Gills on Common, Cultivated Mushrooms
For mushrooms commonly found in supermarkets, such as button, cremini, and portobello, the gills are entirely safe and edible. These cultivated varieties are grown in controlled environments, making their gills free from harmful toxins.
The Case of the Portobello
Large, mature portobello mushrooms have pronounced, dark brown gills. While safe to eat, many chefs and home cooks choose to remove them for aesthetic reasons.
- Aesthetic Impact: The dark gills contain spores that can bleed into a dish during cooking, creating a murky, less vibrant appearance in sauces, pasta dishes, or gravies.
- Flavor and Texture: Portobello gills can contribute a stronger, earthier, and sometimes slightly musty flavor than the cap. They also add a softer texture that some prefer to remove, especially when serving the mushroom cap as a 'steak' or stuffed appetizer.
- Easy Removal: To remove, simply scrape them out with a spoon, leaving a clean, fleshy cavity in the cap.
The Case of Button and Cremini Mushrooms
Younger mushrooms like buttons and creminis have less developed, lighter-colored gills. The question of whether you can eat the gills of a mushroom in this case is a definite 'yes,' and they are almost always left intact. They have minimal impact on the dish's color and add flavor and texture without being overwhelming.
Gills and Foraging Wild Mushrooms
When it comes to wild mushrooms, the presence and appearance of gills are critical for identification and safety. While some wild mushrooms with gills, like oyster mushrooms, are edible and delicious, many of the most deadly species also have gills.
Dangers of Misidentification
Never assume that the gills of an unknown wild mushroom are safe to eat. Some poisonous species, such as the deadly Death Cap ($Amanita\ phalloides$) and Destroying Angel ($Amanita\ species$), have pure white gills that can be easily mistaken for harmless varieties by the untrained eye. A good rule for novice foragers is to avoid gilled mushrooms entirely unless they are 100% certain of the species' identity.
Gills as an Identification Tool
For experienced foragers, the characteristics of a mushroom's gills are a vital tool for identification. Key features to examine include:
- Gill Attachment: The way the gills connect to the stem can be free (not attached), adnate (broadly attached), or decurrent (running down the stem).
- Gill Color: A spore print, created by letting the spores drop onto paper, is an essential step. The color can be white, pink, brown, purple, or black and can differentiate between safe and toxic look-alikes.
- Gill Spacing and Shape: Gills can be crowded, widely spaced, forked, or have short sections. Subtle features like cross-veins can also be important.
Culinary Considerations for Mushroom Gills
Deciding whether or not to include gills is a matter of aesthetic and texture preferences rather than safety for store-bought mushrooms. When left on, they contribute a more robust, earthy flavor and a softer texture.
Recipes Where Gills are Welcome
- Soups and Stocks: The deep flavor of portobello gills can enrich a mushroom stock. The darker color doesn't matter here, and you can simply strain it later.
- Stuffed Mushrooms: Some people prefer to leave the gills on for extra texture and flavor in stuffed mushroom caps, though many remove them to create more room for filling.
- Sauces (when color isn't a factor): If you're making a dark sauce or gravy where color isn't a concern, the gills add a deep, mushroomy umami.
Recipes Where Removing Gills is Recommended
- Light-Colored Dishes: For creamy risotto, pasta dishes, or stir-fries where a clean presentation is desired, removing the gills prevents a murky discoloration.
- Stuffed Portobello Caps: To make space for a generous filling, scraping out the gills is standard practice.
- Certain Marinades: Removing the gills allows the marinade to penetrate the cap more deeply and evenly, which is beneficial for dishes like mushroom steaks.
