Portobello : The Portobello (family of Agaricaceae - nom botanique Agaricus bisporus) is one of the varieties of champignons de couche most popular cultivated in the United States of America, but it is found almost everywhere in Europe and particularly in Italy.
In fact, portobello and its smaller cousin, portobellini, are mushrooms that are simply marketed at a later stage of maturity.
Portobello is a mushroom that has a flavor exceptional and perfume more pronounced than other mushrooms couche. Her chair is farm et crunchy and has a flavor rich, slightly sweet. THE hat Portobello can reach an imposing size, up to 20 centimeters.
Portobellos are ideal farcis en entry or flat byaccompagnement. Otherwise, we cut them into slices thick, riding a parts, riding a Cubes or chopped (duxels). They are also delicious incorporated into the Sauces or spot stews. We can them to fry au butter or tooil, but it must be remembered that they absorb a lot of gras.
They are also excellent grilled on the barbecue or the family four.
These mushrooms are available all year round, whole or already minced.
It is delicious grilled and integrated to dishes in sauce.
Nutritional value: Portobellos are low in energy and are a good source of Potassium as well as riboflavin.