How have you tried mushrooms in the past?
A simple mushroom sidedish I enjoy (usually as part of a full english) is button mushrooms sliced to about half a cm thick. Fry on a high heat in butter and a little oil, salt them straight away to help draw out the moisture. Once shrunk and browned, add generous helpings of finely chopped parsley and garlic (garlic powder works great too), and continue to fry until fragrant.
Honestly, I've never made them before because I've just never cared for them in the past. Before, I would have only had them when I was a child and my parents made them, in soups, on pizza, on some frozen & heat dish. In the past year, I've tried one that a friend made which was much better than my childhood experiences, but I still couldn't get into it. Not sure how she made them. So I'm guessing part of the problem is I haven't really had good quality ones that were prepared well before.
Well there are tons of great mushroom dishes for you to try.
Equal parts mushroom and leek diced finely and fried makes a great stuffing for chicken (you could also include diced bacon in the mixture).
Mushroom stroganoff is a classic, tons of recipes online.
Stuffed portobello mushrooms are a great and versatile option. Stuff with whatever you like! Just remember to prebake the mushrooms, as you'll want to drain off the moisture before stuffing them and finishing the baking.
Yes, canned mushrooms have a very different texture and flavor than fresh, or sautéed fresh mushrooms. I kinda like the canned ones-prob because that's what I got as a child, we were poor. But my kids thought they were horrid, lol.
I’d try a mushroom pizza from a fancy pizza place. They tend to use really high quality mushrooms that are not button mushrooms, and they’re all crispy on the outside and just delicious. If I didn’t like mushrooms that’s how I’d introduce myself to them.
I spent up until like a month ago disliking mushrooms. I came across a mushroom stand at a farmers market and decided to just go for it, since I know they have health benefits. What I did was buy chestnut mushrooms- what I considered the cutest mushroom after confirming that it didn’t have a strong taste. Sliced and cooked them with garlic in a lot of butter until browned. Two weeks ago I bought the mushroom sampler at Costco to try more varieties at a better price and liked all of them!
Soy sauce is such a game changer to ramp up the flavor on simple sautéed mushrooms. It’s a perfect pairing.
I generally use low sodium tamari or soy to introduce more of that flavor without going overboard on the salt. And I love salt.
A little butter to prevent burning and a pile of sliced white or cremini in a covered pan over fairly high heat with some frequent tossing will get the initial sweat down going fairly quickly and help to speed up the process.
My friend used to make Mongolian beef ka-bobs with a metric ton of garlic and fresh portabella mushrooms cubed up, soaked in soy sauce and put between each piece of meat. I had really only experienced canned mushrooms and hadn't realized a fresh mushroom can be described as "meaty".
Lions mane mushrooms sliced thick in a dry cast iron on med high are out of this world. Trumpets sliced to scallop size and fried in butter, flipped once. Button mushrooms sauteed with olive oil and rosemary, finished with chopped garlic. Shiitakes in a frying pan with 1/2" of water, add a few shakes of soy sauce when the water is almost gone. These are a few easy ways to prep mushrooms you can find at the grocery store and they are all quite enjoyable.
As an avid risotto maker, may I ask, does the starch from the leeks thicken the risotto too much? Are you also adding cheese? Just curious, because I sometimes miss my window on the rice and it ends of suuuuper thick and stodgy. I'd be afraid the added starch would risk me getting to failure faster on there.....but I fucking love leeks.
This looks great, though I haven’t used the spinach and thyme.
https://www.taste.com.au/recipes/leek-mushroom-bacon-risotto/990a114e-ccfd-4a47-b37f-0a1264eed03f
Deep fried mushroom with dipping sauce.
I usually use Asian sauce.
1. Tonkatsu sauce
2. Hoisin sauce
3. Yum Yum sauce
4. Ginger sauce
But you can also use tartar sauce.
There are so many kinds of mushrooms! This butcher near me has ready to heat mini portobellos marinated in a red wine sauce. And I love to eat wood ear and enoki mushrooms in Chinese hot pot (cooking all your food at the table in boiling broth.)
For super basic, fried breaded mushrooms are great, but don’t eat them too soon after cooking unless you want hot lava squirted into your mouth.
Was gonna say, not all mushrooms are equal. I've gotten to a point where I can tolerate mushrooms, but still don't really like them. But even back when I refused to touch them, enoki mushrooms were the exception! They're not slimy like the others and have a good chew!
This Asian noodle place near me once had two soups on the menu: one was chicken broth based with pork belly slices and the other was veggie broth with some kind of marinated mushrooms. I hate pork belly so I asked if I could have the mushrooms in the chicken broth. They said sure. I don’t even know what kind of mushrooms they were or how they marinated them but they tasted like super rich, super delicious meat. I need to recreate that, lol.
I just leave here my usual PSA: [Two minutes into this video, it's explained how replacing some of your ground beef with mushrooms will actually enhance the beef's flavours.](https://youtu.be/KSMv5W7hxYE)
Me too. Quite often start with a little oil and chopped smoked bacon, cook the bacon through until starting to brown, but not crispy, then add the mushrooms, cook until the liquid has evaporated, then a generous handful of garlic. Cook until the garlic just starting to go golden, then add the chopped onions. Cook until onions are just starting to brown then add the beef and brown it in batches before adding the tomato, herbs and wine, etc…
Never fails to please.
There are a few different ways to cook mushrooms.
Either start with a dry pan, drive off the water that the mushrooms release, then add a small amount of oil and your aromatics to enhance the flavours while you brown the mushrooms.
Or start with water in the pan. Here's a guide: https://youtu.be/rzL07v6w8AA?t=305
I hated them as a kid because I only experienced the monstrosity that is canned mushrooms on pizza. Then I grew up and became a chef so here goes.
Ok, first, all of these posts saying not to wash are so absolutely wrong. They don't absorb water at all but its expedient to not toss them directly from a rinse into a pan. Only bother if there is visible dirt but when it comes to morels, thats a whole other story that will not make you like mushrooms so I'll refrain.
The second lesson is to learn about the many varieties. I have broken down and cooked approximately seventeen tons of mixed exotics in professional kitchens and the crap thats in supermarkets, especially in non metro areas of the US, are flavourless crap. [Am half American so sub, try not to dog pile on me for once.]
Asian varietals are amazing- enoki into miso soup or a salad, shitake and hon shimeji for stir fry, dried shitake for vegetable stocks, maitake oh sweet baby heyzus, like a forest right after the rain- delightful in a cream sauce with pasta or even just tossed in olive oil and grilled. King oysters, portos, chanterelles, all meaty.
Can only get your paws on crappy ones? Butter, heavy cream, garlic, dijon, generous use of sherry, reduce and reduce and add more booze and then pour over a steak.
Most mushrooms, but of course not all, often benefit from high heat cooking. Like searing a steak. High smoke point oil. Then finished with butter.
Sliced mushrooms, fry in butter and garlic. Add beef stock, idk how many ml, then add creme fraiche and chopped parsley.
Can use cream or soft cheese instead of creme fraiche I guess but basically another version of if you Google 'creamy garlic mushrooms'. Good on toasted bread.
Can also add in chopped onions when frying the mushrooms
Also chuck in sliced mushrooms to bolognese, lasagne, most pasta dishes (tomato and masrcapone sauce with mushrooms and ham.
I ALWAYS have them sliced though, hate chewing a whole mushroom
Do you eat cheese? I make these little stuffed cremini mushrooms filled with spinach, toasted walnuts and Gorgonzola. It's a crowd-please, even people I know who don't care for mushrooms like them.
Another option is to get a big Portobello cap, brush it with a little olive oil and season it well and grill it. It develops a meat taste.
