I’ve recreated a dish that I was served on my vacation to the medieval town of Gubbio in central Italy, with a black truffle that I recently acquired; a 22 gram beauty from Western Australia. To ramp up the mushroom content I’ve brought in some baby portobello – or baby bella – ...
it might actually be a portobello mushroom. The portobello (Agaricus bisporus) is notable for its lovely brown, domed cap which can grow to be as large as six inches in diameter (viaMonterey Mushrooms).A Couple Cooksexplains that this makes it perfect ...
You can make the chimichurri ahead of time and store it in the refrigerator for up to two weeks. Pour about 1/2 cup of the chimichurri on the portobello mushroom caps. Using a brush coat the mushrooms with the chimichurri on both sides. Place the portobello mushrooms over high heat area...