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    You are in: Home / Community Forums / Archives: Old Topic of the Month Threads / Portobella Mushrooms
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    Portobella Mushrooms

    Fri May 03, 2013 1:58 pm
    Forum Host

    Portobello, pronounced [por-toh-BEHL-loh]The portobello also called portabella is really simply a brown crimini mushroom in disguise. Evidently the usage of the two words "portobello vs. portabella" is simply an issue of a marketing brand. Once the little brown crimini grows up to be about 4" - 6" in diameter he is deemed to be a portobello.

    And How It Got Its Name

    A brown crimini mushroom is a juvenile portobello. There as many theories on the heritage of the name as there were for why is a Flatiron steak called a Flatiron steak! We referred to Elizabeth Schneider's vegetable bible "Vegetables from Amaranth to Zucchini" for some truth and learned that the only information available is theory. It seems that there are as many "origins" as there are experts to quote them. Here are some of the main ones:
    •Named after Portobello Road in London which has many high end antique shops and other fashionable establishments.
    •Named after a T.V. show called Portobello
    •The portobello in Northern Italy is called "cappellone" which means "big hat".

    The most important thing to know is that it is a big brown mushroom. Its little brother (crimini) is a little brown mushroom.

    Buy And Store

    Select plump firm and solid mushrooms. Avoid the limp or dried looking ones. They should not be shriveled or slippery (which indicates decomposition). The mushroom should have a nice earthy smell.

    Remove the mushrooms from any wrapping and spread on a tray and cover with paper toweling. Don't moisten the toweling or the mushrooms and place them in the refrigerator in an area that allows the air to circulate. Avoid placing any other items on top of them. The mushrooms should keep about 5 - 6 days.

    Cooked Portabellas can be frozen and will keep for several months. Place in freezer containers or bags, excluding as much air as possible. (Uncooked mushrooms don't freeze well.)

    Basic Cooking Preparations

    Portobellos can be grilled, oven roasted or sautéed.

    Basic Grilled Portobello
    Brush mushrooms on both sides with olive oil and season with salt and pepper to taste. Grill for 5 to 6 minutes on each side until just cooked through.

    Oven Roast
    Brush Portobellos with oil. Place on a baking sheet cap sides up. Roast in a pre-heated 425 degree oven for about 20 minutes.

    In a skillet, cook sliced, chopped or whole mushrooms in a little oil or butter over medium-high heat, stirring or turning until tender, about 5 to 6 minutes. Other ingredients such as onions, peppers, and garlic, can be cooked along with the mushrooms. Season with your favorite herbs or spices.

    Cooking Tip
    The longer you cook the portobella the meatier (firmer textured) the mushroom gets.
    Info from Gourmetsleuth

    Here are some recipes:
    Brooke's Portabellas
    Pan Roasted Portabellas
    Portabellas and Spinach With Sesame Dressing
    Grilled Shrimp With Portabellas
    Portabellas With Leeks and Spinach

    Do you like to cook with portabella mushrooms?
    Please show us some of your recipes or ones you enjoy. icon_biggrin.gif
    Sat May 04, 2013 11:18 am
    Forum Host
    This is one of my faves - Portabella Mushroom Caponata
    Mon May 06, 2013 9:33 am
    Forum Host
    Nice Thread thanks Sharon
    Fri May 17, 2013 12:40 am
    Forum Host
    Dee514 wrote:
    This is one of my faves - Portabella Mushroom Caponata

    Saved this, looks fabulous!

    Thanks Joy.
    Mon May 27, 2013 3:17 pm
    Newbie "Fry Cook" Poster
    Are we suppose to scrape off the gills underneath the cap?
    Mon May 27, 2013 8:47 pm
    Forum Host
    I think that's up to you. Sometimes I scrape off the gills and sometimes I don't. I do if I'm going to stuff them, but to grill or saute them I don't unless I don't like the look of them. Hope this helps. icon_smile.gif
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