The French word champignon (mushroom) comes from the old French word champignuel, which can be translated as “a product of the countryside.” Among the ancient Egyptians, mushrooms were served at the table of the pharaohs, and mere mortals were strictly forbidden to even touch them. The ancient Greeks and Chinese even ascribed a supernatural origin to mushrooms, deified them. The Slavs have legends associated with their origin. They told that the mushrooms appeared from crumbs of bread, which the Apostle Peter ate in secret from Christ. Therefore, the Slavs associate mushrooms as an unclean object, but at the same time, sanctified by Christ himself and his disciples.
Today, mushrooms are very widespread throughout the world. In cuisines around the world, they are constantly used to prepare delicious meals and snacks.
Portobello is a rather large mushroom, brown in color. This mushroom is essentially a ripe crimino (Italian mushroom). His hat is straight, fully open. The plates are hidden under the bottom. Portobello can be up to 15 cm in diameter. Due to its structure, much more water evaporates from the mushroom than from any other species, thereby making it more meaty and dense.
Portobello and crimino are varieties of mushrooms. Portobello has a more expressive taste and aroma is richer than that of ordinary champignon. It can really be considered a delicacy. A bit strange, but such an exquisite mushroom grows in the most common places: along roads, on pastures for livestock, on compost heaps, in roadside ditches and even in cemeteries. Although portobello is extremely rare in nature. And they owe such a sonorous and beautiful name to one merchant who invented a new name for them in order to increase the number of sales. And he advertised the product so well that even to this day, portobello is a popular delicacy not only in European, but also in Israeli cuisine.
Cultivation
It is customary to use a mixture of steamed horse manure and straw as a substrate for growing Portobello. After two or three harvests, the so-called waves, the use of the same substrate becomes unprofitable. Mushroom cultivation rooms should be well ventilated, temperature and humidity controlled. They must be able to withstand chemical disinfection or heat treatment. There are cases when specially built chambers for disinfection are burned after the first harvest. Cellars, mines, bomb shelters, etc. are considered good premises for growing mushrooms.
Chemical composition of the product
The calorie content of fresh portobello is 26 kcal per 100 grams of product.
Table No. 1 “Nutritional Value”
Proteins 2,12 g Fats 0,36 g Carbohydrates 2,56 g Ash 0,86 g Water 92,9 g Dietary fiber 1,31 g
Table number 2 “Vitamins”
Niacin equivalent (PP) 5,07 mg Thiamine (vitamin B1) 0,05 mg Cyanocobalamin (vitamin B12) 0,06 μg Pantothenic acid (vitamin B5) 1,13 mg Folic acid (vitamin B9) 28,0 μg Alpha-tocopherol (vitamin E) 0,03 mg Pyridoxine (vitamin B6) 0,14 mg Riboflavin (vitamin B2) 0,14 mg PP (vitamin B3) 4,49 mg
Table No. 3 “Mineral substances”
Zinc 0,52 mg Copper 0,28 μg Selenium 18,61 μg Phosphorus 108,0 mg Manganese 0,06 mg Calcium 2,99 mg Sodium 8,99 mg Potassium 363,9 mg Iron 0,32 mg
Use in cooking
These delicious gourmet mushrooms can be used in many ways: fry, boil, marinate, bake, stew. But they are ideal for grilling. Their large caps are fleshy and become hard during cooking. The taste of Portobello vaguely resembles the taste of meat, so sometimes they are jokingly called “meat for a vegetarian.”
The hats are often stuffed and sent whole to the grill or oven. And the legs are ideal for making soups and sauces. By themselves, they have a fibrous structure, and are practically not used in food. But they give a very rich and pleasant aroma, which is certainly good when preparing first courses. To make the portobello tastier, it is recommended not to wash the mushrooms before cooking, but only to remove visible dirt from them with a knife or paper napkin.
Grilled stuffed portobello
For cooking you will need:
- tomatoes – 3-4 pcs;
- grated cheese;
- greenery;
- whole caps of portobello mushrooms – 4 pcs;
- soy sauce;
- lemon juice.
