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Focus on Portobello Mushrooms, Plus Recipes
Rate it! Votes (0) | Comments (0) By FabulousFoods.com Posted August 6th, 2007 FabulousFoods.com Recommends: Mushroom Cultivator: A Practical Guide to Growing Mushrooms at Home, by Paul Stamets, (1983, Agarikon Press)	Mushroom Cultivator: A Practical Guide to Growing Mushrooms at Home

If you're not familiar with portabello mushrooms, they're those really, really big ones, the kind a creative kid could imagine a family of gnomes living underneath. Fairy tales aside, portabellos are a tasty and versatile cooking ingredient. While they used to be difficult to find, their current status as a "trendy food" has made them accessible nearly everywhere.

Tan to dark brown in color, portabellos are the large capped relative of agaricus and crimini mushrooms. In English this means they are larger versions of the everyday white and brown button mushrooms sold in nearly every grocery store in America. Their longer growing period, however, gives portabellos a dense meaty texture and a rich flavor.

You can serve portabellos whole or sliced, grilled, baked or deep fried, stuffed as an appetizer, side dish or companion to meats, or in stir frys or sauces. Six ounces of trimmed portabellos yields about 2 1/4 cups (lightly packed) chopped mushrooms.

Enough talk. Try some of the great portabello mushroom recipes at the links in the related recipes section below. Enjoy!

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