I'm sure you've seen portobello mushrooms before; agaricus bosporus is the single most common cultivated mushroom, they are the same as the white button/cremini/champingnion/baby bella mushrooms
wow, you are removing all the flavor by doing that. These mushrooms are meaty & can take the place of meat. They also are expensive. I guess the white regular mushrooms might work better for you
I just cleanse with water and sautee in my herb butter..why take the gills and skin off..i eat them at resteraunts, everything is in tact also...so freakn delicious
A lot of misinformed people in the comments, yes the Portobello is perfectly fine as it is to eat whole, and at home you probably should, but in every restaurant I've worked in we degill and destem them at the least (using the stem for a duxelle) and occasionally peel them depending on the dish. The skin and gills will impart a little bit of a muddy flavor to the dish, for most people that's fine but if the dish requires a cleaner taste and presentation then it's peeled.
If you’re stuffing them it’s better to take out the gills. If you are grilling you don’t need to. That also goes for skinning them. You can use the stems for the stuffing. Depends on how delicate you want the dish. So she’s not wrong, it simply depends upon how rustic or delicate you prefer your dish to be, sort of like straining sauces. Like if you’re making a shallot cream sauce for seafood and you want it rustic you would leave the chunks of shallot and herbs in in and you wanted it delicate and refined, you’d push it through a sieve. Or the same with if you wanted a delicate or chunky tomato sauce. Neither is “correct” Just different styles.
A little bit surprised at the care you are taking to remove any (potentially harmful and/or nutritious) bits from these mushrooms. I’ve never seen anyone scraping the gills like that. You stand a good chance of destroying the mushroom for stuffing. Anyway the dark liquid emanating from the mushroom on cooking just adds to the overall flavour of the dish and taste is the reason for choosing Portobellos in the first place. It all seems a bit like “throwing the baby out with the bathwater”. I apologise if that’s too extreme a description for your viewers. Perhaps, as someone has suggested you should be using another type of Mushroom, or perhaps the alternative could be that you handled the operation in a full Chemical Suit and required your guests to sign Indemnities prior to partaking. Sorry, my inner Gordon Ramsey got the better of me there.
I don't peel them when I'm using them for the "crust" of my portobello pizza, but do remove the gills the same way you do. They end up being baked at 450 degrees with the filling for like 11 minutes.
Alton Brown once dedicated an entire episode of Good Eats to mushrooms. In it he scientifically disproved the notion that mushrooms will absorb an appreciable amount of water by washing them. Just saying. Anyway, thank you for your video.
Just while I'm watching this video i'm enjoying a portobello´s soup. It is the second time in life that I cook it. I would never have thought of peeling the mushroom or removing the gills. Even so, I prefer to think that the woman in the video is not crazy, but innovative (by the way, I must confess that the "dark liquid" made me nervous. I thought I hadn't cleaned the mushrooms properly).
Hi Donna, Sorry for the delayed response, I am quite new to UA-cam, and I just realized that comments could be left when I read yours! The majority of the nutrients are in the mushrooms, so they don't have to be peeled, but it is an alternative way to "clean the portobello mushroom". You will find that more upscale restaurants, will clean their portobellos in this way. However, the gills do "muddy" the flavor and discolor any recipe that you will add them to, so removing the gills is suggested, when adding portobellos to a recipe.
I almost thought I'm the only one who peal mushrooms. 🙄 I peal all🍄! I soak them in a lil vinegar and salt water after cleaning just to be sure of 💯% ready to eat.🤔😁 Thanks for this video.
Im purchasing Portobello mushrooms at Aldis. Great store. Yes. The portobello doesnt have the stem and its wrap in plastic amd refrigerated. Whats wrong with this picture. Can you help me?
Many professional cooks/chefs will peel portobello mushrooms to remove all grit and clean the gills, to prevent the dark liquid that will develop as the mushroom cooks. However, cleaning the outside of the mushroom, with a damp paper towel will also work to remove any residue, I use this method for smaller mushrooms, peeling those would take forever! You will also retain nutrition benefits by keeping the outer "skin" of the mushroom. Thanks for your comment! Feel free to share!
