Chef Gomba

Chef Mushroom Portobello Mushroom

The portobello mushroom is basically a large version of the traditional brown mushroom. They are very large, they can be up to 13-15 cm in diameter, although many stores sell the smaller, 7-8 cm diameter version, the so-called bella, or the "porteenies", which is even smaller. The name portobello began to be used in 1980 as a kind of marketing ploy to popularize the large, unusual-looking mushroom.

The portobello mushroom's meaty texture is due to the open gills and the resulting low moisture content. Many recipes say that the gills should be removed before cooking. On the one hand, this is a matter of taste, on the other hand, it can be useful because the brown spores in the gills can discolour the other ingredients in the dish during cooking. It is therefore worth removing the gills if you are making mushroom soup or risotto or other rice or pasta dishes. If you want to stuff the portobello mushroom, it is also advisable to get rid of the gills, as this will leave more room for the filling.

Its cultivation technology is not as intensive as that of its white relative, so it takes longer to grow, which is why it has a uniquely rich flavour, the intensity of the aromas and flavours, which has made it a favourite with gourmets.

https://www.kifli.hu/targy/chef-gomba

*The image is illustrative.

Producer information

Mutsy Árpád founded the Bio-Fungi family business in 1992 with two partners, where they now grow organic mushrooms on 20,000 square metres. Under the Chef mushroom brand name you can find white and brown mushrooms, spicy brown and yellow oyster mushrooms, as well as the special Shii-Take.

Portobello mushroom salad

Ingredients for 2 people:

• 2 ChefGomba portobello mushrooms
• 1 small tomato, salt
• freshly ground black pepper
• juice of 1/2 lemon
• olive oil
• for serving: 1/2 bunch of chopped parsley

Preparation:

1. Clean the portobello mushroom with a brush, cut into thin slices. Arrange in a circle on a plate.
2. Wash the tomato, slice it and place it on the mushroom. Season with salt and pepper, drizzle with lemon juice and olive oil.
3. Serve sprinkled with parsley.

Producer information

Mutsy Árpád founded the Bio-Fungi family business in 1992, where they now grow different types of mushrooms on 40,000 square metres in modern, surface houses. Under the ChefGomba brand name you can find white and brown mushrooms, oyster mushrooms, as well as exotic mushroom varieties such as the devil's cart oyster mushroom and shiitake.”

Storage

Temperature between 2-5 °C

Distributor

Bio-Fungi Kft.
H-2364 Ócsa, Külterület, Hrsz. 0175/9

Product information

The information provided here on the products is for preliminary information only, after receiving the product you will receive final information based on the label of the product.