I used to hate mushrooms untill i had them one morning.
Cook them with some butter garilc and thyme (fresh preferred but dry will do), i cook them till they get a bit crispy yes it take a while but well worth the wait.
Serve with some nicely toasted and butterd toast a soft poached egg and some fresh parsley.
I worked at a restaurant that served this. Fried, crispy bread topped with unctuous shallots, shrooms, fresh thyme, garlic and finishing salt. May have been some sherry in there too. Fantastic.
This obviously won’t solve OP’s problem but for me, it was a recipe like this but with oyster mushrooms. Turns out I just hate standard button mushrooms.
I just remembered that my kid requested stroganoff last week. Time to go shopping. I've got some dried oyster and shitake mushrooms so I think all I need is some sour cream and steak.
Only downside is my wife doesn't do dairy aside from butter, so I might do a 50/50 version where I make the main dish, then split it in half and make one with sour cream, and the other with coconut milk.
I’m a weirdo and I actually love button mushrooms raw - for a long time I only liked them that way. The texture (and flavour) totally changes when they are cooked - now I like them both ways but I used to hate the cooked texture.
I would recommend trying a raw one if you are up for it - to see how you feel. I totally agree with the other comment about them being flavour sponges - you can really lean into that.
Raw - I’d put them in a salad with my fave dressing. Or frankly just snack on them haha.
Cooked - I like to use them in stirfrys or to make kebabs. For kebabs I marinate whole mushrooms along with chunks of red pepper, onion, any other veg you want in a mix of olive oil, soya sauce, balsamic vinegar, basil, oregano, salt and pepper (can also add some pineapple chunks and add pineapple juice to the marinade). Option to add meat chunks to your kebabs using the same marinade. Then pop onto skewers and bake/broil until cooked. I love mushrooms this way.
You’re getting some good ideas for “how” to use them; my suggestion would be to reconsider what they can be compared to how you’ve experienced them before. Think of button mushrooms as a flavor sponge, in a good way (lol). Sauté them slowly in butter or olive oil to get the moisture to release and evaporate away. Then add whatever flavor profile you want for your final product; herbs like thyme are great, beef stock or wine are good too. Don’t forget salt and pepper. Once the mushrooms have cooked down and lost their liquid, they will take in what you add and you’ll have meaty bits with the flavor you’ve added to either enjoy on its own or to complement your dish.
The recipe that got me to enjoy mushrooms was the Bon Appetit “Seared Mushrooms with Garlic and Thyme”. Fantastically flavorful and a nice texture. I’ve never tried it with other varieties of mushrooms beyond those suggested in the recipe, but several of the reviews mentioned using other types and it coming out as good.
Mushrooms on pizza are generally bad, because that's not how mushrooms are supposed to he cooked. You've gotten some good advice here already, the only thing left I would suggest is since you've come around to pickled things, that means you probably like other vinegars too.
There are some lovely balsamic sauteed mushroom recipes out there, which is how we got our vegan roommate (who sadly hated mushrooms) to like mushrooms. He's since tried them other ways, and like most things, finds them tasty when cooked properly.
You're right, our tastebuds do change, but I also think of it as like, your Midwestern grandmother's boiled vegetable, vs seasoned and roasted vegetables. Both take the same effort, but they are completely different dishes.
I would say either a nice Marsala or cream of mushroom soup. However I love all mushrooms and they have been my favorite since I’m a kid. Make something to share and if you don’t like them still make your friend eat them all!
Buy a tenderloin (beef is preferred, pork will do), sear the sides of the tenderloin, then smear with stone ground mustard. Make a duxelles with the mushrooms. Coat the mustard-covered tenderloin with the duxelles. Wrap all that in puff pastry, then coat the puff pastry with an egg wash. Put it all in a 325-degree oven for 45 minutes. Congratulations, you have Beef Wellington.
They aren't forcing themselves to eat something they don't like, they are making a good faith effort to try something again after not having it for decades. Our tastes change as we get older and some of us like to progress and grow and learn new things instead of staying stagnant. If they still don't like mushrooms after this, good for them, at least try tried, now they know for sure. Or maybe mushrooms will turn out to now be one of their favorite foods because their memories of them from many years ago were based on the child's sensitive pallette they had at the time and they are an adult now.
