Like the taste, hate the texture. So, a weak “No”, I guess.
I didn’t vote.
I really like them. I like them cooked, raw, whatever.
ETA: I haven’t noticed any increase in restaurants using them and in my experience the menu usually mentions them, but I suppose it depends on where you eat.
Mushrooms belong to the same family as athlete’s foot and should be ashamed of themselves.
Like red peppers. They put them in virtually everything and I hate them.
Mushrooms? The more the merrier!
All the people oh-so-cleverly comparing mushrooms to athlete’s foot - do any of you drink beer? Wine? Whisky? Or eat bread?
I adore them. My favorite pizza topping, and a great addition to stews, curries, and most other savory dishes.
Sun dried tomatoes are an “emperor’s new clothes” marketing scam. Some small-time farmer fucked up and left a basket of tomatoes in the garden for a few weeks, and rather than throw them out (the hogs wouldn’t touch them) he pawned them in the local market as “an exotic delicacy of old Italy”. They were truly vile, so the foreign delicacy angle worked. I wouldn’t eat one for a Klondike Bar (and I’d do some downright offensive things for a Heath Klondike Bar).
Mushrooms are great if they are cooked onto a pizza, stewed into oblivion into a gravy, or sautéed in butter & onions and served up with a lump of beef. Raw they just taste like dirt. Different varieties taste like different sorts of dirt.
I voted yes, but with a caveat. If they’re overcooked, as they often are, the texture turns nasty. Some species are best when eaten raw or barely cooked.
I love mushrooms and regularly consume 'shrooms we have foraged, spore printed, and positively ID’d from the woods. We belong to a mushroom hunter club and I belong to two online mushroom forums.
I’ve grown my own oyster mushrooms and have grown “other species” as well. We have a ring of Amanita muscaria that come up every year. I have photographed them and have given them to people in our mushroom club, but I’ve never ingested them.
I’ve tried to like them, but I loathe most mushrooms. They bring too many subtle layers of fetid horror to their flavors. Their texture is also often disgusting.
I can eat enoki mushrooms, if I have to, in certain dishes. I can also handle oyster mushrooms in a well-made pasta and cream sauce. I don’t mind minced dried mushrooms in fried rolls.
Button mushrooms are pretty meh and I can see why people don’t like them if that’s the only kind they encounter, but maitake gently fired in olive oil are delicious.
I love mushrooms. I am indifferent as to whether you like them or not (more for me!). I am totally indifferent as to the reason for your disliking them; none of them pertain to me.
My brother and I were going to cook up a NY Steak feast (10-oz apiece) and I showed up with a two-pound package of white mushrooms from the store. “Are you sure we can eat all those?” he asked. I just laughed.
Sliced and sauteed in butter with just a bit of garlic; we ate every last bit to the point of hunting down the smidges.
I love mushrooms. I’ll add them to anything I can: omelettes, mixed vegies, gravy, sauce for steak, chicken or pasta, it’s all good.
I don’t understand the “slimy” pejorative. Okra sap is slimy. Natto, after you stir it a bit, is slimy. Well-cooked connective issue in a veal shank is slimy.
Mushrooms are ever so slightly rubbery - pleasantly so.
Sun-dried tomatoes are kinda an ‘80s “faux gourmet” cliche. I don’t run across them very often these days.
To give them their due, they ARE a delicacy of old Italy. A hundred years ago, old Nonas in immigrant neighborhoods, who grew tomatoes and basil in any patch of dirt they could appropriate, would lay their ripe fruit out on a clean sheet on the tenement roof and dry them in the hot Brooklyn sun.
It’s not so bad with things you just don’t like, but when you have a medical reason for not eating certain things it’s a nightmare.
I have simply acquired the habit of asking - do you use X in this dish? If so, can it be made without X? if not, what else is on the menu?
(I hate cilantro as the OP hates mushrooms, and that crap is everywhere)
Maybe that’s the problem with them these days. Doubtless being drenched in coal smog and pigeon shit improved the flavor dramatically.
I use coal smog and pigeon shit extensively in my cooking. Adds that certain je ne sais quoi.
Pigeon shit is organic, and carbon is by definition!
I even like the canned ones!
However, I mostly see them as a compliment to another dish. or one ingredient among several. I don’t think I’ve ever eaten a big bowl of just mushrooms.
Never met a non-poisonous mushroom I didn’t like.
The ultimate was an Enoki mushroom appetizer at a restaurant off Rittenhouse Square which was amazing.