Boil portobello in salted water for 15-17 minutes.
How to cook portobello
You will need – portobello, water, salt
1. Wash the portobello, cut off the roots, clean off the dirt with a brush.
2. Put the portobello in a saucepan, pour in water so that it covers the mushrooms.
3. Put the pan on the fire.
4. Add salt.
5. After boiling, cook portobello for 15 minutes, covered with a lid, over low heat with a slight boil.
6. Drain the broth (it can be used to make soups and sauces), cool the mushrooms and use as directed.
Your portobello mushrooms are cooked!
How much and how to fry portobello
Portobello must be fried until the liquid from the pan has evaporated from frying the portobello. It usually takes 7-10 minutes to roast.
– Large portobello mushrooms are not recommended to be wetted. Since mushrooms are grown in artificial sterile conditions, they are unlikely to be contaminated and cleaning with a soft brush is sufficient. If you still need to wash the mushrooms, it is recommended then to use them immediately and dry them for 5-7 minutes before cooking.
– When choosing a portobello, keep in mind that mushrooms with bent caps are young, full of moisture. It is more rational from the point of view of economy to buy mature mushrooms, from which moisture has already come out. A flat cap has a positive effect on the taste of the mushroom: the taste of a mature portobello is more saturated, and the structure is denser.
– Portobello is a type of champignon, has a particularly large cap size. In Moscow stores you can find portobello with hats up to 10 centimeters in diameter.
– Portobello calorie content – 26 kcal / 100 grams.
– Portobello is usually grown in artificial mycelium. However, unlike ordinary champignons, the process of growing portobello is more subtle, so the cultivation of portobello is less common. Related to this is the high cost of mushrooms in stores.
– In addition to boiling, portobello is fried and baked . Using a large cap size, portobello is filled with fillings and stuffed.