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By ROB KASPER | January 14, 1996
I found them in the first course of a meal in Phoenix, Md., where the gentlemen wore tuxedos and the ladies fine dresses, and where dinner lasted three hours.I found them at the Sunday-morning farmers' market in Baltimore where everybody wore jeans. There they were grilled and sold as three-bite sandwiches, by Stan Edmister, a Baltimore mushroom farmer. They were portobello mushrooms. This is a type of a mushroom that is making so many appearances at so many different venues around Maryland that you might think it was running for elective office.
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ENTERTAINMENT
By Diane Rossen Worthington, Tribune Media Services and Baltimore Sun reporter | January 20, 2010
One day when fussy food-loving vegetarians were coming to dinner, I created this ragout. I wanted something slightly unusual but speedy to prepare. The result was a hit at our table. Everyone loved this combination of sturdy portobello mushrooms combined with tomatoes and creamy cannellini beans. The touch of tarragon brings all of the flavors together. Portobello mushrooms are chosen here for their rich meaty texture and flavor. Portobellos are actually large brown cremini mushrooms.
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FEATURES
By Rita Calvert and Rita Calvert,SPECIAL TO THE SUN | August 26, 1998
Light but zesty foods can taste just right in the heat of summer. This vegetarian pasta yields lots of garlicky veggies and very thin spaghetti or capellini. The large portobello mushrooms have become a staple and are considered the steak version of a mushroom. Many supermarkets now carry them sliced. Of course, they are very low in calories with no cholesterol.A substantial spinach salad with crunchy croutons rounds out the easy feast. Keep the chill going during dessert with fresh mango slices topped with a fruity sorbet.
NEWS
By Jill Wendholt Silva and Jill Wendholt Silva,McClatchy-Tribune | September 17, 2008
Does anybody really need two all-beef patties? Portion-conscious carnivores might want to consider swapping the second slab for a soul-satisfying slice of earthy portobello mushroom featured in this Beef and 'Bello Burger. Introduced to consumers in the '80s, portobellos were a marketing ploy to sell overgrown cremini. But the meaty mushrooms continue to grow in popularity because of their pleasing flavor, one that scientists describe as "umami," a fifth element of taste. Mushrooms long have been used to boost the immune system, but scientists more recently have discovered they contain selenium, which helps protect against prostate cancer.
TRAVEL
By Jody Jaffe and John Muncie and Jody Jaffe and John Muncie,Special to the Sun | June 20, 1999
Not seconds before, there'd been optimistic patches of blue overhead. But the weather in London changes faster than a young girl's heart and we're caught off guard when the sky unzips and it starts to rain.We dash into the nearest thing with a roof. Which happens to be the Bug Lady's lair."The ghastly ones sell out first," the tall, dark-haired woman says as we examine a flying creature the size of a small rat mounted inside a glass-fronted box, "the spiders, the scorpions and the like."Her name is Shanta Sutton and she sells bugs at the Michael Telfer-Smollett store on London's famed Portobello Road.
ENTERTAINMENT
By Diane Rossen Worthington, Tribune Media Services and Baltimore Sun reporter | January 20, 2010
One day when fussy food-loving vegetarians were coming to dinner, I created this ragout. I wanted something slightly unusual but speedy to prepare. The result was a hit at our table. Everyone loved this combination of sturdy portobello mushrooms combined with tomatoes and creamy cannellini beans. The touch of tarragon brings all of the flavors together. Portobello mushrooms are chosen here for their rich meaty texture and flavor. Portobellos are actually large brown cremini mushrooms.
FEATURES
By Joanne E. Morvay | February 20, 2002
Item: California Pizza Kitchen frozen pizza What you get: 3 servings Cost: About $6.50 Nutritional content: Thai Recipe Chicken - 290 calories, 10 grams fat, 3 grams saturated fat, 740 milligrams sodium, 33 grams carbohydrate, 9 grams sugars Preparation time: 18 to 24 minutes in oven Review: California Pizza Kitchen's seven new offerings are a walk on pizza's wild side. They include Portobello Mixed Mushroom, Rosemary Chicken Potato and Garlic Chicken flavors. The Thai Recipe Chicken pizza I tried was obviously not as fresh as if I had just ordered it, but satisfied just the same.
