Difference between revisions of "Portobello"
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They have large caps with a meaty flavor, making them a common choice with meat dishes or as a meat-like substitute (e.g. portobello burgers). The world's five largest producers of portobello mushrooms are the [[USA]], [[China]], [[Germany]], and [[South Africa]]. | They have large caps with a meaty flavor, making them a common choice with meat dishes or as a meat-like substitute (e.g. portobello burgers). The world's five largest producers of portobello mushrooms are the [[USA]], [[China]], [[Germany]], and [[South Africa]]. | ||
| − | [[Category:Food]] | + | [[Category:Food and drink]] |
Revision as of 03:21, March 26, 2008
Portobello (alternately spelled: portabella, portabello, and portobella) is a large mushroom that is the adult version of the crimini (brown button, or brown meadow) mushroom. Originally found wild in the foothill forests of the Pyrenees Mountains, their name comes from the Italian porto (opening) and bello (pretty). They were domesticated by Louis Pasteur and other French biologists.
They have large caps with a meaty flavor, making them a common choice with meat dishes or as a meat-like substitute (e.g. portobello burgers). The world's five largest producers of portobello mushrooms are the USA, China, Germany, and South Africa.