These giant Portobello mushrooms are meaty and juicy in texture.
1 packet giant Portobello Mushrooms
- Trim and discard stem by scooping out the feathery grills and clean the surface with damp paper hand towel. To degill or not degill its up to you and also depending on the recipe.
- Add unsalted butter into a frying pan and pan fry the sliced Portobello until slightly soft.
- Serve while hot.
Basically, this simple recipe is just to quickly sautéed the Portobello with unsalted butter. The whole kitchen will be filled with fragrance from both the butter and the mushroom.
Whether to degill or not degill these mushrooms?
These gills are edible.
Depends on your recipe but if you are preparing Portobello burgers, it best to keep these feathery gills in tact.
When preparing light coloured dishes or sauces, its best to remove them due to discolouration.
Alternatively, you can keep the scraped gills for making mushroom or dark meat stock which will also be more flavourful.
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