Janet wrote on Fri, 26 Mar 2010 14:30:45 GMT:

>> In article
>> >,
>> "pavane" > wrote:

> >> Take a half-dozen or so large mushrooms, clean, remove the
> >> stems and chop them with parsley, celery or better celery
> >> leaves, thyme, a bit of shallot, s&p. Saute in some butter
> >> until soft. Remove the gills, brush the mushroom caps with
> >> softened butter, stuff with the sautéed stem/herb mixture
> >> and top with grated sharp cheddar, smoked paprika, regular
> >> paprika and/or cayenne. Pop into 350 oven until the cheese
> >> is melted and the cap is sizzling. Then admire mushrooms
> >> with cheese, baby.

>> Why do people remove the gills? I NEVER do! They soak up a
>> lot of good flavor, especially marinated and grilled
>> Portabelos.

> I 'd never even heard of removing gills, is it a US thing?

I'd be interested to know what makes you think that removing the gills
is a US thing? Not that I remove them, anyway.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not