Preparing Shiitake mushrooms?
I have some porcini mushrooms and portabello mushrooms both dried that I'm going to use in some mushroom risotto. I bought fresh shiitake mushrooms. I washed them out of habit but they smell like a wet forest. How should i have prepared them? Do I need to cut the stems off?
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9 Comments:
yes, cut the stems off and you can freeze them for use in mushroom stock.....
pooch at 8:15PM on 01/29/09
Stems off for sure, but you don't need to wash mushrooms. They absorb too much water. Have a great risotto!! :)
KimmieD at 12:34AM on 01/30/09
If they're good and fresh give the stem a firm wrench, it should pop right out.
If you cut it, you'll still get a knobby fibrous, chewy bit still stuck in the cap.
A quick rinse doesn't hurt, just don't leave them soaking too long and pat them dry.
fuuchan at 2:01AM on 01/30/09
The gospel according to Harold McGee states thus on pages 346-347...
"Cookbooks often advise against washing mushrooms so as not to make them soggy or dilute their flavor. However, they're already mostly water, and loose little if any flavor from a brief rinse. They should be cooked immediately, however, since washing can damage the surface cells and cause general discoloration."
And I am of the same opinion as fuuchan.... grab the stem and wrench it out of the cap to get rid of the tough little anchor point.
Pavlov at 5:31AM on 01/30/09
Mushrooms do not absorb water. Alton Brown dispelled that rumor on one of his Good Eats. Of Mr. McGee would know also.
chazmo at 9:52AM on 01/30/09
Amen chazmo...... aaaaaaaaaaaaaaaaaaamen!
Pavlov at 10:14AM on 01/30/09
i always give mine a quick rinse and cut off the stems... i put those away in a container in the freezer, and when i have enough, i make stock. After rinsing the mushrooms, i give them a good shake and then slice thinly and then sauté in olive or sesame oil immediately. If I'm preparing a oriental dish (which I usually am), after they appear softened, I add a tablespoon of soy sauce and cover... Otherwise a dash of butter is nice. I go through a tray of Shitake per week, and think that this, or roasting them sliced with butter is totally the best way to have'em.
sweetieBird at 10:29AM on 01/30/09
Actually, you can let them soak for a while, preferably in a brine, with great results:
http://www.ideasinfood.com/ideas_in_food/2008/05/brining-morels.html
This is for fresh morels but it should work just as well with shiitakes.
The stems are very fibrous, so save them for stock or slice them very finely and sauté hot and fast. I've never tried this, but I imagine the stems could be cooked and the "pulled" as in pulled pork. Again, from Ideas in Food:
http://www.ideasinfood.com/ideas_in_food/2007/11/pulled-mushroom.html
simon at 10:37AM on 01/30/09
I save the stems for soup and for tea-egg base.
They're in a little baggy in the drawer with the sandwich bags, twist ties and tin foil.
A little bag of weird twisted brown woodland looking things...that would be interesting for a guest to stumble upon.
fuuchan at 2:38PM on 01/30/09