FEATURES
By Maria Hiaasen | December 31, 1997
* Item: Elite Foods Polenta* Servings per package: 4* Cost: $3.19* Preparation time: 10 to 15 minutes* Review: If you're ready to broaden your culinary horizons, try polenta -- an Italian side dish made from cornmeal mush. Preparation of this product couldn't be simpler. Refrigerated plastic-sealed tubes allow you to slice the stuff, then bake, grill or fry it in olive oil or butter. Despite the chanterelle, shiitake, porcini and oyster mushrooms in the wild mushroom polenta, I found it lackluster when served plain.
NEWS
By Jim Coleman and Candace Hagan and Jim Coleman and Candace Hagan,Knight Ridder / Tribune | July 7, 2002
Q. I am the Weekend Grill King, and I want to know what vegetables to grill along with my steaks. A. Dear Your Royal Highness, the Weekend Grill King: Sir, my humble answer is that with you being the king and all, you have the privilege to grill any vegetables you like. Just about all vegetables are great for grilling, except maybe peas, though some are easier than others. Why don't you begin with something simple like zucchini, yellow squash, and some nice, big portobello mushrooms?
NEWS
By Betty Rosbottom | October 31, 2004
By stroke of good luck, my first attempt at making a vegetable torta turned out to be a winner. I sauteed diced portobellos and chopped shallots together until tender, then seasoned them with crushed rosemary, coarse salt and pepper. The mixture was spread in a buttered pie plate and topped with a batter of flour, grated Parmesan cheese, milk, eggs and baking powder. As the torta baked, the batter expanded and encased the portobellos. When done, the golden mushroom-speckled torta was only about 3/4 inch high, perfect for cutting into slim wedges.
ENTERTAINMENT
By Richard Gorelick and Richard Gorelick,special to The Sun | August 14, 2008
Seven years old this month, Burritos En Fuego is one of Fells Point's most encouraging success stories. A message on its Web site says the restaurant is for sale. Let's hope it finds a buyer who is as dedicated to using good ingredients and maintaining friendly and efficient customer service. If Fells Point is still largely free of chain restaurants, it's thanks to places like Burritos En Fuego. The formula here is very simple - quick and wholesome Mexican food, assembled from freshly prepared ingredients.
NEWS
By Renee Enna and Renee Enna,CHICAGO TRIBUNE | December 1, 2004
This one-pot vegetarian chili starts with canned tomatoes and takes its cue from Italian ingredients. Portobello mushrooms provide the "meat" in this stew, but button mushrooms also will work. If you want real meat in the mix, pan-fry cubes of Italian sausage and add them to the chili. Tips Onions are fairly interchangeable. If you don't have green onions, for instance, substitute an identical amount of whatever type you have on hand. To quickly separate the peel from a garlic clove, trim the ends and place the flat side of a chef's knife on the clove, then give it a quick hit. When chopping ingredients for the chili, chop extra onions, parsley or cheese and refrigerate for your salad.
NEWS
By Betty Rosbottom | October 31, 2004
By stroke of good luck, my first attempt at making a vegetable torta turned out to be a winner. I sauteed diced portobellos and chopped shallots together until tender, then seasoned them with crushed rosemary, coarse salt and pepper. The mixture was spread in a buttered pie plate and topped with a batter of flour, grated Parmesan cheese, milk, eggs and baking powder. As the torta baked, the batter expanded and encased the portobellos. When done, the golden mushroom-speckled torta was only about 3/4 inch high, perfect for cutting into slim wedges.
NEWS
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | October 12, 2003
If you want to eat in Hampden -- unless it's at the Royal Farm Store -- you've got to expect things to be a little funky. Despite its high-style looks, the new Grill-Art Cafe on the Avenue, otherwise known as 36th Street, is no exception. The Grill-Art is the creation of Milton Lentz and Rick Roberts, previously at Roland Park's Stone Mill Bakery. They've taken the space where a hole-in-the-wall Chinese restaurant named the Pinebrook was located and transformed it into a sleek little bistro.
