With
the gill sides down, tap the mushrooms gently on the kitchen counter to dislodge any dirt caught in the crevices.
Arrange the caps on the roasting pan with
the gill sides down.
TRANSFER mushrooms to the paper lined plate,
gill side down.
Dip each mushroom into the sauce, turning it over to coat both inside and out and arrange the mushrooms
gill side down in the pan.
Rub the mushroom caps with olive oil and grill them,
gill side down for 2 to 3 minutes.
Not exact matches
Take a sharp knife (serrated is better) and make a slit behind the
gills at a 45 degree angle
down the
side of the fish and do so every inch and a half or so parallel to the first cut:
With a sharp knife make a slit behind the
gills at a 45 degree angle
down the
side of the fish and do so every inch and a half parallel to the first cut on both
sides of the fish
Trim the stalk
down so it is level with the rest of the mushroom, stick a small knife through the cap of each mushroom 3 - 4 times, don't go mad just prick through to let the juices run out when they are baking and place
gill side up in a baking tray (no need to oil or line).
Discard the
gills and flip each mushroom over so that they are open
side down / rounded cap
side up.
Once on my face, I had to tuck the
sides near my cheekbones
down or I would have looked like I was growing
gills.
What is more, a vertical contour edge starts at the
gill element which leads
down to the
side sill.