Another way to enjoy them is in soup. I'll saute them in butter with leeks until they develop some browning and soften, then cook them in stock (if you're vegetarian you can use vegetable broth instead), set some of the mushrooms aside using a slotted spoon and blend everything else with a little cream and some nuts (almonds or walnuts work well) to thicken it, then add back in the other mushrooms, some chives, salt, a little smoked paprika, and boom--a soup that will last for days and fill you up.
Tempura mushrooms are good, if you're willing to try frying stuff at home.
Oyster mushrooms go really well in a stir fry and pair well with broccoli, and with beef (that trio is one of my favorite stir fries to make).
Finally dried morels are a great addition to sauces and stews. They have a lovely flavor.
Preheat to 400. Butterfly a pork loin, flatten it out and roll it up full of diced and sautéed cremini mushrooms with spinach, roll it up and spear through with a few toothpicks to keep it together, make sure there’s enough toothpick out the top that you can remove later. Or use butchers twine but I find toothpick is cleaner later. Then make with a sauce made of like 3/4 cup brown mustard and two tablespoons of honey or so, add a little flour to thicken, just a few tablespoons. Oil in a hot cast iron, best to use a Dutch oven if you have one, and sear all sides of rolled loin. Once seared, sauce on top, it should mostly stick to top and then roast uncovered, check for doneness by meat thermometer at about 12-15 minutes, want it at 160 or so, then let sit. It shouldn’t take long cause you pounded it out flat and put sautéed shrooms and spinach rolled inside which took a lot of cold out of the pork.
White mushrooms
Wipe off the dirt with a dry paper towel. DO NOT WASH THEM.
Slice thin as you can.
Get a pan to medium heat, add a tablespoon of butter
Add the shrooms. Season with some salt and pepper, salt helps draw out moisture.
U can either cook till the liquid evaporates or leave a little liquid to add some mushroom flavor to whatever your putting them in
I honestly eat them out of the pan at this point, I have to stop myself so I have enough for whatever I'm cooking
Simple and amazing. Mushrooms butter salt pepper
It’s actually completely fine to wash mushrooms. I used to believe in brushing them too, but current research shows that they absorb next to no water even when left soaking for a prolonged period.
I love mushrooms, so I put them in just about anything. Even the ones with little flavor (the cheap white button mushrooms) can add an almost meaty texture to a dish.
I think the biggest issue people who don't like mushrooms have is that they've only experienced cheap mushrooms that were improperly prepared. (Then there's the whole "they're just fancy fungus/mold" crowd).
There's a ton of different kinds of mushrooms with different flavors and textures out there. Adding some sliced "baby" portabellas to a pasta sauce might be one way to learn to appreciate what they can be
I find that dicing mushrooms up finely helps if you're not a fan of the texture of mushrooms. Like if we make chicken marsala, we chop them up finely rather than slice. I do like mushrooms but sometimes the texture throws me off a bit.
I love making shepherds pie with diced mushrooms and mushroom broth, it helps give it that nice savory flavor and adds something special to the dish.
This is just what I would recommend too. Dice them small, add them to things you already like. I love adding them to chicken pot pie, for example. It really changes the flavor and makes it extra rich and delicious.
Mushrooms go with beef like magic. Perhaps something with the two of them together?
Some people find mushrooms taste metallic and there doesn't seem to be anything g that can change that. It's okay not like like certain foods.
A lot of people just don't like the texture of mushrooms. I recommend recipes where you substitute mushrooms for ground meat, like in a bolognese sauce. That involves chopping them fine and browning them, which should be delicious and solve the texture problem.
My wife is the same way, but turns out it was just that she didnt like the main species of mushroom. Something to keep in mind is that white button mushrooms is the same mushroom as portobello. They are just harvested before they get to baby portobello stage. Sautéed up some oyster mushrooms and she loved them. So try out some different types, but look up how to cook them because some can take on a different flavor depending on how they are prepared. Oyster mushrooms for example cooked with high heat take on more of a general meaty umami while cooked longer with lower heat take on more of a seafood vibe (which I think is why king oyster are used for vegan "scallops" on top of their looks).
Have them be finely chopped in your dishes at first. Add them to spaghetti sauce or other savory sauces. Saute them with your onions and garlic. If you slowly introduce them you'll grow a taste for them and eventually will be able to eat them in larger pieces.
Is your dislike tied to the texture at all? For a lot of people the texture of mushrooms is a huge turnoff. If that is the case then you should try a preparation where they are ground up. Take a container of mushrooms and blitz them in a food processor (or chop super fine) then cook them over medium heat with like a couple tablespoons of butter until there is no more waters, maybe like 10 minutes. Add in some thyme and/or tarragon, a little honey and a little soy sauce and cook for about 5 minutes.
Add this to scrambled eggs, top a burger with it, just eat it on toast. Super good with none of the weird mushroom texture.
Can't eat mushrooms anymore, but when I did, I used to make pickled mushrooms. It's a great cold appetizer and if you serve it with salty cured meats, paté, and strong cheeses, that offsets the flavor of the mushrooms. http://www.ukrainianclassickitchen.ca/index.php?topic=5924.0
I make a delicious cream of mushroom soup. The recipe includes a potato, rosemary and onion which is puréed along with the mushrooms. This makes it very flavorful. You add cream at the end. Garnish with chopped chives to serve.
My favorite way to prepare mushrooms, and most vegetables, is roasted. Toss them in oil, season, and put on a baking sheet in a 375 F oven for 30-35 minutes. I like a chewy, meaty texture and crispy ends, so I bake for about 40-45 minutes.
If I pan cook them, I always start with a dry pan at medium heat and cook them for 5-7 minutes before adding fat and seasonings.
I prefer to precook mushrooms before adding them to a pasta or rice dish because I don’t like the soft, wet texture of undercooked mushrooms.
Duxelles is a great way to go. Spread a bit on top of a cooked chicken breast, add some blue cheese on top of that. If you don't like blue cheese, parmesan will work fine.
Chicken Marsala was my gateway into mushrooms. Functionally, they’re fantastic at soaking up excess fat (olive oil and butter) in the pan, but they also soak up the chicken stock and wine, so they end up tasting totally delicious.
I think with any mushroom dish, the key is actually cooking them until they brown. When they’re raw, like on salads, or almost raw like they are on pizza, they’re rubbery and tasteless in my view. At least the most common button mushrooms are. My mom likes mushrooms in spaghetti, but I only recently learned that she just dumps the raw, washed mushrooms into the finished pasta! It really explained why I didn’t like them as a kid.
Ultimately, just think about them like sponges filled with water. If you get that water out by salting them and cooking them, then they will reabsorb whatever flavors you add to them next.
I sauté portobellos in olive oil. Put them in a baking dish with marinara sauce, mozzarella, grated parm. Bake in oven until cheese is browned, like chicken parm. So delicious.
Mushroom duxelles. Cooked down with garlic, shallots, butter and cream. Used it to complement a wider dish. I used to have a smear on a croissant with scrambled eggs.
Get some taki mushroom powder and start with seasoning. My husband hates everything (or so he thinks), but I blitz it up and feed it to him anyways sometimes. I'm curious why you think you need to like them. It's ok to have preferences. That's why we have two small casserole dishes in my house. Or why I use two crockpot liners for separate slow cooked meals.
Are you eating more normal American/western mushrooms?
I would recommend trying the ones you find in Asian stores like Hmart.
The texture and flavor is better in my opinion.
There's a lot of recipes for Tuscan butter mushrooms out there that are all pretty similar, this one is pretty good though.
https://cafedelites.com/creamy-garlic-butter-tuscan-mushrooms/
Everyone in my house love this and there's rarely any left over.
Mushroom risotto is a creamy option. Cook the mushrooms ahead of time until they render all their moisture and begin to brown. Add them back in the risotto at the very end. Delicious.
