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Re: Portobello Mushrooms

> 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
> my.
> Any tips and/or suggestions would be greatly appreciated.
> Thanks,
> Toni