slow cooking tomatoes and mushrooms

Answered on August 19, 2014
Created June 28, 2011 at 4:46 AM

(among other meats)

should you leave the tomato seeds in the slow cooker?

what about the mushroom stems?


on June 29, 2011
at 07:33 PM

Eat it all. The steams are tasty, if the bottoms look gross just do a light trim. Chop up and eat away! You can also freeze the stems, if you don't plan on using them right away, and add to stock at a later time. Keep the seeds unless they skeeve you out. I think the only times I've ever de-seeded tomato was to stuff them or use in a salad that I didn't want all juicy due to traveling with it. Cheers!



on June 28, 2011
at 07:10 AM

They sound like food to me. I've always eaten both of them.

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3 Answers



on June 28, 2011
at 07:07 AM

Up to you. I leave the tomato seeds n everything (i.e. if a recipe says to remove them - I don't). Mushroom stems add a lot to flavour - I chop them very very finely and add them back to whatever I am cooking. I can't imagine a real forager throwing away a significant percentage of their hard foraged food....


on June 28, 2011
at 11:37 AM

I have never removed either mushroom stems nor tomato seeds when cooking. I just clice them up, seeds, stems and all, and toss them into whatever I'm making. I've never heard of doing that, in fact, unless you're stuffing the mushroom heads with escargot (and even then, you use the stems for something else).



on June 28, 2011
at 07:28 AM

mushroom stems are good for beef stocks as well.

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