2006-12-16 13:05:22 · 4 answers · asked by whizchan 2 in Food & Drink ➔ Cooking & Recipes
They'll be waterlooged if you cleaned them by soaking them in water.
Even if you cleaned them properly, roating them will release the juices in them, and roasting them until these juices evaporate will ensure that your mushrooms are dried out and tasteless.
Brush them, top and bottom, with a bit of olive oil and season them to taste. Roast them top down, and then let them sit until the juices that have been released have pretty much receded back into the mushrooms. (Yes, this is the same idea as letting a roast of meat rest before slicing.) This way, you are guaranteed to have juicy, delicious roast mushrooms.
Don't forget to save the stalks. (A resealable bag in the freezer works very well.) The have even more flavor than do the caps, but they are too tough to eat. However, they're great in a stock.
2006-12-16 13:23:29 · answer #1 · answered by Anonymous · 0⤊ 0⤋
Ask an Italian. Lol. Coat the portabello with olive oil, heat the pan, put the portabello only a few minutes per side.
Mushrooms are never cooked until soft.
2006-12-16 13:14:14 · answer #2 · answered by QuiteNewHere 7 · 0⤊ 0⤋
If you roast them with the caps up, turn the caps down and let the moisture drain away as they're cooking. You could also brush the outside of the cap with a little oil, which should help crisp them.
2006-12-16 13:11:30 · answer #3 · answered by Wolfeblayde 7 · 0⤊ 0⤋
You can also try removing the gills, that helps.
2006-12-16 13:13:44 · answer #4 · answered by hailtotheredskins1 5 · 0⤊ 0⤋