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Cooking & Baking

ProfessorGAC

(74,989 posts)

4. When Doing That...

Reply to multigraincracker (Reply #2)

Tue Oct 21, 2025, 06:48 PM

Oct 21

...it really improves the flavor if you spoon scrap the dark gills from the under side of the cap.
That has an unpleasant bitterness that interferes with any acidity added to the recipe.
I've also used the stems, cut in half, sautéed in white wine & chicken stock, reduced and then buttered to make a sauce.
I throw the stems away to make the sauce pure liquid.

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Highlight:

Two Amer/Italian Dishes From "Patsy's Cookbook" RIGATONI SORRENTO & CHICKEN PORTOBELLO 🌞 [View all] justaprogressive Oct 20 OP

K&R 2naSalit Oct 20 #1

I make Portobello burgers. multigraincracker Oct 20 #2

Nice! justaprogressive Oct 20 #3

When Doing That... ProfessorGAC Oct 21 #4

I get about half of them out. 👍 multigraincracker Oct 21 #5

Use to put a few drops of Worcester sauce for multigraincracker Oct 21 #6

Yep, I Do That Too ProfessorGAC Oct 21 #7