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Topic: how do you make mushrooms appetizing?  (Read 10105 times)
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« on: November 20, 2009 07:32:37 PM »

I figure that quite a few people enjoy mushrooms, but I never have.

I am not a vegetarian, but I would like to include more vegetarian foods in my diet, and possibly consider converting eventually. I have not been finding red meat to be appetizing lately, but I would like to keep a wide range of foods in my diet.

For my whole life, if there is a food that I do not like, I will go back after a while (could be a month or a few years) and try it.
My biggest problem with mushrooms is the texture.
Does anyone have recipes that could make them tastier (or good enough to ignore the texture)?

In college here, I have access to a "wok" aka frying pan, with lots of veggies, mushrooms, beans, etc and 4 different sauces, usually soy, teriyaki, sweet and sour, and sweet chili. There are also a few different spices and a steamer, and they always have rice and noodles available. Eggs are available for use as well.

Thank you so much for suggestions in advance!

Thank you so much in advance

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« Reply #1 on: November 21, 2009 02:05:44 PM »

I'm with you on this one, the texture of mushrooms is just a big 'uggghhh' for me.  Maybe its the chewiness / squishyness / almost 'meaty'? Maybe it is just my imagination!

I can eat them if they are chopped up really small in a tomato sauce for pasta (yep like how you would tempt a small child to eat veggies!).  Even then it can only be button mushrooms, the others kind of freak me out!

It is a bit of a pain as lots of veggie options contain mushrooms - so I too would like to know how to make them a little more appetising!


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« Reply #2 on: November 21, 2009 02:31:10 PM »

I used to hate mushrooms as well but I do what you do and always go back and try things.

The one thing with mushrooms I love is stuffed mushrooms. Here is the link to the recipe I always use, they are so delicious and have so many different flavors going on.

I also like to bust out our fondue pot and put a herb mixture together and cook them in their. They absorb the flavors nicely and you can stuff the caps with a nice herb dip. You should check out that link though and use their search feature. I am always pulling new vegetarian recipes off there and trying them out.

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« Reply #3 on: November 21, 2009 02:32:34 PM »

not necessarily the healthiest option here, but i like them fried, both pan and deep

also, have you tried other kinds of mushrooms? i know for me the white button ones are soft and fluffy (which i love) and the shitake/cremini are more tough and meaty (also love Smiley now i want a portabello burger, and i am not a veg)

you can try roasting them in the oven, that will add alot of flavor indeed

i would say that experimentation is key....

also, i do what you do, i try things again just to make sure lol

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« Reply #4 on: November 21, 2009 08:31:47 PM »

honestly, I can't tell what type of mushrooms are which at this point, just by looking at them.
I will try adding them to my usual "stir fry" Monday and see what happens with it.

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« Reply #5 on: December 01, 2009 08:08:47 PM »

Try different types of mushrooms. I don't like the white ones.
Fry some mushrooms with diced spanish onion on low-medium heat, in a little bit of oil, until nicely caramelized. Put in the blender with a hard boiled egg, some salt and pepper, and maybe garlic. It makes for a nice spread.
(I'm sorry, I don't have an exact recipe.)
« Reply #6 on: December 10, 2009 07:44:02 AM »

I love mushrooms. I use them in salads a lot. Just slice them (raw) and put them in a salad with cherry tomatoes and some spinach. Use whatever dressing you prefer. I like a balsamic vinagrette.
Maybe try them on pizza? I like mine with olives too.
I go to a sandwich place that makes an awesome veggie wrap. They slice them up and saute them with some green bell pepper and then put it in a warm wrap.(Like a falafel or gyro wrap) Top with lettuce and tomatoes and it is soooo yummy.
Maybe a mushroom stroganoff? Experimentation is key.
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« Reply #7 on: December 10, 2009 04:40:28 PM »

I recently tried brown oyster mushrooms sauteed in olive oil.  I cooked them with garlic, salt, pepper and thyme.  They were soooo good.  Brown oysters are a lot different than your standard white button mushrooms.
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« Reply #8 on: December 15, 2009 11:18:55 PM »

My most frequent mushroom concoction is sliced baby bellas (small portobellos) sauteed in oil with paprika, thyme, and rosemary. I'll put that on pasta with some cheese or just on toast, if I don't eat it all before I get the chance!

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« Reply #9 on: December 18, 2009 02:46:30 PM »

Mushrooms are the best sauteed! You could saute them in a pan with an onion and/or a green bell pepper, then serve that over pasta (with or without tomato sauce). So good.
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