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Is It Cruel to Remove the Gills of Portobello Mushrooms?
Generally, if you’re making a cream of mushroom soup or other light or clear sauce containing mushrooms, you choose mushrooms with closed caps. The caps begin to open and the gills darken substantially as the mushrooms become more mature, and those open gills spill thousands of dark spores into whatever you’re cooking tending to turn light dishes dark gray, which is not a universally palatable color. |
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