Michael Davis
Whether you're slicing, dicing, or cooking mushrooms whole, you might wonder if you should remove the stems. The answer is: it depends. Some mushroom varieties, like Cremini, have stems that are tough and woody, so they're usually removed to showcase the tender caps. Other types, like King Oyster mushrooms, are mostly stem and are considered the best part of the mushroom. Still, other mushrooms, like Lion's Mane, don't have a noticeable stem at all. In general, it's safe to eat mushroom stems, but some are tougher and less pleasant to eat than others. Ultimately, the decision to remove mushroom stems may come down to personal preference, the recipe you're following, and the type of mushroom you're working with.
Reasons for removing mushroom stems
| Characteristics | Values |
|---|---|
| Type of mushroom | Cremini, Enoki, Maitake, Oyster, Shiitake, Portobello, Chanterelle, King Oyster, Porcini |
| Texture | Tough, woody, fibrous |
| Recipe | Stuffed mushrooms, grilled mushrooms, stir-fries, ramen, soups |
| Taste | Flavourless, slimy |
| Safety | Residue, grit |
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What You'll Learn
Tough, woody stems are unappetising to eat
While it is generally safe to eat the stems of most mushrooms, certain varieties have stems that are tough, fibrous, and woody in texture, making them unappetising to eat. Examples of mushrooms with such stems include portobellos, shiitakes, and white buttons. These stems can be difficult to bite through and may not be enjoyable to consume due to their chewy or fibrous nature.
When preparing mushrooms with tough stems, it is recommended to remove the stems to showcase the more tender caps. The stems can be snapped off or cut with a small knife, and the caps can then be sliced or chopped as needed for the recipe. Removing the stems can also help prevent a slimy texture in cooked mushrooms, as seen with portobellos.
However, it is important to note that the decision to remove or keep the stems may vary depending on personal preference and the specific recipe. Some cooks choose to trim only the dry or brown ends of the stems to improve the texture, while others may chop the stems and include them in dishes like stuffing or broth.
Additionally, there are mushroom varieties where the stems are considered perfectly edible and even desirable. For instance, the king oyster mushroom has a stem that is regarded as the best part of the fungus, contributing significantly to the overall flavour and texture. Therefore, when preparing king oyster mushrooms, it is common to simply slice off the brown end of the stem, leaving the rest intact.
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Stems can be saved for stock or broth
Mushroom stems are often removed because they can be tough and woody, especially in larger mushroom varieties. While the stems are edible, they may not be as appealing as the caps in terms of texture and flavour. However, this doesn't mean they need to be wasted! Mushroom stems can be put to good use by adding them to stocks or broths. By saving the stems and using them in this way, you can enhance the flavour of your soups, stews, and sauces, creating a rich umami base. To prepare the stems for stock or broth, simply chop them into small pieces. You can freeze the stems in a container or freezer bag if you don't have immediate use for them. When you're ready to make stock or broth, simply add the chopped stems directly to the pot.
For a basic mushroom stock, combine the stems with water, onions, carrots, celery, and your choice of herbs and spices. Simmer the mixture for an hour or two, strain it, and then use the flavorful liquid as a base for soups or sauces. If you're making vegetable or bone broth, adding mushroom stems will contribute to a deeper, more complex flavour. The stems are especially useful if you're making a vegan or vegetarian broth, as they add a savoury note that can sometimes be lacking in meatless broths.
When making stock or broth with mushroom stems, feel free to get creative and experiment with different combinations of ingredients. Try adding garlic, bay leaves, parsley, thyme, or black peppercorns to enhance the flavour. You can also roast the mushroom stems and vegetables before simmering them to give your stock or broth a richer, more intense taste. Remember, there is no need to waste those mushroom stems! By saving them for stock or broth, you can make the most of their flavour and nutritional value while reducing kitchen waste.
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Removing stems can improve mushroom texture
Removing stems can improve the texture of mushrooms by making them less tough and woody. The stems of some mushrooms, such as portobellos, can become tough and woody when cooked, which makes them less pleasant to eat. By removing the stems, you're left with the tender caps, which have a softer, more desirable texture for many dishes.
