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The Best Ways to Cook Portobello Mushrooms

by
author image Tammy Dray
Tammy Dray has been writing since 1996. She specializes in health, wellness and travel topics and has credits in various publications including Woman's Day, Marie Claire, Adirondack Life and Self. She is also a seasoned independent traveler and a certified personal trainer and nutrition consultant. Dray is pursuing a criminal justice degree at Penn Foster College.
The Best Ways to Cook Portobello Mushrooms
Fresh portabella mushrooms stuffed with vegetables ready to be cooked. Photo Credit VankaD/iStock/Getty Images

Portobello mushrooms are one of the largest edible mushrooms. Plump, these edible fungi have an earthy smell and taste. Although you can slice or chop Portobello mushrooms just like any other mushroom, they are actually better when cooked whole because they retain their own meaty flavor. When you cut the mushrooms into small pieces, they will absorb the flavors of other foods you mix them with.

Grilling

According to Fine Cooking, grilling is one of the best ways to cook Portobello mushrooms as it brings out the meaty texture of the mushrooms. This is an especially appealing option if you’re planning on making the mushrooms into a burger-like sandwich or if you’re barbecuing for a vegetarian. Grilling also removes much of the excess water contained with the mushroom, which helps concentrate its flavor. To grill Portobello mushrooms, simply brush both sides with oil and sprinkle with salt. Grill the mushroom on one side for a few minutes, then turn it over for an additional couple of minutes.

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Braising

Braising is an excellent cooking method if you want to change the innate flavor of the mushroom. You can use chicken or mushroom stock or a marinade to start. Place about one cup of the liquid into a pan, then add the mushrooms to it. You can cut the mushrooms into pieces or cook them whole. Place a lid on the pan and cook the ingredients over light to medium heat until all of the liquid is absorbed. As the mushrooms absorb the liquid, their flavor will change. If you want a soft mushroom, remove the pan from the burner as soon as the liquid is absorbed. If you prefer a more golden color and drier texture, keep cooking the mushrooms for a minute or two after the last bit of juice disappears.

Roasting

If you don’t appreciate the soft, moist quality of portobello mushrooms and instead prefer them to be more crispy, your best cooking option is roasting. Roasting will greatly reduce the size of the mushrooms through dehydration, resulting in a drier texture. To roast Portobello mushrooms, simply line a pan with foil paper and then place the mushrooms on top. Bake at 425 degrees Fahrenheit until they are about half their original size or they’re crispy enough for your tastes.

Stir-Fry

If you’re going to chop the mushrooms into small pieces, stir-frying is the best way to cook them. Since you will be simply throwing the pieces into a very hot pan for just a couple of minutes, the mushrooms won’t lose their texture or consistency. Use high-quality oils, such as olive oil or almond oil, when cooking foods with delicate flavors, such as mushrooms. Slice the mushrooms into small pieces and mix them with vegetables or whatever ingredients you’re using for your stir-fry. Stir-fry until the ingredients turn golden and crispy.

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References

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