The large caps allow more moisture to evaporate from the gills, which concentrates and deepens the mushrooms' flavor. Use Food & Wine's guide to get recipes that fit any type of meal, occasion and ...
Wipe portobello mushroom caps clean with damp paper towel ... 3. Heat olive oil in large skillet over medium-low heat. Add shallots and fennel; cook until soft, 8 to 10 minutes.
In this riff on the dish, toasted portobello mushrooms ... Wilt a bag of triple-washed spinach in the microwave, roast the mushroom caps and sliced sweet potatoes together on one baking sheet ...