General fitness, health and nutrition · Public discussion

Last Night's Dinner

Started by Serendipity · · Last activity · 2 posts · 333 views

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General fitness, health and nutrition
Published
13 March 2005
Last activity
13 March 2005
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Serendipity
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  1. We had bbq rib eye steaks (rare & med. rare) that really smelled good
    cooking as the snow fell! Vegetables included steamed red potatoes,
    steamed baby asparagus, and sauteed portabello mushrooms. The meal was
    quite good!

    On the issue of portabellos: This time I tried them sliced and sauteed.
    There wasn't a real noticable taste difference from reg. mushrooms.
    DH didn't notice anything other than the larger size. A follow-up to one
    of my kids revealed they didn't notice a remarkable taste difference but
    portabellos are higher in nutritional value than white mushrooms. What
    am I missing? Is this worth spending extra money on? I thought I was
    supposed to be getting a different flavour!

  2. Serendipity said:

    We had bbq rib eye steaks (rare & med. rare) that really smelled good
    cooking as the snow fell! Vegetables included steamed red potatoes,
    steamed baby asparagus, and sauteed portabello mushrooms. The meal was
    quite good!

    SOUNDS good!

    Quoted message said:

    On the issue of portabellos: This time I tried them sliced and sauteed.
    There wasn't a real noticable taste difference from reg. mushrooms. DH
    didn't notice anything other than the larger size. A follow-up to one of
    my kids revealed they didn't notice a remarkable taste difference but
    portabellos are higher in nutritional value than white mushrooms. What am
    I missing? Is this worth spending extra money on? I thought I was
    supposed to be getting a different flavour!

    Marketing hype: Portobello mushrooms are merely cremini mushrooms all grown
    up. They might be a little woodier in texture, but they'll still have
    essentially the same flavor. Cremini mushrooms *do* have a slightly fuller
    flavor and firmer texture than white mushrooms, but many people wouldn't
    notice the difference unless the two were tasted side-by-side.

    (Now you've got me thinking about mushrooms! If you can find chanterelles,
    THEY'RE worth the extra money! And I had some butter-cooked sugar snap peas
    with morels recently which were to die for. Think I'll go out soon and buy
    some enoki mushrooms, then see what direction inspiration leads me...)

    Bob

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