Three Quick and Simple Steps For Fragrantilicious Portobello Mushrooms


These giant Portobello mushrooms are meaty and juicy in texture.


1 packet giant Portobello Mushrooms

Unsalted Butter


  1. 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. 
  2. Add unsalted butter into a frying pan and pan fry the sliced Portobello until slightly soft.
  3. 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.


Click here for mushroom recipes.

Hearty and Warm Mushroom Soup


The advantage of preparing your home mushroom soup is  your ability to cook to your own likeness such  as the smoothness , creaminess and tastiness of the dish.

Blend the mixture into a paste. You can add more home prepared chicken stock if you prefer a more watery mushroom soup.

Concentrated chicken stock makes a difference when preparing any type of soup.

What an appropriate way of  serving a hearty and warming mushroom soup in this mini earthen claypot with hand painted mushroom designs.

Taste so good, you will never want canned again.

For detailed recipe, click here.


For more soupalicious recipes, check out here


Cream of Mushroom Soup

Cream of Mushroom Soup


20 pieces of Shiitake Mushrooms
2 Tablespoons of Unsalted Butter
Half sliced big onion
1 teaspoon of sea salt
1 teaspoon of grounded pepper
3 tablespoons of fresh cream
4 bowls of home made chicken broth
1 tablespoon of corn starch (dissolved with 2 tablespoons of water)


Melt butter in pot. Add onion slices and cook for few seconds.
Add sliced mushrooms and stir till soft.
Dust with corn flour and cook over low fire till all flour are incorporated.
Pour in warm chicken broth.
Gently stir with whisk and bring to boil.
Simmer for about 25 minutes.
Skim when necessary.
Add salt to taste and correct seasoning and consistency.
To serve, add fresh cream.


If you find the mushroom soup is too thick, add more chicken broth and adjust seasoning.