December 22, 2011

Portobello Mushrooms

Frankly, portobello mushrooms are not my favorite, I often find them much more tough and dry than most mushrooms, maybe because we consume them at an older age than most other mushrooms. However, when portobellos are allowed to braise slowly with onions, fresh herbs and garlic, they become very flavorful and quite delicious. Portobellos, conversely portabellas, are, in fact, a mature variation of Agaricus bisporus, the common white or brown mushroom native to Europe and North America, which is known by many different names depending upon their coloring, age and location. Braising the mushroom cap on top of the onion gill side up, lets the onion caramelize and the mushroom to braise in its own juices, creating a rich and hearty dish. They are lovely served with greens, asparagus and salad.

4 portobello mushrooms, stems removed

1 small onion, sliced into 4 ¼" thick rounds

4 cloves garlic, pressed or finely chopped

4 sprigs rosemary

1 tbsp olive oil

salt and pepper

1. Coat the bottom of a large skillet or shallow pan with olive oil and arrange the onion rounds so they are evenly spaced in the skillet or pan. Place the portobello mushroom caps on top of the onion rounds, gill side up. Generously season the mushrooms and place a clove of garlic and sprig of rosemary on each mushroom cap.

2. Turn the heat on to medium-low, cover the mushrooms and braise until tender, 15-20 minutes. Occasionally check the heat, to make sure the onions are not burning, and reduce as necessary. Once the mushrooms are fully cooked and tender, remove from heat and set aside for 5-10 minutes.

3. Serve the portobello mushrooms warm, along with the cooked onions and juices from the pan, season to taste with salt and pepper.

Makes 4 portobello mushrooms


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