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(Also Known As Portobello)
Notes from Cheri:
If you're not familiar with portabella mushrooms, they're
those really, really big ones, the kind a creative kid
could imagine a family of gnomes living underneath. Fairy
tales aside, portabellas are a tasty and versatile cooking
ingredient. While they used to be difficult to find, their
current status as a "trendy food" has made them accessible
nearly everywhere. |
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 Tan
to dark brown in color, portabellas are the large capped relative of agaricus
and crimini mushrooms. In English this means they are larger versions
of the everyday white and brown button mushrooms sold in nearly every
grocery store in America. Their longer growing period, however, gives
portabellas a dense meaty texture and a very rich flavor.
You can serve portabellas whole or sliced, grilled, baked or deep fried,
stuffed as an appetizer, side dish or companion to meats, or in stir frys
or sauces. Six ounces of trimmed portabellas yields about 2 1/4 cups (lightly
packed) chopped mushrooms.
Enough talk. On to some great portabella mushroom recipes. Enjoy!
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