| Serendipity |
We had bbq rib eye steaks (rare & med. rare) that really smelled good
cooking as the snow fell! Vegetables included steamed red potatoes,
steamed baby asparagus, and sauteed portabello mushrooms. The meal was
quite good!
On the issue of portabellos: This time I tried them sliced and sauteed.
There wasn't a real noticable taste difference from reg. mushrooms.
DH didn't notice anything other than the larger size. A follow-up to one
of my kids revealed they didn't notice a remarkable taste difference but
portabellos are higher in nutritional value than white mushrooms. What
am I missing? Is this worth spending extra money on? I thought I was
supposed to be getting a different flavour!
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| Bob |
Serendipity wrote:
> We had bbq rib eye steaks (rare & med. rare) that really smelled good
> cooking as the snow fell! Vegetables included steamed red potatoes,
> steamed baby asparagus, and sauteed portabello mushrooms. The meal was
> quite good!
SOUNDS good!
> On the issue of portabellos: This time I tried them sliced and sauteed.
> There wasn't a real noticable taste difference from reg. mushrooms. DH
> didn't notice anything other than the larger size. A follow-up to one of
> my kids revealed they didn't notice a remarkable taste difference but
> portabellos are higher in nutritional value than white mushrooms. What am
> I missing? Is this worth spending extra money on? I thought I was
> supposed to be getting a different flavour!
Marketing hype: Portobello mushrooms are merely cremini mushrooms all grown
up. They might be a little woodier in texture, but they'll still have
essentially the same flavor. Cremini mushrooms *do* have a slightly fuller
flavor and firmer texture than white mushrooms, but many people wouldn't
notice the difference unless the two were tasted side-by-side.
(Now you've got me thinking about mushrooms! If you can find chanterelles,
THEY'RE worth the extra money! And I had some butter-cooked sugar snap peas
with morels recently which were to die for. Think I'll go out soon and buy
some enoki mushrooms, then see what direction inspiration leads me...)
Bob
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