> I've been reading the digests on Portobello mushrooms and have a
> questions of my own. I have tried cooking these in the past in a frying
> pan and no matter what I do the moister I get and/or any water I add to
> it always seems to get black. This looks very unappetizing to me. Am I
> doing something wrong? I've tried washing them very well but that didn't
> seem to make any difference. When I have them when I eat out they are
> always delicious and my bread doesn't get the black color that I get from
> Any tips and/or suggestions would be greatly appreciated.