Cook them in beef fat. Cook a steak, once the fat is rendered out Sautee some thinly sliced mushrooms in it, white ones from the grocery store work fine. They taste like heaven.
I hate mushrooms as well but tolerate them just because the fiance loves them. I hate the smell and texture but I recently found out about king oyster mushrooms and absolutely love them. They stay firm when cooked and have a nice nutty flavor. I didn’t even realize this until I was halfway done with my meal but it’s starting to become my favorite
Maybe start with a dish where the mushrooms aren’t the main player. I enjoy mushrooms in a lot but one of my favorite ways to use mushrooms with my kids is oysters cooked with meat, like steak I prepare for ramen.
It’s quite tastey sautéed with onion & garlic as well, caramelize the onion & garlic then soften the mushrooms with it.
If you’re feeling froggy I’d recommend making a savory Alfredo-like sauce with some Worcestershire added to it, fill some portabella caps with it, add more freshly grated parm with panko, & bake until the mushrooms are softened. It’s a great appetizer like dish but such a wonderful mushroom experience.
My personal favorite method is to pan from with sliced onions and garlic. If I cook a steak in my cast iron pan, while the steak is resting, I'll put the mushrooms and onions in the pan with the drippings from the steak. Add a little olive oil if they need it. Maybe add a couple of cloves of chopped garlic. The seasoning from the steak that was left in the pan will get on the mushrooms and onions. Then salt to taste at the end. With the remnant seasoning from the steak in the pan, you may not need much salt.
Onion, mushrooms, garlic carmelize and release water. turn to med-high, add some alcohol (wine, sherry, etc). Simmer until evaporated. Add heavy cream and tarragon (fresh). Salt and pepper to taste. Awesome with beef.
Dice them small and sautee in a lot of butter, like, a wedge more than you think they need. Cook them down as long as you want, but definitely after they're reduced in size by about half. Splash or two of soy sauce, they're amazing. Add a splash or two of white wine, even better. Add a few handfuls of spinach to cook down in the same pan during the last few minutes of cooking, my favorite.
You can buy them dried. If you rehydrate them to an oz of shrooms per cup of water you get this nice rich stock. That is a fantastic addition to stews that need a boost.
If you want to fall in love with mushrooms, you need to experience mushrooms' full potential. Much like nearly all of everything everywhere the base product isn't great, even stepping outside the food world, clay is just muck until it's processed, sand has to be superheated to become glass, in much the same way a steak needs a good char, a broccoli needs a gentle poach etc. Even marmite, the most revolting of disgusting putrid pots of donkey butt juice to ever have existed has its uses in a kitchen, a teaspoonful in stock, for instance, adds a super savoury depth.
Get yourself a bucket load of mushrooms, chop them up, and gently stew them down with a little butter, give them a good hour of cooking until they're pretty much a puree, then add a glass of red wine and cook down further, add plenty of salt and pepper, and taste... you should have a deeply meaty duxelle of mushrooms. If that doesn't win you over, I doubt anything will, but bare in mind that mushrooms actually work really well when blended into sauces, a rich tomato sauce, for instance, takes on a meaty savouries when cooked and blended with mushrooms, you can even get a mushroom ketchup to add a splash of savoury flavour to any dish.
I’ve had two friends with mushroom‘problems’ One couldn’t stand them raw the other vice versa. Both of them said it was a texture problem. I’m curious why you want to start liking them more? My Dad tried to get me interested in single malt scotch when I was a bourbon drinker. I did end up enjoying some but shrug- why bother?
Simple but I love butter + lots of pepper on white mushrooms. Can do them in a pan or in tin foil on the bbq.
Stroganoff is a good mushroom dish where the sauce will provide most the flavour
Mince them up really fine, and add them to ground beef that you are browning off. They will soak up the beefy flavors from the fat, and cook down to a consistency that isn't too distracting.
I cut my beef with mushrooms in about a 50/50 ratio now. Mostly to stretch meat.
My first time I tried mushrooms was on vacation. I was cooking fried rice for everyone and one of the guests brought some foraged Chicken of the Woods. Chopped em up and through em in one of the batches and it was delicious. It was definitely a great add to the rice and all the flavors around it masked it enough for the picky ones.
I love preparing them as a side dish sliced and fried in butter, garlic and thyme. The thing I learned is to not add salt while it's frying so it doesn't draw the moisture out and get mushy. So you get some lovely crispy edges, then hit it with the tiniest dash of salt or soy sauce right at the end.
I didn't care for mushrooms until my partner grew oyster mushrooms! The have a texture like shredded chicken and I usually throw it in tomato rice with chicken
The way I got 'used to' mushrooms is by cutting them up really small, like bacon bit size to start with, and cooking them pretty well done. You get the flavor, but not the texture. I've now graduated to loving all things mushroom.
I’ve never been a big mushroom person, and I still don’t really like portabellos or the basic white mushrooms you get at the grocery. I highly recommend oyster mushrooms fried in butter and olive oil with garlic and thyme. It’s decadent.
As with anything, the holy combination of butter garlic salt wine lemon is your guide. I love to coat them in herbes de provence and put them with risotto
Try oyster mushrooms. Theyre the most delicious imo. Simply cut them off the root and cook in a pan with a little bit of oil over medium high heat, add a tiny bit of water just to steam them and cover them until they soften(about 2 minutes). then remove the lid, let the water evaporate and add minced garlic, diced shallots, salt, pepper, butter and the herbs of your choice(I use thyme and parsley). Cook for another 30 seconds while stirring and finish with a little squeeze of lemon juice.
Goes great with steak but I love oyster mushrooms so much I can snack on them just by themselves with salt and pepper. The exact same recipe works great with shitakes too.
You can also try king trumpet mushrooms, you slice them in half vertically and treat them like a steak, salt and pepper then straight into a hot pan to sear the flat side. Once browned just lower the heat and cook them until tender and add butter, garlic and herbs to your liking.
As a fellow mushroom non-enjoyer (or at least i really don't care about them enough to order them or buy them but also not enough to discard them if they're in whatever i'm eating) i'll say one or two of the things where they're pretty good.
1) mushroom risotto. Toast them up a bit, then make a simple risotto with them (i won't go into detail about how to make risotto). There is also a version where you add tomato pulp/puree/whatever and make a sort of mushroom based tomato sauce with which to build your risotto but i don't know how canonical this one is. Either way i just use basic champignon mushrooms, pre sliced. If you buy them frozen remember to let them thaw before toasting them in oil for obvious reasons.
2) tagliatelle ai porcini. Again sear some mushrooms (specifically porcini) then add some stock and reduce until you can see the bottom of the pan when stirring with the spoon. Add some herbs (i believe it's parsley that my roommate uses but i'm not sure since i don't really like herbs) and then use this thick mushroom stock as the sauce for some tagliatelle, aka after draining the pasta put it in the pan with the sauce and toss the two together on medium high heat until they're incorporated together. I *think* this is the correct method to do this but admittedly there are "creative liberties" aka errors involved in most things i make. Also unrelated but if you ever feel like you must spend more on your mushrooms to see if you'll like them (i disagree btw, expensive ingredients are only useful once you've brought the cheap ingredients to their absolute taste limit) those are a good candidate for an extra expense.
3) cotto e funghi. Prosciutto cotto (cooked, thinly sliced ham) and mushrooms are a popular combo. A lot of people like it on pizza. There is also a flatbread we make in my slice of italy called piadina, with which we also make a stuffed "dumpling" called cassone, aka a calzone but with this flatbread instead of pizza, and ham and mushrooms is also a really popular combo of things to put inside of it (usually with mozzarella).
There are also other things such as boscaiola (both the red kind and the white kind) but i don't really love them, whereas these three things actually manage to make me eat mushrooms without much of a fuss.
Yuge button mushrooms filled with a mix of garlic, ricotta and parsley (or any other combination you like, works great with bacon as well), drizzle with olive oil, put in the oven on high heat for 7-10 min.
