushrooms also have tough stems that are typically removed before grilling or stuffing the caps. Similarly, cremini mushrooms benefit from trimming off the brown ends of the stems before cooking. Enoki, maitake, and oyster mushrooms also require removing the base of the stem to release individual fronds.
It's important to note that even within the same species, there can be variations in edibility due to factors such as age, storage, and individual reactions. Therefore, it's always advisable to exercise caution and properly identify mushrooms before consuming them, paying attention to both the caps and the stems.
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Cooking methods
When it comes to cooking with mushrooms, there are several methods to consider. The first step is to clean and de-stem the mushrooms, removing any grit and residue. This is an important step to ensure the mushrooms are safe to eat, especially if they are wild mushrooms.
Once the mushrooms are cleaned, the next step is to decide whether to remove the stems or keep them intact. This decision depends on the type of mushroom and the intended dish. For example, when stuffing Cremini mushrooms or grilling Portobellos, it is best to remove the stems. On the other hand, the stems of King Oyster mushrooms are considered the best part, while Portobello stems can be used in broths or finely diced for grilling recipes.
If keeping the stems intact, it is important to consider the different textures between the stems and caps. Slicing the stems thinner than the caps ensures they cook at the same speed. Braising or slow-roasting "meaty" stems can create a chewy texture similar to meat substitutes. Grating or mincing mushroom stems can also help achieve a consistent texture when mixing them into fillings or meat mixes.
For mushrooms with tough stems, such as Portobellos, it is recommended to separate the stems from the caps and cook them differently. For instance, roasting the caps while simmering the stems into a broth.
When it comes to cooking methods, mushrooms are quite versatile. They can be sautéed in butter, added to stir-fries, grilled, or used in sauces and soups. They are a popular ingredient in dishes like burgers, pizzas, and casseroles.
Overall, the cooking method for stemmed mushrooms depends on the type of mushroom, the desired dish, and the preferred texture. By understanding the unique characteristics of different mushrooms, cooks can utilise both the stems and caps to create delicious and flavourful meals.
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Cleaning and preparation
Preparing and cleaning mushrooms is a simple process, but it is important to do it properly. The steps to prepare mushrooms for cooking are slightly different depending on the type of mushroom.
Firstly, it is important to identify the type of mushroom you are dealing with. Some mushrooms are poisonous, so it is important to be certain of the mushroom type before preparing and consuming it. The underside of a mushroom can be the only way to distinguish between edible and poisonous mushrooms. The underside of a mushroom can have gills, teeth, ridges, or pores. For example, the underside of Chanterelle mushrooms has structures that look like gills, but they are actually false gills.
Once you have identified your mushrooms, you can begin cleaning them. Mushrooms often have a bit of residue left from the organic mat, so it is important to rinse, wipe, or trim them.
Different types of mushrooms require different preparation methods. Here are some examples:
- Cremini mushrooms: Trim off the brown ends from the stems before preparing a dish.
- Enoki mushrooms: You don't need to remove the entire stem, but you should slice off the base to release individual fronds.
- Maitake mushrooms: Similar to Enoki, slice off the base of the cluster to release individual fronds.
- Oyster mushrooms: Cut the stem off, but keep it for use in other recipes.
- Chanterelle mushrooms: Simply slice off the brown end of the stem, leaving the rest intact.
- Porcini mushrooms: These mushrooms are great for boosting the umami flavor of sauces and soups.
- Morels: Fresh Morels can be prepped with a good scrub.
- White button mushrooms: Trim off the brown end, leaving as much of the short stem as possible.
When cooking mushrooms, it is important to note that the stems and caps cook differently. The caps of most edible mushrooms cook evenly and quickly, but the stems can be soft and stringy or dense and spongy. To ensure even cooking, slice the stems thinner than the caps. You can also separate the stems and caps and cook them for different times and in different ways. For example, you can roast the Portabella caps while simmering the stems into a broth. Grating or mincing mushroom stems can also help achieve a consistent texture when mixing them into fillings or meat mixes.
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Varieties of stemmed mushrooms
Mushrooms are versatile vegetables with a unique texture and flavour. They are widely used in cooking and come in many varieties, each with distinct characteristics. Here are some of the most common varieties of stemmed mushrooms:
Enoki Mushrooms
Enoki mushrooms are characterised by their long stems and tiny caps. They are typically pale cream in colour and have a mild, nutty flavour. Enoki mushrooms are commonly used in Japanese cuisine and can be enjoyed raw or cooked. They are a popular addition to hot pots, soups, and noodle dishes due to their crunchy texture.