Remove dirt from mushrooms with a knife or napkin. Separate the legs from the cap and chop finely. In a bowl, combine just over half a teaspoon of vegetable oil, fresh lemon juice, and soy sauce. Soak portobello caps with this marinade. Combine chopped tomatoes and a clove of garlic. Grill the mushrooms on both sides for 5 minutes each. It is better to bake first from the side where the leg grew, and then from the back. Then it is convenient to fill the mushroom with the filling right on the grill. Then fill with the filling and bake again. Top with grated cheese and herbs.
Julienne with portobello and chicken
For preparation you will need:
- champignons – 350 g;
- onions – 1 pcs;
- garlic – 2-3 cloves;
- chicken fillet – 150 g;
- flour – 1 tablespoon;
- cream – 1 glass;
- sour cream – 150
Chop mushrooms, onions, garlic. Fry the chicken fillet and then cut into strips. In a preheated pan, first throw the onion, then the garlic, and add the mushrooms. Fry a little and add chicken. Cover everything with flour, pour in cream, add sour cream and bring to a boil. Cook until thickened. Arrange the dish in molds, sprinkle with grated cheese and bake in the oven for 5 minutes.
How to choose and store Portobello correctly
Be sure to pay attention to the type of mushroom when buying. The hat should be smooth and free of wrinkles and blemishes. Fresh mushrooms have a light brown color. The plates under the cap of long-stored mushrooms darken and reddish spots appear on them. It is also worth paying attention to the fact that the mushroom cap should be flat, that is, fully open. Then you can be sure that you are buying portobello and not ordinary mushrooms. It is recommended to keep the product fresh in the refrigerator for no more than a week. You can also wrap them in paper or damp cloth.
Portobellos are also good for freezing. In this form, mushrooms can survive for almost a year. But at the same time, it is worth making sure that the temperature is not higher than -18 degrees.
Useful Properties
Portobello mushrooms have a very beneficial effect on the body, as they contain useful vitamins and minerals. They remove dangerous toxins and toxins, and in dried form they are excellent for gastritis and ulcers. The trace elements contained in their composition have a positive effect on the condition of nails, hair and skin. Portobello is practically sodium-free, which allows them to be effectively used in salt-free diets. And thiamine and riboflavin can prevent migraines and headaches, relieve fatigue and overwork.
Continuous use of portobello is recommended for people who suffer from cardiovascular diseases and diabetes mellitus. These mushrooms can also have anti-inflammatory and antioxidant effects. Regular consumption of them in food will help to increase immunity and reduce nervous excitement.
Fresh foods contain many beneficial elements that can improve blood composition, which can have a positive effect in the prevention of cancer. By the way, mushrooms are very useful for diets, as they tend to lower the total calorie content of a dish and make almost any dietary food.
Hazardous properties
If you buy mushrooms in a supermarket, you can be sure that this product will not harm you. They are considered environmentally friendly and safe, unlike those found in natural habitats. Such representatives are able to absorb all the harmful and dangerous components contained in the soil in which they grow. Also, an inexperienced mushroom picker may well confuse a young portobello with such poisonous mushrooms as light amanita or pale toadstool. Therefore, do not try your luck and it is better to buy Portobello in the store.
conclusions
Portobello is a large brown mushroom, one of the elite varieties of champignons. It is famous for its large flat cap, exquisite taste and unique aroma. Environmentally friendly if bred at home. At the same time, it may contain harmful substances from the soil in which it sprouted. And since Portobello usually grows in unfavorable natural conditions, it can cause various food poisoning and disorders.
Its meaty structure makes it rich and nutritious. The taste is slightly meaty. Portobello is widely used in cooking both as a main dish and as an ingredient in many dishes of European cuisine. Thanks to the vitamins, microelements and amino acids in its composition, it is not the body that has a beneficial effect. They even prevent cancer and saturate the brain cells with vitamins and micronutrients, which has a good effect on the immune system. Probably one of its few disadvantages is the high cost of the product.
Portobello is considered a delicacy, and therefore its price is higher than average. This is one of the mushrooms loved by nutritionists, as it is low in calories by itself, and can also make almost any dietary food that it includes.
Portobello is almost impossible to confuse with any other mushroom due to its huge cap. Buying a product in a supermarket, you can be sure of its safety, since the mushrooms sold in stores are artificially bred, which gives the right to talk about their ecological cleanliness and naturalness.