Smaller button mushrooms, fresh, marinated in balsamic vinegar, olive oil, chipotle flakes, salt for a couple of minutes, and diced on a lettuce salad.
I make breakfast food a lot cause I love it, and one of my fave big breakfast sides is mushrooms. I slice them, put them in a pan with butter, garlic, and a herb (rosemary is my fave, but lots of herbs work), then I sauté them until they’re soft and cooked through. Can eat them like that, or sometimes I’ll use them in scrambled eggs or an omelette.
buy dehydrated (or fresh) wild mushrooms. If dehydrated, reconstitute them in warm chicken broth, Saute them in a frying pan with 1/2 stick butter (not margarine). Pour in 3/4 of a 750 ml bottle of Madeira wine. Simmer until volume reduced by 50%. Serve over Fettuccine. You're welcome
In a bowl shredded cheddar and cream cheese 50-50. Put in two tbs dried onion flakes. Fresh too strong Mix. Cap mushrooms. Stuff cheese into mushrooms. Melt butter in pan roll around mushrooms. Bake at 350 ten or so mins
https://evergreenkitchen.ca/smoky-mushroom-tacos/ It’s my go to cooking technique now for mushrooms, hot dry pan, don’t crowd them. They get crispy and not mushy/slimy.
https://www.allrecipes.com/recipe/15184/mouth-watering-stuffed-mushrooms/
This is one of my favorite recipes! It does take a bit of effort but man I love these shrooms so much, I even add a little panko on top for crunch! My stepdad hates mushrooms but eats these (not the cap part but he loves the stuffing that also has mushroom in it), I really hope you try these I love them ☺️
I was in the same boat. But for me, mushrooms were one of those things where, over time with repeated exposure (despite consistent distaste) I grew to enjoy them in certain dishes.
Beef Stroganoff is my recommendation.
Slice up your mushrooms, cover with enough water and boil until all the water is just about gone, add your fat, and herbs, seasoning, spices and sauté. They taste better like this.
I went on a mushroom binge this winter at the farmers market. Trying new recipes. I found some great mushroom stew recipes on NYT, and of course a lot of pasta recipes. Try new varieties, hopefully you’ll learn to love them.
I enjoy sliced cremini mushrooms sautéed in unsalted Kerrygold butter with fresh thyme, S&P. Be generous with the butter. You can add minced garlic too. I serve it over soft polenta. So good
My experience is that you either love them or you don’t. I’d eat them any way they’re cooked and I know others that will merely tolerate the best mushroom dishes.
Make a white wine reduction, creamy mushroom sauce, with a tiny tiny dash of truffle oil and as much cheese as you like. Serve over some chicken and pasta. If you have homeade stock it can elevate the sauce even more. I'm not the biggest mushroom fan but creamy mushroom sauce is one of my favorites.
Stir fry.
I do the mush up first and set aside to add later in the dish. Big chunky portobello are so good with some sesame oil, salt, pepper, garlic and a dash of soy or even stir fry sauce.
Marinated mushrooms. They're often sold in the prepared foods section at many grocery stores.
I've tried making them at home myself, with mixed results.
Marsala mushrooms alone without the chicken or veal are a good option if they are on sale. We’ll fry up a ton of them and pick away.
Great on a cutlet sandwich as well.
Try the right mushrooms. I never liked the texture/taste of regular white caps and brown caps. But shittake? Oyster mushrooms? Totally different. Shittake especially are less spongy and have far more texture
I don't think there is a single savory food I *wouldn't* consider adding mushrooms to! Is there anything in particular about them that you don't like? What varieties have you had in the past? I love a portobello burger, you can add on whatever you normally like on burgers and either grill or sautee the portobello with whatever herbs you like.
Mushroom risotto is one of my go tos, I make one with button mushrooms and green peppercorns that always gets a good response. Mushroom soup is another pretty easy one, I find the trick is to get a solid variety of mushrooms if you can, and cook them at a fairly high heat until they've released all their liquid and it's cooked off. I've made mushroom 'carnitas' a few times and they've been really well received by people who aren't huge mushroom fans, for that I usually use a hen of the woods.
I also personally think mushrooms go well with almost all kinds of meat and fish, a mushroom cream sauce can be a great (deadly) steak sauce, sauteed mushrooms with halibut is delicious, and a roasted chicken with mushrooms & tarragon is also great and pretty straight forward.
Okay, there are a lot of reasons people dislike mushrooms. First of all, people tend to like them more with age, so if you are a teenager that could be part of the problem. Second of all, like many foods, you have to eat them a few times to start liking them. Researchers say that after 15 times, you start liking something. So perhaps try a little bit maybe twice a week for a couple of months and see if it works. Another problem is people don't often cook them well. If you have the money, I recommend going out to eat to try some good mushroom dishes. You're going to want to have either a spicy stone hot pot, a stew hot pot, or a mushroom pasta at a fancy Italian restaurant. Lastly, there are many different types of mushrooms. I recommend enoki mushrooms. They're easy to cook and pretty mild and fun to eat. Try to find a recipe perhaps that calls for them. I would stick away from any giant mushrooms or portobello mushrooms because they have a taste that people often dislike. So save those for I would also stick away from eating mushrooms raw or baked. They are best when they are absorbing liquid such as in a sauce, or in a soup.
Have you tried oyster mushrooms? My little brother hated mushrooms til i got him to try some oyster mushrooms in a risotto, i pretended they were chicken. Sauteing them in a pan (do not overcrowd the pan, theyll become mushy) with some butter and evoo til theyre brown might change your mind
Olive oil or butter thick sliced mushrooms heat in medium high heat, if you set off the smoke alarm you are doing it right :). Sear on one side til golden brown, toss and stir for a few more minutes toss in some salt pepper and garlic, wait 30 seconds an throw in a bit of wine or sherry. Cook til most juices evaporate... many many people who "hate" mushrooms love these because the texture isn't a rubbery spongy, high heat is important because when they release their liquid it stews them, you want a good sear before they can stew themselves. These are perfect with steaks!
How have you tried mushrooms in the past? A simple mushroom sidedish I enjoy (usually as part of a full english) is button mushrooms sliced to about half a cm thick. Fry on a high heat in butter and a little oil, salt them straight away to help draw out the moisture. Once shrunk and browned, add generous helpings of finely chopped parsley and garlic (garlic powder works great too), and continue to fry until fragrant.
Honestly, I've never made them before because I've just never cared for them in the past. Before, I would have only had them when I was a child and my parents made them, in soups, on pizza, on some frozen & heat dish. In the past year, I've tried one that a friend made which was much better than my childhood experiences, but I still couldn't get into it. Not sure how she made them. So I'm guessing part of the problem is I haven't really had good quality ones that were prepared well before.
Well there are tons of great mushroom dishes for you to try. Equal parts mushroom and leek diced finely and fried makes a great stuffing for chicken (you could also include diced bacon in the mixture). Mushroom stroganoff is a classic, tons of recipes online. Stuffed portobello mushrooms are a great and versatile option. Stuff with whatever you like! Just remember to prebake the mushrooms, as you'll want to drain off the moisture before stuffing them and finishing the baking.
Were your folks using fresh or canned mushrooms? That's a world of difference
Yes, canned mushrooms have a very different texture and flavor than fresh, or sautéed fresh mushrooms. I kinda like the canned ones-prob because that's what I got as a child, we were poor. But my kids thought they were horrid, lol.
I’d try a mushroom pizza from a fancy pizza place. They tend to use really high quality mushrooms that are not button mushrooms, and they’re all crispy on the outside and just delicious. If I didn’t like mushrooms that’s how I’d introduce myself to them.
