I agree, but a well cooked mushroom will provide you with the right texture. The seasoning and browning will provide flavor.
I’ve cooked oyster mushrooms that tasted a lot like scallops, but if you search for it, the mushroom taste is there. I guess my friend is just more sensitive to it. Doesn’t keep him from foraging, cooking, and enjoying them.
The ones I’ve tried that have a stronger good flavor in addition to mushroom flavor are chestnut mushrooms and chanterelles. A++.
I’ve never tried chestnut mushrooms before. Chanterelles are excellent though, I really enjoy their natural spicyness, kind of a peppery sort of flavor.
I was never fortunate enough to catch them in their prime, but according to a friend of mine “it all just tastes like mushroom to me.”
You have to cook it right, and season it right too! The quality of the mushroom makes a big difference as well (that one looks like a good one!)
It’s really quite remarkable when done right.
I agree, but a well cooked mushroom will provide you with the right texture. The seasoning and browning will provide flavor.
I’ve cooked oyster mushrooms that tasted a lot like scallops, but if you search for it, the mushroom taste is there. I guess my friend is just more sensitive to it. Doesn’t keep him from foraging, cooking, and enjoying them.
The ones I’ve tried that have a stronger good flavor in addition to mushroom flavor are chestnut mushrooms and chanterelles. A++.
I’ve never tried chestnut mushrooms before. Chanterelles are excellent though, I really enjoy their natural spicyness, kind of a peppery sort of flavor.
Chanterelles are my favorite by far. I’m yet to try morels though, and I’ve heard its praises.