Portobello Mushrooms

Portobello mushrooms are one of the most consumed mushrooms in the world. They are known to fight cancer and strengthen the body's immune defenses. People who follow a plant-based diet, low-carb or vegan diet should add mushrooms to their menu, especially this type, as they provide plant proteins and many essential nutrients, as well as antioxidants and phytonutrients that fight successfully. with diseases.

Portobello are large. Their diameter often reaches 15 centimeters. Due to this feature, much more liquid evaporates during cooking than other types. The structure of the portobello is dense and fleshy. The species often grows in unattractive places - on pastures, along highways, and sometimes even in cemeteries.

To popularize these little-known mushrooms in the 80s, they gave them the name portobello. Until then, no one used them in cooking, they were usually thrown away. Today they have the status of one of the most popular and most commonly used mushrooms for cooking Israeli and European dishes.

Because portabello belongs to the category of rare mushrooms, they are sold in specialty delicacies or in certain departments in some supermarkets. They are used to prepare main dishes and various appetizers.

Fresh porcini mushrooms

Be careful when choosing portobello mushrooms. First of all, pay attention to their color. In fresh orange and white the hat is light brown, without spots and dots, the lamellae should also be light.

The more they stand at an angle, the darker the area under the hat and reddish spots appear on it. Such reclining mushrooms become dark during heat treatment, which can ruin the appearance of the dish.

Storage

Fresh porcini mushrooms should be stored in the refrigerator and used within 3 to 7 days. The advice is to put in a paper bag, pre-wrapping each of the mushrooms in a damp or paper towel. In addition, they can be frozen, and subject to the required temperature regime (not more than -18 degrees), the mushrooms are stored for 6 to 12 months.

Use in cooking

Portobello is mainly used in the preparation of fried, cooked and stewed dishes. Mushroom hats are used in making soups, sauces and broths. Stumps are not usually used for main dishes and sauces, as they are too fibrous and dense.

Also, this fragrant and tasty mushroom can be marinated, salted, fried in a pan or grilled, stewed in various sauces, sour cream or cooking cream. It is always a great addition to pizza, omelets, salads and stews.

When cooked, portobello mushrooms absorb moisture, which adversely affects their organoleptic properties, including taste and aroma. It is therefore recommended to minimize their initial treatment and to boil them in as little water as possible.

Portobello is often used in the preparation of various snacks. Their large hats can be stuffed with any filling and baked in the oven. The longer the portobello mushrooms are cooked, the thicker the consistency of the dish becomes. They also start to smell like meat.

Useful properties

Portobello is characterized by increased content of proteins, carbohydrates, fiber, vitamins (groups B, PP, A, C, D), minerals (selenium, zinc, copper, phosphorus, iron, sodium, potassium, calcium). The species also contains riboflavin and thiamine, but not sodium, which makes it suitable for use in diets without or with a reduced amount of salt in the menu. 

The low content of fat and sugar ranks portobello among the good foods for people suffering from diabetes and for those who want to lose weight. Thiamine and riboflavin help prevent migraines, headaches and fatigue. The microelements in the composition have a beneficial effect on the condition of the skin, hair and nails. They help remove all toxins from the body.

Regular consumption of portobello can reduce the likelihood of developing diseases of the cardiovascular system. It is also able to lower sugar and cholesterol levels, increase resistance to infections and reduce nervous irritability. Portobello have immunostimulatory, anti-inflammatory and antioxidant effects. Dried mushrooms of this type help people suffering from various stomach ailments.

Contraindications

Grown at home, Portobello are environmentally friendly and safe. But if they are taken from their natural habitats, then there is a risk of poisoning with harmful substances, as they usually grow along roads and highways, where air pollution levels are higher.

Portobello absorbs all harmful ingredients contained in the soil. It is quite possible to be confused with other species that are poisonous. That is why it is better not to take risks, but to buy mushrooms only from stores responsible for the quality of the products offered.