How long to cook portobello mushrooms?

Cook Portobello in salted water for 15-17 minutes.

How to cook portobello

You will need – portobello, water, salt

1. Wash Portobello, cut off the roots, clean off the dirt with a brush.

2. Place the portobello in a saucepan, pour in the water so that it covers the mushrooms.

3. Put the pan on the fire.

4. Add salt.

5. After boiling, cook the portobello for 15 minutes, covered with a lid, over low heat with a slight boil.

6. Drain the broth (it can be used to make soups and sauces), cool the mushrooms and use as directed.

Your portobello mushrooms are cooked!

How long and how to fry portobello

Portobello must be fried before the liquid from the portobello is evaporated from the pan. It usually takes 7-10 minutes to fry.

Delicious facts

– It is not recommended to wet large portobello mushrooms. Since the mushrooms are grown in artificial sterile conditions, they are unlikely to be contaminated and cleaning with a soft brush is sufficient. If you still need to wash mushrooms, it is recommended to then use them immediately and dry them for 5-7 minutes before cooking.

– When choosing a portobello keep in mind that mushrooms with curved caps are young, full of moisture. It is more rational from the point of view of economy to buy mature mushrooms, from which moisture has already come out. An even cap has a positive effect on the taste of the mushroom: the taste of a mature Portobello is richer, and the structure is denser.

– Portobello – it a variety of champignons, has a particularly large cap size. In Moscow stores you can find portobello with hats up to 10 centimeters in diameter.

– Calorie value portobello – 26 kcal / 100 grams.

– Portobello is usually are grown in artificial myceliums. However, unlike conventional champignons, the process of growing Portobello is more subtle, so the cultivation of Portobello is less common. Associated with this is the high cost of mushrooms in stores.

– Price portobello in Moscow stores – 500 rubles / 1 kilogram.

– Besides cooking, portobello fried and baked… Using a large cap size, the portobello is stuffed and stuffed.