Produce Briefs...
Sharlyn Melon
The Sharlyn melon has a cracked skin with tan and yellow-orange coloring. Superficially resembling an elongated Cantaloupe, the Sharlyn does not possess the sweet unctuous flavor of Cantaloupes, rather a more restrained balance of sweetness
Mache
Mache has been cultivated in France since the 17th century, and in France it is known as doucette. It is also known as "lamb's lettuce" because its leaves resemble the size and shape of a lamb's tongue.
Seasons/Availability
Portobellini mushrooms are available year round.
Current Facts
The Portabellini mushroom, Agaricus bisporus, is also known as Agaric cultivé, Champignon de Paris, and Cultivated Mushroom. It is a common mushroom that can be simply defined as a larger, earthier and mature form of the common White mushroom. Portabellini mushroom are the same species as Crimini mushrooms, baby Portobella, baby bella, mini bella, Button mushrooms, Brown mushrooms and of course, the Portabella mushroom.
Description/Taste
The Portobellini mushroom is one step past the Crimini in the mushroom's maturity. It is picked at the point in which its cap is beginning to loosen from the stem. Its appearance resembles that of a Portabella, though its a fraction of the size. It has a rounded, earthen tan flat cap with near black gills on its underside. Its stem is thick, white and edible. Both its flavoring and texture mimmick a Portabella as well: memorable, rich, and substantial. Its flavor is enhanced through the cooking process.
Applications
Smaller than portabello mushrooms, the portobellini are just as versatile. Stuff cavities and bake, or grill whole for small burgers or sliders. Use in soups and stews, baked pasta or rice dishes, as a beef substitute or in salads. Pair with fresh herbs, fresh cow's milk cheeses, tomato or cream-based sauces, leafy greens, garlic and onions. Mushroom caps should be kept dry and refrigerated until ready to use; they will keep for up to a week.
Geography/History
The cultivated Portobellini mushroom is grown on compost made of straw, either alone or with an added natural fertilizer. The compost is supplemented with nitrogen in the form of various agricultural wastes such as cottonseed. The compost undergoes physical and chemical changes as organic matter is consumed and heat is released. Specific requirements must be met in order to pasteurize and condition the compost that includes specially designed rooms with controlled temperature, humidity and fresh air. Different strains and growing times allow this one singular species to achieve distinguished and different variations in color, size and flavor.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Wyndham SD Bayside | San Diego CA | 619-232-3861 |
| JR Produce | San Diego CA | 858-270-3857 |
| JRDN Restaurant | San Diego CA | 858-270-5736 |
| The Wine Pub | San Diego CA | 619-758-9325 |
| The Lion Share | San Diego CA | 619-564-6924 |
| West Steak and Seafood | Carlsbad CA | 760-930-9100 |
| Rancho Santa Fe Golf Club | Rancho Santa Fe CA | 858-756-1582 |
| Tartine | Coronado CA | 619-435-4323 |
| Finch's Wine Bar & Bistro | La Jolla CA | 858-456-4056 |
| Chez Loma | Coronado CA | 619-435-0661 |
| La Jolla Beach & Tennis Club | San Diego CA | 858-454-7126 |
| La Costa Glen North | Carlsbad CA | 760-704-1436 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Carnitas Snack Shack | San Diego CA | 619-294-7675 |
| Great Maple | San Diego CA | 619-255-2282 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Lafayette Hotel | San Diego CA | 619-296-2101 |
| Wine Vault & Bistro | San Diego CA | 619-295-3939 |
| Sorority Cuisine - Kappa Delta | San Diego CA | 510-512-2213 |
| Crown Point Catering | San Diego CA | 619-223-1211 |
| Sessions Public | San Diego CA | 619-756-7715 |
Recipe Ideas
Recipes that include Portobellini Mushrooms. One
is easiest, three is harder.
