Why do you use portabellos? Is there a notable taste/texture difference?
Would common button mushrooms or crimini be just as good - especially since portabellos are just little mushrooms allowed to grow much larger?
Other than size and cost, I don't notice any difference, so I'd rather use common button or crimini mushrooms and save myself a few (!!) bucks when it's not going to make a difference in taste or texture.
My favorite mushrooms are:Brown Matsutake, Porcini, White Chanterelle, Chanterelles, morels, oytsers, hpysygius, craterelluis tubeaformis, chicken of the woods, hedgehogs, shiitake, Maitake, Prince and various others.
They all have a unique flavor and texture and are suited to different recipes. I aquire the vast majority of mine from the wild and therefore bypass having to pay inflated prices at the natural food stores.
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