darin3 Posted December 2, 2005 Share Posted December 2, 2005 The always avoids 'shrooms. Quote Link to comment Share on other sites More sharing options...
detlef Posted December 2, 2005 Share Posted December 2, 2005 (edited) So you like mushrooms all by themself with no accents? Earthiness aside you want them to take on and blend with he rest don't you? You take a mushroom piece out of your risotto and you won't taste the leeks and garlic? And don't most mushroom based sauces, soups etc. include the button type just for that reason along with other types?. Not to mention availability and price restrictions aside. True the shroom adds so much to any dish, but it is nothing I would eat standing by itself like say carrots, peppers, onions, celery, cabbage etc. I myself don't like any one taste to overcome the palate unless it's ........................................................................GARLIC 1185413[/snapback] If you've ever had Chanterelles, Porcini, Black Trumpets, or any other wild mushroom simply sauteed with olive oil, salt, and pepper, I'm sure you'd agree. Mushrooms by themselves? Absolutely. Ultimately, my point is simply this, mushrooms, unlike tofu are not there to absorb flavor, but to add it. As for Lobster Mushrooms, BTW, I believe it's a Chanterelle that's been attacked by another fungus. Edited December 2, 2005 by detlef Quote Link to comment Share on other sites More sharing options...
Caveman_Nick Posted December 5, 2005 Share Posted December 5, 2005 I am no chef, but what comes to mind is bamboo shoots. Quote Link to comment Share on other sites More sharing options...
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