On Fri, 26 Mar 2010 11:42:48 -0400, "James Silverton"
> wrote:

> 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.

Geeze, what a buncha moroons... everyone knows that fish have gills
and fish with 'shrooms is TIAD... so obviously it follows one needs to
remove the gills from 'shrooms.