Hallelulah.. I found someone who peels em! I always peel button mushrooms cos I cant stand eating the slimy skin! Wasn't sure whether to do that with these. Think i'll leave one with the gills so i can taste the difference and see for myself what i prefer tastewise.
sorta like the many ways people cook eggs~~to each thier own~~there are many ways to enjoy a portobello mushroom. Maybe next time you try doing it the way opposite what you did this time and see for yourself what YOU prefer! Bon appetit!
What der heck?! O_o She just hack all the mushrooms to nothingness.... All I do is cut off a small part of the stem if it's too hard. Slice. Cook. That's it!
Hi.. This the old portobello mushroom, if you want the skin white you can buy the young portobello we call it champignon mushroom, please search in google.. Wkwkwkwk
Why on earth do you take all of this off? I make portobello pizza all the time, and only wipe it off, with a damp towel and take out the stem. Don't 1> waste your time with all of this crap shes doing and 2> remove all the extra quality of a mushroom from it. What a waste.
I swear to god... that narrator for this video is my old boss. I’m genuinely curious if this is what she started doing after she stopped working in the industry.
Bob Lob no, nearly no one does this. You really only remove the gills if you are stuffing the entire mushroom. And the “cleaning” really isn’t doing much besides removing nutrients and thickness, which you want.
Never seen portobello mushrooms 🍄 prep'd like this before
I'm sure you've seen portobello mushrooms before; agaricus bosporus is the single most common cultivated mushroom, they are the same as the white button/cremini/champingnion/baby bella mushrooms
@@noodleboi6711 he said "prepped", as in prepared like that...not that he has not seen portobello mushrooms before...
she just scraped off half of the mushroom! Too expensive to be butchering the mushrooms like that.
And the flavour!
wow, you are removing all the flavor by doing that. These mushrooms are meaty & can take the place of meat. They also are expensive. I guess the white regular mushrooms might work better for you
No need remove that black ?
@@TivanYellow usually no. If you look at most recipes they dont peel it. More of a personal preference.
maybe she is oc
Some people seem to be afraid of flavour and want real ingredients to be as debased as convenience rubbish food.
@@amandavokins5958 Sí.
Me thinks this lady just doesn't like "quite dark" things.
I just cleanse with water and sautee in my herb butter..why take the gills and skin off..i eat them at resteraunts, everything is in tact also...so freakn delicious
There's still some color at the end of the video. If you want pure WHITE mushrooms you can season them in mayonaisse/bleach overnight.
So funny... I can't stop laughing after reading your comment
Very helpful video & prep tips! Made panko-crusted portobello mushroom burger. 🙂
A lot of misinformed people in the comments, yes the Portobello is perfectly fine as it is to eat whole, and at home you probably should, but in every restaurant I've worked in we degill and destem them at the least (using the stem for a duxelle) and occasionally peel them depending on the dish. The skin and gills will impart a little bit of a muddy flavor to the dish, for most people that's fine but if the dish requires a cleaner taste and presentation then it's peeled.
This is no longer a mushroom...sad!!
If you’re stuffing them it’s better to take out the gills. If you are grilling you don’t need to. That also goes for skinning them. You can use the stems for the stuffing. Depends on how delicate you want the dish. So she’s not wrong, it simply depends upon how rustic or delicate you prefer your dish to be, sort of like straining sauces. Like if you’re making a shallot cream sauce for seafood and you want it rustic you would leave the chunks of shallot and herbs in in and you wanted it delicate and refined, you’d push it through a sieve. Or the same with if you wanted a delicate or chunky tomato sauce. Neither is “correct”
Just different styles.
You just need to dampen a paper cloth and gently wipe them. That's all.
Thank you for this helpful video, I bought portabello mushrooms and didn’t have a clue how to clean and use them
Word to the wise don't peel the skin off the bottom in the sides of your mushroom that's where the flavor is and it also holds nutrients
This is a joke
A little bit surprised at the care you are taking to remove any (potentially harmful and/or nutritious) bits from these mushrooms. I’ve never seen anyone scraping the gills like that. You stand a good chance of destroying the mushroom for stuffing. Anyway the dark liquid emanating from the mushroom on cooking just adds to the overall flavour of the dish and taste is the reason for choosing Portobellos in the first place. It all seems a bit like “throwing the baby out with the bathwater”. I apologise if that’s too extreme a description for your viewers.
