Portabella Mushroom Description / Taste
If you’re looking for a meaty, chewy, and earthy experience, Portabella mushrooms are the way to go. These large mushrooms have a smooth cap that averages fifteen centimeters in diameter and is connected to a thick stem. The cap is dark brown to tan and firm, thick, and spongy. Underneath the cap, there are dark brown fleshy gills, a small ring from the cotton-like veil, and the stem is fibrous, white, and dense. When cooked, Portabella mushrooms have a memorable chewy and meaty texture with a smoky earthy flavor!
Nutritional Values Of Portabella Shroom
If you’re looking to add some nutritional value to your diet, portabella mushrooms are a great place to start. They contain vitamin D, copper, selenium, potassium, phosphorus, vitamin B6, and niacin.
Portabella Shroom Applications
Portabella mushrooms are best suited for cooked applications such as broiling, sautéing, and grilling. They are extremely versatile and can be grilled whole to make a vegetarian burger or hollowed out and used as a pizza crust or bowl for other fillings. They can also be chopped and mixed into soups and stews, baked into pasta or rice dishes, sliced into salads, minced into a filling for a mushroom strudel, or chopped and cooked in an omelet. The caps are the part that is predominately cooked and consumed as the stem can be fibrous and woody, but the tough stem can also be used to add flavor to stock. Portabella mushrooms pair well with balsamic vinegar, fresh herbs such as oregano, rosemary, thyme, or cilantro, marinara sauce (tomato sauce), spinach leaves or leafy greens like kale; tomatoes; goat cheese; mozzarella cheese; cream-based sauces like Alfredo sauce (butter); garlic cloves; onions. They will keep 7-10 days when stored in a paper bag in the refrigerator.
Portabella Mushroom Ethnic/Cultural Info
If you’re looking for a new way to enjoy your favorite mushrooms, Portabella mushrooms are a great option. They’re one of the most popularly cultivated mushrooms, and account for approximately ninety percent of mushroom production in the United States. Despite their popularity today, Portabella mushrooms were once a highly unfavored mushroom due to their brown color and large size. In an effort to increase sales in the 1980s, marketing companies coined the term Portabella and reintroduced them as a healthy meat alternative with great success. Today Portabella mushrooms grow stacked in specially designed rooms with controlled temperature, humidity, and fresh air to meet the increasing market demand. They propagate with the assistance of agar, grain spawn, and pasteurized substrates, and are marketed in both specialty health stores and supermarkets across the United States.