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Mushrooms to sink your teeth into
The popularity of portobellos skyrocketed because of the mushroom’s meaty texture and rich flavor, which serves as a hearty alternative to meat for the health-conscious and vegetarians. Posted on October 31, 2012.
Ron Bulich carries a case of portobello tops from Bulich Mushroom Co. at the Troy Waterfront Farmers’ Market. (Monica Kurzejeski/Troy Waterfront Farmers’ Market)
Cases of white button, portobellos and crimini mushrooms from Bulich Mushroom Co. at the Troy Waterfront Farmers’ Market. (Monica Kurzejeski/Troy Waterfront Farmers’ Market)
On a cookie sheet, drizzle the mushrooms with olive oil, salt and pepper. Roast at 400 degrees for 8 to 10 minutes until they have reduced in size a little bit and look “roasty toasty.”
Bobby Harrington of Guilderland prepares a portobello arugula sandwich with roasted red peppers, blue cheese crumbles, and balsamic vinagrette at Illium Café in Troy .
A drizzle of balsamic vinegar tops the inside of the top half of ciabatta on this portobello sandwich.
“Portobello mushrooms are great because they’re so hearty and thick — they’re almost like a meat,” said Marla Ortega, a certified executive chef at the Ilium Café in Troy.
![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.](http://64.128.110.58/img/photos/2012/10/30/1024mushrooms6_r250x250_c250x250_fsharpen.jpg?45671f8d39a291d54993f7706cd4213906cc7c06)
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.
