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!
After last week’s stuffed mushroom-style recipe, the Missus (without me…) came a different recipe: “Ton toro” pork sauteed with Portabella Mushrooms and Yuzu Koshio!
“Ton toro” means that it is pork of higher quality, quite whitish in color, reminiscent of tuna “toro”!
The Missus first started frying the sliced ton toro pork with a little olive oil and yuzu koshio/lime and pepper paste.
She then added one sliced mushroom when the pork had started changing color. She fried the whole until the mushroom was properly cooked. The juices of the mushroom mixing with those of the pork meant there was no need for extra seasoning as the yuzu koshio paste contained enough salt.
Served with chopped leeks/scallions, a great appetizer (or main dish!)!
As we were left with one more mushroom, the Missus cut it in small quarters, fried it in olive oil and a little white wine, salt and pepper before adding the finishing touch with chopped parsley.
Simple and so delicious!
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