Because of the size and anatomy of portobello mushrooms, they should be cleaned individually to ensure that the receive adequate attention. You can also use the soft side of a kitchen sponge.
Let the mushroom rest in your palm rather than grabbing it by the cap or stem. Pay particular attention to areas where dirt and debris is heaviest.
Mushroom brushes can usually be found at culinary specialty stores, as well as most supermarkets. Soaking mushrooms causes them to wick up water like sponge, which can dull both their flavor and texture.
The paper towels will absorb whatever added moisture happens to leach out of the mushrooms. Only begin preparation when the mushrooms are completely dry so you can get a sear and avoid mushiness.
The stems of portobello mushrooms tend to be tough and woody, and are best left out of most recipes. [5] X Research source If you don’t want any part of the mushroom to go to waste, you can save and reuse the stems by finely dicing them and using them to flavor stocks, stews or sautés.
These gills have a bitter, unappetizing taste, which can negatively affect the flavor of the finished dish.
Removing this lipped edge will allow the cap to lie flatter, which will be helpful if you plan on grilling or stuffing the mushrooms. [8] X Research source This is an optional step that will primarily enhance the presentation aspect.
When it comes to portobellos, no cutting is necessary—many chefs prefer to leave the mushroom whole for steaming, grilling or frying to preserve its hearty flavor and texture. [10] X Research source Lightly brush portobello caps with olive oil, sprinkle them with kosher salt and bake them for a veggie-friendly alternative to sandwich buns.
If possible, buy your portobellos separately from a loose bin rather than in a package. This way, you can handpick the best looking mushrooms. [12] X Research source The condition of the gills can also be a telling sign. If the gills appear moist, slimy or shriveled, the mushroom is likely old.
Proper ventilation is key to ensuring that the portobellos stay fresh until you’re ready to use them. You can also trim and wrap the caps in a double layer of damp paper towels. [14] X Research source
It’s usually best to buy ingredients like mushrooms fresh whenever you need them. In rare instances, portobello mushrooms may last for up to a week when stored properly.
