We are delighted to introduce Ethel Threfchild, a new columnist who will be writing under the sobriquet (whatever that means) of The Thrilled Chef.
SAUTEED PORTOBELLO MUSHROOMS
How I love sauteed portobello mushrooms! You will love them too, if you do not already, once you prepare them. They are a wonderful side dish that can stand out on their own as a main if that is what you truly desire.
Portobello means “beautiful harbor,” does it not? If it does, then that is what we will create.
A beautiful harbor of flavor comprised of sauteed portobello mushrooms.
It will only take you a small amount of time to prepare these excellent sauteed portobello mushrooms in the kitchen of your home!
Simply obtain the ingredients and do as I instruct.
But first, what is a portobello mushroom? It is a large mushroom, and is much greater in size than mushrooms that are more diminutive in stature.
Is this a good thing? It is! Bigger mushrooms are older. Older mushrooms have existed longer in time and are thus more mushroominous in savor.
I am fascinated by this fact and so are you: the superb portobello mushroom is the grown-up version of the cremini mushroom, which is also wonderful, and the cremini mushroom is the more grown-up version of the button mushroom!
It is like a family of mushrooms which we can enjoy in our own families of wonderful grownups and adorable children!
SAUTEED PORTOBELLO MUSHROOMS RECIPE
You will not require many ingredients for this delightful sauteed portobello mushrooms.
Yes, you will need portobello mushrooms. You cannot make this dish without them!
Garlic is also wonderful with this preparation, to increase the flavor profile and contribute its own unique contributions.
We see here that onion is our staunch ally in the work.
What of butter itself? Yes, by all means.
Do not neglect to add dry white wine to the sauteed portobello mushrooms.
It imparts a flavor that only dry white wine can contribute, and elevates the sauteed portobello mushrooms from a boring and insipid and hateful side dish to one of elegance and delight.
Sprigs of fresh thyme are important. Are they not always?
Sautee the portobello mushrooms in the butter. I find that delicious.
I included the garlic without fail.
Yes, the onion.
I find that it imparts an improved flavor with the splendid sauteed portobello mushrooms and the butter which I used.
Please bring to bear the dry white wine until it has dissolved itself completely into nothingness.
Or has it!?
Enhance all by imbuing everything with the fresh thyme by strewing it throughout your gorgeously cooking sauteed portobello mushrooms.
You will enjoy the flavor of the ingredients.
HOW TO SERVE THE SAUTEED PORTOBELLO MUSHROOMS
You should feel free to serve the spectacular sauteed portobello mushrooms with any meat or fish dish.
Here are some pairing ideas:
- Various fish
- Other delicious things
Enjoy your wonderful sauteed portobello mushrooms as I do!