portabella

Description

The largest of the cultivated mushrooms, portabella have open veils and flat caps that can measure up to six inches in diameter. They are actually mature Criminis and have a meatier flavor, the result of a somewhat longer growing period. The stems are firmer in texture but can be trimmed and cooked along with the caps. Freshly harvested portabella caps are light tan, rounded and slightly rough-textured, with somewhat uneven edges and visible gills on the underside. As they mature, the caps become flatter, their surface darkens and becomes slightly wrinkled. These mushrooms are still good to buy and use - in fact, their flavor will be richer and more intensely mush roomy, portabellas are sold in most supermarket produce departments either loose (usually with stems attached) or packaged - caps only or sliced. Size varies, but that&#**9;s no indicator of taste or texture. How to Store To maintain their high quality, refrigerate portabellas as soon as you get them home. Store in paper bags, never in plastic which retains too much moisture. Or, if the portabellas are covered with plastic, remove it and wrap loosely with paper towels. How to Clean When ready to use, quickly rinse or wipe off portabellas with a damp towel. If the stems are attached, trim off the bottoms. I always, always say, never wash mushrooms but if you have to, please use as little water as possible. A clean brush (like a paint brush) or cheesecloth is a good way to clean. Mushroom will absorb most of the water and when you cook them, they will get very watery. How to Cook Few foods are as versatile as portabellas. Serve them as appetizers, entrees or side dishes - cooked on the grill, under the broiler, oven-roasted or in the skillet or microwave. To Grill or Broil: Lightly brush caps and stems with oil to keep them moist and season with salt and pepper.