Processing portobello mushrooms (table mushrooms) - tips

Video: How To Grow Portobello Mushrooms From Store Bought

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Advice
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Marinate the mushrooms. Place the capsules (and stalks if you like) in a plastic zippered bag. Fill the bag with the marinade and stir the marinade to coat the mushrooms evenly. Seal the top of the bag and place the bag of mushrooms in the refrigerator for 30 minutes. If you keep the marinade longer than this, the mushrooms may absorb too much of the marinade and will become limp.

You should also turn the bag over from time to time.

Preliminary processing of mushrooms. Scrape away the brown grooves on the underside of the mushroom cap with a spoon and discard it. Remove the mushroom body as well.

Marinate the mushrooms. Mix 1/2 teaspoon of oil, 2 tablespoons of fresh lemon juice, and 2 tablespoons of soy sauce in a small bowl; Spice all the sides of the mushroom cap.

Mix the kernel. Mix in a small bowl 2/3 cup chopped tomatoes, 1/2 cup shredded cheese, 1/2 teaspoon oil, 1/2 teaspoon chopped fresh rosemary, or 1/8 teaspoon dried rosemary, 1/8 teaspoon black pepper and 1 crushed garlic clove.

Stuffed into mushrooms. Use the metal tongs to turn the caps back up. Spoon 1/4 cup of tomato mixture into each mushroom hat. Cover and bake for 3 minutes or until cheese is melted. Sprinkle with parsley.

Since the garlic doesn't have enough time to cook, the grilled mushrooms will have a strong garlic smell. If you don't like it, you can use less garlic or use less garlic.
If you want to prepare in advance, remove the mushroom stem and mushroom trench, then mix the filling and keep in the refrigerator until ready to cook.

Method 3 of 4: Pan-fried portobello mushrooms

Clean the fungus. Use a damp or dry cloth to remove the fungus. Separate the mushroom stem. You can chop the mushroom stalks to use or discard them.
- To separate the mushroom stem, hold the mushroom cap with your dominant hand, and gently twist the stem in the other hand.
- If you want, you can also use a spoon to scrape away the grooves on the underside of the cap.
Cut the mushrooms into thin slices. Place the mushrooms on the cutting board and cut them into slices with a sharp knife. You should cut slices about half a centimeter thick.
- Be sure to keep your fingers a little further away when cutting the mushrooms.
Prepare seasonings. Heat a saucepan over medium heat and fry 1 clove of minced garlic with 1/4 cup olive oil until the garlic is tender. Add the parsley to the pan.
Fry the mushrooms. Drop the mushroom slices into the pan and saute for 3-5 minutes, turn over once. Sprinkle on mushrooms 1/4 cup parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper.
- When the mushrooms are soft and brown, they are ripe.
Experiment with spice ideas. Here comes the interesting part. You can stuff or sprinkle breadcrumbs over mushrooms or sprinkle a little pesto sauce. Sprinkle a pinch of salt and pepper or add a few slices of sautéed eggplant or bell pepper to the mushroom dish.
- Experiment with your favorite seasoning mixes to freshen up and create fun variations.
Make a mushroom burger. Baked, baked or sautéed portobello mushrooms are the perfect ingredient for a burger filling. You can sandwich the mushrooms in a grilled burger crust, served with chopped tomatoes, shredded mozzarella cheese, avocado and your favorite spices.
Make a strange salad. Mix sliced mushrooms into a salad of green leafy vegetables, arugula, lettuce, or mix with sautéed kale or green beans.
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Advice

Leave the mushrooms in an open plastic bag and store in the refrigerator. It is best to eat the mushrooms for a few days after buying.
When choosing to buy portobello mushrooms, the first thing you need to check is to see if the mushroom cap and mushroom stalk are secure. Avoid soft or curled mushroom caps. Next, flip the bottom side up to see the structure of the grooves under the mushroom cap. These grooves should be dry and pale pink in color when viewed in light. If they are black or look wet, the mushrooms are no longer fresh.
When buying mushrooms, try to buy mushrooms instead of pre-packaged mushrooms so that you can thoroughly examine each mushroom cap.
Removing the grooves under the mushroom will extend the shelf life of mushrooms by a few days.
Try baking or sautéing mushrooms with chili, onion, or the right vegetables to increase the flavor of the mushrooms.

Warning

Fungi that get wet will quickly spoil because they easily absorb water. If you have to rinse it off to get rid of the fungus, cook it immediately to avoid spoiling it.