For certain types of mushrooms, like creminis, enokis, maitakes, and oysters, it's recommended to remove the entire stem or slice off the base to release individual fronds. This technique ensures that the mushrooms have a more appealing texture and don't become too fibrous when cooked.
Even if you plan on cooking the stems separately or using them for stock, removing them from the caps can still improve the texture of the caps themselves. The caps will be more uniform in size and texture, resulting in a more consistent dish.
Additionally, removing the stems can make it easier to slice the mushrooms evenly. By placing the mushroom bottom-down, you can create thin, uniform slices that will cook evenly and have a consistent texture. This technique is especially useful for stir-fries, sauces, or dishes where you want the mushrooms to blend seamlessly with other ingredients.
While some mushroom stems are edible and can be cooked separately, removing the stems can enhance the overall texture of the mushrooms and improve the culinary experience, depending on the recipe and type of mushroom.
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Stems can be removed by hand, or with a knife
Stems can be removed by hand or with a knife. If you wish to remove the stems by hand, place your thumb against the stem and gently push toward your index finger. Be sure to have a good grip on the mushroom so that the stem pops out in one piece. If the stems are tough, you can snap them off and discard them or save them for stock. You can also use a knife to trim any dry ends off the stem for a better texture when cooking.
When using a knife, it is important to put the mushroom flat side down so that it doesn't move while you are cutting it. This makes the process of cleaning and de-stemming mushrooms safer and easier. You can chop or quarter the mushrooms, depending on your preference and the type of mushroom you are using. Chopped mushrooms have a chewy, meaty texture, while quartering is ideal for small white or cremini mushrooms.
If you are preparing portobello mushrooms, you may want to use a small metal spoon to scrape off the dark gills. This is optional, but it will prevent the mushrooms from becoming slimy when cooked. However, removing the gills will result in a slight loss of flavor.
Some cooks prefer to clean mushrooms by wiping them with a damp cloth or using a small brush to remove any dirt or residue. They believe that washing mushrooms in water can cause them to become waterlogged and dilute their flavor.
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Some mushrooms, like Creminis, are commonly sliced with the stems included
While many recipes call for the removal of mushroom stems, some mushrooms, like Creminis, are commonly sliced with the stems included. This is because the stems of Cremini mushrooms are not as tough and woody as those of other varieties, such as shiitake mushrooms. Cremini mushrooms are small, so quartering them is a popular preparation method. They can also be chopped finely and used in dishes like pasta sauces, stuffing, noodle dishes, or vegetable paté.
Mushroom stems can also be saved and used in other recipes, such as mushroom risotto, soup, or stock, to reduce waste. Some varieties of mushrooms, like enoki or trumpet, are more stem than cap, so the stems can be used interchangeably with the caps. Shimeji mushrooms, for example, are commonly used in stir-fries, soups, rice bowls, and sauces, with the stems included.
When preparing mushrooms, it is important to clean and de-stem them properly to enhance the dish. One way to remove the stem is to turn the mushroom over, place your thumb against the stem, and gently push toward your index finger. The stem should pop out in one piece. If the stems are tough, they can be snapped off and either discarded or saved for stock.
Some recipes may also call for scraping off the dark gills of mushrooms like portobellos with a small metal spoon. This is optional but helps prevent the mushrooms from becoming slimy when cooked.
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Frequently asked questions
It depends on the mushroom variety and your recipe. Some stems are woody and fibrous, making them tough to eat. In these cases, you can remove the stem by hand, with a knife, or by gently pushing it towards your index finger.
Yes, absolutely! King Oyster mushrooms are one variety that is mostly stem, and these stems are considered the best part of the mushroom. Shiitake, Cremini, and store-bought white mushrooms are also commonly eaten with the stems.
You can save the stems for making stock or broth, or chop them up and add them to your dish's stuffing.
It is not necessary to remove the stems from fresh, whole mushrooms if they are clean and not dried out or brown. You can simply wash the dirt off and slice the mushrooms, including the stems.
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