Comparison Table: Gills In vs. Gills Out
| Aspect | Gills Included (Portobello) | Gills Removed (Portobello) |
|---|---|---|
| Flavor | Deep, earthy, and robust flavor. Can be slightly musty. | Cleaner, milder mushroom flavor that highlights the cap. |
| Appearance | Adds a dark, murky color to sauces and dishes. | Maintains a cleaner, more vibrant presentation. |
| Texture | Softer and more tender. Blends easily into cooked dishes. | Firmer, 'meatier' texture of the cap is more pronounced. |
| Preparation | Requires less prep time, but careful cleaning is needed. | Adds a minute or two of prep time to scrape out. |
| Best For | Soups, hearty stews, and dark sauces where appearance doesn't matter. | Stuffed mushrooms, clear sauces, or visually clean dishes. |
The Health and Nutritional Angle
From a nutritional perspective, there is no significant difference in health benefits between eating the mushroom gills and the cap. Mushrooms as a whole are a nutritious food, rich in protein, fiber, vitamins (especially B vitamins and D), and minerals like selenium, potassium, and copper. The gills share these properties, so removing them doesn't significantly impact the overall nutritional value of your meal. However, one benefit of scraping out portobello gills is that they often trap dirt and debris. Removing them ensures a cleaner final product, though a gentle rinse or wipe is sufficient for most clean, market-bought mushrooms.
Conclusion
The question of whether you can eat the gills of a mushroom depends entirely on the type of mushroom and your intended use. For commercially available, cultivated varieties, they are completely safe. The choice to include or remove them comes down to culinary preference, with the main considerations being a dish's final color and texture. For wild mushrooms, the golden rule is absolute: unless you are an expert forager, never consume a wild mushroom without a 100% positive identification, as many toxic species feature gills. By understanding these distinctions, you can make informed decisions in the kitchen and in nature, ensuring both safety and a delicious result.
How to Clean and Cook Mushrooms with Gills
Step-by-Step Guide for Cooking with Gills
- Select Your Mushrooms: Choose firm, fresh, cultivated mushrooms. For portobellos, decide if you want the robust flavor and dark color the gills provide.
- Clean Gently: Wipe mushrooms with a damp cloth or soft brush. If gills are particularly dirty on a market mushroom, a quick rinse is okay, but avoid soaking them, as they absorb water easily.
- Prepare for Cooking: If keeping gills, slice the mushroom as you normally would. If removing, use a spoon to gently scrape the gills from the underside of the cap.
- Cook Thoroughly: Heat-sensitive compounds in some raw mushrooms, such as hydrazines, are removed by cooking. Always cook mushrooms before eating.
- Use in a Recipe: Add the prepared mushrooms to your dish. Remember the color consideration for portobello gills in light-colored sauces.
What to Do with Scraped Portobello Gills
Don't let those scraped-out gills go to waste! They are full of flavor and can be repurposed for other culinary applications.
- Flavorful Stock: Add them to a pot of simmering water with other vegetable scraps, herbs, and seasonings to make a rich, earthy mushroom stock.
- Soup Base: Sauté the gills with onions and garlic as a base for a hearty mushroom soup.
- Umami Powder: Finely chop and dehydrate the gills, then grind them into a powder to use as a seasoning for an extra layer of umami.
This responsible approach minimizes food waste and maximizes the flavor potential of your mushrooms.
Key Considerations for Foraging Safety
- Positive Identification is Imperative: If you forage, use a reliable mushroom field guide and consult with an expert. Never eat a mushroom you can't identify with 100% certainty.
- Avoid Unknowns: Steer clear of any mushroom with white gills or a ring and sack-like base, as these are markers for the deadly Amanita family.
- Location Matters: Wild mushrooms can accumulate heavy metals and other contaminants from their growing environment. Always forage in clean, uncontaminated areas.
By following these guidelines, you can safely and effectively enjoy mushrooms in your cooking, whether they are cultivated or responsibly foraged.
What are false gills?
Some mushrooms, like chanterelles, have false gills. These aren't true, blade-like gills but rather wrinkles or folds in the flesh. They can be distinguished from true gills by their shallow, faint, and often forked appearance. Chanterelles are highly prized for their fruity aroma and flavor, making it crucial to correctly identify false gills to avoid confusion with toxic look-alikes like the Jack O'Lantern mushroom.
The Final Verdict on Mushroom Gills
The decision to eat mushroom gills from cultivated species is largely a matter of personal preference regarding texture and presentation. They are harmless and full of flavor. However, the presence of gills on a wild mushroom serves as a critical identification feature and a warning sign for inexperienced foragers. Safe cooking practices for all mushrooms are a must, whether you keep the gills or not, to break down potentially heat-sensitive compounds. By respecting the nuances between cultivated and wild fungi, you can enjoy all the culinary potential mushrooms offer.
