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Mild, delicate flavour.
Slice into thin slivers for salads or leave whole to serve with dip.
Delicately woody flavour, slightly more pronounced than white mushrooms.
Marinate in a blend of olive oil, garlic, dill, and chopped parsley, slide onto a skewer and cook on the grill.
Rich, slightly sweet flavour.
Remove the stems, fill caps with sautéed escargots and garlic, top with Swiss cheese, and bake.
Portobellos picked very young. They have a milder, more delicate flavour.
Fry, deglaze with balsamic vinegar and reduce until dry, and then add to hamburgers or pizzas.
Mild flavour when cooked. Hazelnut taste and licorice aromas.
Delicious integrated into dishes stewed in sauce or with pasta. For a simple, creamy sauce, sauté with onion and garlic, and then add cooking cream and parsley.
Peppery, slightly fruity flavour.
Best consumed when cooked. Gently brown in a skillet and then add to a quiche or an omelette.
Mild, delicate flavour. Slightly fruity aroma.
Place whole on top of a creamy soup or a green salad.
Woody flavour that intensifies during cooking.
Best consumed when cooked. Fry over high heat and integrate into a stir-fry.
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