"mushroom recipes" news and stories

Vegetarians might be feeling left out of our steak day celebration here at Slashfood, but there is definitely a work-around for those who don't eat red meat: portobello mushrooms. Portobellos, also called portabellas, are actually just the mature versions of brown cremini mushrooms. They are known for their size, which makes the more versatile than many smaller mushrooms. They have a juicy, meaty texture with just the right amount of chew to them. The mushrooms can be seasoned and grilled (broiled, baked, etc) much in the same way as steaks can be, too. To make a vegetarian steak with a mushroom, just clean it carefully, coat it with some olive/vegetable oil and a spice rub (or let it sit in a marinade for 30 minutes), then cook as desired until tender. I cook mushrooms this way frequently, grilling them or letting them cook under the broiler. Here are a few vegetarian recipes to get you started:

• Butternut Squash Risotto with Portobello Steak
• Balsamic Portobello Steaks
• Portabella Steak Burgers

[Image Williams-Sonoma]

I purchased a bag of morel powder during the last day of the Portland Farmer's Market. I asked the adorably wizened man working the mushroom booth what should be done with the stuff. His eyes lit up and he suggested everything from sprinkling it in risotto and soups to rubbing it onto salmon for a particularly Northwest treat.

I'd like to add it to some dish to complement my aforementioned holiday ham. I've been mulling over the possibility of a nice potato gratin with plenty of half-and-half, a lot of minced garlic, salt, pepper and morel powder. When should I mix it in? How much should I use? Or do you have other ideas on what to do with this treasure?

[Photo Sarah Gilbert]