Stem

Funghi

Stem

Beech Mushroom stem (stipe) is the stalk under the cap—meaty on some species, fibrous on others. It carries the same savoury character as the cap when tender. Trim dirty bases, slice stems with the caps for sautés, or save firmer stems for duxelles and stock. Brown hard in a wide pan; crowded stems steam and grey Keep cut stems cold and slightly damp until cooking.

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Unit

Cuts & parts

Characteristics

Preparations

RoastedSauteedSoupedStir Fried

Traits

Clustered MushroomCook ThoroughlyFirmNuttyUmami

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 29.4

Amount per 100 g

  • Total Fat 0.4 g
  • Saturated Fat 0.11 g
  • Trans Fat 0 g
  • Monounsaturated Fat 0 g
  • Polyunsaturated Fat 0.19 g
  • Cholesterol 0 mg
  • Sodium 10.3 mg
  • Salt 0.05 g
  • Total Carbohydrate 4.09 g
  • Dietary Fibre 1.96 g
  • Total Sugars 1.57 g
  • Complex / starch 0.49 g
  • Protein 2.95 g
  • Water 94.2 g
Detailed nutrients

Stem of Beech Mushroom: composition reflects this culinary part relative to the whole ingredient.

History

Mushroom foragers and growers always trimmed beech mushroom stems of grit before the pan.

Kitchen thrift put clean beech mushroom stems into stocks and finely chopped duxelles rather than the bin.

Retail packs of prepared beech mushroom sometimes separate tender stems for even cooking with caps.

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