[975] in Vegetarian_Support_Group
Re: Mushrooms
daemon@ATHENA.MIT.EDU (chadc@MIT.EDU)
Fri Jul 5 13:25:28 1996
From: chadc@MIT.EDU
To: ninjo@sgs.MIT.EDU, vsg@MIT.EDU
In-Reply-To: Your message of "Fri, 05 Jul 1996 08:24:48 EDT."
<9607051224.AA19673@sgs>
Date: Fri, 05 Jul 1996 13:22:58 EDT
Well,
>>On the same line of conversation, does anyone know how to cook
>>Portabellas. Last time I tried, I wanted to cook them with rice.
>>They turned the whole rice dish a nasty shade of grey. It
>>tasted fine, but try telling that to a group of guests.
The one message was a little specific about how to cook portabellas...I'm
anxious to try Alice's method...but here's some more general info...
Method 1:
Grill the portabella over a open flame...i.e. barbeque...stick it on a bun, some foccacio,
or a good hearty bread...lettuce, tomato...treat it like an extra special burger substitute(I've
had meat-eaters drooling over these...they are not like meat...but a thousand times better...I hate
veggie burgers that try to taste like meat!
Hint:if your ovo-lacto...try dome dill-mayonaise on it...otherwise marinate the cap before
you cook it...otherwise it will get too dry.
Method 2:
Cut the cap into decent sized chunks...same size you would cut any mushroom...some people
prefer strips, I like 1/2 inch chunks...sautee in olive oil until the flavor comes
out...portabella's have a powerful flavor, but not raw! When I make a pasta sauce(which is how I
usually use them, I add them after the onions and peppers are halfway done and before I add
tomatoes and greens(that should give you an idea as to how long they take to properly cook). They
are fairly resiliant-overcooking doesn't destroy them, but it does degrade their wonderful
texture(the best thing about mushrooms).
You can also stuff them or sautee them and then put them on a sandwich (portabellas and plum
tomatoes with a touch of basil on foccacio is divine!)...be CREATIVE!!!!!
Chad Charowhas
