If a recipe calls for mushroom stalks to be removed, take the time to think whether that’s a strictly necessary step and, if possible, ignore the instruction and leave them on, to save both time and waste. The cap and stalk are essentially one and the same thing; both are equally nutritious and delicious, and both can be used in everything from duxelles to soup.
The stalks can perish quicker than the caps, however, so I might remove them if serving a raw mushroom salad, say, and dice and fry them with garlic to enjoy as a snack, or use them up in a soup, as in today’s recipe. The
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