new to portobello mushrooms
- geminigirl Feb 10, 2008 02:34 PM
just bought a couple yesterday and never used them before so looking for some easy ways to start adding them into my menus. Any suggestions would be appreciated, thanks! Also, how do I store them, right now they are on the counter uncovered...
I store them in the crisper in a brown paper bag. Seems to work well to keep them fresh. If you have access to a grill or grill pan I usually like to marinate them briefly in some olive oil and balsamic and grill them whole. You can slice if you like and use as a side dish or make a veggie burger out of them. Also good marinated with olive oil and soy sauce. Basically, anything you might use regular mushrooms for will be ten times better if you use portobellos. I also saute them sliced with some chopped garlic and (again) oilive oil, salt and pepper and they are divine. They really do stand on their own well.
The S.F. Chronicle had a great recipe for a sandwich or burger.
Grill the portobellos, along with onion slices and tomato slices if you can find any decent ones -- on a grill pan if you don't want to grill outside this time of year. Mix together tapenade, capers, mayo and a little lemon juice and minced garlic. Toast the buns, spread with the mixture, add the grilled veggies, and some lettuce.
They say to add cheese slices, but I never do. Be aware that the mushrooms will release water before they start to brown.
Make sure you remove the brown gills from underneath the cap; otherwise, whatever you make will be an unappealing brown color. I use a melon baller for this purpose, and wear plastic gloves to keep my hands clean.
I like to brush them w/olive oil, roast them in a hot oven, and then make a roasted veggie sandwich. Use a good whole wheat or foccaccia bread, add some roasted red onion, eggplant, maybe some sauteed spinach, and cheese of your choice (provolone, muenster, buffalo mozzarella, or goat cheese) and pesto.
There's nothing wrong with the gills except it'll make something you mix them take on their brown tinge-- for example, you might want to remove them if you are mixing them into a pasta dish. But if you are grilling them it won't matter.
There's absolutely nothing wrong with washing mushrooms under running water. That they somehow absorb water this way or otherwise are harmed has been disproven over and over agina and a kitchen myth. Don't soak them, though.
I add olive oil, garlic and grill whole or sliced. They pick up a lot of flavor. I don't remove gills, but I do find that when added to certain dishes they do impart a dark color. So maybe if adding to a cream sauce. Sage, of course, is a mushroom's best friend.
It has been a while, but I have made stuffed portobellos before. A mix of zucchini, the mushroom stem, maybe Parmesan, red pepper, onion, garlic, tomato, spices... seems breadcrumbs would be a good idea though I don't remember using them. I sauteed the mix before I filled the caps. You could play with the filling ingredients a lot. Lentils might be good mixed in for protein.
Otherwise grilling them whole with a little olive oil or a thin pesto is great.
They are also great sliced and used anywhere you use button mushrooms. I have never removed the gills.
I like to broil them gills side down first, then turn over and put a couple of slices of a nice melty blue cheese on top. The strong flavor of the blue with the strong mushroom flavor is a great combo - fantastic beside a steak. (Washing them in water seems to help the broiling as they steam a bit rather than drying out.)
I do a variation of this too, only I cook them in a skillet with balsamic vinegar until the vinegar reduces and is nice and carmelized. I start the mushrooms with gills down and then flip and place crumbled blue cheese in the top to melt while the other side carmelizes. The combination of flavors is great!
Personally I like making Portobello mini-pizza. Just put some buffalo mozzerella cheese, some tomato, some fresh basil on them and them cover them with olive oil and maybe a pinch of salt and pepper. Goat cheese and pesto also works well on top.
My son-in-law makes a great portobello mushroom side on the grill. Clean, stem and scrape out the gills. Brush outside with olive oil. Stuff the mushroom with boursin cheese and grill until mushroom is tender and the cheese is runny. Half a mushroom is generally enough for each person if they are large mushrooms.
Here is a wonderful and very easy salad my sister taught me. It does not read or sound nearly as incredible as it looks and tastes. We made it for a big dinner party one Christmas Evening and it was pretty much the hit of the night, even with all the amazing food that followed. The flavors are perfect.
(You can certainly have fun with the salad portion and what you add, in addition to cherry tomatoes. You can make the plates look even more beautiful with the addition of other vegetables, etc.)
Portobello Mushroom Salad with Goat Cheese and Prosciutto
- 1 large portobello mushroom per person – try for at least 4 inches in diameter
- 1 large cylinder of goat cheese - enough to cut about a half inch thick slice per mushroom.
- Proscuitto: 2 large slices per mushroom
- Salad greens
- Pine nuts
- Small cherry tomatoes
- Olive oil
- Salt and pepper
- Homemade vinaigrette
Preheat the oven to 350.
Remove the stems from the mushrooms. Brush the undersides of the mushroom caps with olive oil and season generously with salt and pepper.
Place the goat cheese slices in the round spot vacated by the mushroom stem.
Wrap the mushroom with the prosciutto slices. I like to do them in a cross (‘X’) pattern, with the ends of the proscuitto slices tucking under the mushroom cap.
Brush the prosciutto slices with Olive Oil and season with salt and pepper.
Place the mushrooms, prosciutto and goat cheese face up, on baking trays and bake in the oven about 20 minutes. They will begin to release marvelous juices and the prosciutto will crisp up a bit.
While the mushrooms bake, prep the salad plates: toss quality salad greens with your favorite homemade vinaigrette. Arrange the salad leaves on each plate (use dinner plates) and scatter the cherry tomatoes around.
Place one mushroom per plate atop the salad and serve.