Portobello, Calories, benefits and harms, Useful properties

This is one of the types of champignon mushrooms that are more familiar to us.
Their distinctive feature can be called a rather large size.
and a hat that can be fully opened. Moreover, its diameter
often reaches 15 centimeters. By the way, it is because of this feature
much more moisture evaporates with portobello compared to others
species of mushrooms, due to which its structure is denser and fleshy.

Surprisingly, as a delicacy, Portobello often grows in
not entirely attractive natural conditions – on pastures, along
highways, and sometimes even in cemeteries.

By the way, to popularize this not very well-known variety of mushroom
in the 1980s. for him and came up with the original name – Portobello. Before
at that time, this product was absolutely not used in cooking
– more often than not, they just threw it away. Today everything has changed radically
– Portobello received the status of one of the most demanded and
popular mushrooms, which is often used in cooking
Israeli dishes
and European cuisines.

Due to the fact that Portobello belongs to the category of rare mushrooms,
they are sold exclusively in stores that specialize in
delicacies, as well as in certain sections of individual supermarkets.
Basically, portobello is used to prepare main courses and a variety of snacks.
In addition, they like to bake.
or add when cooking julienne.

How to choose

If you decide to try portobello, then be careful when
his choice. So, first of all, pay attention to the color of the mushrooms.
Fresh portobellos have a light brown cap, without spots and dots,
the plates should also be light.

The more they lie, the darker the area under the cap becomes,
and reddish spots appear on it. Such lying mushrooms when
heat treatment become dark, which can spoil the external
kind of dish.

The Portobello hat should be between 10 and 15 cm in diameter.
this type of mushroom is denser and more aromatic than small mushrooms.
It is worth paying attention to this, as well as to flat hats, which
must be fully disclosed. It happens that for Portobello they try
give out regular mushrooms, so be careful.

How to store

Fresh portobello should be stored in the refrigerator, and consumed
they are needed for 3-7 days. At the same time, it is advised to place the product
in a paper bag, after wrapping each of the mushrooms in a wet
cloth or paper towel.

Alternatively, portobello can be frozen. If properly observed
temperature regime (not higher than -18 degrees), in this type of mushrooms can
stored for 6-12 months.

In cooking

Unlike common and popular mushrooms in our country, portobello
in cooking, they are not very widely used. Moreover, their application
differs in some specificity, which is associated exclusively
with significant density and firmness of mushroom pulp, especially
at the legs.

Basically, these mushrooms are used in the preparation of second fried, boiled
and stewed
dishes. In turn, mushroom caps with less firm pulp are used
in soups, sauces and broths. Legs, as a rule, are in the first courses.
and sauces are not used, as they are too fibrous and dense.

Also, this fragrant and tasty mushroom can be pickled, salted,
fry in a pan or grill, stew in different sauces, sour cream
or cream. In addition, it always results in excellent
additive for pizza, omelets, all kinds of salads and stews.

The limitation on the use of these mushrooms in cooking is that
that their pulp is able to actively absorb moisture. When cooking, this
this feature has an extremely negative effect on organoleptic
qualities of portobello, including taste and smell. That is why it is advised
the primary processing of mushrooms is minimized, limiting itself to cleaning
contamination, and carry out their cooking with the smallest amount of water.

Portobello is also often used in the preparation of various snacks.
They are ideal for baking. So, large mushroom caps can be stuffed
any fillings and bake in the oven.

The longer you cook this mushroom, the denser it will be and the more
a distinct smell of meat will acquire.

Caloric value

The calorie content of Portobello is only 26 kcal. Therefore, they can
feel free to use even for dinner.

Nutritional value per 100 grams:

Proteins, g Fats, g Carbohydrates, g Ash, g Water, g Calorie content, kcal 2,5 0,2 3,6 – 80 26

Useful properties of portobello

Composition and presence of nutrients

Portobello is characterized by a high content of proteins, carbohydrates,
vitamins (groups B, PP, A, C, D), minerals (selenium, zinc,
copper, phosphorus, iron, sodium, potassium, calcium). It also contains
riboflavin and thiamine.

They are practically free of sodium,
which contributes to their use in salt-free diets.

Useful and healing properties

Low in fat and sugar makes Portobello a real boon
for people suffering from diabetes.
Thiamin and riboflavin helps prevent migraines, headaches
pain, fatigue, overwork.

The trace elements that make up these mushrooms have a beneficial
effect on the condition of the skin, hair and nails. They help to bring
all toxins from the body.

Constant consumption of Portobello in food reduces the possibility of development
diseases of the cardiovascular system. And dried mushrooms are irreplaceable
for those who suffer from stomach problems – they are excellent help
ulcers and hepatitis.

If you regularly consume portobello, you can reduce the level
sugar and cholesterol content, increase resistance to infections,
reduce nervous excitability, it also has an immunostimulating,
anti-inflammatory, antioxidant

Dried, this type of mushroom significantly helps people suffering from
various diseases of the stomach.

Dangerous properties of portobello

Portobello will not harm if you buy it in stores. Grown
at home, these mushrooms are environmentally friendly and safe. But
if you collect portobello in their natural habitat, that is
a chance to get poisoned with harmful substances, as one of the favorite
their places – near roads, including highways.

In this case, portobello absorbs all the harmful components,
contained in the soil. In addition, with a young mushroom, it is quite possible
confuse and light fly agaricand pale toadstool.
Therefore, it is better not to risk it and buy mushrooms only in those stores
who are responsible for the quality of their products.

This video will show you how to make delicious grilled portobello mushroom caps.

See also the properties of other mushrooms:

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Anna Evans

Author ✓ Farmer

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