Portobello mushrooms are popular with cooking enthusiasts all over the world because they are good and simple to cook. Due to their meaty consistency and delicate taste they are present in numerous recipes, many of which are also suitable for vegans. One of the advantages is that they are super easy to clean and prepare - in most cases you only need a wet sheet of paper and a spoon. Read on to find out how to choose and prepare portobello mushrooms for your recipes.
Steps
Part 1 of 3: Cleaning the Portobello Mushrooms
Step 1. Dampen a sheet of kitchen paper with cold water
Squeeze it out to get rid of excess water and make sure it's only moist. In most cases, a little moisture is enough to clean the packaged fresh mushrooms.
- Given the size and shape, portobello mushrooms should be cleaned individually to ensure everyone equal attention.
- If you prefer, you can use the soft side of a dish sponge.
Step 2. Rub the cap and stem gently
Wipe the damp kitchen paper over the entire surface of the mushroom with short, light strokes. Be careful not to rub hard to avoid breaking or damaging them.
- Keep the mushroom resting on the palm of your hand without squeezing it with your fingers.
- Pay special attention to where the earth has accumulated.
Step 3. If some mushrooms are particularly dirty, clean them with a specific toothbrush
In some cases, damp kitchen paper may not be enough to remove all soil residues. Using a soft-bristled toothbrush will help you remove dirt from mushrooms better, without needing to rinse or soak them.
- You can buy a mushroom cleaning brush at stores that sell kitchen utensils or online.
- It is better to avoid soaking mushrooms in water because, being spongy, they tend to absorb it, thus losing flavor and consistency.
Step 4. Let the mushrooms dry
Arrange them on a paper towel-lined plate. Clean them one at a time until you reach the desired amount and transfer them hand by hand onto the dry paper.
Let the mushrooms drain for a few minutes. The kitchen paper will absorb excess water
Part 2 of 3: Cutting the Portobello Mushrooms
Step 1. Remove the stems from the mushrooms
The simplest method is to grab the stem by the bottom, rotate it and pull it with a sharp motion. It should offer little resistance and detach easily. Alternatively, you can separate it from the chapel using a small pointed knife.
- Portobello mushrooms generally have a hard and woody stem, so it should be discarded for most recipes.
- If you want to avoid waste, you can save the stems, chop them and use them to flavor a broth, soup or stew.
Step 2. Remove the dark gills from the mushrooms
Turn the chapels upside down to easily reach the slats. Scrape the underside of the cap with the tip of a spoon until the strips come apart. Clean the cap with damp kitchen paper to remove any residue.
The slices of portobello mushrooms have a bitter and unpleasant taste, which could ruin the success of the dish
Step 3. Trim the bottom edge of the chapel
Once you have removed the slats, you may notice that the edge of the chapel is imperfect or slightly damaged. If so, you can slowly rotate the mushroom and trim it with a sharp knife to make it even.
- Trimming the underside of the chapel makes it easier to grill or stuff it, as it will be perfectly level.
- This is an optional step that affects only the presentation of the dish and not the taste of the mushrooms.
Step 4. Cut the mushrooms as desired
At this point the portobello mushrooms are ready to be cooked as you like. If you intend to add them to soup or vegetables, you can cut the larger ones into cubes or thin slices to make them easier to manage.
- It is not necessary to cut portobello mushrooms. In fact, most cooks prefer to leave them whole and fry, grill or steam them to best preserve their taste and texture.
- You can brush the mushroom caps with extra virgin olive oil, sprinkle them with sea salt, bake them in the oven and use them as if they were slices of bread to prepare a sandwich also suitable for those who follow a diet low in carbohydrates.
Part 3 of 3: Storing and Using Portobello Mushrooms
Step 1. Make sure the portobello mushrooms are fresh
Before buying them, inspect the caps and stems for any stains or dents. These imperfections may indicate that the best time to eat them has already passed. The cap should be around 10-15cm in diameter, firm in texture and uniform in color.
- In general, it is better to buy mushrooms sold individually rather than packaged ones, in order to select the freshest specimens.
- The appearance of the gills can help you tell if the mushrooms are fresh. If they look moist, slimy, or shriveled to you, chances are the mushrooms are old.
Step 2. Store portobello mushrooms in the refrigerator
Use a food container with a lid that allows air to pass through. Remove the mushrooms from their original packaging as soon as you get home and transfer them to a paper bag or wrap them with kitchen paper. Mushrooms will release moisture, so if you store them in an airtight or paperless container, they will become soft and spongy.
- The ventilation holes on the lid of the container will ensure that the mushrooms stay fresh until you are ready to cook them.
- If you want, you can remove the caps from the stems and wrap them in a double layer of damp kitchen paper.
Step 3. Use the mushrooms within 3 days
Like most vegetables, portobello mushrooms also have a better texture and taste when fresh. Examine them carefully before eating them or incorporating them into a recipe. If they are smelly, mushy, or faded, don't take unnecessary risks and throw them away.
- In general, it is a good idea to buy mushrooms when you are ready to use them.
- Portobello mushrooms have a short shelf life, but if you store them properly they can keep fresh for up to a week.
Advice
- Use portobello mushrooms to add a rustic, earthy note to your dishes.
- Portobello mushroom cap has a firm, meaty texture that makes them good meat substitutes.
- You should limit the amount of oil, sauce, or marinade when using portobello mushrooms, as they absorb liquids quickly.
Warnings
- Mushrooms grow on the ground and are generally quite dirty, so don't cook them without cleaning them first.
- Always be cautious when handling knives in the kitchen.
