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Portobella Mushrooms are an extremely
large, round, firm, dark brown mushroom. This mushroom is the fully mature form
of the white button mushroom.
This mushroom measures between 5 and 8 inches in diameter with an open, flat
cap. Because this mushroom is the elder of the species it's gills are fully
exposed which means that some of the mushroom's moisture has evaporated. The
reduced moisture creates a dense, meaty texture and enriched flavor. this
mushroom has a delicious mild, woodsy flavor.
Portobella are like white button or champignon mushrooms only larger and have a
deeper flavor. Use the portobella wherever you would a white button if you want
to enhance the flavor. This mushroom comes as a large sliced about 3 - 4 inches
long and 1/2 - 3/4 of an inch wide. |
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Mushrooms in Puff Pastry
1 C. chopped portobello mushrooms
1 C. chopped button mushrooms
1/4 C. cream cheese
2 T. butter
1 sheet frozen puff pastry, thawed
Salt and pepper to taste
2 T. chopped garlic
1/4 t. rubbed sage
1 egg, beaten
1 T. water
Heat butter in a large saute pan.
Add garlic and cook until the garlic turns golden. Add mushrooms and sage.
Season with a little salt and pepper. Remove from heat. Stir in cream cheese to
make mushrooms stick together.
Heat oven to 350°F.
Roll pastry dough into an 11 x 15 inch rectangle. Cut dough into strips wide
enough to cover a ravioli mold and press one piece of dough into the mold. (If
you don't have a ravioli mold, cut the dough into 3 x 3 inch squares or cut with
a biscuit cutter into circles).
Using a spoon, place a tablespoon of the mushroom mixture into each dent in the
ravioli mold or in the center of half the squares or circles.
Beat egg and water in a cup with a fork. Brush the edges of the dough with the
egg mixture. Place another sheet of dough on top of the mushroom mixture. Press
the dough together around the filling. Press a rolling pin over the mold to trim
off excess dough. If making filled squares or circles, top each filled piece
with another piece of dough and use a fork to press the dough together around
the edges.
Bake for 15 minutes or until golden brown.
Makes 24 pieces.
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