Removing Mushroom Gills {The Mountain Kitchen Tips

Removing Mushroom Gills {The Mountain Kitchen Tips

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If you decide to make yesterday’s Meatless Monday Stuffed Mushroom recipe, removing mushroom gills from the undersides of the mushrooms is not necessary, but I think you will like them a lot better. It’s truly your preference but I prefer to remove the gills.

The gills of a mushroom are slightly bitter and have a strong, musty flavor that some find unpalatable, and they also tend to release a black liquid as they cook. It’s a good idea to remove the gills whenever you use Portobello mushrooms, whether the recipe calls for it or not. 

Removing mushroom gills will make your dishes even better. The gills are can be bitter and have a musty flavor that some find unpalatable. Learn how! | TheMountainKitchen.com

Removing the gills is really quite easy. Simply hold the mushroom in one hand and gently scrape and scoop out the gills on the underside working around the cap, using a spoon; discard the gills. The gills come out pretty easily, so there is no need to apply a lot of pressure. If you apply too much pressure you run the risk breaking the mushroom or punching through it. 

I hope this gives you a better understanding of mushroom gills and will help make your dishes even tastier! 

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