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Recipe & Guide - Portabella Mushrooms
This meaty mushroom makes a marvelous main course. There's a fungus among us… and it's delicious!
Portabella mushrooms are also big; very big.
Measuring from 4 to 10 inches in length, these substantial mushrooms have substantial flesh that can be grilled, baked, deep-fried and more. Europeans have enjoyed these hearty mushrooms for ages, and they are now slowly making their way across the sea to us, with delicious results. Portabellas are marvelously versatile, and their distinctive mushroom flavour works well in memorable meals ranging from breakfast buffets to late-night snacks. Cultivated much like the common "button" variety of mushroom, portabellas are available year-round. And, unlike button mushrooms, portabellas have an open cap, which means that you can see the ridged underside of the cap.
These ridges are called gills. Overall, portabellas are dark brown, and the stalk tends to be slightly lighter in colour than the cap. Selection and Storage
Look for sturdy, dark-brown portabellas with a slightly rounded cap and strong stalk. Take a peek at the gills underneath the cap; they should be pinkish-brown, and tend to darken with age.
It's a good idea to avoid portabellas with dark gills. Place portabellas in a paper bag and store in your refrigerator for no longer than five or six days.
Preparation and Eating Tips
Portabellas are a natural for vegetarian main courses — try adapting your favorite eggplant recipes, and enjoy the flavourful results.
Use your imagination, and you'll be rewarded with a unique culinary creation. Try breading and deep-frying slices of portabellas, and then topping with Parmesan cheese.
Or marinate slices in your favorite meat marinade or salad dressing and toss on the grill or bake.
If you don't marinate, remember to brush slices with a coat of olive oil before cooking to avoid toughness.
PORTABELLA PICATA – 20 minutes
3 large portabella mushrooms
1/2 cup nonfat egg substitute
1/2 cup bread crumbs
1/4 cup grated Parmesan cheese
Dash of black pepper
3 1/2 teaspoons olive oil
1 jar of low sodium spaghetti sauce 1. Rinse mushrooms and pat dry. Cut into slices about 1/8 inch thick. Pat dry again.
2. Beat eggs slightly in a deep plate. Combine bread crumbs, cheese and pepper on another plate. Dip mushrooms slices in egg. then crumb mixture.
3. In a skillet, heat olive oil. Add mushrooms a few slices at a time. Pan-fry on both sides until golden brown. Serve with sauce. Yields 8 servings. Nutrient Analysis per serving
Calories-109
Carbohydrates-15g
Dietary Fibre-2g
Protein-6g
Cholesterol-3mg
Sodium-159mg
Fat-4g
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Recipe & Guide - Portabella Mushrooms
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