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Feb 10, 2008 02:34 PM

new to portobello mushrooms

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...

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  1. 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.

    1. 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.

      1 Reply
      1. re: Glencora

        My favourite variant is to treat them exactly as though they were a burger or thin steak for a sandwich. Same bread, same accompaniements, etc - whatever is your preference.

        I particularly like them as a breakfast sandwich - lots of ketchup (or, as I'm British, HP Brown Sauce)

      2. 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.

        3 Replies
        1. re: rednails

          so I should toss stem and gills or are they good for throwing in soups, etc...where I don't care about color? thanks for the tips. and i'm a wipe/not wash my mushrooms type of person so assuming this will work for these as well?

          1. re: geminigirl

            I always leave the gills intact, however if you choose to remove them, toss them. The stem can be used in soups, stews, etc. Most def. WIPE not wash with a damp cloth or paper towel.

            1. re: diablo

              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.

        2. 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.

          1. One of my very favorite ways to prepare them is in Mushroom Parmesan.
            Very easy -- basically a veal parmesan substituting a mushroom for the veal.