Dayton Winter Restaurant Week: Where to find deals on meals at 30-plus places
8 Portobello Mushroom Recipes To Add To Your Rotation
There are many types of mushrooms that are commonly found in all sorts of dishes, especially those that adhere to meat-free diet restrictions — and portobellos are the ideal ingredient when you want a firm, meaty texture. The large, dense mushrooms stand up to an array of cooking techniques, and can be served on a sandwich or chopped to go into a stir-fry. There's also the umami flavor factor portobellos add to any dish, and the long list of nutrients that come along for the ride.
If you're looking to take advantage of the perks of cooking and eating portobello mushrooms, you might be looking for recipes to add to your weekly meal rotation. Here at Tasting Table, we have several recipes that focus on portobellos from appetizers to complete meals. To make your life easier, and to give you more time in the kitchen, we've compiled our top picks here.
Read more: 23 Types Of Potatoes And When To Use Them
Stuffed Portobello MushroomsStuffed portobello mushrooms on serving platter - Miriam Hahn/Tasting Table
You might be used to stuffed mushrooms filled with breadcrumbs and grated parmesan cheese, but our stuffed portobello mushrooms take things up a notch for more flavor and texture. Inside these tasty appetizers, you'll get a bite of sun-dried tomatoes, cannellini beans, spinach, garlic, shallots, and parsley seasoned with Italian seasoning for Mediterranean flare. Serve the stuffed fungi singularly as a hearty appetizer or paired with salad and bread for a complete meal — either way, they'll be ready to eat in just about 30 minutes.
Recipe: Stuffed Portobello Mushrooms
Spinach And Pancetta Portobello MushroomsStuffed mushrooms on cutting board - Jennine Rye/Tasting Table
If you appreciate the umami of mushrooms and meat, consider a batch of these spinach and pancetta portobello mushrooms. The recipe is another rendition of stuffed mushrooms, but this one offers a balance of savory flavor from pancetta along with vegetal notes from spinach. The filling incorporates breadcrumbs, parmesan cheese, and a few other ingredients that pay homage to those stuffed mushrooms from your favorite Italian eatery. Our recipe only makes four servings, though, so double it to serve at your next dinner party, or to have delicious leftovers for tomorrow.
Recipe: Spinach and Pancetta Portobello Mushrooms
Almost Meaty Portobello 'Pot Roast'Bowl of portobello pot roast next to bread - Miriam Hahn/Tasting Table
This portobello "pot roast" might be one of our most clever uses for the fungi thanks to recipe developer Miriam Hahn. It's certainly not meat, but the portobello's dense, meat-like texture makes it a perfect meal for vegans, vegetarians, and even meat lovers. The mushrooms join other ingredients like potatoes, carrots, onion, garlic, and a variety of seasonings in a rich broth for a complete and comforting meal any day of the week. It'll be on the table in less than an hour, but taste like you were in the kitchen all day long.
Recipe: Almost Meaty Portobello "Pot Roast"
Portobello Mushroom GyroHand holding mushroom gyro sandwich - Miriam Hahn/Tasting Table
Forget the beef and lamb, because these portobello mushroom gyros are an ideal alternative for vegetarians and meat lovers alike. To obtain a similar texture to standard gyro meat, the mushrooms are sliced then cooked off for about 10 minutes. The rest of the recipe leans on classic ingredients including homemade tzatziki sauce, tomatoes, red onion, and crumbled feta cheese. Consider vegan feta cheese if you don't eat dairy, and serve everything on pita bread as a sandwich like our recipe suggests. To skip the carbs, try using the same ingredients to build a salad instead.
Recipe: Portobello Mushroom Gyro
Portobello FajitasMushroom fajita tortillas on plate - Miriam Hahn/Tasting Table
One of the benefits of fajitas is that you can use any type of protein or veggie to fill the tortillas, as is the case with our portobello fajitas that lean on the shrooms with support from other vegetables like bell peppers and a garnish of optional (but highly recommended) toppings like avocado, jalapeños, and cilantro. You'll cook off the onions and peppers first, then add the chopped mushrooms along with spices like paprika. Assemble the fajitas to serve or allow your guests to do it themselves. Either way, they'll only have to wait 25 minutes for the fajitas to be ready to eat.
Recipe: Portobello Fajitas
Vegetarian Mushroom French Dip SandwichMushroom French dip sandwiches on cutting board - Tanika Douglas/Tasting Table
A traditional French dip hinges on beef, but there's no need for meat in these vegetarian-friendly sandwiches from recipe developer Tanika Douglas. As with the other dishes on this list, the portobello's texture stands out in this recipe which also showcases caramelized onions, an ingredient that's used in the classic rendition of the sandwich. The jus comes together with shiitakes, which means you'll get a double dose of mushrooms with this recipe. The rest stays close to the original as the portobellos and shiitake jus are piled on baguette and topped with provolone cheese.
Recipe: Vegetarian Mushroom French Dip Sandwich
BBQ Mushroom Sandwich With Carrot-Apple Slaw And Homemade AioliPortobello mushroom sandwich plated - Jennine Rye/Tasting Table
Don't get us wrong, pork barbecue is delicious, but this recipe is a solid alternative for a different kind of meal. The recipe developed by Tasting Table's Jennine Rye benefits from portobello's meaty texture contrasted with a crunchy slaw. You won't slice or chop the mushrooms this time, but will shred instead to obtain a similar consistency of shredded pork. You can use store-bought barbecue sauce for the shrooms, while the slaw leans on a homemade aioli. It might sound like a bit of work, but it only takes about an hour.