Perhaps, as someone has suggested you should be using another type of Mushroom, or perhaps the alternative could be that you handled the operation in a full Chemical Suit and required your guests to sign Indemnities prior to partaking. Sorry, my inner Gordon Ramsey got the better of me there.
very well spoken. your choice of words was so nice that this was a pleasure to read
@frazermartin3259 I had never heard of stripping a portobello mushroom like this! May as well just open a can of mushrooms...geez
I don't peel them when I'm using them for the "crust" of my portobello pizza, but do remove the gills the same way you do. They end up being baked at 450 degrees with the filling for like 11 minutes.
First you get a banana. Peel off the topside. The soft mushy part in the middle needs throwing away .chop the peel and serve....mmmm
Thank you so much. It's been really helpful
save that 🍄
Alton Brown once dedicated an entire episode of Good Eats to mushrooms. In it he scientifically disproved the notion that mushrooms will absorb an appreciable amount of water by washing them. Just saying. Anyway, thank you for your video.
Is taking off the skin of the mushroom just a preference of yours opposed to cleaning it
Haha!!! Crazy! You are taking all the goodness and nourishment away!! So wrong!
Sharon O'Hare so so so wrong Lol I’m shocked she really thinks this is the way
Just while I'm watching this video i'm enjoying a portobello´s soup. It is the second time in life that I cook it. I would never have thought of peeling the mushroom or removing the gills. Even so, I prefer to think that the woman in the video is not crazy, but innovative (by the way, I must confess that the "dark liquid" made me nervous. I thought I hadn't cleaned the mushrooms properly).
Lol holy shit, this is a vid on how to destroy a mushroom, not clean it
Asesinaste al portobello!!! Lo pelaste como una banana. Estamos todos locos
Does this method affect any of the nutritional value? I have not seen anyone else peel and scrape them. Thanks in advance for your reply!
Donna Werner I had the same thoughts. Would you respond Please
Hi Donna,
Sorry for the delayed response, I am quite new to UA-cam, and I just realized that comments could be left when I read yours!
The majority of the nutrients are in the mushrooms, so they don't have to be peeled, but it is an alternative way to "clean the portobello mushroom". You will find that more upscale restaurants, will clean their portobellos in this way.
However, the gills do "muddy" the flavor and discolor any recipe that you will add them to, so removing the gills is suggested, when adding portobellos to a recipe.
Hi Evita,
Thanks for the question, I appreciate your interest. See the answer above!
I almost thought I'm the only one who peal mushrooms.
🙄 I peal all🍄!
I soak them in a lil vinegar and salt water after cleaning just to be sure of 💯% ready to eat.🤔😁 Thanks for this video.
This just feels wrong
Lol I was wondering if it was just me.
This helps me a lot. I hate mushrooms, but I'm trying to get used to the taste as i transition my diet. Thanks!
SHE'S CRAZY! Obviously she doesn't purchase many mushrooms! LMAO
Thank you son much I’m about to make vegan taco for the great fast/lent
When I started taking the gills out my mushroom started to fall apart. Any advice for this mishap?
Emma Moyer be careful?
Can you use portobello in place of shiitake for a stir fry
Im purchasing Portobello mushrooms at Aldis. Great store. Yes. The portobello doesnt have the stem and its wrap in plastic amd refrigerated. Whats wrong with this picture. Can you help me?
Thanks.🍄
Great tutorial!! I watched several before this one and this was ready to follow 😁
I take off the gills for better texture, but I didn't know I had to peel it.
U are rt 😁..It really looks like gills.
I WASHED A DIFFERENT IT SAID TO GET A DAMP PAPER TOWEL AND WIPE IT TO GET THE RESIDUE OFF
Many professional cooks/chefs will peel portobello mushrooms to remove all grit and clean the gills, to prevent the dark liquid that will develop as the mushroom cooks.
