It seems the Portobello mushroom got its name in the 1980’s during a marketing effort to glamorize and hopefully sell, a mushroom that was often discarded. The Portobello mushroom is a mature form of the common mushroom known by various names: button mushroom, white mushroom or cremini mushroom.
It appears that ‘Portobello’ was the original name invented but from what I understand there is no right spelling …. Portabella, Portobella??
The mushrooms cap can be up to 6-inches wide (15 cm). Some will have smooth caps while others will have caps that slightly wrinkled.
This savory casserole combines sautéed Portobello mushroom slices, onion & egg noodles and is topped off with a buttery crumb mixture and Parmesan cheese. Brion & I really enjoy the rich, strong flavor you get from Portobello mushrooms so I think this casserole will be a keeper!
Portobello Pasta Casserole w/ Crumb Crust
Preheat oven to 450 F. In a pot of salted, boiling water cook noodles according to package directions. Drain, rinse & set aside.
In a large skillet, heat olive oil over medium heat. Add onion & sauté until slightly browned. Add water & mushrooms; cover & simmer for 10-12 minutes until mushrooms have given off a considerable amount of liquid. Remove to a bowl & set aside.
In the skillet, melt 3 Tbsp butter; add flour & cook until frothy. Slowly add vegetable broth, stirring constantly as it thickens. Add salt, soy sauce & dried savory; simmer for an additional 5 minutes. Add mushroom mixture & cooked noodles; toss to mix well.
Place mushroom/noodle mixture in a lightly greased shallow baking dish, cover evenly with the crumbs & top with the cheese. Drizzle with butter & bake until lightly toasted. Serve immediately.