Simple sliced portabellas

[Allie]

I picked up some sliced portabellas on sale at the grocery store. I've never had them and am not sure what they taste like. I usually use buttons. Tomorrow night, I'm making chicken parmesan dinner and would like to use them. Would they taste ok in the sauce?
If not, any ideas? I don't have any wine to cook with and am not crazy about it anyway. My supplies are pretty limited to every day kitchen ingredients since I'm not making a special trip to the grocery store. Thanks!

[bigwheel]

Only ones I ever had was big whole shrooms and stuffed with bread crumbs and parmesiam cheese etc. and stuck under the brolier for a bit. Tastes a little too much like some kinda fungus to me. Warden loves em..which is normally a bad sign:) Bon Apetit

bigwheel

[Papa Tom]

Not much help because I've never to my knowledge had them big fungal things but I'll bet they're good.
Try this:
http://allrecipes.com/Search/Recipes.as ... archIn=All

[copkid]

Allie,
I would say that they will be fine in the Chx parm. dinner. When cooking them up in your sauce, they will shrink up, and you can always cut them up finer, if you think they are too big. Just use them like any other mushroom. I'm sure you know how to cook them to perfection! If you don't like a splash of wine, use a splash of balsamic vinegar if you have it. If you don't, that's okay.
Laura

[OSD]

Allie, an easy way to fix them for what you are doing is to melt a little butter in a pan on med-high heat, add the shrooms to the pan and cover. after a few minutes they will start to release their water and the pan will have a lot of juice in with the shrooms. At this point add salt & pepper and any other spices you like. I like to add a little Worcestershire sauce also. cook covered til almost done. Then remove the lid, turn heat down to med, and add a little more butter. Sauce til sauce thickens and shrooms are done. Eat them as a side with the sauce on them or remove from sauce and cut up into your main dish.

Remember, a brown crimini mushroom is a juvenile portobello, so portobellos can be cut up and used the same way as criminis.

[Papa Tom]

Allie, an easy way to fix them for what you are doing is to melt a little butter in a pan on med-high heat, add the shrooms to the pan and cover. after a few minutes they will start to release their water and the pan will have a lot of juice in with the shrooms. At this point add salt & pepper and any other spices you like. I like to add a little Worcestershire sauce also. cook covered til almost done. Then remove the lid, turn heat down to med, and add a little more butter. Sauce til sauce thickens and shrooms are done. Eat them as a side with the sauce on them or remove from sauce and cut up into your main dish.

Remember, a brown crimini mushroom is a juvenile portobello, so portobellos can be cut up and used the same way as criminis.

Just hang around the forum and ya learn something new every day.....

[Allie]

Laura, your suggestion sounds great. I never thought of a splash of balsamic in the sauce! I do have some of that here. lol

Jim, that's how I make mushrooms for hamburgers! I didn't even think about using these the same way. lol I just use buttons for that.

Thanks to both of you!!

[Allie]

Thanks for that link, Papa Tom! There are some good looking recipes there!