DRIED PORTABELLA MUSHROOMS

Portabella Mushrooms (agaricus bisporus) are Crimini mushrooms grown six or seven days longer than usual yielding this hearty dark brown, dense mushroom termed the Portabella which adds flavor, texture and color to almost any dish and is available all year. This extremely large, round cultured mushroom is the fully mature form of the White Button/Champignon mushroom. Originally, a mushroom farmer had overlooked a growing area and too late discovered the large caps, grown past the normal harvesting time. At first he was certain they would be unmarketable due to the ungainly size; eventually however, they were to become highly sought after when the exotic sounding name "Portabella" began to be used in the 1980s ( actually a brilliant marketing strategy to popularize an unglamorous mushroom that initially was difficult to sell ). In the matter of Portabella versus Portobello, both spellings are used. However, the Mushroom Council has adopted the two "a" version to establish some consistency.

Because of their longer growth time, Portabellas have a distinctly pungent, earthy flavor and fleshy texture. The Portabella measures between 5 and 8 inches in diameter with an open, flat cap. Because this mushroom is the elder of the species, it's gills are fully exposed which means that some of the mushroom's moisture has evaporated. The gills on a large Portabella tend to be flaky or even jelly-like and are frequently removed before culinary use to avoid tainting the food they contact. The reduced moisture creates a thick, firm and meaty texture and has a deliciously mild, enriched woodsy flavor. Portabella are like White Button or Champignon mushrooms - only larger, very impressive in size and appearance - and have a deeper flavor.

Use the Portabella wherever you would a White Button if you want to enhance the flavor. Portabella mushrooms are delicious, versatile and an excellent choice for grilling or broiling. Their savory flavor compliments steaks, chops, poultry, seafood and grilled vegetables. Use them in stews, soups, couscous and casseroles. Their stems however are very woody and should be removed (but saved for soups, stocks, etc.). The caps can be used chopped, as with most mushrooms, but the Portabella is much more dramatic when used whole. Marinate Portabella in red wine, garlic and herbs. Serve whole, sliced, grilled, baked or deep-fried. Add to stir-fries, sautés and sauces. Portabella mushrooms make a great vegetarian substitute for meat in a sandwich or entrée.

 

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