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Don’t throw away mushroom stems: 5 tips to stop wasting them

Published on October 27, 2023 at 10:40 a.m.

Mushrooms of Paris

© Dumitru Ochievschi / iStock

Once picked, the mushrooms are ready to go into the pan. If you used to completely cut off the stem and only eat their cap, know that both parts are edible. Don’t throw away the mushroom stems anymore, we reveal 5 tips to avoid wasting them.

Just yesterday, did you have the bad habit of cutting off the stems of your mushrooms and throwing them away thinking they were inedible? Know that nothing in their composition is dangerous. On the contrary, from a nutritional point of view, the feet are particularly concentrated in phosphorus, a nutrient which strengthens bones, associated with calcium. On the other hand, clean the earthy feet sufficiently and if necessary cut off an inch. Since nothing is lost, everything is transformed, we give you some zero waste ideas for cooking your mushroom stems.

How to cook mushroom stems?

In broth

First perfect tip for fall: make a broth with your mushroom stems and even the peelings by browning the trimmings with shallots, garlic, and thyme, in a little butter. Deglaze with white wine and add water. You can add noodles, nuoc mam and soy sauce, chicken and bok choy. You then get a delicious and comforting soup with Asian accents. The broth could also be used to moisten a delicious fall risotto. Another autumn recipe based on broth, make a seasonal velouté of mushroom stems by browning them with garlic and shallots which you mix with your broth and crème fraîche. Time for tasting.

As a stuffing

Chopped, your mushroom stems transform into a delicious stuffing that can be completed with meat or vegetables. As they cook, they will release water, making the roasted meat or vegetable tender and juicy.

In sauce

Transform them into a crème fraîche-based forest sauce to accompany your pasta or poultry supremes. The ideal for a forest sauce is to use chanterelles, chanterelles or porcini mushrooms.

In salad

Cut, seasoned and mixed, raw mushroom stems can be used as a salad to start the meal. Season them with lemon, olive oil, salt, pepper, parsley and that’s it. Be careful, not all mushrooms are edible raw.

As a garnish

Hat or foot, the taste remains the same. Fry your feet like your hats, in butter with parsley and garlic. Add them to the bottom of a quiche, pizza or omelette. You can also add them to a risotto to give more flavor or even to enhance a puree.

William

I'm William from America, I'm a food lover, often discovering and making new recipes. I started my blog to share my love for food with others. My blog is filled with delicious recipes, cooking tips, and reviews about restaurants and products. I'm also an advocate for healthy eating and strive to create recipes that are easy to make and use fresh ingredients. Many of my recipes contain vegetables or grains as the main ingredients, with a few indulgences thrown in for good measure. I often experiment with new ingredients, adding international flavors and finding ways to make dishes healthier without compromising on flavour. I'm passionate about creating simple yet delicious recipes that are fun to make and can easily be replicated at home. I also love sharing my experiences eating out with others so they can get the best out of their dining experiences. In addition to cooking and writing, I'm also an avid traveler, often visiting new places to discover local delicacies and explore different flavors. I'm always looking for a new challenge – whether it's trying an exotic food or creating a new recipe using unusual ingredients. My blog is a reflection of my passion for food and I'm always looking for new ways to share it with the world. Join me on my culinary journey and let's explore delicious foods together!

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