how do i fry portabella mushrooms, how do i know when they are done?

Answer 1

Well, assuming you're asking about a saute as opposed to a deep fry, the way you tell is by the sound.

Sautees sizzle while they're still working. The reason they do so is because water is rapidly escaping the food, coming into contact with the hot oil you're using, and flash boiling, causing that "steam hiss".

When the sound begins to die away, you know the item you're sauteeing, including mushrooms, have given up all the water they can.

You can also watch the way they look. A properly sauteed mushroom should have a bit of browning on it, just like a done steak has a bit of browning on the outside of it, too.

Oh, and because so much of the volume of mushrooms is bound up in water content, your mushrooms should shrink SIGNIFICANTLY during the sautee process. If they're still the same size they were when you first put them in the pan... they're not done yet.

As for deep frying, I would definitely recommend breading the mushroom first, because simply dropping it in the oil will produce nothing but a nasty, floppy, greasy mushroom. However, if you have it breaded or battered, simply take the mushroom out when your coating is golden brown.

Personally, I never bother with portobello mushrooms, myself. They're certainly showy, but they're also overpriced for what they are... which is overgrown crimini mushrooms. Since criminis have the same flavor and look perfectly acceptable sliced and sauteed, I go with them (being about half the price per pound).

As for how I usually saute them, start with two cups of sliced crimini mushrooms, a tablespoon of butter, and two tablespoons of Worcestershire sauce.

Place your frying pan or saute pan on the stove over medium-high heat, and allow to heat empty for about two minutes. Add the butter and melt. When the butter is melted, add the mushrooms and stir to coat with the butter.

Add the Worcestershire sauce, and continue sauteeing, stirring occasionally, until liquid has almost evaporated. Then, put down the spoon, and leave the mushrooms for about three or four minutes.

Stir thoroughly, until you see much of the brown sides of the mushrooms, and put the spoon back down.

After that, remove from heat and serve.

If you would prefer a bit of a "gravy" to them, add 2 tablespoons or so of beef stock, and remove from heat. Then, add another tablespoon of butter (cold), and stir until the butter melts completely.

This is also a good mushroom recipe to couple with a bit of bleu cheese. To do that, simply have the cheese sitting out at room temperature (already crumbled), and then stir the cheese in once you've removed your mushrooms from heat. The cheese will melt slightly from the heat and give your dish a bit of extra zing.

You could also, if you prefer a more "french" flavor, do your mushrooms thusly:

Take two cups of sliced crimini (portobello, whatev) mushrooms, about two tablespoons fresh tarragon leaves, roughly chopped, two tablespoons green onion stems, and a tablespoon of butter.

Do everything just as before, letting the pan first heat up, then adding the butter to let it melt, then the mushrooms.

Once the mushrooms are close to being done sauteeing (after you've let the mushrooms brown), stir in the tarragon and green onion stems, and cook through for about two minutes, stirring constantly, or until the tarragon looks wilted and the dish is fragrant.

Remove from heat and season with salt and pepper then serve as is (or with bleu cheese, works just fine here, too)... or else remove from heat, stir in two tablespoons of room temperature cream, and then season to taste with salt and pepper and serve.

Answer 2

When they are wilted like white mushrooms. Try them grilled whole with salt, pepper, and olive oil. Make a sandwich or serve as a main course like a steak.

Answer 3

To pan fry, slice and fry in butter. You may have to add more butter as they obsorb it which ads to the flavor of the mushroom.

To Deep fry (in Canola Oil), batter them first and deep fry until Golden Brown.

Either way is very easy and simple

Answer 4

olive oil, garlic, sometimes i like a little onion.

you will know. it will start to have a fragrant from the mushrooms

Answer 5

I like to use a little olive oil & garlic.

Answer 6

slice them, put them in a pan gresed with butter,
when you can smell something,they should be done.