Portabella Mushroom Preparations

I discovered this method completely by accident. I keep a chicken demi-glace in the freezer for addition to sauces. I make it by reducing very low salt chicken stock to maybe 7 or 8% of its original volume. There must be every little salt because the reduction leaves the demi-glace with a substantial concentration of salt.

To get to the point, when I made my last batch, I decided to add a couple of portobello caps to the reducing liquid to add extra flavor. When the liquid was just about fully reduced, I removed the mushroom caps whole and let them cool on a plate. Later, when I turned the grill on for the ribeyes, I put a little unsalted butter and some freshly grated Pecorino Romano on the caps and grilled them. They were truly wonderful- moist and very flavorful- the best grilled portobello caps I've ever made. Give it a try.

Gotta love someone who admits he was posting while slightly intoxicated. Refreshing after all the posts from various members warning about the dangers of doing so, and/or folks denying they ever do it.

Embarrassingly, I myself have never prepared portabellas. Think the reason is that I can't walk three feet without someone else doing something cool with them.

Just a skosh,

It does not matter how you get them as long as you get them. Are there any notable preparations that you have enjoyed?

quote:

Give it a try.

I will put it on my list, thanks Board-O.

spo... here is Board-O's recipe. I added a link in my reply to some great preperations I've done, and PurpleHaze introduced to me... YUM!!!

I like to marinate the caps in evoo and balsamic. Then flip them over and put blue cheese on the gill side and stick them under the broiler until the cheese starts to brown. Makes a nice simple appetizer.

Turn the caps gills up, fill them with basalmic vinigar, grill, top with cheese and bacon...jum

Sounds like a multitude of great suggestions, must get more portabella mushrooms.

Grill with garlic and olive oil until soft. Serve with a citrus berre blanc.

I simmer them in butter, molassas, and sherry, then layer just baked prisciutto over them, coat with just about any white or blue cheese, pop em in the oven on broil to just begin to brown the cheese and dig in...
Also, bake on a cookie sheet, cap down, for twenty minutes @ 350, remove and add Cristal hot sauce and a good blue cheese dressing to taste to the inside of the caps, serve. Usualy the silver dollar sized portabellas are best for this.

What's a silver dollar?

Board-O,

Remember Morgan, Peace? They used to buy those great wines you have in the cellar. Even an Eisenhower would buy a decent bottle for a while.