Portobello fry for 10 minutes over medium heat.
How to Roast Portobello
Products
Portobello – 500 grams
Hard cheese – 100 grams
Garlic – 1 clove
Onion – 1 piece
Salt – to taste
Ground pepper – to taste
Olive oil – 6 tablespoons
How to fry
Remove the legs from the mushrooms. Thoroughly clean the hats of dirt, cut into strips 1 centimeter wide. Cut the onion into rings, mince the garlic. Cheese grate on a fine grater. Heat 5 tablespoons of olive oil in a frying pan, add mushrooms, onion, garlic.
Fry over medium heat, stirring occasionally. Add salt and pepper to taste. After 10 minutes, remove the pan from the heat, drizzle with 1 tablespoon of olive oil and sprinkle with grated cheese. Serve hot.
Tasty Facts
The shelf life of portobello mushrooms is up to 7 days in the refrigerator.
The average cost of portobello in Moscow in June 2016 is 450 rubles / 1 kilogram.
The calorie content of portobello mushrooms is 35 kcal / 100 grams.
During the frying process, for a pleasant aroma, you can add 3 sprigs of tarragon.
Fried portobello mushrooms can be served with finely chopped herbs (parsley, dill, green onions or a mix of them).
Before frying portobello mushrooms, you can soak them for an hour in the marinade.
Marinade for soaking mushrooms
Products
Soy sauce – a quarter cup
Freshly squeezed lemon juice – 2 tablespoons
Chopped ginger root – a quarter cup
Garlic – 1 clove
Shallot – 1 piece
Fresh parsley – 1 bunch
Pepper – to taste and at will
How to cook
Garlic chop, grate the onion on a large grater. Add soy sauce (you can dilute soy sauce with olive oil), ginger, lemon juice, pepper if desired. Chop the parsley and add to the marinade.