I was given a few enormous Portabella Mushrooms the other day among a batch of mushrooms sent to our office at Agrigraph.!
Mr. Mitsushi Hasegawa/長谷川光史さん
They are grown by Mr. Mitsushi Hasegawa in Fuji City at Hasegawa Garden/長谷川農園.
They were truly enormous!
To give you a better idea!
So, last night the Missus and I (well, more the Missus than I!) found ourselves busy devising recipes for them to be served at dinner.
For the first recipe, we agreed on steamed syu-mai style.
The Missus prepared a filling with minced chicken, chopped onions and carrots, the chopped mushroom stem, a little Japanese sake, salt and pepper.
She filled one Portabella Mushroom with it and covered the meat with syu-mai “skin strips”.
She steamed the whole, then. Interestingly enough, a lot of juices oozed out of it (she steamed syu-mai with the juices later!)!
We cut it carefully once out of the steamer.
Simple, juicy and very tasty!
For the second recipe the Missus decided to prepare it French/Italian style.
Instead of steaming it, she put the portabella Mushroom stuffed with the same syu-mai filling on a little olive oil on a non-stick pan but with nothing on top at first. She kept a glass lid over the fry pan so as not let juices evaporate. She fried it for a little while before adding some white wine and covering it with the lid again. Once the filling was cooked she placed cheese and tomato sauce on top and cooked it until the cheese has spread down to the bottom of the pan.
Simple, juicy and tasty again!
Sorry for the picture blurred by the steam coming out of the filling!
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2 thoughts on “Shizuoka Agricultural Products: Recipes for Hasegawa Garden’s Portabella Mushrooms!”
Cheers, my friend!