Saturday, June 17, 2017

Slice and Dice: Portobellos

Slice off the stem of the mushroom

I used to get a lot of flak for serving meatless meals, having descended from a line of devoted carnivores. The men, in particular, crave dishes with both heft and flavor. Because they are dense and filling, portobello mushrooms seem to satisfy even the pickiest eaters in the family. So, if you’re trying to adopt a healthier lifestyle and/or a greener footprint, be sure to pick up some portobellos.

How to Select Portobello Mushrooms

What do you get when a crimini mushroom (or baby bella) grows up? A portobello with chocolate-colored gills and a woody stem. Select the ones that are plump and smooth-skinned, with a delicate, earthy aroma.

How to Clean Portobello Mushrooms

Using a paring knife, slice off the stem. If it has the texture of a wine cork, throw it out or save it for making stock. If it is tender, rinse it and slice it into pieces length wise. 

Remove the gills using the tip of a spoon to scrape them away.

Scoop out gills with a spoon

Wipe the mushroom cap with a damp cloth or paper towel to remove dirt without soaking it in water.

How to Slice Portobello Mushrooms

Place the cleaned mushroom on a cutting board stem-side down. With a chef’s knife, cut the mushroom in half.

Slice the mushroom cap in half

Rotate each half so the flat, just-cut end is parallel to you, and slice across it width wise into 1/2-inch lengths (or thinner if desired).

Slice portobello width wise

How to Chop Portobello Mushrooms

Repeat steps above for slicing. Rotate the sliced pieces 90 degrees and cut across them width wise to make 1/2-inch cubes (or smaller if desired).

Slice into cubes

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