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A.K.A
portabello, portabella, portobella
What is it?
The word portobello originated as a way to help glamorize and sell maturecremini mushrooms(which were also given a snazzy Italian-sounding name to boost sales). But if all of this sounds more like Marketing 101 than cooking, know this: creminis have more flavor than white mushrooms, and portobellos have more flavor still.
Portobello被“发现”，可能是偶然的，当时Cremini Caps要生长，开放和发展g时。Creminis大约需要七个星期的时间才能成长到他们选择的大小。那些没有被选中的人在三到五天内成为波特贝洛斯，通常长到六英寸。在这种生长突破期间，蘑菇的g完全暴露在外，导致其失去水分。水分的损失使蘑菇的味道集中在蘑菇的味道中，使其具有著名的浓密，肉质的质地。
如何选择：
选择坚固，丰满的Portobellos，味道愉悦，泥土气味。避免任何看起来li行或干燥的东西。蘑菇不应萎缩或湿滑，这暗示了分解。
如何准备：
Though you can eat portobellos raw, cooking them makes them tender and intensifies their flavor. These large mushrooms take especially well to searing, grilling, roasting, and braising.
Perhaps the best way to understand a portobello’s greatness is to try one grilled. To start, remove the stem, wipe the cap, brush it with olive oil, and sprinkle both sides generously with coarse salt.Grillover a hot fire for a few minutes on each side. While you’d never mistake a mushroom for meat, the smoky, earthy flavor of a grilled portobello gratifies in the same way.
Portobellos also take well toroasting。烤时其他蘑菇几乎没有萎缩，但波特贝洛斯开始了很大，以至于即使切成碎片，它们也以大量的蘑菇剩下。
炖Portobellos是提高风味的好方法。当蘑菇做饭时，它们会吸收炖液。他们的海绵状天性也使他们成为腌泡汁的好候选人。
Though most people are concerned only with the meaty caps, you can use all parts of a portobello. The stems, once trimmed and wiped cleaned, can be chopped up to use in aduxelles正如您将使用栽培蘑菇的茎。但是，ill会使您煮任何深灰褐色的东西，因此最好将它们刮掉。如果您要塞满蘑菇，您也可以刮掉ill以使更多空间。但是，如果您不想浪费g，请将这些美味的刮擦添加到股票或深色调味酱中。
如何存储：
一旦您将Portobellos回家，将任何包裹拆开，将它们铺在托盘上，用纸巾盖住它们，然后将托盘放在冰箱区域，以使空气流通。蘑菇应该保持这种方式约一周。
煮熟的Portobellos，紧密密封的冷冻袋或容器，可以冷冻，并将保存几个月。未煮过的蘑菇不能很好地冷冻。
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