portobello photo by: gourmetsleuth.com
Portobello Mushrooms
Also
called portabella is really simply a brown crimini mushroom in disguise.
Article by: Barbara Bowman
Related Videos About Portobello Mushrooms
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.
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.
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.
Sauté
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.