How Many Mushroom Slices Are In a Pound?

Mushrooms are part of the fungus family which also include yeasts and molds. Mushrooms, also called toadstools, are umbrella-shaped fruiting bodies of the sporophore type that contain 80% to 90% water. They are usually used as meat substitutes and are popular among vegans and vegetarians.

Mushrooms are neither a fruit or a vegetable. Mushrooms are actually a fungi but are often used the same way as vegetables due to their nutritional content.

Vegans often use mushrooms as meat replacements.

There are thousands of varieties of mushrooms, including both edible and poisonous ones. That is why it's safest to only consume mushrooms sold in the market and stay away from eating mushrooms you see in the wild.

Nowadays, the edible varieties of mushrooms sold in the markets are commercially grown and not grown in the wild. The most commonly used are button mushrooms, portobello, chanterelle, cremini, enoki, maitake, shiitake, oyster, and porcini mushrooms.

Edible mushrooms have an umbrella-shaped cap with stems and gills under the cap. Each varies in size, shape, and colors depending on its variety. Common mushroom colors are white and brown but come in different shades. Some poisonous mushrooms look the same as the edible ones, so make sure to only buy from trusted sources.

Mushrooms have an earthy flavor, with some having a more intense or tangy taste. If you are looking for the mildest tasting mushroom, button mushrooms are the best. It has creamy white caps with beige gills. There are a lot of different varieties of mushrooms, and these are just a few of the most commonly used.

• Cremini mushrooms are similar to button mushrooms but darker in color. It also has the same mild earthy flavor but is more intense.

• Portobello mushrooms have a large brown thick cap with a rich, smoky, and earthy flavor, making it a perfect meat substitute.

• Chanterelle has a wavy trumpet-like cap with golden-brown color. It also has a mild earthy flavor balanced with a fruity and peppery taste.

• Enoki mushrooms have a thin, long white stem with small caps. It has a super mild yet savory flavor with a crunch from its stems.

• Shiitake mushrooms have dark brown umbrella caps with a tan-colored stem and off-white gills. It has a robust and earthy flavor.

• Porcini mushrooms have a slightly reddish-brown color with a thick stem. It has an earthy, woodsy, and nutty flavor.

• Oyster mushrooms have a greyish-brown color with oyster-shaped caps and a short stem. There are different types of oyster mushrooms, and it comes in yellow and pink colors too. It has a savory, delicate, and earthy taste.

• Maitake mushrooms have a cabbage-like head and have a dull brownish color. It has a strong earthy and gamey flavor.

Mushrooms can be added to many dishes, including omelets, scrambled eggs, salads, stir-fried dishes, soups, pizza, and noodle dishes.

It can basically replace meat in almost any dish. It is also widely used as a meat substitute to make vegan and vegetarian-friendly food like burgers, sausages, and even nuggets!

Specifically, mushrooms are the main ingredient for dishes like mushroom soups, veal marsala, risotto, and mushroom strudel.

Mushrooms are used as a substitute for meat, but how do we substitute them?

The easiest substitute we can use is the canned or dried mushrooms of the same type. Flavor and texture may differ quite a bit, but it is the closest ingredient we can use.

Since mushrooms are meat substitutes, you can also substitute them with meat, depending on the recipe you will make. For example, you can use ground pork or beef on pasta or meat dishes in place of minced mushrooms.

Other meat alternatives that you can use to substitute mushrooms are tofu and tempeh. Not only are they vegan and vegetarian-friendly too, but they are also great for use in different dishes, including soups and fried dishes.

In recipes where mushrooms are not the main ingredient, you can replace them with any vegetable that can add flavor to your dish or replicate the earthy tang flavor that mushrooms produce like sundried tomatoes, zucchini, eggplants, garbanzos, russet potatoes, onions, and cilantro.

Specifically, zucchini, eggplant, and sundried tomatoes are the best substitutes for pasta, main dishes, and sandwiches. Russet potatoes are best used for fried and baked recipes. Garbanzo, sun-dried tomatoes, and tofu can be used in soups and sauces. These substitutes cannot entirely mimic the flavor and texture of mushrooms but are effective in making the dishes flavorful or somehow mimic the meat texture of mushrooms.

Dogs, cats, and other pets can be fed cooked edible mushrooms. On the other hand, raw mushrooms cannot be digested well by pets, which can make them sick.

Additionally, poisonous types of mushrooms are also toxic to pets, just like for humans.

Eating mushrooms can cause gas since the small intestine cannot fully digest it. Instead, it undergoes a fermentation process, which causes some gas to be produced.

Due to fresh mushrooms' high water content, they should be kept in the refrigerator unwashed and uncleaned in an open paper bag or any breathable container. Only wash mushrooms once ready to use.

It is not recommended to store fresh mushrooms inside plastic wrappings as they will trap moisture and make it spoil faster.

Once cooked, mushrooms can last in the refrigerator for up to 10 days if stored properly in an airtight container or plastic bag.

