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Italian brown mushroom; cremini (also crimini) mushroom [13] [14] chestnut mushroom (not to be confused with Pholiota adiposa) baby bella [13] When marketed in its mature state, the mushroom is brown with a cap measuring 10–15 cm (4–6 in). [14] This form is commonly sold under the names portobello, [14] [15] portabella, [16] or portobella ...
2. Brush the portobello caps with olive oil and season with salt and pepper. Set the mushrooms on the grill, gills down, and cook over moderate heat, turning once, until tender and nicely charred, about 8 minutes. Dollop the tarragon-parsley butter over the gills and cook for about 1 minute longer, until the butter is melted.
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This recipe achieves that wonderful double bonus of being quick to make and quick to reheat.
This page was last edited on 18 January 2007, at 02:24 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Button, crimini and portobello mushrooms are most common in the United States, but some supermarkets have started stocking specialty varieties, especially shiitake, enoki and oyster mushrooms.
Edible mushrooms are the fleshy fruit bodies of numerous species of macrofungi (fungi that bear fruiting structures large enough to be seen with the naked eye). Edibility may be defined by criteria including the absence of poisonous effects on humans and desirable taste and aroma. Mushrooms that have a particularly desirable taste are described ...
3 large portobello mushroom cap, cleaned and sliced thin. 2 tsp olive oil. 1 white onion, thinly sliced. 1 yellow pepper, thinly sliced. 1 clove garlic, minced. 1 Tbsp whole wheat flour.