Portabella Mushrooms

Look for a portabella mushroom that:

• Is dry
• Feels light for its size
• Has a firm, flat, and brown or light-brown cap
• Smells nice with just a hint of earthiness
• Is unbruised, unblemished and has undamaged, open gills

Choose portabella mushrooms that are dry because moisture can affect flavor. Portabellas that feel light for their size tend to be more mature and will have more intense flavor. Also, you are generally paying by weight and with lighter portabellas, you will not paying for the moisture content of a less-mature mushroom. Portabellas with flatter caps and darker, more open gills are closer to peak maturity. A slightly earthy smell indicates the mushroom is probably at peak quality.

As long as they are dry and have not been exposed to moisture, portabella mushrooms do not need to perfectly meet all the criteria above to be edible or usable in a recipe. The closer they are to meeting these guidelines, however, the higher their quality should be.

Notes

Plastic produce bags can create moisture, which can affect the mushroom’s flavor, so grocers usually provide paper bags in the mushroom section. If you don’t see any paper bags there, just ask for one. One average size cap yields approximately one cup of diced mushroom.

There are three accepted spellings for these mushrooms: “portabello,” “portabella,” and “portobello.” Grammarians will tell you to pick one spelling and be consistent with that spelling throughout a written piece. (Pay attention: this will be on tomorrow’s English quiz.)

When you get your portabellas home

Portabella mushrooms are perishable and sensitive to rough handling, heat, and moisture. They should be used within a few days of purchase. Always store your portabella mushrooms in a lightly closed paper bag because plastic can create moisture.

Most cooking experts will tell you that it’s not necessary to clean mushrooms before using them. Many insist that it’s preferable not to clean them. If you absolutely must clean them, however, gently wipe them off with a slightly damp towel or paper towel, or briefly rinse them under cool running water. The stem is typically removed from a portabella to make room for a stuffing and because it can be a little tough and chewy. But save that stem! You can use it in broths, soups, sauces and other dishes to enhance their flavor.