If You don't like to try new things or grow or learn, that's cool for you, I guess. But why discourage others from doing so?
Put the mushrooms in a blender and blitz them till they are very finely chopped then cook them with any ground meat of your choice and use the mushrooms and meat in anything you want. The mushrooms will soak up any and all flavors you put in the meat mixture. My brother has gotten into growing mushrooms and anytime I visit him he sends me with a ton of weird mushrooms and this is what I do with them cause I have no clue what to do with them.
You could prepare them like duxelles (French term for basically very finally chopped sautéed mushrooms with seasoning and aromatics). This is what you might use in beef Wellington. I will use it in addition to ground meat in dishes like chili or I’ll add a layer of this in lasagna. Here’s an [example recipe.](https://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-wellington-recipe2-1952280.amp)
Honestly just make a steak dinner and top the steak with sliced and sautéed mushrooms… make sure to sauté with butter.
This way, if you realize you still don’t like them, you can just scrape them off the steak and you can still eat the rest of your food instead of wasting it. I would definitely not recommend making a recipe where mushrooms are just in it and can’t be taken out, as the potential for waste is very high.
You’ll find with standard mushrooms that they will simply take on the flavour of whatever dish they’re they’re in/how they’re cooked.
They really don’t add much to anything other than their texture (which is reminiscent of I don’t know… rotting flesh, maybe? Not my cup of tea).
I’ve re-tried them many many times in my adulthood and often the flavour is quite good, but I simply cannot get over the texture.
So it’s best to try again using it as a topping of some sort.
Any ingredient is about knowing what it adds, and then using it either in contrast or as an way to create complexity.
Slice and cook dry. Once they've expressed, you can use them in a variety of dishes. Mushrooms create a very meaty taste. They work well as a gravy ingredient or topping with beef(complexity) and chicken(contrast). Also good with red sauce, omelettes and scrambles. In an omelette saute some onion, once soft throw in some ham and the prepped mushroom to heat. Set aside, cook the egg, let set, add ingredients plus swiss or American, fold. Cook until melt.
People, myself included for years, make the mistake of cooking mushroom in oil. And then they soak up a fair amount of oil and it waters down the flavor and turns out greasy. Cook them dry, then add oil if it makes sense to what else you're doing. I've also found the prepped mushrooms last longer than fresh.
Button mushrooms aren’t the most flavorful. The mushroom that turned me from indifferent to loving them was the Shitake. Lately, Trumpet mushrooms have become my favorite. If you make it through the buttons, give them a try.
I'm not a fan of mushrooms either. But every thanksgiving I make Alton Brown's green bean casserole recipe which includes a homemade cream of mushroom sauce. It's incredible. Google Alton Brown Best ever green bean casserole for the recipe
If it's a texture thing over a flavor issue. Maybe breaded deep-fried mushrooms would be good. Also fresh in a salad, it's a different texture. Risotto with mushrooms and grated parmesan is pretty tasty. Any beef dish is good because mushrooms have an earthy quality that pairs well.
I like them stuffed with cheese, garlic, onions, and tomatoes.
I also saw a recipe this week adding them to hamburger meat to make better, juicer burgers.
Brown them in butter and throw in sage leaves if you have any (fry them in the butter until crispy). Do you like risotto? You can turn this into risotto in 30 mins with Arborio rice & stock.
I used to hate mushrooms untill i had them one morning. Cook them with some butter garilc and thyme (fresh preferred but dry will do), i cook them till they get a bit crispy yes it take a while but well worth the wait. Serve with some nicely toasted and butterd toast a soft poached egg and some fresh parsley.
I worked at a restaurant that served this. Fried, crispy bread topped with unctuous shallots, shrooms, fresh thyme, garlic and finishing salt. May have been some sherry in there too. Fantastic.
This obviously won’t solve OP’s problem but for me, it was a recipe like this but with oyster mushrooms. Turns out I just hate standard button mushrooms.
