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Preparing Portobello
Mushrooms
Portobellos are cultivated mushrooms and
grow in sterilized soil. To clean them, I just inspect them and brush off
any bits of clinging soil. For aesthetic reasons, I don't use the stems.
Break them off flush with the cap and save them for stock where they contribute
a great flavor.
Next, I like to slice off the gills — the dark underside of a portobello
— because I think they muddy the flavor of the mushroom. Hold the mushroom
vertically and slide a knife from the center downward, giving it a quarter
turn and repeating the process all the way around.
If the portobello is old and really big, the skin can get thick. In this
case, you can peel it. Using a paring knife, grab the skin at the very outer
edge of the mushroom, and pinch it between the knife blade and your thumb.
Lift the skin and peel it back toward the center, working your way around.
If you're marinating portobellos, spoon the marinade over them on both sides
just before cooking to keep the mushrooms from absorbing too much liquid.
Grill presentation side down first. So, if you plan to "stuff" the mushrooms
by putting polenta or mashed potatoes inside them, start gill side down.
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