This time, I bring you the most famous and delicious mushroom, as is Portobello, we usually eat it in pizza and sauces.
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The characteristic that sets it apart from others is that it has a fairly large size and a hat that can be fully opened. In addition, its diameter usually reaches 15 centimeters. By the way, it is precisely because of this peculiarity that Portobello evaporates much more moisture compared to other types of fungi, because its structure is denser and fleshy.
Surprisingly, being a delicacy, the portobello often grows in unattractive natural conditions: in pastures, roads and sometimes even in cemeteries.
In 1980, it receives the original name - Portobello. Until then, this product was not used at all to cook, most of the time it was simply thrown away. Today, everything has changed radically: Portobello is one of the most popular mushrooms, which is often used in the preparation of Israeli and European dishes.
Because Portobello belongs to the category of rare mushrooms, they are sold exclusively in stores specialized in delicacies, as well as in certain departments of individual supermarkets. Basically, Portobello is served in main courses and a variety of sandwiches. Also, they love to bake or add julienne cooking.
If you decide to try Portobello, be careful when choosing it:
First, pay attention to the color of the mushrooms. The fresh portobello hat is light brown, without spots and spots, the plates should also be light.
The more they are, the darker the area under the lid and reddish spots appear on it. These frozen mushrooms turn dark when they are cooked, which can spoil the appearance of the dish.
The Portobello cap should have a diameter of 10 to 15 cm. In addition, this type of mushroom is more dense and fragrant than small mushrooms. It is worth paying attention to this, as well as flat covers, which should be completely open. It happens that they try to distribute ordinary mushrooms for Portobello, so be careful.
How to store
Fresh Portobello should be stored in the refrigerator and consumed for 3 to 7 days. It is recommended to place the product in a paper bag.
In addition, the portobello can be frozen. If you observe the temperature conditions correctly (no more than -18 degrees), mushrooms of this type can be stored for 6-12 months.
In the kitchen
These mushrooms are used to cook stews, cooked and fried. In turn, mushroom caps with less rigid pulp are used in soups, sauces and broths. The legs, as a rule, are not used in first courses and sauces, as they are too fibrous and dense.
In addition, this fragrant and tasty mushroom can be marinated, pickled, fried in a pan or roasted, stewed in various sauces, sour cream or cream. In addition, depending on it, you will always get a great additive for pizza, tortillas, all kinds of salads and stews. The limitation of using these mushrooms for cooking is that their meat is able to actively absorb moisture.
When cooking, this feature has an extremely negative impact on the organoleptic qualities of Portobello, including taste and smell. That is why it is recommended to minimize the primary processing of fungi by limiting the cleaning of contaminants and cooking them with the least amount of water.
Portobello is also often used to cook several sandwiches. They are ideal for baking. Thus, large mushroom caps can be filled with any filling and bake in the oven.
The longer this mushroom is cooked, the denser it will be and the more pronounced will be the smell of meat that it will acquire.
Calorie content
Portobello has only 26 kcal. Therefore, they can be used safely even for dinner.
Useful properties of Portobello
Portobello is characterized by a high content of proteins, carbohydrates, fiber, vitamins (B groups, PP, A, C, D), mineral substances (selenium, zinc, copper, phosphorus, iron, sodium, potassium, calcium). It also contains riboflavin and thiamin.
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They almost do not contain sodium, which contributes to their use in diets without salt.
The low fat and sugar content makes Portobello a real find for people with diabetes. Thiamine and riboflavin help prevent migraines, headaches and fatigue from overwork.
The trace elements that make up these fungi have a beneficial effect on the condition of the skin, hair and nails. They help eliminate all toxins from the body.
The regular consumption of Portobello in food reduces the possibility of developing diseases of the cardiovascular system. And dry mushrooms are essential for those who suffer stomach problems: they help perfectly with ulcers and hepatitis, also has an antioxidant and anti-inflammatory effect.
Reference:
http://neofungi.com/blog/2017/11/27/7-beneficios-para-la-salud-del-portobello/
https://www.actitudfem.com/hogar/recetas-de-cocina/pizzas-en-hongo-portobello
https://www.ecotierra.es/tienda/verduras-ecologicas/champinones-portobelho-1kg
https://www.pizcadesabor.com/portobello/
https://beneficioss.com/hongos-portobello/