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To: carlo3b
Portobellos


When you cook with portobellos do you scrape off the gills underneath the cap?

I did this when I made soup or sautee them to go with steak.

What do you recomend? I thought the stuff underneath the cap would color the soup a weird color.

I appreciate your advice. Taffini
266 posted on 10/11/2003 2:42:57 PM PDT by Taffini (I like Tony Soprano eventhough he is a fat boy)
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To: Taffini
Portobellos
When you cook with Portobellos do you scrape off the gills underneath the cap?
I did this when I made soup or sauté them to go with steak.
What do you recommend? I thought the stuff underneath the cap would color the soup a weird color.

The usual Pre-preparation of most varieties of mushroom is to remove any loose material with a dry cotton cloth or soft brush.. there is no need to do anything else, and washing begins the deterioration process. Those spongy membranes are the flavor but can be removed if the intention is to use a mushroom as a vessel such as a natural cup, or holder for fancy stuffings. Crab, dips and almost anything mashed will stay formed in a hollowed out cap.
 

Stuffed Portobello Mushrooms

272 posted on 10/11/2003 3:46:50 PM PDT by carlo3b (http://www.CookingWithCarlo.com)
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