Should I scrape out portobello gills to avoid sogginess?
I am not worried about the dark staining of everything else on the plate; rather, keeping the caps from going soggy.
Yes, a hot pan and a bit of salt helps, but does scraping make much difference for sogginess if the gills are newly opened and rather dry? How about older, moister gills?
Best Answer
From my online research, I don't think that the gills themselves have an impact on the texture of cooked portobello mushrooms. It appears folks scrape them to avoid the discoloring issue that you mention, and also to remove any potential grit that might be captured within. Why not try an experiment and report back to answer your own question?
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Quick Answer about "Should I scrape out portobello gills to avoid sogginess?"
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.)The Biggest Mistakes Everyone Makes When Cooking Mushrooms
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