Here's an easy way to prepare large portobello mushrooms. By slow-roasting them whole, you retain their flavor and fine creamy texture. Because they are so spongy, I never marinate them. I simply slice them the minute they come out of the oven, then fan the slices on a slice of garlic-rubbed grilled bread. The mushroom juices seep into the bread, creating a perfect snack.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.