We love roasting portobello mushroom caps. I have always done them pretty simply just using evoo and salt and pepper. Sometimes I will brush them with A-1 steak sauce.
Anyway, I was surfing the web looking for different recipes. What I discovered was most recipe instructions called for removing the mushroom gills.
Is there a specific reasons for this? I have never removed the gills on either the small caps or the large ones. I always though the gills added extra flavor.
Thoughts?
Anyway, I was surfing the web looking for different recipes. What I discovered was most recipe instructions called for removing the mushroom gills.
Is there a specific reasons for this? I have never removed the gills on either the small caps or the large ones. I always though the gills added extra flavor.
Thoughts?