Portabella - Locally Grown in BC
Portabella - Locally Grown in BC
Fresh Locally Grown Portabella from the Fraser Valley
Available in 1 lb and 3 lb pack sizes.
Portabella Mushrooms are very popular world-round. They work well in virtually any type of dish and are much more flavorful than your regular white mushroom. Portabella are perfect for grilling and roasting which brings out their deep earthy flavor.
As for all mushrooms, Portabella should be stored in a paper bag or breathable container in the refrigerator between 2 - 4 degrees Celsius.
Portabella should last a week or so in the fridge but are best when used fresh within the first 2 days of receiving them. You should avoid washing mushrooms because they will take on excess water. Brush clean with a scrub brush or clean towel to remove dirt and debris.
Grilled Portabella Mushrooms
3 portobello mushrooms
1/4 cup canola oil
3 tbs chopped onion
4 cloves garlic, minced
4 tbs balsamic vinegar
Method:Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour. Grill over hot grill for 10 minutes. Serve immediately. Serves 4.
Recipe courtesy of: Allrecipes
Portabella Mushroom Stir-Fry
Marinade / Sauce:
2 cloves garlic, minced (~1 Tbsp or 6 g)
2 tsp minced ginger
3-4 Tbsp (45-60 ml) maple syrup (or agave nectar or coconut sugar)
1/2 tsp red pepper flake (more or less to taste)
3-4 Tbsp tamari (or soy sauce if not gluten free || more or less to taste)
1 Tbsp (15 ml) sesame oil (toasted or untoasted)
3 Tbsp (45 ml) lime juice
1 Tbsp (15 ml) water
2 portobello mushrooms (~20 g each)
1 red bell pepper, thinly sliced (120 g)
1 cup chopped broccolini (91 g)
optional: 1 cup chopped green onion (100 g)
FOR SERVING optional
4 cups (632 g) cooked brown rice or cauliflower rice
1 tsp sesame seeds
Method:Cook rice (or cauliflower rice) if serving with stir fry. I prefer this method from Saveur. Next wipe portobello mushrooms clean with a slightly damp towel (do not immerse in water or they will get soggy) and slice into thin strips (see photo). Prepare marinade by adding all ingredients to a small mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more ginger for brightness, lime juice for acidity, tamari for saltiness, red pepper flake for heat, or maple syrup for sweetness. Add portobello mushrooms to a large shallow dish, such as a 9x13-inch baking pan, and top with marinade. Gently stir/toss to combine. Set aside to marinate for 10-12 minutes while you prep your vegetables. Toss occasionally to evenly coat. Chop vegetables as set aside. Once portobellos marinated, heat a large skillet over medium heat and add a bit of sesame oil. Then add only as many portobellos will fit comfortably in the pan (see photo), and sauté for 2-4 minutes on each side, or until golden brown and slightly seared. You may have to do this in two batches depending on the size of your pan. Set portobellos aside and loosely cover to keep warm. Then add red pepper and broccolini to the pan and increase heat to medium-high. Sauté for 2-3 minutes, stirring frequently. Add the green onion (optional) and any remaining portobello marinade and toss to coat. Cook for 1 minute. Then remove from heat and serve immediately. Cooking the vegetables for a short time on very high heat will give them a nice sear and prevent them from getting soggy. Enjoy as is, with chili garlic sauce, sesame seeds, or a garnish of chopped green onion. Best when fresh, though leftovers keep in the refrigerator up to 2-3 days. Reheat in the microwave or the stovetop. Serves 3
Recipe courtesy of: Minimalist Baker