In article , Feuer wrote:

Brian Mailman wrote:

If you want to save $$, just buy criminis. Porta/o/bello mushrooms are
simply big criminis.

Portobellos are _mature_ creminis. IME they have a much stronger
flavor.

Tomorrow my mom and I are making lasagna with portobello, cremini,
button mushrooms, and baby spinach. We still haven't decided on the
rest of the recipe. Any thoughts? Should we use a tomatoey sauce or a
less-tomatoey one? Should we use the ricotta or not? Etc? Note: no
cream sauce suggestions please.

David

This would be better addressed on rec.food.cooking. Lots of opinions
over there, :-)
--
-Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats tab, too.)