Monday, October 25, 2010
Where chefs fail with the portobello is in forcing a false equivalency. Stemless, it has the size and shape of a meat patty, but, well, a portobello isn't meat, though calling it “meaty” is beyond cliche. Fungus weeps moisture as it cooks. Hard as you season a portobello, the flavor wants to dissolve into bun-soaking residue, especially if you throw it on the grill.
At Gather in Berkeley, chef Sean Baker is smart enough to submit portobellos to the knife. They're cut into wedges, then braises so whatever juices seep out end up wicking back into the black, spongy pieces, a sort of concentrated compost richness in the taste.