Portabella Mushroms | SHIZUOKA GOURMET

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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sake, shochu and sushi

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.