Recipe: BBQ Mushroom Sandwich with Carrot-Apple Slaw and Homemade Aioli
Vegan Portobello JerkyPieces of portobello jerky - Miriam Hahn/Tasting Table
The last recipe in this roundup is a snack in the form of portobello jerky. Be warned, this recipe is quite the commitment because it takes more than 26 hours due to a day-long marinating process — but the cooking time is far shorter. This vegan jerky gets a smoky flavor from a combination of soy sauce, Worcestershire sauce, smoked paprika, and liquid smoke. The long wait is worth it because it promises a chewy texture like your favorite store-bought beef jerky. The recipe makes six servings so consider doubling it up because it's going to be delicious.
Recipe: Vegan Portobello Jerky
Read the original article on Tasting Table
View comments
Check Out This Belgian Mushroom Fritters Recipe
Next ArticleWhat's the story
Belgian mushroom fritters are a delightful vegetarian and eggless dish that combines the earthy flavors of mushrooms with a crispy coating. Originating from Belgium, this dish has gained popularity worldwide for its simplicity and delicious taste. It's a perfect appetizer or snack for any occasion. So, let's get cooking and bring a piece of Belgian cuisine into your kitchen.
Gather the following ingredientsTo make these fritters, you will need 250 grams of mushrooms (cleaned and stems removed), one cup of all-purpose flour, one tablespoon baking powder, one teaspoon salt, one teaspoon black pepper, one teaspoon garlic powder, one cup sparkling water (chilled), and oil for frying. These ingredients are easily accessible and come together to create a flavorful batter that perfectly complements the mushrooms.
Preparing the mushroomsBegin by wiping the mushrooms with a damp cloth to remove any dirt, as washing them can cause water absorption and affect their texture when fried. Once they're clean, carefully remove the stems to ensure even batter coverage later on. This preparation step is crucial for achieving fritters that are crispy on the outside and keep the mushrooms moist and succulent inside.
Making the batterIn a large bowl, combine all-purpose flour, baking powder, salt, black pepper and garlic powder. Add chilled sparkling water gradually, stirring to prevent lumps. Aim for a smooth batter that's thick enough to coat the mushrooms well. The sparkling water's role is crucial as it contributes to a light and airy texture in the fried batter.
Frying your frittersHeat oil in a deep pan over medium heat to approximately 180 degrees Celsius (356 degrees Fahrenheit). Fully coat each mushroom with the batter, then gently place in the hot oil. Fry the mushrooms in batches to avoid crowding, until they turn golden brown, about three minutes per batch. Transfer the fritters onto paper towels to remove excess oil.
Serving suggestionsEnjoy your Belgian mushroom fritters warm, paired with a dipping sauce of your choice for an enhanced flavor experience, or opt for a simple yet refreshing accompaniment of lemon wedges to add a citrusy zest. These fritters are an ideal appetizer or a delightful snack suitable for all, regardless of dietary choices, ensuring that everyone at the table can partake in this vegetarian treat.
Your New Chocolate Chip Cookie Recipe
I have never met Rick Martínez — I would love to, ideally with Choco in tow — but I consider him my cookie godfather. In 2017 he wrote about his favorite brown butter chocolate chip cookies for Bon Appétit; I made them and won third place in New York magazine's staff holiday cookie contest that year. I've made the cookies a million times since, to the point that friends refer to them as "those cookies." Rick does a lot of things well (like grilled chicken and brown butter glazed radishes and refried beans), but damn if that man doesn't know a chocolate chip cookie.
His new recipe for piloncillo chocolate chip cookies, then, deserves a red carpet rollout, blaring trumpets and ticker tape confetti. Grating the piloncillo (unrefined whole-cane sugar) is admittedly a bit of a chore, but the depth of flavor it adds to the cookies — notes of caramel, butterscotch, molasses, brown butter, even honeysuckle and anise — is well worth the elbow grease. It also adds texture, as the larger pieces of broken piloncillo render like bits of toffee inside the finished cookies. These are destined to be "those cookies."
Featured Recipe
Piloncillo Chocolate Chip CookiesView Recipe →
Shifting from sweet to savory, David Tanis's spring chicken with mushroom and lemon is a perfect excuse to go wild with all those fresh, leafy herbs at the market: dill, tarragon, parsley, chives and mint. Or go all in on your favorite (for me, that would be evergreen and ever-ready parsley). Leftover herbs can go into Melissa Clark's all-purpose green sauce — which, incidentally, would be delicious on leftover chicken.
Spring is also springing in this seared fish with creamed kale and leeks from Alexa Weibel, where the sautéed leeks do double duty, first infusing the cream that dresses the kale, and then mixing in with the rice to form a pale green pilaf.
We are having trouble retrieving the article content.
Please enable JavaScript in your browser settings.
Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.
Thank you for your patience while we verify access.
Already a subscriber? Log in.
Want all of The Times? Subscribe.
Comments
Post a Comment