Thursday, January 12, 2012
Prepping Portabella Mushroom Caps
Many people would like to try Portabella Mushroom caps at home but
have no clue as to the simple but important prep on these
First off unpack gently so as not to split.
Take a knife and remove the stem flat to the cap.
I prefer a non sharp/spreader to remove the 'gills'.
Scrape them off and discard.
Score the top of the Portabella with an X just slightly, 1/8" deep.
Create a simple Marinade:
1/2 C Good Balsamic Vinegar
2 TBSP of Seasoned (sweetened) Rice Vinegar,
2 tsp Dijon Mustard
2 TBSP chopped Shallot
a few Grinds of Pepper.
Toss gently to cover and allow to sit for an hour.
For the sandwich the caps were roasted in a
395 degree preheated oven for 20 minutes.
Other uses: Cut into strips and use in a hot or cold pasta dish.
Chop, combine with Green Onions and Herbs and pile atop
crostini for an appetizer platter.
Vegan Sushi or simply atop a bowl of steamed Rice:
Marinade: Aged Soy Sauce, Seasoned Rice Vinegar, Ginger, Garlic
Too many uses to mention here.
Have fun and experiment.
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