All too often we slice the caps of our mushrooms and toss the stems. It's especially tempting when working with portabellas, where the wide, meaty caps are the the main event, and the stems are an afterthought. But here's a way to use the whole mushroom, tip to end.
Tip: Use Mushroom Stems in Your Next Omelet
Gourmet
Just like with the tougher ends of asparagus, mushroom stems can be sliced thin and used in any number of dishes. Gourmet is pushing them for omelets.
• Get the recipe: Portabella-Stem Omelet, from Gourmet
This calls for the stems from eight portabella mushrooms, which is a lot if you aren't making a big batch of something else with the caps. But remember: You can freeze stems over time, adding to the collection until you have enough. Also, no one says you can't use the caps, too. This is a good reminder that, if you use the entire mushroom, you can buy fewer at the market.
Related: Tip: Save Shiitake Mushroom Stems for Soups
(Image: Stephanie Foley for Gourmet)
Tags
Roundup - Magazines, Ingredients - Vegetables, Frugality, Gourmet, mushrooms, omelette, omelet, portabella mushroomRelated Links
- Weekend Reading: Gourmet's Archives
- Inspiration: The Breakfast Manifesto
- A Kitchen Modeled after a San Francisco Restaurant
Dwell - Ice Cream Sandwiches Made with Super Thin Brownies
Everyday with Rachael Ray - American Classics Re-Envisioned
Bon Appétit
Share
Comments (7)
Weekly Email
Top Posts
Top Recipes
- Recipe: Hearty & Healthy Apple Muffins
- Fall Snacking Recipe: Peanut Butter Popcorn
- DIY Recipe: Pumpkin Spice Latte (Just Like Starbucks!)
- Recipe: Ginger Pumpkin Pie with Graham Cracker Crust
- Recipe for Warmth: Hot Apple-Ginger Toddy
Top Tours
- Before & After: Kelly Moseley's Calming Austin Kitchen
- Rachel's Busy Single Girl's Kitchen
- Kitchen Gallery: White, Bright, and Clean
- Karen's White and Green Urban Cottage Kitchen
- Michelle's Gracious Craftsman Kitchen
© 2009 Apartment Therapy
mushroom stems are great for feeding the stock-monster too!
view lz256's profile
Toss the stems? Never! They make amazing mushroom stock (to add to soup, risotto, stew, etc) and it takes just a few minutes to coax out that mushroom flavor. Omelet filling is a great use but you could also dice or mince them to add to other dishes. I used to mince them with onions, in a food processor, to add to meatloaf. It helped stretch the dish, to feed more people, but it also helped make the meatloaf more moist when using a lean meat like turkey breast. I no longer eat meat so I'm experimenting now, with mushrooms and other ingredients, attempting to come up with a vegetarian loaf that doesn't taste like... well... cardboard.
view Rucy's profile
Love mushrooms.
Was going to suggest using them for stock, but lz256 already did :)
You can also use them in a pureed soup or saute them and add to mashed potatoes.
view orchidgirl1979's profile
Do you know, I never even heard of throwing the stems away until very recently! My mom never made stock or anything with them, but she never pulled them off, either. I always liked the difference in texture! *shrug*
http://www.abreadaday.com
view eprewitt's profile
Mushroom Stems. A keeper for sure! Flavor, flavor, flavor!
I agree with the mincing for certain dishes if they may be a little bit more tough than the tops.
Freeze them and use them later is another option I've done.
Why should my compost pile get all the flavor when I can still impact my meals in a positive way? :)
view josue's profile
I have to be honest, I've been cooking all my life and I haven't heard of throwing away mushroom stems till this article. I suppose I've never been one to waist perfectly good flavorful food because the texture is a little different.
view WeHoGal's profile
We don't throw them away either, just cut them smaller.
And I love, love a nice omelet for dinner.
view JudiAU's profile