my first portobellos ever...

[JJ40]

Hello all,

As I'm trying to expand my food repertoire, I bought portobello mushrooms for the first time! I didn't buy whole ones--they are sliced.

I'm looking for recommendations on how to cook them...what's your favourite way to cook portobellos? (Sadly, I don't have a BBQ or a grill).

TIA,
Julie http://www.cookinglight.com/bbs/smile.gif

[JennieL]

The CL Portobello Layered Mashed Potatoes are terrific. I can't remember which issue, but it's from 1999.

[kwormann]

WELL THEN BUY ONE!!! Just kidding. It depends on how you want to use them. I think red wine vinegar or balsamic vinegar, and olive oil and rosemary are a portobello's best friend. They could be soaked in any combination of these items then sauted and tossed (juice and all) over whole wheat pasta with fresh grated parmesan cheese.

My fav is grilled then placed with other veggies (eggplant, zucchini,roasted red peppers, tomaotes etc) on good french bread or focciai (sp) with fresh basil and good goat cheese or provolone

Enjoy http://www.cookinglight.com/bbs/smile.gif

Kim

[This message has been edited by kwormann (edited 05-18-2001).]

[SandyM]

I just can't handle them. I am not a mushroom lover by any means anyway (I have a kindred spirit with MrsReber), but these get such rave reviews, I really want to like them. I.........just..........can't..........

I really despise those regular white mushrooms you find in the general grocery store. I can eat, in small doses, morels and shitakes.

I just don't get the whole portobello thing. I feel like I'm missing something. Maybe it's an acquired taste? Five years ago I thought artichokes were Satan's spawn. Now I love them. Maybe I just need to keep trying ..........

One thing I haven't tried is a cremini - do they taste like portobellos?

[emilycat]

Kim, you're too funny http://www.cookinglight.com/bbs/smile.gif

Hm, Sandy, I don't know -- I think the flavor of creminis isn't quite as intense as that of a portobello (which would make sense, since it's not fully matured) and they're not nearly as bland as those dull button things. But then again, I'm a mad mushroom fanatic and love all varieties in all forms http://www.cookinglight.com/bbs/biggrin.gif

Julie, since you don't have a grill (I don't either), and this is your first time eating them, I would suggest roasting or broiling them the way Kim suggested -- that way, you'll get the essence of their flavor by bringing it out instead of concealing it with sauces and stuff (but which is also yummy to do http://www.cookinglight.com/bbs/smile.gif ). Here's a recipe I like, though, just to give you an idea:

Oh, and by the way, I just want to say that I am SO, SO EXCITED that y'all are all spelling portobello the right way! http://www.cookinglight.com/bbs/biggrin.gif

Oven-Roasted Portobello Mushrooms
From The Complete Italian Vegetarian Cookbook
Serves 4
Roasting portobello mushrooms concentrates their flavor while caramelizing the surfaces. The mushrooms are roasted upside down to keep their juices from oozing out. To serve, invert them onto a platter.

4 medium portobello mushrooms (about 1 1/4 pounds)
2 T. extra-virgin olive oil
2 large garlic cloves, cut into thin slivers
1 t. minced fresh thyme or oregano leaves (or rosemary, I think would be nice too)
Salt and freshly ground black pepper

1. Preheat the oven to 450 degrees F. Remove and discard the mushroom stems. (They may be saved for making stock.) Wipe the caps clean with a paper towel.

2. Grease a small baking sheet with 1/2 T. of the oil. Place the mushrooms, gill sides up, on the baking sheet. Gently slip the garlic slivers into the gills, taking care not to break the mushrooms. (It's fine if some of the garlic slivers stick out of the mushrooms.) Sprinkle with the thyme or oregano, drizzle with the remaining 1 1/2 T. oil and season with the salt and pepper to taste.

3. Bake until the mushrooms begin to turn golden brown around the edges, about 12 minutes. Invert the mushrooms onto a platter and serve immediately.


[This message has been edited by emilycat (edited 05-18-2001).]

[JJ40]

Thanks for your suggestions! Kim, you crack me up!!! Actually, I do plan on buying a grill in the near future. I love grilled food and can't believe I've lasted so long without it.

Emilycat, the recipe you posted sounds yummy! One question though: do you eat the gills? I know there was a thread a while back about whether or not to eat the gills. What would you suggest to a newbie portobello eater??

Julie http://www.cookinglight.com/bbs/smile.gif

[emilycat]

Well, especially with this recipe, I think you should definitely eat the gills. I never scrape them off, and I believe the reason for doing so may be to avoid the messiness factor when they leak juices -- but the juices are yummy! Besides, that's where all the flavors from the olive oil, herbs and garlic will be. I say, go for it http://www.cookinglight.com/bbs/smile.gif

[Wendy w]

I do what Kim does: I use a marinade of red or balsamic vinegar, olive oil and rosemary. Then, I grill and put it on a good onion bun and treat it like a burger and serve it with oven baked fries. MMMMmmm! Heaven!