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1. Rub the caps with a paper or cloth towel or use a vegetable brush to remove any dirt. (It is not necessary to peel cultivated mushrooms, such as portobellos, which grow in sterilized compost mixture.)
What You’ll Need:
- Paper or cloth towels and/or a vegetable brush
- Chef’s knife
- Serrated-edge grapefruit spoon or spoon to remove gills
- Large heavy-bottomed skillet
- Cutting board
- Large bowl
- Pepper mill
- Garlic press
2. Pull off any stems and save for soup stock.
Tip: Wiggle stem back and forth gently to avoid wasting excess mushroom.
3. If the caps have very dark gills, you may wish to remove them. Using a small spoon, paring knife or a serrated-edge grapefruit spoon, scrape off the gills and discard.
4. Use portobello caps whole or sliced or cut them in half and then slice. Cut them into 1/2-inch squares for chunky sauces, or use them as a receptacle for savory stuffing.