Emily Johnson
There are various methods for cutting mushrooms, depending on the type of mushroom and the intended use. Some people prefer to twist and pull mushrooms, while others recommend cutting them at the base with a sharp knife to avoid damaging the substrate. Cutting mushrooms can involve trimming, slicing, quartering, dicing, or chopping, and they can be used in various dishes such as pasta, stir fry, soups, salads, stews, and pizza. Proper cleaning, storage, and safety techniques are also important considerations when working with mushrooms.
| Characteristics | Values |
|---|---|
| Mushroom harvesting technique | Twist and pull, cutting at the base |
| Pros of twist and pull | Faster, easier, less risk of rot with stumps |
| Cons of twist and pull | Risk of damaging the substrate, risk of contamination, harder to deal with coir and verm |
| Pros of cutting | Less risk of contamination, easier to deal with coir and verm |
| Cons of cutting | Slower, risk of rot with stumps |
| Mushroom types | Button, cremini, portobello, shiitake, chanterelle, king trumpet/oyster, lion's mane |
| Mushroom preparation | Wipe with a damp paper towel, trim, slice, quarter, chop |
| Stems | Remove for shiitake, chanterelle, portobello; trim for button, cremini, king trumpet/oyster, lion's mane |
| Mushroom uses | Pasta, stir fry, soups, kabobs, pizza, meat alternatives |
| Storing mushrooms | Porous container with paper towel, paper bag, vented container, or reusable bag with top open |
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What You'll Learn
Twist and pull vs cutting
There are differing opinions on whether to twist and pull or cut mushrooms. Some people prefer to twist and pull, arguing that it is a faster method that minimizes disturbance to the mycelial network, which is responsible for nutrient absorption and fungal reproduction. They believe that twisting and pulling reduces the risk of damaging the mycelium, thus preserving ecological interactions and future mushroom growth. Additionally, they claim that cutting can be messier and more time-consuming due to the need to brush off substrate chunks.
On the other hand, those who prefer cutting argue that it is a more precise and controlled method that avoids tearing the mushroom or the surrounding area. They claim that cutting at the base of the mushroom preserves the mycelium structure and contributes to better yields in subsequent cycles, as supported by scientific studies. Cutting is also preferred by some because it prevents the risk of damaging the substrate, which can lead to mould growth and contamination.
Some people suggest experimenting with both methods to determine which works best for the individual. It is worth noting that the decision may depend on the type of mushroom and the specific growing conditions.
When twisting and pulling, it is recommended to grasp the mushroom's base or stem gently but firmly and twist it counterclockwise while pulling upward. This technique helps break the attachment from the substrate, and the mushroom should come free without much resistance. After harvesting, it is important to inspect and clean the mushrooms by brushing off any soil or debris.
For cutting, it is advised to use a sharp knife to make a clean cut at the base of the mushroom, just above the mycelium, to avoid damaging it. The cutting action should be smooth and controlled. After cutting, check for any remaining mushroom pieces or debris and remove any large stem fragments that are unlikely to break down on their own.
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Stems: to remove or not
When it comes to mushroom cultivation, there are different methods for harvesting mushrooms, and it seems there is no one-size-fits-all approach. Some people prefer to twist and pull mushrooms, while others advocate for cutting them at the base with a sharp knife. Here are the advantages and considerations for each method:
Twisting and Pulling
The "twist and pull" method is favoured by some mushroom cultivators. This technique involves gently twisting the mushrooms until they detach from the substrate. Here are some benefits and considerations of this method:
- Proponents of twisting and pulling claim that it is a quick and efficient way to harvest mushrooms, especially when dealing with a large number of mushrooms.
- Some people believe that twisting and pulling can help prevent rot. They argue that leaving stumps after cutting can lead to rot and provide an opportunity for moulds and contaminants to establish themselves.
- However, one potential drawback of twisting and pulling is the risk of removing chunks of the substrate along with the mushrooms. This can create openings that may invite moulds and contaminants.
- Additionally, the twisting and pulling method may not be suitable for mushrooms that are firmly anchored to the substrate. In such cases, cutting with a knife may be a better option.
Cutting at the Base
Another approach to harvesting mushrooms is to use a sharp knife to cut them at the base. Here are some advantages and considerations of this method:
- Cutting mushrooms at the base with a sharp knife helps avoid damaging the substrate. By making a clean cut, you reduce the risk of removing substrate material, which can leave openings for moulds.
- Some cultivators argue that cutting at the base does not necessarily lead to rot. They claim that the mycelium will grow over any stumps, preventing rot from occurring.
- However, one consideration when cutting at the base is the potential for a messier process. Cutting mushrooms can result in coir and verm hanging off the mushrooms, requiring additional clean-up.
- Additionally, cutting mushrooms at the base may require more time and effort than simply twisting and pulling, especially when dealing with a large number of mushrooms.
In conclusion, both the "twist and pull" method and cutting at the base have their advantages and considerations. The choice between the two ultimately depends on personal preference, the specific mushroom variety, and the conditions of the substrate. It may be beneficial to experiment with both methods to determine which one works best for your particular situation.
