Cleaning portobello mushrooms involves several steps, including removing the woody stems, scraping off the gills, and peeling the top skin. Washing in water is not necessary and can damage the appearance, but a damp cloth can be used. Removing the gills and skin is optional, but can improve the appearance and flavor of the dish.
There are several steps involved in cleaning portobello mushrooms, not all of which are necessary or sometimes desirable. The stems have a very woody texture and, if cut, can be finely diced and fried or frozen for later use in vegetable stock. The gills don’t always have to be removed but can easily be scraped off with a spoon. The top of the mushroom cap, which is usually a brownish color, can be carefully peeled off so the portobello has a pale, clean appearance when presented. None of the cleaning methods are really necessary, except for removing the gills if the mushroom has aged too much and the gills have acquired a foul odor.
One area of confusion about cleaning portobello mushrooms is whether to wash them in water. While the mushrooms will absorb a small amount of water, it’s not actually a significant enough amount to affect the flavor unless the mushroom is sliced or soaked for a long time. The main reason to avoid soaking mushrooms in water is that the surface of the mushroom will be damaged, ruining their appearance if they are not used very soon after being washed. When cleaning portobello mushrooms that aren’t going to be used until a few hours or days later, it’s best to use just a damp cloth to remove any dirt on the surface.
The gills under the cap of a portobello mushroom are often removed because they cause a dark color to the food, although the gills are perfectly edible and can add an earthy flavor to a dish. They are easily removed by holding the mushroom upside down and scraping it off with the tip of a spoon. If the gills have opened and smell unpleasant, they should definitely be removed. Care should be taken when cleaning portobello mushrooms from their gills, as they can still darken cutting boards or other foods if they come into contact with them, although these can usually be washed off if caught early enough.
The surface on top of the mushroom cap can also be removed. The thin skin can be torn into strips, usually by grabbing a small piece on the outer edge of the cap and pulling straight up. A mushroom cleaning brush or vegetable brush can also work. The main reason to remove the skin when cleaning portobello mushrooms is to create a uniform presentation when used in salads or white sauces.
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