This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
| ||portobello mushroom|
Plural: portobello mushrooms
Description: Portabella or chestnut mushroom. The portabella or chestnut mushroom is a form of the cultivated mushroom and look similar to the common white cap mushroom available in most supermarkets but with a beige to brown cap. They have a little more flavour and keep their shape well during cooking. Cultivated mushrooms are the mushrooms commonly found on sale and come in many forms. Button mushrooms are a ball-shaped, immature form of cultivated mushroom, harvested before the gills are exposed and which mature to an open cap style and then to flat mushrooms. There are brown and white forms, the brown being called brown mushrooms or chestnut mushrooms and, more recently, crimini mushrooms. A clever marketing strategy has been to give them Italian sounding names, including portobellini for small brown button mushrooms through to portobello or portabella for the larger brown mushrooms. Nonetheless, despite the numerous names, they are all forms of the basic cultivated mushroom. (If gathering mushrooms you must be absolutely certain what you have before you eat them as many are very poisonous.)
|Portabella or chestnut mushrooms photographed in the Union Square Market in Manhattan||
Latin: Agaricus bisporus/Agaricus hortensis