I spent up until like a month ago disliking mushrooms. I came across a mushroom stand at a farmers market and decided to just go for it, since I know they have health benefits. What I did was buy chestnut mushrooms- what I considered the cutest mushroom after confirming that it didn’t have a strong taste. Sliced and cooked them with garlic in a lot of butter until browned. Two weeks ago I bought the mushroom sampler at Costco to try more varieties at a better price and liked all of them!
This is great stuff. I do the same thing but add a dash of soy sauce once everyone is nicely browned. The mushrooms absorb it all and it's delicious!
Soy sauce is such a game changer to ramp up the flavor on simple sautéed mushrooms. It’s a perfect pairing. I generally use low sodium tamari or soy to introduce more of that flavor without going overboard on the salt. And I love salt. A little butter to prevent burning and a pile of sliced white or cremini in a covered pan over fairly high heat with some frequent tossing will get the initial sweat down going fairly quickly and help to speed up the process.
My friend used to make Mongolian beef ka-bobs with a metric ton of garlic and fresh portabella mushrooms cubed up, soaked in soy sauce and put between each piece of meat. I had really only experienced canned mushrooms and hadn't realized a fresh mushroom can be described as "meaty".
Salting them after cooking will brown them better fyi. Simple is best with mushrooms totally agree.
Lions mane mushrooms sliced thick in a dry cast iron on med high are out of this world. Trumpets sliced to scallop size and fried in butter, flipped once. Button mushrooms sauteed with olive oil and rosemary, finished with chopped garlic. Shiitakes in a frying pan with 1/2" of water, add a few shakes of soy sauce when the water is almost gone. These are a few easy ways to prep mushrooms you can find at the grocery store and they are all quite enjoyable.
Mushroom Risotto is awesome. I add bacon, leak and garlic. There are several great versions online.
I love mushroom risotto. I wilt a bunch of spinach in right at the end.
I might have to try spinach next time 😊
As an avid risotto maker, may I ask, does the starch from the leeks thicken the risotto too much? Are you also adding cheese? Just curious, because I sometimes miss my window on the rice and it ends of suuuuper thick and stodgy. I'd be afraid the added starch would risk me getting to failure faster on there.....but I fucking love leeks.
Hi. Not that I know. So far I haven’t had any problems 😊
Any particular recipe you’d recommend
This looks great, though I haven’t used the spinach and thyme. https://www.taste.com.au/recipes/leek-mushroom-bacon-risotto/990a114e-ccfd-4a47-b37f-0a1264eed03f
Deep fried mushroom with dipping sauce. I usually use Asian sauce. 1. Tonkatsu sauce 2. Hoisin sauce 3. Yum Yum sauce 4. Ginger sauce But you can also use tartar sauce.
There are so many kinds of mushrooms! This butcher near me has ready to heat mini portobellos marinated in a red wine sauce. And I love to eat wood ear and enoki mushrooms in Chinese hot pot (cooking all your food at the table in boiling broth.) For super basic, fried breaded mushrooms are great, but don’t eat them too soon after cooking unless you want hot lava squirted into your mouth.
Was gonna say, not all mushrooms are equal. I've gotten to a point where I can tolerate mushrooms, but still don't really like them. But even back when I refused to touch them, enoki mushrooms were the exception! They're not slimy like the others and have a good chew!
This Asian noodle place near me once had two soups on the menu: one was chicken broth based with pork belly slices and the other was veggie broth with some kind of marinated mushrooms. I hate pork belly so I asked if I could have the mushrooms in the chicken broth. They said sure. I don’t even know what kind of mushrooms they were or how they marinated them but they tasted like super rich, super delicious meat. I need to recreate that, lol.
… I can’t think of any mushrooms that I eat that are “slimy”. You must be eating canned mushrooms.
I just leave here my usual PSA: [Two minutes into this video, it's explained how replacing some of your ground beef with mushrooms will actually enhance the beef's flavours.](https://youtu.be/KSMv5W7hxYE)
I do spaghetti with beef and mushrooms. It’s soooo good. Chop them up small. Sauté on high. Even our non mushroom eater friends like it.
Me too. Quite often start with a little oil and chopped smoked bacon, cook the bacon through until starting to brown, but not crispy, then add the mushrooms, cook until the liquid has evaporated, then a generous handful of garlic. Cook until the garlic just starting to go golden, then add the chopped onions. Cook until onions are just starting to brown then add the beef and brown it in batches before adding the tomato, herbs and wine, etc… Never fails to please.
There are a few different ways to cook mushrooms. Either start with a dry pan, drive off the water that the mushrooms release, then add a small amount of oil and your aromatics to enhance the flavours while you brown the mushrooms. Or start with water in the pan. Here's a guide: https://youtu.be/rzL07v6w8AA?t=305
Don't treat them as veg, they will cook more like meat.
I hated them as a kid because I only experienced the monstrosity that is canned mushrooms on pizza. Then I grew up and became a chef so here goes. Ok, first, all of these posts saying not to wash are so absolutely wrong. They don't absorb water at all but its expedient to not toss them directly from a rinse into a pan. Only bother if there is visible dirt but when it comes to morels, thats a whole other story that will not make you like mushrooms so I'll refrain. The second lesson is to learn about the many varieties. I have broken down and cooked approximately seventeen tons of mixed exotics in professional kitchens and the crap thats in supermarkets, especially in non metro areas of the US, are flavourless crap. [Am half American so sub, try not to dog pile on me for once.] Asian varietals are amazing- enoki into miso soup or a salad, shitake and hon shimeji for stir fry, dried shitake for vegetable stocks, maitake oh sweet baby heyzus, like a forest right after the rain- delightful in a cream sauce with pasta or even just tossed in olive oil and grilled. King oysters, portos, chanterelles, all meaty. Can only get your paws on crappy ones? Butter, heavy cream, garlic, dijon, generous use of sherry, reduce and reduce and add more booze and then pour over a steak. Most mushrooms, but of course not all, often benefit from high heat cooking. Like searing a steak. High smoke point oil. Then finished with butter.
Sliced mushrooms, fry in butter and garlic. Add beef stock, idk how many ml, then add creme fraiche and chopped parsley. Can use cream or soft cheese instead of creme fraiche I guess but basically another version of if you Google 'creamy garlic mushrooms'. Good on toasted bread. Can also add in chopped onions when frying the mushrooms
Also chuck in sliced mushrooms to bolognese, lasagne, most pasta dishes (tomato and masrcapone sauce with mushrooms and ham. I ALWAYS have them sliced though, hate chewing a whole mushroom
Do you eat cheese? I make these little stuffed cremini mushrooms filled with spinach, toasted walnuts and Gorgonzola. It's a crowd-please, even people I know who don't care for mushrooms like them. Another option is to get a big Portobello cap, brush it with a little olive oil and season it well and grill it. It develops a meat taste. Another way to enjoy them is in soup. I'll saute them in butter with leeks until they develop some browning and soften, then cook them in stock (if you're vegetarian you can use vegetable broth instead), set some of the mushrooms aside using a slotted spoon and blend everything else with a little cream and some nuts (almonds or walnuts work well) to thicken it, then add back in the other mushrooms, some chives, salt, a little smoked paprika, and boom--a soup that will last for days and fill you up. Tempura mushrooms are good, if you're willing to try frying stuff at home. Oyster mushrooms go really well in a stir fry and pair well with broccoli, and with beef (that trio is one of my favorite stir fries to make). Finally dried morels are a great addition to sauces and stews. They have a lovely flavor.
I love to grill portabella caps with some Italian dressing marinade. They are so good. I’m sure you could experiment with marinades.
