Dried Portabella Mushrooms
Portabella mushrooms are very large, round, firm mushrooms with flat, open brown caps and blackish gills. Our Sliced Portabella Mushrooms have a meaty texture and a mild, woodsy flavor, making them a popular vegetarian substitution for meat in numerous dishes.
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Rinse mushrooms under cold running water to remove any possible debris. To rehydrate prior to use, place desired amount into a bowl and cover with boiling water. Let soak for 10 to 12 minutes, stirring occasionally. Then drain and rinse, or rinse and add directly to any recipe that will cook at least 25 minutes. The water in which the mushrooms have soaked is very rich in flavor and can also be included in recipes.
The portabella mushroom (Agaricus bisporus) is an extremely large, round, firm, dark brown mushroom. It is, in fact, the fully matured form of the champignon (white button) mushroom. Portabella mushrooms typically measure between 5 and 8 inches in diameter, with an open, flat cap.
Champignon mushroom varieties have been cultivated since the early 1700s in Europe, although there is some evidence to suggest they are native to the North American woodlands. Because this mushroom is the elder of the species, it has progressed past the "button" stage, when the cap and stem are joined and the gills are hidden. In Portabella mushrooms, the gills are fully exposed, which means that some of the mushroom's moisture has evaporated. This reduced moisture creates a dense, meaty texture and a more concentrated flavor.
The mushrooms’ woodsy flavor and firm, meaty texture have broad appeal, and lend themselves to many different applications. They are frequently sautéed, grilled (often as a vegetarian alternative to a hamburger) or roasted. They're frequently used to top pizza or tossed in stir-fries, and can be used wherever you would a white button mushroom to enhance flavor.
Filets with Portabella Sauce
With their rich, umami flavor and firm, meaty texture, portabella mushrooms are ideal to team with steak. Serve this portabella wine sauce with beef tenderloin steaks for a classic, always-in-style pairing.