Portobello Mushrooms

About our Portobello Mushrooms

Large open mushroom. This is how I cook them (From Valentine Warner's book): Cut into pieces. Fry dry with a little salt to draw the water out - wait until they have expelled their water and start to squeak against the pan... add some pepper and only then add some butter, or fine olive oil, which they'll soak up. Not too much. So good.