Sainsbury's Mini Portabella Mushrooms (300g) was £1.70 now £1.00 @ Sainsbury's - HotUKDeals
We use cookie files to improve site functionality and personalisation. By continuing to use HotUKDeals, you accept our cookie and privacy policy.
Get the HotUKDeals app free at Google Play

Search Error

An error occurred when searching, please try again!

Login / Sign UpSubmit
-24Expired

Sainsbury's Mini Portabella Mushrooms (300g) was £1.70 now £1.00 @ Sainsbury's

£1.00 @ Sainsbury's
Deal starts Wednesday 23rd July Sainsbury's Mini Portabella Mushrooms (300g) was £1.70 now £1.00 Read More
rubberbullets Avatar
2y, 11m agoFound 2 years, 11 months ago
Deal starts Wednesday 23rd July

Sainsbury's Mini Portabella Mushrooms (300g) was £1.70 now £1.00
×
Get the Hottest Deals Daily
Stay informed. Once a day, we'll send you the deals our members voted as the best.
Failed
rubberbullets Avatar
2y, 11m agoFound 2 years, 11 months ago
Options

All Comments

(6) Jump to unreadPost a comment
Comments/page:
#1
Never had the small ones but a good price to try them at. Heat!
banned#2
Isn't it Portobello?
banned#3
Regardless of what silly Sainsbury's say?
banned#4
Of course I'm right, sack that silly girl http://www.foodnetwork.com/topics/portobello-mushroom-recipes.html

PORTOBELLO with an O
1 Like #5
sircrusticroc
Isn't it Portobello?
Label says "A" at the end and this site says they do exist http://www.food.com/library/portabella-103
banned 1 Like #6
I don't think the Mushroom Council is a particularly credible authority on nomenclature but I'll concede the point ;-)

"Portobellos are popping up on the nation's menus like mushrooms after a spring rain. From soups and salads to sandwiches and entrees, the portobellos are everywhere. "It's a phenomenon in the food business," says Wade Whitfield of the Mushroom Council, an industry trade group in Roseville, Calif. "This thing has gone from nearly zero in 1993 to a predicted 30 million pounds this year. It's a major item. It will be the largest specialty mushroom." And chefs have found portobellos their own specialty. Whitfield of the Mushroom Council said no one can put their finger on the precise development of the portobello. "I've talked to several growers, and one said that he almost got fired once for growing those things," Whitfield notes. "They are really culls. You didn't want them in the mushroom bed. He would throw them away. There was no market. Growers would take them home."Farges adds that most of the mushroom farmers, many in southeastern Pennsylvania, were of Italian origin. They originally produced brown mushrooms, but the public clamored for the white button variety because it was clean and pristine. In the 1960s and 1970s, with the back-to-earth movement, the growers again started producing the browns. "They are sometimes called Romans, cremini or browns," Farges explains. "It has a much meatier flavor. It became a gourmet item. By accident, they found that if you let it grow, it would grow into a portobello." White mushrooms are still 90 percent of the supply, but portobellos have taken a bite of the market in the past four years. "More growers are converting operations from white to portobellos in their mushroom houses," says Whitfield, adding that the move leads to a reduction in price. With the increased popularity, however, comes a disagreement over the spelling of portobellos. Whitfield explains: "A great deal of the growers are of Italian descent. I don't know who named it, but I understand portabella means 'beautiful door.' With an instead of an 'a' in porto, it means 'beautiful port.'" The Mushroom Council prefers portabella, says Whitfield, but that's open to dispute. "To be honest, I've been here two and a half years, and portobellos were just coming on the scene," he says. "We had five varieties, and portobellos became the sixth. I got to the sticky little point of 'How do you spell it?' O's or A's? At the time I could identify six shippers who were selling portobellos. I called all six of them, and asked, 'How do you spell portobello?' Four out of six spelled it portabella."
---FOR MANY CHEFS, IT'S SUNRISE FOR PORTOBELLOS , By: Ruggless, Ron, Nation'sRestaurant News, 00280518, 5/13/96, Vol. 30, Issue 19

Post a Comment

You don't need an account to leave a comment. Just enter your email address. We'll keep it private.

...OR log in with your social account

...OR comment using your social account

Top of Page
Thanks for your comment! Keep it up!
We just need to have a quick look and it will be live soon.
The community is happy to hear your opinion! Keep contributing!