NEWS
By Jim Coleman and Candace Hagan and Jim Coleman and Candace Hagan,Knight Ridder / Tribune | July 7, 2002
Q. I am the Weekend Grill King, and I want to know what vegetables to grill along with my steaks. A. Dear Your Royal Highness, the Weekend Grill King: Sir, my humble answer is that with you being the king and all, you have the privilege to grill any vegetables you like. Just about all vegetables are great for grilling, except maybe peas, though some are easier than others. Why don't you begin with something simple like zucchini, yellow squash, and some nice, big portobello mushrooms?
NEWS
By Betty Rosbottom and By Betty Rosbottom,Special to the Sun | June 2, 2002
One night recently my husband and I were invited to dinner at a local restaurant by three of his freshmen students at Amherst College. From the start of the evening, I was impressed with the courtesy and generosity of the young men who were our hosts, but they really won me over when they told me they were interested in food. Their tastes -- which ran from vegetarian to fish and chicken selections -- were not a surprise to me. Among the guests we invite to our house, I have discovered that I frequently need to plan just such vegetarian entrees.
FEATURES
By Bev Bennett and Bev Bennett,Chicago Sun-Times | June 2, 1993
During the late 1960s' rush of vegetarian consciousness, brown was the prevailing color: brown rice, brown beans, brown soy sauce. And, if it wasn't dense, it wasn't healthy. Fortunately, vegetarian food, like everything else, has lightened up.Vegetarian alternatives, perhaps not even highlighted as such, are available at most innovative restaurants. It's possible to go into any fine Italian restaurant and have a beautiful pizza, polenta or pasta dish made with an assortment of fresh vegetables and perhaps some cheese.
ENTERTAINMENT
By ELIZABETH LARGE and ELIZABETH LARGE,SUN RESTAURANT CRITIC | September 28, 1995
Why am I back at Sfuzzi, the trendy Italian bistro near the harbor, with a frozen Sfuzzi in one hand and a piece of focaccia in the other? It's not that I don't love focaccia; but I can barely keep up with the new trendy Italian bistros, let alone go back to the ones that have been around awhile.But I've been meaning to go back ever since the Baltimore Sfuzzi (it's part of a national chain) decided earlier this year to lower its prices and make its menu more user-friendly. By that I had imagined they meant fewer portobello mushrooms, more eggplant parmigiana.
FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | February 27, 2002
Barbara Greenlief of Winchester, Va., wrote that she could not find a recipe for preparing portobello mushrooms and wanted help. Beth Hunter of Timonium responded with a recipe and noted that her family members were big mushroom lovers. "According to our philosophy, if a recipe doesn't call for mushrooms, it probably should. Enjoy." Portobello Mushrooms Stuffed With Spinach and Sun-Dried Tomatoes Serves 2 as an appetizer 6 ounces small portobello caps (about 6 to 8) 1/2 cup of your favorite vinaigrette olive oil 1 small yellow onion, chopped 1 clove garlic, crushed 2 cups fresh spinach, washed, dried and stemmed 3 whole sun-dried tomatoes in oil, chopped 1/4 teaspoon lemon juice Tabasco sauce, to taste salt and pepper, to taste 2 tablespoons freshly grated Parmesan cheese Marinate mushrooms in vinaigrette 4 to 6 hours.
FEATURES
By Joanne E. Morvay | February 20, 2002
Item: California Pizza Kitchen frozen pizza What you get: 3 servings Cost: About $6.50 Nutritional content: Thai Recipe Chicken - 290 calories, 10 grams fat, 3 grams saturated fat, 740 milligrams sodium, 33 grams carbohydrate, 9 grams sugars Preparation time: 18 to 24 minutes in oven Review: California Pizza Kitchen's seven new offerings are a walk on pizza's wild side. They include Portobello Mixed Mushroom, Rosemary Chicken Potato and Garlic Chicken flavors. The Thai Recipe Chicken pizza I tried was obviously not as fresh as if I had just ordered it, but satisfied just the same.
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