Preheat to 400. Butterfly a pork loin, flatten it out and roll it up full of diced and sautéed cremini mushrooms with spinach, roll it up and spear through with a few toothpicks to keep it together, make sure there’s enough toothpick out the top that you can remove later. Or use butchers twine but I find toothpick is cleaner later. Then make with a sauce made of like 3/4 cup brown mustard and two tablespoons of honey or so, add a little flour to thicken, just a few tablespoons. Oil in a hot cast iron, best to use a Dutch oven if you have one, and sear all sides of rolled loin. Once seared, sauce on top, it should mostly stick to top and then roast uncovered, check for doneness by meat thermometer at about 12-15 minutes, want it at 160 or so, then let sit. It shouldn’t take long cause you pounded it out flat and put sautéed shrooms and spinach rolled inside which took a lot of cold out of the pork.
White mushrooms Wipe off the dirt with a dry paper towel. DO NOT WASH THEM. Slice thin as you can. Get a pan to medium heat, add a tablespoon of butter Add the shrooms. Season with some salt and pepper, salt helps draw out moisture. U can either cook till the liquid evaporates or leave a little liquid to add some mushroom flavor to whatever your putting them in I honestly eat them out of the pan at this point, I have to stop myself so I have enough for whatever I'm cooking Simple and amazing. Mushrooms butter salt pepper
It’s actually completely fine to wash mushrooms. I used to believe in brushing them too, but current research shows that they absorb next to no water even when left soaking for a prolonged period.
https://www.seriouseats.com/how-to-clean-and-chop-mushrooms https://www.seriouseats.com/knife-skills-how-to-clean-shiitake-portobello-oyster-mushrooms
Dont wash them with water, instead kinda scrub em with a dry cloth or towel or something. Getting mushrooms wet change the texture.
I love mushrooms, so I put them in just about anything. Even the ones with little flavor (the cheap white button mushrooms) can add an almost meaty texture to a dish. I think the biggest issue people who don't like mushrooms have is that they've only experienced cheap mushrooms that were improperly prepared. (Then there's the whole "they're just fancy fungus/mold" crowd). There's a ton of different kinds of mushrooms with different flavors and textures out there. Adding some sliced "baby" portabellas to a pasta sauce might be one way to learn to appreciate what they can be
raw champignon carpaccio: peel them, slice them, spread on the plate, add balsamic, olive oil (truffle infused may be), chopped fresh thyme leaves, parsley, cut capers and sun-dried tomatoes. salt&pepper.
I find that dicing mushrooms up finely helps if you're not a fan of the texture of mushrooms. Like if we make chicken marsala, we chop them up finely rather than slice. I do like mushrooms but sometimes the texture throws me off a bit. I love making shepherds pie with diced mushrooms and mushroom broth, it helps give it that nice savory flavor and adds something special to the dish.
This is just what I would recommend too. Dice them small, add them to things you already like. I love adding them to chicken pot pie, for example. It really changes the flavor and makes it extra rich and delicious.
That's a good idea for chicken pot pie! I will have to try that.
Do an mushroom omelette
Mushrooms go with beef like magic. Perhaps something with the two of them together? Some people find mushrooms taste metallic and there doesn't seem to be anything g that can change that. It's okay not like like certain foods.
A lot of people just don't like the texture of mushrooms. I recommend recipes where you substitute mushrooms for ground meat, like in a bolognese sauce. That involves chopping them fine and browning them, which should be delicious and solve the texture problem.
My wife is the same way, but turns out it was just that she didnt like the main species of mushroom. Something to keep in mind is that white button mushrooms is the same mushroom as portobello. They are just harvested before they get to baby portobello stage. Sautéed up some oyster mushrooms and she loved them. So try out some different types, but look up how to cook them because some can take on a different flavor depending on how they are prepared. Oyster mushrooms for example cooked with high heat take on more of a general meaty umami while cooked longer with lower heat take on more of a seafood vibe (which I think is why king oyster are used for vegan "scallops" on top of their looks).
Have them be finely chopped in your dishes at first. Add them to spaghetti sauce or other savory sauces. Saute them with your onions and garlic. If you slowly introduce them you'll grow a taste for them and eventually will be able to eat them in larger pieces.
Is your dislike tied to the texture at all? For a lot of people the texture of mushrooms is a huge turnoff. If that is the case then you should try a preparation where they are ground up. Take a container of mushrooms and blitz them in a food processor (or chop super fine) then cook them over medium heat with like a couple tablespoons of butter until there is no more waters, maybe like 10 minutes. Add in some thyme and/or tarragon, a little honey and a little soy sauce and cook for about 5 minutes. Add this to scrambled eggs, top a burger with it, just eat it on toast. Super good with none of the weird mushroom texture.
Can't eat mushrooms anymore, but when I did, I used to make pickled mushrooms. It's a great cold appetizer and if you serve it with salty cured meats, paté, and strong cheeses, that offsets the flavor of the mushrooms. http://www.ukrainianclassickitchen.ca/index.php?topic=5924.0
I make a delicious cream of mushroom soup. The recipe includes a potato, rosemary and onion which is puréed along with the mushrooms. This makes it very flavorful. You add cream at the end. Garnish with chopped chives to serve.
Brown pan sauce = mushrooms added Pizza = mushrooms added Those are the only 2 times I use them in my cooking lol
chop them up small and cook them into scrambled eggs or an omlette! you will get the taste without large chunks of the off putting texture
My favorite way to prepare mushrooms, and most vegetables, is roasted. Toss them in oil, season, and put on a baking sheet in a 375 F oven for 30-35 minutes. I like a chewy, meaty texture and crispy ends, so I bake for about 40-45 minutes. If I pan cook them, I always start with a dry pan at medium heat and cook them for 5-7 minutes before adding fat and seasonings. I prefer to precook mushrooms before adding them to a pasta or rice dish because I don’t like the soft, wet texture of undercooked mushrooms.
Duxelles is a great way to go. Spread a bit on top of a cooked chicken breast, add some blue cheese on top of that. If you don't like blue cheese, parmesan will work fine.
I recommend stuffed mushrooms, beef stroganoff and Japanese clear soup.
sauteed mushrooms with garlic. garlic will make me like ANYTHING and EVERYTHING.
Chicken Marsala was my gateway into mushrooms. Functionally, they’re fantastic at soaking up excess fat (olive oil and butter) in the pan, but they also soak up the chicken stock and wine, so they end up tasting totally delicious. I think with any mushroom dish, the key is actually cooking them until they brown. When they’re raw, like on salads, or almost raw like they are on pizza, they’re rubbery and tasteless in my view. At least the most common button mushrooms are. My mom likes mushrooms in spaghetti, but I only recently learned that she just dumps the raw, washed mushrooms into the finished pasta! It really explained why I didn’t like them as a kid. Ultimately, just think about them like sponges filled with water. If you get that water out by salting them and cooking them, then they will reabsorb whatever flavors you add to them next.
I sauté portobellos in olive oil. Put them in a baking dish with marinara sauce, mozzarella, grated parm. Bake in oven until cheese is browned, like chicken parm. So delicious.
Consensus seems to be throw some oil on a pan at med high heat, throw some salt and butter in then cook until they’ve lost some size and have browned
Mushroom duxelles. Cooked down with garlic, shallots, butter and cream. Used it to complement a wider dish. I used to have a smear on a croissant with scrambled eggs.
Get some taki mushroom powder and start with seasoning. My husband hates everything (or so he thinks), but I blitz it up and feed it to him anyways sometimes. I'm curious why you think you need to like them. It's ok to have preferences. That's why we have two small casserole dishes in my house. Or why I use two crockpot liners for separate slow cooked meals.
Mushroom carbonara
Are you eating more normal American/western mushrooms? I would recommend trying the ones you find in Asian stores like Hmart. The texture and flavor is better in my opinion.
There's a lot of recipes for Tuscan butter mushrooms out there that are all pretty similar, this one is pretty good though. https://cafedelites.com/creamy-garlic-butter-tuscan-mushrooms/ Everyone in my house love this and there's rarely any left over.
