Guest guest Posted June 7, 2009 Report Share Posted June 7, 2009 Hello, I am anxious to get started with some tasty dishes. I recently had a fabulous portabella mushroom sandwich at a local restaurant and now it has CLOSED!!! I've been toying with vegan dishes and already know how much better I feel. Glad I found you! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2009 Report Share Posted June 7, 2009 oh heck! you don't need that restaurant, you can make that stuff! experiment, try using onions with it too, and different spices like oregano and garlic yaya! hugs, Chanda Regina Thomas wrote: > > > Hello, > > I am anxious to get started with some tasty dishes. I recently had a > fabulous portabella mushroom sandwich at a local restaurant and now it > has CLOSED!!! > > I've been toying with vegan dishes and already know how much better I > feel. > > Glad I found you! > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2010 Report Share Posted March 29, 2010 I once worked in a restaurant that served something with portabella mushroom in it. The " chef " got these huge port. mushrooms and removed all the stems (we called them " stumps " --they were like tree trunks!). I put the left-over " stumps " into a plastic bag, and at the end of the workday, would take them home with me. The stems are thick and " woody " , but can be minced up easily with a good knife. I cleaned and minced them up and bagged the finely-chopped portabella stem material. It made a WONDERFULLY flavorful addition to home-made soups, stews and gravies. BTW, when finely minced, these thick, woody stems cooked down and were very tender, not at all tough and woody! I haven't had large portabella mushrooms in a long time. I buy the " baby bellas " often and chop them up into everything--cooked or raw. (They are the same size as white button mushrooms, but so much more flavorful!) The gills aren't developed yet on those small portabellas. The recent post about scraping out the gills got me to thinking, however. I wonder if a person could scrape out the " gills " and save them to add into a soup or something? (One could add the scraped-out mushroom gills to stuff being pureed or food-processed and thus, get it INTO something without having to SEE it looking " funny " in the pan...) --Just a thought! Peace, y'all! --Laura B., in Illinois >You will love a porti sandwich. I removed the stem and take a teaspoon and scoop out the gills but you can eat the gills if you like. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2010 Report Share Posted March 29, 2010 YES! I use the gills to darken and flavor enhance gravy ) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2010 Report Share Posted March 29, 2010 [Default] On Mon, 29 Mar 2010 09:24:15 -0700 (PDT), " L.B. " <elbee577 wrote: >I wonder if a person could scrape out the " gills " and >save them to add into a soup or something? That would be handy. Maybe they could be dried first, in a very slow oven, ground to a powder, then added just for flavor. Quote Link to comment Share on other sites More sharing options...
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