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Mushrooms to sink your teeth into (with photo gallery)

Portobellos are chewy stand-ins for meat, pizza crust

Executive chef Marla Ortega created a portobello arugula sandwich for the llium Café. “Sometimes when you’re eating [a portobello], you forget that it’s a vegetable in place of meat,” she said.
Photographer: Patrick Dodson
Executive chef Marla Ortega created a portobello arugula sandwich for the llium Café. “Sometimes when you’re eating [a portobello], you forget that it’s a vegetable in place of meat,” she said.
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“Thirty years ago, you couldn’t give that mushroom away,” grower Michael Bulich said of the popular portobello mushroom. Bulich is a third-generation grower, but his family’s company, Bulich Mushroom Co., didn’t start growing portobellos until around 1989. That’s when Michael graduated from college and began looking at some more exotic options than the white button mushroom that made up the bulk of their crop. At the time, the demand for portobellos had just started to ...

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