Cleaning Portobello Mushrooms For Veal Marsala

Video Transcript

"Hi this is this is Rich Buccola from New York City and on behalf of Expert Village I am going to show you how to make Veal Marsala. Now I have my garlic the way I like it, it is nice and small. I am going to add it right to the same bowl with the shallots. Just pick up your board and push right in. Now we are going to start with our mushrooms now. Let me go get our mushrooms. Now we have our mushrooms. These are nice shitake mushrooms. I don't wash them my Mom used to always take a nice wet paper towel and just wipe them down. So we are going to get a variety of mushrooms today. We are going to being using portabella, which is beautiful look at these fresh portabella, we are going to use these oyster, the shitake and just our regular mushrooms you know the stuffing mushrooms that they use. So just with a wet paper towel, just wipe them down you don't have to wash them. The same thing with the big portabella, beautiful portabellas sometimes you get the dirt sometimes so just give them a good wipe and clean them all off. That's all you have to do. When I come back we are going to start chopping these up. We are going to chop them up real fine and we are going to have everything over by the frying pan getting ready for sauteing. It is Veal Marsala. It's great. Make sure you use fresh mushrooms. Go out to you supermarket and get a nice amount of different varieties. Sometimes you can even get a package that has three or four different varieties. It just makes the dish that much better. If you can only use one mushroom so be it. But definitely go out and good ones, nice fresh ones. Come back we are making Veal Marsala here on Expert Village."