What Food Is That? - Portobello Mushrooms
January 2nd 2011 04:00
Opened caps are referred to as Portobello
The original wild species has a pale brown cap with pink gills and white flesh that turns reddish pink when bruised. They usually grow naturally in grassy fields after rainfall from late spring to autumn. Portobello mushrooms closely resemble several poisonous varieties including the Destroying Angel mushroom which can be fatal if eaten. The Destroying Angel can be distinguished by its white gills.
Closed caps are called Swiss Brown
Low in fat, Portobello mushrooms are high in vitamin D and the minerals sodium, potassium and phosphorus, as well as linoleic acid and antioxidants. They also contain small amounts of protein, iron, vitamin C and B group vitamins.
The flavour is richer than white button mushrooms, which are a mutated strain of the Portobello. They are ideal for grilling, frying or stewing, by themselves or in combination with other ingredients. They are generally available in Australian supermarkets for between 5 and 10 Au dollars a kilogram.
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