Mushroom skins and stalks

Bennifred

thehappybutterfly wrote: »

and yet I let my cats sit in the kitchen sink and walk around the worktops....... My cats are sparkling clean though. :A

_pale__pale__pale__pale__pale__pale_

maman

As a variation on a theme, if life's too short to stuff a mushroom it must be too short to peel it too!

I cut a small slice of the bottom of the stalk, wipe/wash and then enjoy!!

P.S. Apparently mushroom compost is very clean.

Molly41

Yes very clean - I used to work in a mushroom shed! I love a raw mushroom and like Ilona it has never done me any harm.

-taff

Peel a mushroom? Take the stalk out? ::shudder:::

Why don't you chop up the stalk and skin and mix it in with whatever you're stuffing it with?

[Deleted User]

Well I do peel them only because I always have.The stalks I remove and slice a thin bit off where it has been cut and put them all in a seperate bowl to be used up in casseroles,ommelettes etc and the main bit I put into another bowl prepped ready for use.The skins I'm afraid go into the bin

VfM4meplse

Life is too short to [STRIKE]stuff[/STRIKE] peel a mushroom!

Jacksmummy-1979

I never peel or remove the stalk either ... Instead of chucking the stalk away you could chop them up & like others have said make a soup or add them to spag bol or casseroles etc.... Have a bag in your freezer to pop them in until your ready to use them...This is what I do with any odd mushrooms that are starting to turn.

agreenmess

Hey,

Wow I didn't expect so many replys, haven't got a clue why I peel and de-stalk a mushroom, probably from watching to many cookery programmes!!!

I will try putting them into a soup as I think for me this will be the best, and I will make all efforts to not peel/de-stalk the poor things!!

Thanks for the comments

[Deleted User]

If you like the taste of mushrooms and it's only the idea of using the periphery bits why not find a recipe for Duxelles Paste, which is a really savoury mushroom and onion flavouring and make it with the 'bits'. Once it's cooked you can use it for lots of savoury dishes, in omelettes, to enrich soups and stews and it will keep in a sterile jar in the fridge for a couple of weeks. You can also freeze it in ice cube trays and store it for longer. I've even been known to buy stems at the farmers market just to make it!!! It's the mushroomy layer in Beef Wellington if you've ever had that.

jackyann

Totally agree about the duxelles - I also use it with breadcrumbs & parsley to stuff a chicken.
You can't put mushrooms in ordinary stock - they will colour & flavour it too much, but I do make "mushroom stock" for sauces & soups.
I too, don't peel, but I do use stems for this stuff.

I have a mushroom ketchup recipe, which I used when I could gather mushrooms in the wild. I don't like tomato ketchup, but I do like this, and use it sometimes to add flavour. As i was too lazy to write out my recipe, I googled mushroom ketchup, and found this:http://www.guardian.co.uk/lifeandstyle/2012/nov/24/nigel-slater-ketchup-recipes