Emily Johnson
Portabella mushrooms, also known as portobello or portobella mushrooms, are large, round mushrooms with flat, open brown caps and blackish gills. They have a meaty texture and a mild, woodsy flavour, making them a popular vegetarian substitute for meat in various dishes. When preparing portabella mushrooms, it is important to start by cleaning them and removing the stems, which can be woody and fibrous. The gills, while edible, can turn food a murky brown, so they are usually scraped out. To brown sliced portabella mushrooms, heat a grill or large skillet to medium heat and brush the grill with oil to prevent sticking. Place the mushroom slices on the grill or skillet and cook for 3-4 minutes on each side, or until caramelized and deep golden brown. Portabella mushrooms can also be sautéed in olive oil with garlic and onions, or cooked in a dry pan until they release their natural moisture and turn golden brown.
How to Brown Sliced Portabella Mushrooms
| Characteristics | Values |
|---|---|
| Cleaning | Use a paper towel to gently rub off any dirt from the caps. |
| Gills | Remove the gills with a small spoon to lightly scrape around the underside of the caps. The gills are edible but will turn the dish a dark, unappetizing brown. |
| Stems | Remove and discard the stems. |
| Slicing | Slice the portabellas into strips about 1/4" thick. |
| Pan | Use a dry frying pan or skillet. |
| Heat | Medium-high heat. |
| Oil | Add 1-2 tbsp of olive oil to the pan. |
| Mushrooms | Add the mushrooms and saute until they release their water and it evaporates. |
| Browning | Once the mushrooms have released their water, they will start to brown. Turn them over to brown the other side. |
| Butter | Add 2 tbsp of butter to the pan and turn the heat to medium. |
| Balsamic Vinegar | Add 2 tbsp of balsamic vinegar and cook for a couple of minutes. |
| Seasoning | Season with salt and pepper. Sprinkle with 1-2 tbsp of parsley and serve. |
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What You'll Learn
Clean the mushrooms
Portobello mushrooms are cultivated in sanitized, composted peat moss, so the dirt you see on them is not actually dirt. Nevertheless, cleaning portobello mushrooms is a step you can't skip.
One way to clean portobello mushrooms is to wash them under cold running water for 10-20 seconds. This is a great method if you have many small, round mushrooms to prepare. If you are using the large mushroom caps, you can use a moist sponge to clean them individually. To do this, fill a cup with water, soak a clean sponge in the liquid, and squeeze out as much water as you can. Then, gently wipe the mushroom caps, making sure to get the underside of the caps and the stems until no dirt or debris remains.
Another method is to de-stem the mushrooms and place them in a colander in your sink. Spray the mushrooms with water until any excess debris is gone. Lay the mushrooms on clean dish towels and let them dry completely.
If you are using a mushroom brush, fill a large bowl with water and dunk the mushrooms into it. Swirl the water around with your hands, then drain the mushrooms. Lay the mushrooms on a double layer of cotton dish towels and pat them dry.
You can also use a damp paper towel or a damp cloth to clean the mushrooms. Make sure to gently wipe any dirt or debris from the portobello.
If you are removing the gills, hold the mushroom in the palm of your hand and use a paring knife to slice off the inner edges while slowly rotating the mushroom. Using a dessert spoon, gently scrape the gills away, being careful not to go too deep into the mushroom’s flesh.
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Slice the mushrooms
Portobello mushrooms are a versatile ingredient that can be grilled, roasted, sautéed, or used in burgers. Before cooking, it is important to clean the mushrooms. Start by removing the stems, which are usually woody and fibrous. You can use the stems to flavour stock, but they are not ideal for recipes as they are often too dried out. Use a paper towel to gently wipe off any dirt from the caps.
Next, remove the gills from the underside of the caps with a small spoon. The gills are edible, but they will turn your dish an unappetizing brown colour, so it is best to take them out before cooking. Pry with the tip of the spoon to remove the gills in small, neat chunks, rather than scraping the whole cap with the side of the spoon.