To prolong their shelf-life longer, you can freeze or dry them.

Fresh mushrooms can be stored at room temperature for only about 12 to 24 hours due to its high water content.

Once fresh mushrooms are sliced, it is best to store them in the refrigerator, an open container, or an opened plastic bag. This way, mushrooms can last up to 3 days.

Fresh mushrooms should be kept in the refrigerator unwashed and uncleaned in an open paper bag to help absorb moisture and prolong their shelf-life for up to 7 days. Do not put mushrooms in the crisper or near any smelly food as it will absorb that smell.

Due to its high water content, it is not recommended to freeze mushrooms since they become mushy once defrosted. If you still want to freeze them, do so by trimming their stem, then put them in a plastic bag. Remove as much air as possible, close it, then place it in the freezer.

The best way to store mushrooms in the freezer is by cooking them first. To do so, wash and clean mushrooms in gentle running water and remove any dirt. Once cleaned, soak them in a water and lemon mixture. Use 2 cups of water and a teaspoon of lemon juice for 5-10 minutes. Steam blanch mushrooms by placing them in the steamer with boiling water for 3 to 5 minutes. You may slice the mushrooms after cleaning, if preferred.

Alternatively, you can skip soaking the mushrooms by steam blanching them using 4 cups of water and a teaspoon of lemon juice. Adding lemon to the water will help prevent discoloration during the process.

Another way to freeze mushrooms is by sauteing them first. To do this, wash mushrooms in gentle running water making sure to remove all dirt. Then sauté using a small amount of oil or butter for about 5 minutes or until almost fully cooked. Remove from heat and put them on a kitchen towel to remove excess oil and let it cool. Once cool, put it in an airtight container or a plastic bag and place in the freezer.

It is best to use the freshest mushrooms for better results.

Once frozen, mushrooms can last for 6 months up to 1 year. When ready to use, do not thaw. Instead, cook directly in the pan to maintain its quality.

Before cutting the mushrooms, make sure to remove any dirt by washing it under running water or using a damp cloth.

Using a knife, trim the ends of the stem. You may discard the stem or use it to make vegetable stocks.

Place the mushroom caps flat-side down, and slice the mushrooms into strips at a 90° angle.

Mushrooms should be cleaned gently under running water to remove dirt. You may also remove its dirt by using a damp towel.

To slice mushrooms, don't forget to wash them first in cool running water. Trim off the ends of the stem and discard them, or you can use them to make vegetable stocks.

On a chopping board, put the mushrooms stem-side-down. Slice at a 90° angle with the desired thickness. Use immediately once sliced to retain its freshness.

Another way to enjoy mushrooms is by chopping them first. To chop them, wash them first or use a damp cloth to remove any visible dirt.

Trim off the ends of the stem and discard them. Slice them on a chopping board according to the desired thickness. Stack the slices flat side down and once again cut the mushrooms into slices about the same thickness. You now have a pile of mushroom sticks.

Then, make a stack of the sticks and cut across the pile into smaller cube pieces. Make sure to use chopped mushrooms immediately for the freshest quality.

The easiest way to mince mushrooms is by using a food processor. First, clean the mushrooms by washing them in running water or by using a damp cloth. Then slice them using a knife at the desired thickness. Chop them into smaller pieces before putting them in the food processor. Process until minced. Use immediately after.

If not using a food processor, simply cut them with a knife the same way as cubes but into uniform smaller pieces.

Though not that common, mushroom juice is usually added to other fruits and vegetables but can also be enjoyed alone. You can use any kind of edible mushroom to make it.

To make mushroom juice, wash the mushrooms first under running water or by using a damp cloth. Cook them in boiling water until soft. Let it cool, then chop the mushrooms into smaller pieces. Once chopped, put the mushroom in a strainer to juice. Push the mushrooms until they go through the strainer and make some juice. Depending on your preference, you can drink the mushroom juice as is or add more water for a thinner consistency.

Mushroom juice can also refer to the juice it produces when roasted. Its juice can serve as broth to make your dish more flavorful. It can be used on dishes like soups, sauces, and even in risotto and any meat dishes.

Button mushrooms are one of the most common types of mushrooms, so we decided to weigh it and found out that to get a pound, you need about 20 to 24 pieces of medium-sized fresh button mushrooms.

When button mushrooms are chopped, you need about 4 to 5 pieces or about 3 ounces to make a cup.

And if you need a half-pound of chopped button mushrooms, you would need at least 2 ¾ cups or about 11 to 14 pcs.

We found out that button mushrooms, when chopped or sliced, are almost the same. You would need the same amount of chopped mushrooms to fill a cup of sliced button mushrooms which is about 4 to 5 pieces or about 3 ounces.

If converted to pounds, a 1/2 pound of sliced button mushrooms would make about 2 1/2 cups or about 592 mls.

Mushrooms, when cooked, shrink and would decrease their quantity to more than half. For example, a pound of raw and sliced button mushrooms or 5 cups would be reduced to 2 cups once cooked.