Portobello mushrooms

Mushrooms called portobello are one of the varieties of champignons that are more familiar to us. A distinctive feature of these mushrooms can be called their rather large size, as well as a hat that can fully open. At the same time, its diameter is often as much as 15 centimeters. By the way, due to this feature, much more moisture evaporates from the portobello mushroom compared to many other types of mushrooms, due to which its structure is more fleshy and dense.

It is surprising that as a delicate mushroom, portobello often grows in the most unattractive natural conditions - along roads, in pastures, and sometimes in cemeteries. By the way, to more popularize this little-known mushroom variety in the 1980s, an original name was invented for it - portobello. And until that time, it was absolutely not used in cooking - most often this mushroom was simply thrown away. Today, everything has changed at the root - the portobello mushroom has acquired the status of one of the most popular and popular mushrooms, which is often used in the preparation of dishes of European and Israeli cuisines.

Due to the fact that the portobello mushroom is classified as a rather rare mushroom, they are sold exclusively in stores specializing in delicatessen products, as well as in certain departments of some supermarkets. Mainly, it is customary to cook second courses from portobello mushrooms along with all kinds of delicious snacks. They are also very fond of baking or adding when preparing a popular dish today, which is called julien.

In fact, portobello mushrooms can rightfully be called a delicatessen and truly exquisite variety of champignon. In addition to baking, this tasty and fragrant mushroom can be prepared in a variety of ways - marinate, salt, grill or pan, put out in various sauces, cream or sour cream. In addition, based on the portobello mushroom, an excellent supplement for omelettes, pizza, stew and salads is always obtained.

It is noteworthy that when preparing different meals, different parts of this mushroom are used. For example, it is common to remove very dense and fibrous portobello legs when making soups, sauces, and broths. Portobello mushroom caps are used both whole and cut. By the way, it is the whole hats of this mushroom that are best suited for baking.

In order for the ready-made portobello mushrooms to reveal their taste as best as possible, before cooking, they are recommended not to wash them, but simply to scrape off the existing pollution with a knife. During the heat treatment process, the texture of these mushrooms is compacted, and they taste like meat.