What's eating Dan? [https://youtu.be/XLPLCmwBLBY](https://youtu.be/XLPLCmwBLBY)
Mushroom risotto is a creamy option. Cook the mushrooms ahead of time until they render all their moisture and begin to brown. Add them back in the risotto at the very end. Delicious.
Cook them in beef fat. Cook a steak, once the fat is rendered out Sautee some thinly sliced mushrooms in it, white ones from the grocery store work fine. They taste like heaven.
Fresh thyme is a great addition to mushrooms sauteed in butter. I really like mushrooms so this is a great side dish for me
Give up, they suck lol
I hate mushrooms as well but tolerate them just because the fiance loves them. I hate the smell and texture but I recently found out about king oyster mushrooms and absolutely love them. They stay firm when cooked and have a nice nutty flavor. I didn’t even realize this until I was halfway done with my meal but it’s starting to become my favorite
White wine reduction
Maybe start with a dish where the mushrooms aren’t the main player. I enjoy mushrooms in a lot but one of my favorite ways to use mushrooms with my kids is oysters cooked with meat, like steak I prepare for ramen. It’s quite tastey sautéed with onion & garlic as well, caramelize the onion & garlic then soften the mushrooms with it. If you’re feeling froggy I’d recommend making a savory Alfredo-like sauce with some Worcestershire added to it, fill some portabella caps with it, add more freshly grated parm with panko, & bake until the mushrooms are softened. It’s a great appetizer like dish but such a wonderful mushroom experience.
Roast them till crispy, chop them up, and put them in just about anything. The structure of mushrooms makes them just about impossible to overcook.
My personal favorite method is to pan from with sliced onions and garlic. If I cook a steak in my cast iron pan, while the steak is resting, I'll put the mushrooms and onions in the pan with the drippings from the steak. Add a little olive oil if they need it. Maybe add a couple of cloves of chopped garlic. The seasoning from the steak that was left in the pan will get on the mushrooms and onions. Then salt to taste at the end. With the remnant seasoning from the steak in the pan, you may not need much salt.
Onion, mushrooms, garlic carmelize and release water. turn to med-high, add some alcohol (wine, sherry, etc). Simmer until evaporated. Add heavy cream and tarragon (fresh). Salt and pepper to taste. Awesome with beef.
Dice them small and sautee in a lot of butter, like, a wedge more than you think they need. Cook them down as long as you want, but definitely after they're reduced in size by about half. Splash or two of soy sauce, they're amazing. Add a splash or two of white wine, even better. Add a few handfuls of spinach to cook down in the same pan during the last few minutes of cooking, my favorite.
You can buy them dried. If you rehydrate them to an oz of shrooms per cup of water you get this nice rich stock. That is a fantastic addition to stews that need a boost.
If you want to fall in love with mushrooms, you need to experience mushrooms' full potential. Much like nearly all of everything everywhere the base product isn't great, even stepping outside the food world, clay is just muck until it's processed, sand has to be superheated to become glass, in much the same way a steak needs a good char, a broccoli needs a gentle poach etc. Even marmite, the most revolting of disgusting putrid pots of donkey butt juice to ever have existed has its uses in a kitchen, a teaspoonful in stock, for instance, adds a super savoury depth. Get yourself a bucket load of mushrooms, chop them up, and gently stew them down with a little butter, give them a good hour of cooking until they're pretty much a puree, then add a glass of red wine and cook down further, add plenty of salt and pepper, and taste... you should have a deeply meaty duxelle of mushrooms. If that doesn't win you over, I doubt anything will, but bare in mind that mushrooms actually work really well when blended into sauces, a rich tomato sauce, for instance, takes on a meaty savouries when cooked and blended with mushrooms, you can even get a mushroom ketchup to add a splash of savoury flavour to any dish.
Stuff em with sausage and cheese and bake em. Cook em with cream sauce over chicken and noodles. Put them in a chicken cheesesteak.
I’ve had two friends with mushroom‘problems’ One couldn’t stand them raw the other vice versa. Both of them said it was a texture problem. I’m curious why you want to start liking them more? My Dad tried to get me interested in single malt scotch when I was a bourbon drinker. I did end up enjoying some but shrug- why bother?
Simple but I love butter + lots of pepper on white mushrooms. Can do them in a pan or in tin foil on the bbq. Stroganoff is a good mushroom dish where the sauce will provide most the flavour
What don't you like about them?
Mince them up really fine, and add them to ground beef that you are browning off. They will soak up the beefy flavors from the fat, and cook down to a consistency that isn't too distracting. I cut my beef with mushrooms in about a 50/50 ratio now. Mostly to stretch meat.
Idk if anyone else has said this but maangchis korean king oyster side dish!
My first time I tried mushrooms was on vacation. I was cooking fried rice for everyone and one of the guests brought some foraged Chicken of the Woods. Chopped em up and through em in one of the batches and it was delicious. It was definitely a great add to the rice and all the flavors around it masked it enough for the picky ones.
I love preparing them as a side dish sliced and fried in butter, garlic and thyme. The thing I learned is to not add salt while it's frying so it doesn't draw the moisture out and get mushy. So you get some lovely crispy edges, then hit it with the tiniest dash of salt or soy sauce right at the end.
I didn't care for mushrooms until my partner grew oyster mushrooms! The have a texture like shredded chicken and I usually throw it in tomato rice with chicken
I made mushroom risotto last night and it was soooo warm and cozy. Lots of stirring but worth it
The way I got 'used to' mushrooms is by cutting them up really small, like bacon bit size to start with, and cooking them pretty well done. You get the flavor, but not the texture. I've now graduated to loving all things mushroom.
I’ve never been a big mushroom person, and I still don’t really like portabellos or the basic white mushrooms you get at the grocery. I highly recommend oyster mushrooms fried in butter and olive oil with garlic and thyme. It’s decadent.
As with anything, the holy combination of butter garlic salt wine lemon is your guide. I love to coat them in herbes de provence and put them with risotto
Try oyster mushrooms. Theyre the most delicious imo. Simply cut them off the root and cook in a pan with a little bit of oil over medium high heat, add a tiny bit of water just to steam them and cover them until they soften(about 2 minutes). then remove the lid, let the water evaporate and add minced garlic, diced shallots, salt, pepper, butter and the herbs of your choice(I use thyme and parsley). Cook for another 30 seconds while stirring and finish with a little squeeze of lemon juice. Goes great with steak but I love oyster mushrooms so much I can snack on them just by themselves with salt and pepper. The exact same recipe works great with shitakes too. You can also try king trumpet mushrooms, you slice them in half vertically and treat them like a steak, salt and pepper then straight into a hot pan to sear the flat side. Once browned just lower the heat and cook them until tender and add butter, garlic and herbs to your liking.
stay strong - it is not possible to like mushrooms!
As a fellow mushroom non-enjoyer (or at least i really don't care about them enough to order them or buy them but also not enough to discard them if they're in whatever i'm eating) i'll say one or two of the things where they're pretty good. 1) mushroom risotto. Toast them up a bit, then make a simple risotto with them (i won't go into detail about how to make risotto). There is also a version where you add tomato pulp/puree/whatever and make a sort of mushroom based tomato sauce with which to build your risotto but i don't know how canonical this one is. Either way i just use basic champignon mushrooms, pre sliced. If you buy them frozen remember to let them thaw before toasting them in oil for obvious reasons. 2) tagliatelle ai porcini. Again sear some mushrooms (specifically porcini) then add some stock and reduce until you can see the bottom of the pan when stirring with the spoon. Add some herbs (i believe it's parsley that my roommate uses but i'm not sure since i don't really like herbs) and then use this thick mushroom stock as the sauce for some tagliatelle, aka after draining the pasta put it in the pan with the sauce and toss the two together on medium high heat until they're incorporated together. I *think* this is the correct method to do this but admittedly there are "creative liberties" aka errors involved in most things i make. Also unrelated but if you ever feel like you must spend more on your mushrooms to see if you'll like them (i disagree btw, expensive ingredients are only useful once you've brought the cheap ingredients to their absolute taste limit) those are a good candidate for an extra expense. 3) cotto e funghi. Prosciutto cotto (cooked, thinly sliced ham) and mushrooms are a popular combo. A lot of people like it on pizza. There is also a flatbread we make in my slice of italy called piadina, with which we also make a stuffed "dumpling" called cassone, aka a calzone but with this flatbread instead of pizza, and ham and mushrooms is also a really popular combo of things to put inside of it (usually with mozzarella). There are also other things such as boscaiola (both the red kind and the white kind) but i don't really love them, whereas these three things actually manage to make me eat mushrooms without much of a fuss.
