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From the
Portobello Cookbook: 40
Quick and Easy Recipes,
by Jack
Czarnecki, published by Artisan, a division of Workman Publishing Company, Inc. New York,
1997. Jack is renowned for his expertise cooking all types of specialty mushrooms.
More delicious
Mushroom Recipes.
Portobello "Truffles"
Truffles cost more than $400 a pound
these days, so they are not for everyday sprinkling over pasta. Many
restaurants use shavings of truffles over dishes to impress you and jack
up the price of whatever is underneath. Now you can do the same thing at
home for a fraction of the price. Here's how:
- Remove the stem of a portobello mushroom. (Younger, fresh
portobellos are easier to work with, but the older caps will have a darker, more
truffle-like color.)
- Place the cap on a plate with the gill side up.
- With a paring knife,
cut the portobello in half and begin to scrape the gills away from the cap where they
meet. You will notice that the gills look like small, rectangular chopped truffles as they
drop onto the plate.
- Repeat with the other mushroom half.
- Sprinkle the
"truffles" onto chicken, pasta, or risotto.
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