What are the nutritional benefits of mushroom stems?

Generally, yes, mushroom stems are edible. Not that I’ve had the pleasure of trying all edible mushrooms but, among those that I’ve tried including the ubiquitous button mushrooms (white and brown), oyster mushrooms, bunashimeji, portobello, straw mushrooms, Eryngii, abalone and Enoki, the stems are as succulent as the caps.

I take exception only with shiitake (a.k.a. “Chinese black mushrooms” although they are not always black). The stems of the skiitake mushroom I find too fibrous and too chewy. I’m sure that there are people who find shiitake stems completely palatable.

 When preparing fresh shiitake mushrooms, I remove the stems. With smaller shiitake mushrooms, it is easy to just pull of the stem to separate it from the cap. With larger skiitake mushrooms, pulling off the stem sometimes damages the cap — either the cap breaks or a chunk of the soft flesh comes off with the stem. So, what I do is to cut off the stem, cutting as close to the part where it is attached to the cap.

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