However, cleaning the outside of the mushroom, with a damp paper towel will also work to remove any residue, I use this method for smaller mushrooms, peeling those would take forever!
You will also retain nutrition benefits by keeping the outer "skin" of the mushroom.
Thanks for your comment! Feel free to share!
Hallelulah.. I found someone who peels em! I always peel button mushrooms cos I cant stand eating the slimy skin! Wasn't sure whether to do that with these. Think i'll leave one with the gills so i can taste the difference and see for myself what i prefer tastewise.
if theyre slimy. you dont have fresh mushrooms bruh.
@@sicnarf6971 savage
Wow I had these last night and didn't know you have to peel it or scrape the gills out.
Linda Pearson you don't have to, this kills half the flavor. just a light scrub.
sorta like the many ways people cook eggs~~to each thier own~~there are many ways to enjoy a portobello mushroom. Maybe next time you try doing it the way opposite what you did this time and see for yourself what YOU prefer! Bon appetit!
I didn't peel it either. But I scraped the gills because they looked gross!
thx saved my recipe did not know they had a skin to them lol
Corey Vilon you dont skin them‼️‼️
in that case just buy the cheap mushrooms :(
That can be done with white mushrooms too, but they don't tell people to do that. Why is it only done with portobello?
I’ve never unliked something so fast
😂😂
That poor mushroom was a shell of itself.
Can I eat gills of mushroom
STOP THIS CRAZY WOMAN!!!
What der heck?! O_o
She just hack all the mushrooms to nothingness.... All I do is cut off a small part of the stem if it's too hard. Slice. Cook. That's it!
THIS VIDEO IS INCORRECT. you are removing all the flavour lady.
Dark ??? Sooooo it’s favor you silly
as we said What did I left in it 😂😂😂
Hi.. This the old portobello mushroom, if you want the skin white you can buy the young portobello we call it champignon mushroom, please search in google.. Wkwkwkwk
I peel the skin off, then cook. Your butchering it.
"How to ruin a Portobello Mushroom" .... This is why black ppl think we don't season anything
😅🤣😂
What....😂
What the fuck have you done to that mushroom? Never in my life have I seen someone PEEL a mushroom
I just cook and eat whole entire mushroom
lol
You are wrong you should watch those dirty mushrooms some of them have so much dirt on it
WHAT IN THE FRESH HELL IS THIS?!
The only thing is she said i don't agree with is the cleaning y'all gonna get ecoli fucking with her
Lol. Who is she? Not from this planet I swear!
🙈🙊🙈🙊🙈🙉
Why does this lady sound like CAROL FUCKING BASKIN!!?!?!?!?
There's nothing left! No. Just no.
Why on earth do you take all of this off? I make portobello pizza all the time, and only wipe it off, with a damp towel and take out the stem.
Don't 1> waste your time with all of this crap shes doing and 2> remove all the extra quality of a mushroom from it. What a waste.
Is it really ok to cook with the black gills?
So you don't like color?
She prefers white 😆
Whatever clean with water chop and cook bye
Strange 😂
She should stick to gardening instead
This is bs
I swear to god... that narrator for this video is my old boss. I’m genuinely curious if this is what she started doing after she stopped working in the industry.
I'm sure she's the "ibble dibble" podcaster. Same voice.
Mejor entonces, no compres Portobellos, pues.. ¡no te queda nada!
Wait I’m meant to clean them
Bob Lob no, nearly no one does this. You really only remove the gills if you are stuffing the entire mushroom. And the “cleaning” really isn’t doing much besides removing nutrients and thickness, which you want.
lol wasteful af
Those mushrooms are DIRTY!
i dont think you know how to eat mushrooms te proper way.
Dont peel. Lightly fill. And add BACON! or any animal fat. Load up with cheese and rice. Bake till warm and top with MORE Cheese
Shes wasting time, food and flavor....
She sounds prejudice
ridiculous to peel these
You’re not cleaning an amanita mushroom 🍄, what a waste...
What a waste!
racist
The worst advise EVER !