I love my 'shrooms. They are the third most versatile veggie, after onions and tomatoes.
(Except, of course, canned.)
Best mushroom in a starring role: oyster mushrooms in a parmesan and cream sauce on pasta. I also don’t mind enoki mushrooms or any of the Asian mushrooms that get finely chopped and added to things. I don’t like brown mushrooms in recognizable form, though. Yucky texture, murky flavor.
I don’t know who first thought that eating a crawdad was a good idea, but many people look forward to eating them every time it’s oversized roach season.
I am very fond of mushrooms. My husband would probably eat them in nearly every meal, if I’d fix them that often.
Where’s the option for
“Depends on method of ingestion”?
I love mushrooms. All forms, even the canned ones. I stopped putting meat in my spaghetti sauce and just use canned mushrooms, because they have about 1000x the shelf life of beef.
I’m glad I love mushrooms because I hate onions. So people can stfu about me hating onions because I at least love mushrooms, dammit!
I think mushrooms enhance the flavour of other foods, but I don’t care for them on their own
Some mushrooms are absolutely magic…
I have a Hobbit-like fondness for mushrooms. I really should go on a course on mushroom hunting, because the woods around here brim with a crazy variety of them in season, but there’s the risk of agonizing death…
I love mushrooms, but my Dad, my brother, my ex husband two boyfriends and The Beau detest them. It makes them my sneaky treat/guilty pleasure. My son loves them too, so sometimes we just sautee a bunch up and eat them on fresh crusty bread or toast. MMmmm
It does mean I almost never get them on pizza or in sauce or anything because most people in my life detest them.
I don’t particularly care for mushrooms, but they’re not intolerable.
I won’t request mushrooms on something, but I won’t refuse it because it has mushrooms in it either.
I used to hate mushrooms, and I still don’t like them on my pizza, but I adore almost all other kinds. I especially like the marinated, Italian kind. Mmmmm…
I voted ‘depends on type/prep’; lemme see: mushroom caps stuffed with crab imperial and broiled in butter, bring me extras, please! The hubby and I will get an order to share and then fight for the last one! Breaded, deep-fried and dipped in ranch, what a tasty way to make a good-for-you fungus induce instant heart failure! A steak house near me makes a dish called ‘beef fillets with portabello mushroom sauce’; it’s three (ostensibly 3oz each, but I know those puppies go at least 4oz and sometimes more) served with a bowl of huge 'bello chunks in a savory brown sauce. The mushrooms are so meaty and the fillets so tender that if you put a bite of each in your mouth at the same time, your mouth *can’t tell the difference between the meat and the 'shroom; delicious! And sometimes I get some porcinis, sautee them in butter, add a little salt, deglaze the pan with dry red wine and serve as a side dish. Mmmmm.
Good: in spaghetti sauce, Swiss steak, satueed and served on top of steaks.
I won’t pick them off/out: on top of a pizza.
Love 'em!
Stuffed mushroom caps of every description… creamy of button & enoki mushroom soup… shiitake & portobello risotto… grilled, bacon-wrapped enoki… world’s best farrotto with oyster mushrooms, crimini, and truffle oil… burgers buried under thinly-sliced crimini and swiss cheese… mushroom bisque… chanterelle pilaf… pickled baby buttons…
What’s life without mushrooms? I’d live without meat first. I’d shun wine before mushrooms. I fecking love mushrooms.
Life without meat? Check. Life without mushrooms? Hell no! I love mushrooms! I put them in everything!
If these are the same as what Germans call Pfefferlinge, then yes - they are the ONE exception to my universal dislike of mushrooms.
I might eat mushrooms if they are a part of some sauce or something, but otherwise - no thanks.
To me, mushrooms have the consistency of rubber, and about the same taste.
The fancy grocery store where I live, a few years back (when I guess everyone had jobs and money) had a special display of all kinds of exotic mushrooms. Shitake, hen-of-the-woods, oyster - all kinds, that you only read about. For like $20 per pound, for some of them. I bought two of each and we had a taste test, cooking two at a time. They were not all that, except for the shitakes, so my curiosity was satisfied, anyway. … I am deathly afraid of canned mushrooms. Not only do they taste vile (as canned peas are to fresh peas) but I always wonder about salmonella or something, and where do they come from, anyway?? China? I love fresh mushrooms on a pizza, but unless I order my own separate pie, I’m not allowed to have any on the inevitable pepperoni pizza we ALWAYS get…
I like mushrooms, I eat a lot of them, in different ways, different kinds…
… but I can also live without them. They’re good, but they don’t make me ecstatic. I’ll try new types, but not pay a fortune for some of the exotic ones. And some types/preps I really don’t care for.
They’re tolerable on pizza, or in a few other contexts. But in most cases, no. And the more of the distinctively-mushroomy flavor (as opposed to the generic protein “tastes like chicken”) they have, the less I like them.
What are the nutritional properties of mushrooms, anyway? What’s in 'em?
I’ve noticed morels mentioned a few times now, so just thought it might be prudent to add that morels should never be eaten raw. Morels are actually slightly poisonous, once cooked the poison becomes neutralized.
They won’t kill you, never the less, DON’T EAT MORELS RAW!
Wow they are delicious though.