King Oyster Mushrooms
Also known as king trumpets, king oyster mushrooms are a large variety of oyster mushrooms. They have thick, meaty stems and small caps. Their flavour is mild and nutty, and they retain a crunchy texture even when cooked. King oyster mushrooms are versatile and can be sliced, shredded, or barbecued, making them an excellent meat substitute in vegetarian and vegan dishes.
Lion's Mane Mushrooms
Lion's mane mushrooms are known for their distinct appearance, resembling a lion's mane as they grow on tree trunks. They have a fuzzy, shaggy look and are used in East Asian medicine and nutritional supplements. Lion's mane mushrooms can be eaten raw or fried and have a flavour reminiscent of shellfish, such as lobster or shrimp, with an earthy note.
Maitake Mushrooms
Maitake mushrooms, also known as hen of the woods, have a wild appearance, resembling a head of cabbage. They are prized for their meaty texture and flavour. Maitake mushrooms are best enjoyed simply sautéed to savour their distinctive taste.
Beech Mushrooms
Beech mushrooms grow on beech trees, primarily in East Asia, especially in Japan. They have thin stems, small tops, and a clumpy growth pattern. Beech mushrooms have a crunchy texture and a mild, nutty flavour. They are versatile and can be used in salads, stir-fries, or as a side dish.
Cremini Mushrooms
Cremini mushrooms, also known as common mushrooms, have brown tops, white stems, and a tan interior. They are similar in flavour to button mushrooms but offer a deeper, more intense taste. Cremini mushrooms are excellent fried, added to pizzas, or used in creamy dishes.
Portobello Mushrooms
Portobello mushrooms are the most mature form of the Agaricus bisporus species, which also includes white button and cremini mushrooms. They have a large, flat, rounded cap with dark brown gills and a thick stem. Portobellos have a rich, savoury, and earthy flavour with a firm and meaty texture, making them an excellent substitute for meat in dishes like burgers and stuffed vegetables.
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Medicinal uses
Mushrooms have been used as medicine for thousands of years. The ancient Greek physician Hippocrates, circa 450 BCE, classified the amadou mushroom (Fomes fomentarius) as a potent anti-inflammatory and for cauterizing wounds. The 5th-century alchemist Tao Hongjing described several medicinal mushrooms, including ling zhi (Ganoderma lucidum) and zhu ling (Dendropolyporus umbellatus), some of which were reportedly used by Shennong many centuries earlier.
Modern science has recently begun to rediscover the medicinal properties of mushrooms, which have long been recognized by various cultures. Mushrooms are now known to exhibit a broad spectrum of pharmacological activities, including antimicrobial, antibacterial, antifungal, anti-inflammatory, antioxidative, antiviral, cytotoxic, immunomodulating, antidepressive, antihyperlipidemic, antidiabetic, digestive, hepatoprotective, neuroprotective, nephroprotective, osteoprotective, and hypotensive activities.
The antitumor and immunomodulatory properties of medicinal mushrooms have been a particular focus of study, as cancer remains one of the most challenging diseases to treat. Clinical trials have demonstrated the potential of mushrooms in cancer treatment, with products made from the mycelium of Agaricus blazei, Grifola frondosa, and Hericium erinaceus showing antitumor, anti-inflammatory, and antiallergic effects.
In addition to their therapeutic uses, mushrooms are also commonly used as a meat substitute due to their hearty flavor and chewy texture. They can be used in dishes such as mushroom ragu, burgers, and vegan "pulled pork", enhancing the umami flavor and adding moisture to the dish.
King oyster mushrooms (Pleurotus eryngii) are especially notable for their thick, meaty stems, which are excellent for stem-based cooking. Their firm texture resembles meat, and they absorb marinades well. Enoki mushrooms (Flammulina velutipes), on the other hand, have long, stringy stems and tiny caps. When the fused, rubbery base is removed, the remaining delicate stems are suitable for miso soup, noodle dishes, and quick sautés.
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Frequently asked questions
Stemming a mushroom refers to the process of removing the stem from the cap.
Stems and caps have different textures and cooking times. Stemming mushrooms allows for even cooking.
No, it depends on the mushroom variety and your cooking method. For example, you should remove stems when stuffing cremini caps or grilling portobellos, but the stems of king oyster mushrooms are considered the best part.
To stem a mushroom, slice the stem thinner than the cap so that it cooks at the same speed. Braise or slow-roast stems with a "meaty" texture, or separate them from the caps and use different cooking times.
Mushroom stems can be cooked and eaten, or used to make broth. They can also be grated or minced for a consistent texture when mixing into fillings or meat mixes.
