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Old 07-01-2007, 11:20 AM   #1
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Question regarding Shiitake mushroom "gills"

Hello, I was wondering...do you normally remove the "gills" from underneath the cap of shitake mushrooms when you cook them? I'm trying to follow a recipe, and it just says to slice the mushrooms, but doesn't say anything about this part.

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Old 07-01-2007, 12:22 PM   #2
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The gills do not have to be removed on shiitake mushrooms. The only gills I remove are on portobello mushrooms. Hope this helps and enjoy that recipe.
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Old 07-01-2007, 12:23 PM   #3
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Leave them in. It won't affect the color or flavor.

The mushrooms that you want to remove the gills on are Portabellos. They'll darken a light-colored sauce.

I see KE beat me to the punch by a minute. LOL
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Old 07-01-2007, 12:31 PM   #4
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...but we're on the same page when it comes to mushrooms!
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Old 07-01-2007, 01:03 PM   #5
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h[owever, you do want to remove the stems...they are too woody to chew
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Old 07-01-2007, 01:51 PM   #6
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I confirm what others have stated - gills should be left on Shitakes, whether you're using soaked dried or fresh, but the stems, which are tough, should be removed, although you can save them for use in making stock if you wish.

In fact, a basic rule to keep in mind if you're not sure about the mushroom gill situation, especially since there are so many fresh exotic mushrooms on the market these days is that light gills can always stay; dark ones can be removed at your option.

Unless I'm stuffing a mushroom with something, I usually leave the gills in regardless of color. But again, that's just my preference.
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Old 07-01-2007, 01:57 PM   #7
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Ok, so unfortunately, my "Mom & Pop" grocery store doesn't offer shitake mushrooms, so I was stuck getting whole portabellas instead, which do have the dark gills.

My question now is, how do I remove these gills without damaging the mushroom cap? I tried to scoop them out of one of the mushrooms with a spoon, but it split the cap. Any suggestions?
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Old 07-01-2007, 02:08 PM   #8
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I don't bother taking out the gills on portobellos unless I'm stuffing them. I clean them out with a spoon. You do have to exercise some caution as they mushrooms can sometimes break easily.
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Old 07-01-2007, 02:15 PM   #9
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You just have to hold the cap in your hand with it resting on your palm. It doesn't take "scooping", it takes scraping with a spoon. Just be gentle. Gently scrape with the edge of the spoon (upside down) all around being VERY careful near the edges as they are weaker there. If you get the majority out you'll be fine. It's just that those gills release so much dark liquid it makes things look really bad! And when I make a portobello sandwich I don't want them dripping a dark liquid! ICK! (and thanks again to jkath for that wonderful word! )
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Old 07-02-2007, 10:19 AM   #10
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I never remove the gills from portobellos. But then again I never use them in light-colored sauces.
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