Now, you are ready to slice the mushrooms. First, trim off any dried-out parts of the ends. Then, cut the mushrooms into slices of your desired size. For burgers, it is best to cut the mushrooms into slightly thicker slices to showcase their meaty texture. If you are grilling the mushrooms, you can lightly score the topside of the caps to allow steam to escape, which will make the cooking more even and prevent the mushrooms from shrinking and distorting.
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Heat oil in a pan
To brown sliced portabella mushrooms, heat a pan to medium-high heat. Once the pan is hot, add 1-2 tablespoons of olive oil. It is important that the pan is hot before adding the oil. Next, add the mushrooms and sauté them. Make sure not to crowd the mushrooms in the pan, and work in batches if necessary.
The mushrooms will release their water after a few minutes. Continue to cook until the water evaporates and the mushrooms turn golden brown. At this point, you can add some butter and turn the heat down to medium. Season with salt and pepper to taste, and add any other desired seasonings. For example, thyme is a great herb to pair with mushrooms.
If you want to add some extra flavour, you can deglaze with some soy sauce, stock, and butter to form a sauce. You can also add onions to the pan, allowing them to caramelize before adding the mushrooms.
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Cook the mushrooms
Portabella mushrooms are a great vegetarian substitute for meat in numerous dishes, thanks to their large, round shape, firm texture, and rich, woodsy flavour. Before cooking, it's important to clean the mushrooms. Start by removing and discarding the stems, as they can be woody and fibrous. Then, use a paper towel to gently wipe off any dirt from the caps, and lightly scrape around the underside of the caps with a small spoon to remove the gills. While the gills are edible, they will turn your dish an unappetizing brown colour.
When you're ready to cook, heat a grill or a large skillet to a medium heat (350-400°F). Brush the grill with oil to prevent sticking. If you're cooking sliced portabellas, place the slices on a dry frying pan and cook over a medium-high heat. Either way, cook the mushrooms for 3-4 minutes on each side, or until they are caramelized and deep golden brown. If you're using a marinade, brush it over the mushrooms several times as they cook.
Portabellas can also be sautéed. Warm olive oil and garlic-infused olive oil in a skillet over medium heat for about a minute, until fragrant. Then, stir in the mushrooms and cook on a low heat until the mixture has softened and caramelized, with browning around the edges. This should take 8-12 minutes. If you're adding onions, you can cook them with the mushrooms, or caramelize them separately and add the mushrooms later.
Portabellas can also be sliced thinly and sautéed until deep brown, before being deglazed with soy sauce, stock, and butter to create a steak sauce.
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Season and serve
Portabella mushrooms have a meaty texture and a mild, woodsy flavour, making them a popular vegetarian meat substitute. They are often sautéed, grilled, or roasted.
Once you have cleaned your portabella mushrooms, you can slice them and place them in a dry frying pan. Cook them over medium-high heat until they are browned on both sides. Then, you can season and serve them in a variety of ways.
For a simple side dish, season the mushrooms with salt and pepper and sprinkle with Parmesan and Asiago cheeses. You can also add some freshly chopped basil.
If you're looking for a more substantial meal, portabella mushrooms can be served on a bun with a slice of cheese, a fresh tomato, and some arugula. You can also add avocado or use gouda cheese for a gourmet version.
Portabella mushrooms also work well as a topping for pizza or in a stir-fry. They can be a tasty addition to scrambled eggs or used to make a mushroom soup.
When seasoning portabella mushrooms, remember that they have a mild flavour, so you don't want to overpower them. However, their meaty texture makes them a versatile ingredient that can be used in a variety of dishes.
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Frequently asked questions
Start by cleaning the mushrooms with a paper towel to remove any dirt from the caps. Next, remove the stems and gills with a small spoon—these can be saved for stock. Place the mushroom slices on a dry frying pan and cook over medium-high heat until browned, then flip and brown the other side.
Medium-high heat is recommended for cooking sliced portabella mushrooms. If you are cooking the caps whole, a temperature of 350-400°F is recommended.
Cook sliced portabella mushrooms for 3-4 minutes on each side, or until caramelized and deep golden brown.
Yes, you can use olive oil to cook sliced portabella mushrooms. Heat the oil in a skillet over medium heat, then add the mushrooms and cook until softened and browned.
