Mushroom Stems and Pieces

Store fresh stems in a paper bag in the fridge to allow air circulation and prevent moisture buildup. Freeze in an airtight container or freezer bag for longer storage. Dried stems keep indefinitely in a cool, dry place.

Simmer stems in water for 30–45 minutes to make a rich mushroom broth—much cheaper than buying stock.

Clean stems gently with a damp cloth or soft brush rather than washing, to avoid waterlogging.

Chop larger pieces into smaller, uniform sizes so they cook evenly in soups and sauces.

Dried stems add concentrated umami flavor to braises, risottos, and vegetable dishes.

Onions, garlic, thyme, bay leaf (in stocks and soups)

Cream, butter, white wine (in sauces)

Barley, farro, rice (in risottos and grain dishes)

Root vegetables, potatoes, leafy greens

Throwing away stems—they're flavorful and useful in any dish where whole mushrooms aren't essential.

Soaking stems directly in water, which can make them soggy and dilute their flavor.

Not cleaning out trapped dirt or debris from the base of the stems before cooking.