What's the difference between Shitake and Portabello?

autumn
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What's the difference between Shitake and Portabello? Jul 10, 2020 19:19:03 GMT enigma72 likes this

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Post by autumn on Jul 10, 2020 19:19:03 GMT

I'm going to put mushrooms in my tuna casserole? Yup, I'm back to making my tuna casserole which I still haven't made yet.

But I'm going to. Really. I was going to use canned, but they only have "tops and stems" which really means mostly stems, let's be real.

Now I'm going to get fresh mushrooms (which I've been avoiding because people handle fresh produce). But what's the difference in taste between the two given what I'm going to make? Any thoughts?

paislene
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What's the difference between Shitake and Portabello? Jul 10, 2020 23:21:42 GMT mikef6 and petrolino like this

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Post by paislene on Jul 10, 2020 23:21:42 GMT

Portabello don't have a strong flavour of their own , but generally enhance the
flavour of the main ingredient , and a slight mushroom flavour comes out too .
Flat white mushrooms are good , if you want a bit more flavour over the tuna .
Shitake have an exotic subtle taste that is earthy but not overpowering .
Sometimes Shitake works with tuna depending on the cooking method , but
maybe not perfect with a cooked tuna casserole .

petrolino
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What's the difference between Shitake and Portabello? Jul 11, 2020 0:18:41 GMT paislene and mikef6 like this

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Post by petrolino on Jul 11, 2020 0:18:41 GMT

I find Portabello grow massive and are good basing a meal around, like stuffed mushrooms (cue ingredients).

I find Shitake are flavourful and good fried with peppers, onions and garlic, maybe some radish and garnished wich chilli.

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