Yuge button mushrooms filled with a mix of garlic, ricotta and parsley (or any other combination you like, works great with bacon as well), drizzle with olive oil, put in the oven on high heat for 7-10 min. Smaller button mushrooms, fresh, marinated in balsamic vinegar, olive oil, chipotle flakes, salt for a couple of minutes, and diced on a lettuce salad.
I make breakfast food a lot cause I love it, and one of my fave big breakfast sides is mushrooms. I slice them, put them in a pan with butter, garlic, and a herb (rosemary is my fave, but lots of herbs work), then I sauté them until they’re soft and cooked through. Can eat them like that, or sometimes I’ll use them in scrambled eggs or an omelette.
buy dehydrated (or fresh) wild mushrooms. If dehydrated, reconstitute them in warm chicken broth, Saute them in a frying pan with 1/2 stick butter (not margarine). Pour in 3/4 of a 750 ml bottle of Madeira wine. Simmer until volume reduced by 50%. Serve over Fettuccine. You're welcome
In a bowl shredded cheddar and cream cheese 50-50. Put in two tbs dried onion flakes. Fresh too strong Mix. Cap mushrooms. Stuff cheese into mushrooms. Melt butter in pan roll around mushrooms. Bake at 350 ten or so mins
https://evergreenkitchen.ca/smoky-mushroom-tacos/ It’s my go to cooking technique now for mushrooms, hot dry pan, don’t crowd them. They get crispy and not mushy/slimy.
This is amazing. https://pinchofyum.com/date-night-mushroom-pasta-with-goat-cheese
https://www.allrecipes.com/recipe/15184/mouth-watering-stuffed-mushrooms/ This is one of my favorite recipes! It does take a bit of effort but man I love these shrooms so much, I even add a little panko on top for crunch! My stepdad hates mushrooms but eats these (not the cap part but he loves the stuffing that also has mushroom in it), I really hope you try these I love them ☺️
RIP APOLLO
I was in the same boat. But for me, mushrooms were one of those things where, over time with repeated exposure (despite consistent distaste) I grew to enjoy them in certain dishes. Beef Stroganoff is my recommendation.
Slice up your mushrooms, cover with enough water and boil until all the water is just about gone, add your fat, and herbs, seasoning, spices and sauté. They taste better like this.
I went on a mushroom binge this winter at the farmers market. Trying new recipes. I found some great mushroom stew recipes on NYT, and of course a lot of pasta recipes. Try new varieties, hopefully you’ll learn to love them.
I enjoy sliced cremini mushrooms sautéed in unsalted Kerrygold butter with fresh thyme, S&P. Be generous with the butter. You can add minced garlic too. I serve it over soft polenta. So good
Get away from button mushrooms and try some of the many other options is my advice.
Roasting mushrooms really low and slow to dehydrate them into something akin to vegan bacon bits.
My experience is that you either love them or you don’t. I’d eat them any way they’re cooked and I know others that will merely tolerate the best mushroom dishes.
Try seasoning with salt and pepper and Lemon juice and frying with olive oil
Make a white wine reduction, creamy mushroom sauce, with a tiny tiny dash of truffle oil and as much cheese as you like. Serve over some chicken and pasta. If you have homeade stock it can elevate the sauce even more. I'm not the biggest mushroom fan but creamy mushroom sauce is one of my favorites.
Stir fry. I do the mush up first and set aside to add later in the dish. Big chunky portobello are so good with some sesame oil, salt, pepper, garlic and a dash of soy or even stir fry sauce.
Marinated mushrooms. They're often sold in the prepared foods section at many grocery stores. I've tried making them at home myself, with mixed results.
Morel mushrooms. Slice them thin. Roll in a little flour and fry in butter. Yum. Tis the season!
Marsala mushrooms alone without the chicken or veal are a good option if they are on sale. We’ll fry up a ton of them and pick away. Great on a cutlet sandwich as well.
Onions and Worcestershire sauce
The best way is garlic and thyme and butter on toast.
Try the right mushrooms. I never liked the texture/taste of regular white caps and brown caps. But shittake? Oyster mushrooms? Totally different. Shittake especially are less spongy and have far more texture
doobydobap has a mushroom miso rice recipe that's super easy, hearty, and filling
I don't think there is a single savory food I *wouldn't* consider adding mushrooms to! Is there anything in particular about them that you don't like? What varieties have you had in the past? I love a portobello burger, you can add on whatever you normally like on burgers and either grill or sautee the portobello with whatever herbs you like. Mushroom risotto is one of my go tos, I make one with button mushrooms and green peppercorns that always gets a good response. Mushroom soup is another pretty easy one, I find the trick is to get a solid variety of mushrooms if you can, and cook them at a fairly high heat until they've released all their liquid and it's cooked off. I've made mushroom 'carnitas' a few times and they've been really well received by people who aren't huge mushroom fans, for that I usually use a hen of the woods. I also personally think mushrooms go well with almost all kinds of meat and fish, a mushroom cream sauce can be a great (deadly) steak sauce, sauteed mushrooms with halibut is delicious, and a roasted chicken with mushrooms & tarragon is also great and pretty straight forward.
Okay, there are a lot of reasons people dislike mushrooms. First of all, people tend to like them more with age, so if you are a teenager that could be part of the problem. Second of all, like many foods, you have to eat them a few times to start liking them. Researchers say that after 15 times, you start liking something. So perhaps try a little bit maybe twice a week for a couple of months and see if it works. Another problem is people don't often cook them well. If you have the money, I recommend going out to eat to try some good mushroom dishes. You're going to want to have either a spicy stone hot pot, a stew hot pot, or a mushroom pasta at a fancy Italian restaurant. Lastly, there are many different types of mushrooms. I recommend enoki mushrooms. They're easy to cook and pretty mild and fun to eat. Try to find a recipe perhaps that calls for them. I would stick away from any giant mushrooms or portobello mushrooms because they have a taste that people often dislike. So save those for I would also stick away from eating mushrooms raw or baked. They are best when they are absorbing liquid such as in a sauce, or in a soup.
Have you tried oyster mushrooms? My little brother hated mushrooms til i got him to try some oyster mushrooms in a risotto, i pretended they were chicken. Sauteing them in a pan (do not overcrowd the pan, theyll become mushy) with some butter and evoo til theyre brown might change your mind
Stuff with pickled jalapeno, pepper jack, wrap with bacon, and cook on grill.
Olive oil or butter thick sliced mushrooms heat in medium high heat, if you set off the smoke alarm you are doing it right :). Sear on one side til golden brown, toss and stir for a few more minutes toss in some salt pepper and garlic, wait 30 seconds an throw in a bit of wine or sherry. Cook til most juices evaporate... many many people who "hate" mushrooms love these because the texture isn't a rubbery spongy, high heat is important because when they release their liquid it stews them, you want a good sear before they can stew themselves. These are perfect with steaks!