Portobello Mushroom Chili
What’s in a name?
When it comes to the portobello mushroom, not much.
Food lovers far and wide count the portobello mushroom as fave but they can’t agree on how to spell it and where the name came from.
Is it portobello, portabella or portabello?
Is it named after Portobello Road in London, a TV show with the same name or does it harken back to Italian cuisine?
The truth is that this rather unglamorous, previously unbranded crimini mushroom was given a rather posh moniker makeover in the 1980s as part of a marketing ploy to elevate its image—and it, boy, did it work!
Call it what you may, this simple brown mushroom with a fancy name (or two or three) continues to be sought after for its rich, meaty deliciousness.
But did you know it’s also a good source of thiamin, vitamin B6, iron, magnesium and zinc and a great source of fiber, riboflavin, niacin, folate, potassium and more?
Use it as the star ingredient for this easy-to-make chili recipe and you’ll have a savory meal fit for a foodie.
Ingredients:
2 tbs. extra virgin olive oil
2 medium onions, diced
2 cloves garlic, chopped
1 tbs. chili powder
1/4 tsp. ground cayenne pepper
1 1/2 lbs. portobello mushrooms, cut into 1/2 inch pieces
1 28-oz. can Italian-style diced tomatoes
1 19-oz. can red kidney beans
Directions:
Heat the oil in a large pot over medium high heat and cook the onions until tender.
Stir in the garlic, chili powder and cayenne pepper.
Mix the mushrooms into the skillet and continue cooking, stirring frequently for 10 minutes or until tender.
Pour the tomatoes and beans in the skillet.
Reduce heat to low, cover and simmer for 40 minutes.
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