How to Cut Mushrooms

Co-authored by Ollie George Cigliano

Mushrooms are an incredibly versatile ingredient that can be used to add mild, earthy notes to almost any cuisine. They’re also easy to work with—to prepare most varieties of mushrooms, all you need to do is give them a quick wipedown and slice off the stems, which aren’t usually eaten. You can then proceed to slice, chop, dice, or mince the mushrooms to get them ready for your favorite healthy recipes or hearty comfort foods.

Part 1

Part 1 of 3:

Removing the Stem

1
Wipe the mushrooms with a damp paper towel. Wet a folded paper towel with cool water and wring out the excess moisture. Go over the outside of the caps using light sweeping strokes to clear away any dirt or sediment that’s clinging to the outside. When the mushrooms are clean, transfer them to a bowl or colander and place them near your prep area.^{[1]
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- It's not recommended to rinse or soak mushrooms. Their soft, porous structure soaks up water like a sponge, which can cause them to turn out mushy and flavorless once they’re cooked.^{[2]
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  Research source} If you want to soak them shortly, just make sure to dry them thoroughly to avoid making them mushy.
- To clean odd or irregularly-shaped mushrooms, such as morels, place them in a colander and rinse them quickly under a stream of cool water. Then, use a soft-bristled brush to clear away any dirt and debris between the folds and pat the outer surface dry with a paper towel.^{[3]
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- If the mushrooms look sufficiently clean already, it’s okay to forego the wipedown and skip straight to cutting.
2
Equip yourself with a very sharp knife. A standard kitchen or paring knife is usually best for slicing and chopping tasks, but any cutting utensil will work as long as it has a well-honed edge. Since mushrooms have such a naturally soft texture, a dull blade can quickly make a mess of them.^{[4]
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- Avoid knives with serrated edges. The proper cutting method for mushrooms is a blade stroke sawing them will more than likely mangle the meat.^{[5]
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- Sharpen your knives regularly to make sure they’re up to the task of processing delicate ingredients.
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3
Lay the mushrooms on a flat and clean cutting board. Just like any other time you’re preparing fresh fruits and veggies, you’ll want to do your cutting on a cutting board or mat to protect your countertops from knife nicks. Keep your bowl of clean mushrooms beside you, and have another container close at hand to put them in after slicing.^{[6]
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4
Grip the mushroom by the cap. Place the mushroom on its side, with the stem pointed down towards the cutting surface. This will put it in the best position to make quick, efficient cuts. Be sure to handle the cap gingerly to avoid mashing or otherwise damaging it.
- If you’re right-handed, hold the mushroom with your left hand and do your cutting with your right. If you’re left-handed, reverse the orientation.
5
Cut off the stems. Wedge the blade of the knife just under the cap, then force it straight down in one smooth motion to separate the stem from the cap. The stems of most mushrooms aren’t typically eaten, so you can simply dispose of them.^{[7]
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- Mushroom stems tend to be tough and fibrous, meaning they’re far less appetizing than the tender caps.
- Removing the stems also creates a flat base to stand the rest of the mushroom on, making them easier to slice and dice.

Part 2

Part 2 of 3:

Slicing the Mushroom

1
Place the mushrooms on the cutting board with the cap side facing up. Take a mushroom from your bowl and stand it upright. It should rest nicely on the flat end of the stem you just cut off. Make sure the rest of your cutting board is clear of any other items that could get in your way. ^{[8]
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- For best results, cut the mushrooms 1 at a time, even if they’re a smaller variety like buttons or criminis.^{[9]
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2
Tuck the fingers of your non-cutting hand. Press your fingertips into the top of the mushroom cap to hold it in place on the cutting board. Then, curl them into your palm and rest the blade of the knife against your knuckles. Keep the blade’s edge pointed straight down, perpendicular to the surface of the cap.^{[10]
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- There should be about ¹⁄₄ inch (0.64 cm) of clearance between your fingertips and the blade.
- A tucked hand position is the safest technique for preparing ingredients like mushrooms that require a lot of small, quick cuts.
3
Slice the mushroom into strips. Starting on the far end, press down with the knife while pushing it forward slightly in one smooth motion. Reset the blade and make another cut, using your knuckles as a guide. Move your knife and guide hand together until you've sliced the whole mushroom.^{[11]
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- As you begin cutting, your hand will slide slowly along the length of the mushroom, and the knife will move right along with it. Aim to make each of the slices the same thickness.
- Thinly-sliced mushrooms work well in dishes like pizza, pasta, and omelets, creating a melt-in-your-mouth effect. Thicker slices, on the other hand, work well for sautés and vegetable medleys.^{[12]
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Part 3

Part 3 of 3:

Employing Different Cutting Techniques

1
Cut the mushrooms into halves or quarters. Rather than cutting them into slices, you might decide to leave them in a larger size to give them more of a presence in the dish you’re cooking. In this case, you can slice the whole mushroom down the middle once to half it and call it a day. If you need it to be smaller still, cutting the halves in half will give you nice chunky quarters.^{[13]
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- Use mushroom halves or quarters in more substantial side dishes like bourbon mushrooms or vegetable medleys.^{[14]
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2
Turn the mushrooms for a coarse chop. Once your cutting board is covered with mushroom quarters or slices, you can proceed to reduce them to a more manageable size by cutting them widthwise, then rotating them 90 degrees and slicing them again. Chopped mushrooms are the perfect size to throw in a pot of soup or a hearty casserole.^{[15]
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- You also have the option of stopping after a single cut if you prefer bigger pieces.
- Keep in mind that mushrooms shrink quite a bit as they cook, so avoid chopping them too small if you don’t want them to disappear completely.^{[16]
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3
Dice or mince the chopped mushrooms. Turn the mushrooms 1 more time and cut them into even smaller pieces. When fine-dicing or mincing, keep the blade of the knife in contact with the cutting board and raise and lower the rear edge of the blade repeatedly in a lever action. Continue cutting the mushrooms until they’re the desired size.^{[17]
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- You may have to dig out the bulkier pieces and tackle them individually, as the mushrooms’ irregular shape will mean that some will be bigger than others.
- Stuff diced mushrooms into homemade egg rolls or samosas, or sprinkle them over a fresh garden salad.
4
Finished.

Warnings

Be careful not to let the edge of the blade tilt toward your fingers as you’re cutting. If you need to change the angle of the cut, do it by adjusting the mushroom.

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