I dunno, maybe it's lockdown, but I need to get this off my chest,
Mushrooms - seriously? Who actually likes them? I mean, it seems like everyone apart from me but I seriously don't get it. I've got no problem with the flavour & I can deal with them in a casserole or somesuch, but on their own??
Every time someone has served me mushrooms they've assured me, "no don't worry you're going to love these, they've been sauteed in butter/slow cooked in stock/air dried for 3 days and they're SO tender"...but they always turn out to be vile little rubber bullets.
I'm sure it's just me, but does anyone else not get it? Or - better still - does anyone have a clue how to make them edible?
[I should add, I am far from a fussy eater. Too far, possibly ]
30-03-2021, 11:00 PM (This post was last modified: 30-03-2021, 11:01 PM by Parsifal.)
I have a friend who loves raw mushrooms. When preparing a dish with mushrooms she can't stop herself from snacking on one or two (raw ones) during the preparation.
I don't get it. But hey! I have a friend who doesn't like carrots. Another one who doesn't like peas. And so it goes. (I can't stand the smell of cheese and avoid the cheese section when walking through specialty shops. My nightmare job would be working in the cheese section of a food store.)
I'm ok with mushrooms though. Don't love them, don't hate them.
Some of the wild or more unusual varieties are totally different to the normal supermarket ones, flavour and texture-wise. I don't really like button mushrooms, but I could spend a bloody fortune on wild mushers.
The following 1 user Likes rxx34's post:1 user Likes rxx34's post • LondonLad
I like mushrooms, but there is a certain size in the "mid-range" of the types of mushrooms that is especially chewy when cooked, but not cooked down enough. I don't know mushroom names very well, so I can't tell you which one/ones. I only learned to like raw mushrooms fairly recently. I don't really find them chewy at all raw. I prefer mushrooms fried, but I think that's a regional thing in the US. I don't know about anywhere else in the world.
(05-04-2021, 08:15 PM)Heinrich Wrote: No cream if you do it traditionally. Just a roux and a dark meat stock, typically beef. Amateurs may add cream to stabilize. I don't need it.
See that sounds delicious - a roux, beef stock, perhaps a little cream...and then you go and spoil it all by chucking those foul little rubber bullets in it,
05-04-2021, 08:54 PM (This post was last modified: 05-04-2021, 08:55 PM by Heinrich.)
THEY ABSORB THE STOCK AND ARE DELICIOUS GO TO HELL.
Also crimini are the very best. But I like shiitakes as well. I haven't had morels but they are the Minnesota state vegetable or whatever so I need to try them.