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How to avoid damaging the substrate
When harvesting mushrooms, it is important to cut them off at the base with a sharp knife or scalpel to avoid damaging the substrate. The alternative method of twisting and pulling the mushrooms can remove chunks of the substrate, leaving openings for mould to enter.
However, some mushrooms are more deeply rooted in the substrate, and the twisting method will bruise them heavily or even shear the stem. In this case, it is better to use a sharp knife or scalpel to cut them off as near the base as possible.
If you are growing mushrooms on smaller substrates or cakes, you can also use a pair of scissors to cut them at the base. This will leave a clump still on the cake, which you can then slice off with a small sharp knife. This method can be time-consuming and may not be practical if you have a large number of mushrooms to harvest.
When mushrooms are clustered together, it can be difficult to use scissors or a knife to cut them without damaging the other mushrooms. In this case, you may need to use nylon thread or fishing line to cut the mushrooms without damaging the substrate.
Overall, the best method for avoiding damage to the substrate when harvesting mushrooms depends on the type of mushroom, the substrate, and the tools available. It may take some trial and error to find the method that works best for your specific situation.
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Storing uncooked mushrooms
Avoid Plastic Containers
Plastic containers trap moisture, which speeds up spoilage. If your mushrooms come in a sealed plastic container, take them out and store them using an alternative method. Avoid plastic wrap as well, especially if it has no holes. Instead, opt for a porous container that promotes air circulation.
Use Paper Bags or Paper Towels
Storing mushrooms in a brown paper bag, with or without paper towels, can help extend their shelf life. Paper towels can absorb excess moisture, which is crucial as mushrooms often thrive in damp, sealed environments. You can also wrap mushrooms loosely in a paper towel and then store them in an open plastic or brown paper bag.
Refrigerate and Consume Promptly
The refrigerator is the best place to store mushrooms, but the spot you choose matters. Avoid the crisper and the high-humidity setting, as mushrooms do not fare well in high humidity. Whole mushrooms can last in the refrigerator for up to two weeks, but it is best to consume them within seven to ten days of purchase. Sliced mushrooms should be consumed within three to seven days.
Freeze or Dry for Long-Term Storage
If you are unable to use mushrooms within a week, consider freezing them, but remember that fresher mushrooms tend to freeze better. For optimal colour, dip the mushrooms in a solution of 1 pint of water and 1 teaspoon of lemon juice before cooking, then freeze them. Frozen mushrooms can be stored for up to 12 months. Another option is to dry your mushrooms, which can preserve their quality and flavour while extending their shelf life indefinitely.
Signs of Spoilage
Even when stored properly, mushrooms won't last forever. Throw out any mushrooms that have gone bad. Signs of spoilage include sliminess, wrinkles, sogginess, dark spots, and mould. Mushrooms will also develop a strong odour when they spoil.
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Cleaning mushrooms
Firstly, inspect your mushrooms for any signs of decay. Fresh mushrooms should be firm, plump, and free from bruises or spots. The bottom of the stem may be slightly discoloured, but it shouldn't be overly dry, mushy, or starting to fall apart. A little dirt on the cap or near the stem is normal and not an indication of poor quality or that they are freshly picked.
Next, decide on your cleaning method. Mushrooms are porous and will absorb water easily, so if you choose to wash them, don't soak them for too long. Fill a bowl with clean, cold water and add a few mushrooms at a time. Swirl them gently in the water for a few seconds, then transfer them to a plate or towel to pat dry. Repeat this process 2-3 times, changing the water each time, until the water remains clean. If there are stubborn bits of dirt, use a damp paper towel or cloth to wipe them off. Alternatively, you can use a mushroom brush, a soft toothbrush, or a baby brush to gently remove dirt from the gills and smaller cavities, followed by a damp cloth to ensure they're extra clean.
If you're cleaning morel mushrooms, you can soak them in lightly salted water to remove any insects or dirt. Rinse them well and pat them dry before using them in your recipes.
Once your mushrooms are clean, trim the ends of the stems and cut them to your desired shape and size. If you're using shiitake mushrooms, remove the stems before cutting as they are tough and unpleasant to eat.
Finally, it's best to use your mushrooms as soon as they're cleaned. Mushrooms are prone to moisture retention, so if you're not using them immediately, store them in a paper bag or the original packaging in the refrigerator for up to 2-3 days. Avoid storing them in plastic bags as they need to breathe. For morel mushrooms, clean and wrap them loosely in damp paper towels or a clean cotton cloth before placing them in a bowl in the refrigerator.
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Frequently asked questions
If mushrooms are barely attached to the substrate, twisting them off works well. If they're fully anchored into the substrate, it's best to cut them off at the base with a sharp knife.
Twisting and pulling mushrooms is faster than cutting them individually and there is a lower risk of rot.
Cutting mushrooms avoids damaging the substrate. 'Twist and pull' removes chunks of substrate, which leaves openings for moulds to get established.
You can cut mushrooms into slices, quarters, cubes, or dices. First, trim off any dried-out parts of the ends. Then, cut them into slices of your desired size. To quarter mushrooms, slice them in half, turn them 90 degrees, then slice in half again.
Keep uncooked cut mushrooms in a porous container with a paper towel to absorb extra moisture or in a paper bag. Cooked mushrooms can be stored in an airtight container in the fridge.
