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Scrape out the gills to keep sauces attractive

by Gordon Hamersley

fromFine Cooking
Issue 41

The gills of portabella mushrooms are perfectly edible—in fact, they'll add great mushroom flavor to stocks—but they'll turn anything you cook with them an unappealing grayish brown, so it pays to scrape them off. (And if you're planning to stuff the mushrooms, removing the gills gives you more room for the stuffing.) To scrape out the gills, use a teaspoon and support the edges of the mushroom as you scrape to keep them from breaking off.

Photo: Judi Rutz

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