How to Clean and De-stem Mushrooms, you either love them or hate them. I happen to love them. Their earthy flavor can take a simple dish to an elegant level. I love how they can transform a meat lover into a vegetarian (at least for a night!) and how amazing they taste sautéed in butter. How to Clean and De-stem Mushrooms is fairly easy, but it is important to know how to do it properly so that you can thoroughly enjoy what they have to offer. Let me show you the easiest way to prep mushrooms with a guide on how to clean and de-stem mushrooms so that your recipe will shine:
Cleaning Mushrooms
Mushrooms often have a bit of residue left from the organic material they grew in, sometimes even a bit gritty if it clings to the caps. There are two camps when it comes to cleaning mushrooms: those who wash them in water and those who don’t.
Many cooks swear that washing mushrooms will cause them to soak up more water and therefore dilute their flavor. They advocate using a small brush to wipe away the dirt and meticulously cleaning them by hand before slicing them. That’s all fine and good, and if that’s what you want to do…more power to ya! But I do not have time for that with three rascals running around the house.
I’m lucky that I even remembered to buy the mushrooms in the first place. Here’s the kicker, lots of research has been done on how much water mushrooms actually soak in when washed or plunged in water, and the results were minute. Mushrooms are already 90% water, and taking a quick bath is not going to change that.
Here’s how I clean them:
- If the mushrooms look really clean, I don’t bother cleaning them.
- For mushrooms that are a little slimy, I just give them a quick wipe with a paper towel.
- If they’re dirty, though, a quick rinse under running water for about 10 seconds, then a pat dry with a paper towel, works wonders. (Pat them again before cooking to keep them nice and brown.)
I don’t recommend buying pre-sliced mushrooms. Lots of reject pieces and stems get thrown into these boxes, and you end up throwing a lot out. That just wastes money, and I’m all about keeping my hard-earned dollars! Knowing how to clean and de-stem mushrooms helps you get the best quality every time.
De-Stemming Mushrooms
Turn the mushroom over and find the stem.
Place your thumb against the stem and gently push toward your index finger. Be sure to have a good grip. This is a key step in how to clean and de-stem mushrooms.
The stem should pop out in one piece. If the stems are tough, you can snap them off and discard them or save them for stock. Even if the stems aren’t too woody, I like to trim any dry ends for a better texture when cooking.
Slicing Mushrooms Safely
Throw the stem into your compost pile and keep the top for slicing. Turn the mushroom bottom down when you slice so that you are not trying to cut a moving fungus. I know, it seems elementary, but this was a step I had to learn in my knife skills class. Always put the object flat side down so it doesn’t move while cutting. These tips make how to clean and de-stem mushrooms easy and safe.
Optional Cuts and Prepping Hacks
For variety, you can try chopping or quartering mushrooms. Chopped mushrooms have a chewy, meaty texture, and quartering is great for small white or cremini mushrooms. Another fun trick? Use an egg slicer to get evenly thin slices without the fuss.
If you’re prepping portobellos, you might want to scrape off the dark gills with a small metal spoon. It’s totally optional, but it keeps them from getting a bit slimy when cooked (though you’ll sacrifice a little flavor).
Cooking Ideas with Mushrooms
It’s as simple as that! There is no need to overcomplicate things in the kitchen because cooking needs to be a fun and rewarding time.
Now that you know how to clean and de-stem mushrooms, you can make delicious meals like Ginger Chicken Stir-fry or add them to spaghetti sauce. Try sautéing them in butter for a few minutes and adding them on top of a hamburger. Wowza, that’s one of my favorites!
How do you use mushrooms? I would love to hear your ideas!
