This Page

has been moved to new address

Featured Veggie: Portabella Mushrooms

Sorry for inconvenience...

Redirection provided by Blogger to WordPress Migration Service
Eclecticisms: Featured Veggie: Portabella Mushrooms

Thursday, June 23, 2011

Featured Veggie: Portabella Mushrooms


Portabellas are a perfect meat substitute in many cases, and taste great in pasta dishes, on sandwiches or just about any other way you can think of preparing them. On the off chance you've never tried them, portabellas have a richer flavor than regular white button mushrooms do and are easy to find in just about any grocery store. They are second to shitake mushrooms in my book, but they're a bit more versatile and cheaper, so they're still a major win.



Portabellas are often referred to and spelled as "Portabellos", but the Mushroom Council (yes, there is such a thing), states that the "a" spelling is actually correct. These mushrooms are simply larger versions of the crimini mushroom, older by only several days. Portabellas keep best in paper bags in the fridge.



Nutrition info:

1 serving of a portabella (86 g/1 cup) has only 22 calories, ZERO fat, 1g Fiber and 2 g protein. According to nutritiondata.com , they are also a good source of Thiamin, Vitamin B6, Iron, Magnesium and Zinc, and a very good source of Dietary Fiber, Riboflavin, Niacin, Folate, Pantothenic Acid, Phosphorus, Potassium, Copper, Manganese and Selenium.


Here's another recipe I tried that was cut out of a magazine oh, 8 years ago or so. I'm such a slacker. I got this out of either Cooking Light or VegTimes magazine (not sure which!) and made a few minor adjustments.


Ginger-Sesame Glazed Portobello Steaks

4 garlic cloves, mashed
1 tbsp peeled and minced ginger
2 tbsp tahini
1/2 c  soy sauce
1/3 c toasted sesame oil
1 tbsp firmly packed light brown sugar
3 tbsp  white wine
4 large portobella mushroom caps
1 tbsp sesame oil (for frying mushrooms)


In a large bowl, combine the garlic, ginger, tahini, sesame oil, brown sugar and wine. Stir well.


Add the mushroom caps, turning to coat them in the marinade, and allow to sit for 30 minutes, turning once or twice. I suggest trimming the stems off completely, so the mushrooms sit in the pan flat. Don't toss them though! Cook them on the side.


Heat the sesame oil (may use peanut oil) in a large pan and add the mushrooms. cook until tender and browned, about 6 minutes on each side. You may serve as-is, or slice the mushrooms into 1/4" thick pieces.


You may heat the reserved marinade and serve over some basmati rice as a perfect side dish. I also had some delicious lentils on the side.


Happy cooking!

Labels: , ,

0 Comments:

Post a Comment

I LOVE comments! Thanks for reading!

Subscribe to Post Comments [Atom]

Links to this post:

Create a Link

<< Home