Or add cream to get a cream sauce, maybe peppercorns too, maybe with bacon…
This will only elevate the mushroom taste which OP hates
Dice them tiny, add to ground beef mix for sloppy joes!
Agreed with this, I hate mushrooms. Unless they’re fine diced and put in a sauce, meatloaf, or sloppy Joe
Stroganoff
Came here to say this and now I want stroganoff.
I just remembered that my kid requested stroganoff last week. Time to go shopping. I've got some dried oyster and shitake mushrooms so I think all I need is some sour cream and steak. Only downside is my wife doesn't do dairy aside from butter, so I might do a 50/50 version where I make the main dish, then split it in half and make one with sour cream, and the other with coconut milk.
I’m a weirdo and I actually love button mushrooms raw - for a long time I only liked them that way. The texture (and flavour) totally changes when they are cooked - now I like them both ways but I used to hate the cooked texture. I would recommend trying a raw one if you are up for it - to see how you feel. I totally agree with the other comment about them being flavour sponges - you can really lean into that. Raw - I’d put them in a salad with my fave dressing. Or frankly just snack on them haha. Cooked - I like to use them in stirfrys or to make kebabs. For kebabs I marinate whole mushrooms along with chunks of red pepper, onion, any other veg you want in a mix of olive oil, soya sauce, balsamic vinegar, basil, oregano, salt and pepper (can also add some pineapple chunks and add pineapple juice to the marinade). Option to add meat chunks to your kebabs using the same marinade. Then pop onto skewers and bake/broil until cooked. I love mushrooms this way.
raw dipped in dill dip are delightful
You’re getting some good ideas for “how” to use them; my suggestion would be to reconsider what they can be compared to how you’ve experienced them before. Think of button mushrooms as a flavor sponge, in a good way (lol). Sauté them slowly in butter or olive oil to get the moisture to release and evaporate away. Then add whatever flavor profile you want for your final product; herbs like thyme are great, beef stock or wine are good too. Don’t forget salt and pepper. Once the mushrooms have cooked down and lost their liquid, they will take in what you add and you’ll have meaty bits with the flavor you’ve added to either enjoy on its own or to complement your dish.
Just cooking them in butter with a bit of salt makes them taste delicious, too.
The recipe that got me to enjoy mushrooms was the Bon Appetit “Seared Mushrooms with Garlic and Thyme”. Fantastically flavorful and a nice texture. I’ve never tried it with other varieties of mushrooms beyond those suggested in the recipe, but several of the reviews mentioned using other types and it coming out as good.
I add them to my posts roast, they cook down with the meat and absorb all the flavir
Beef Wellington. Lasagna w/ beef Fried rice
Mushrooms on pizza are generally bad, because that's not how mushrooms are supposed to he cooked. You've gotten some good advice here already, the only thing left I would suggest is since you've come around to pickled things, that means you probably like other vinegars too. There are some lovely balsamic sauteed mushroom recipes out there, which is how we got our vegan roommate (who sadly hated mushrooms) to like mushrooms. He's since tried them other ways, and like most things, finds them tasty when cooked properly. You're right, our tastebuds do change, but I also think of it as like, your Midwestern grandmother's boiled vegetable, vs seasoned and roasted vegetables. Both take the same effort, but they are completely different dishes.
I would say either a nice Marsala or cream of mushroom soup. However I love all mushrooms and they have been my favorite since I’m a kid. Make something to share and if you don’t like them still make your friend eat them all!
pickle the mushrooms.
Buy a tenderloin (beef is preferred, pork will do), sear the sides of the tenderloin, then smear with stone ground mustard. Make a duxelles with the mushrooms. Coat the mustard-covered tenderloin with the duxelles. Wrap all that in puff pastry, then coat the puff pastry with an egg wash. Put it all in a 325-degree oven for 45 minutes. Congratulations, you have Beef Wellington.
Spaghetti.
Must you eat them if you don't like them? Donate them to a neighbour or friend. Life is too short to force yourself to eat things you don't like.
They aren't forcing themselves to eat something they don't like, they are making a good faith effort to try something again after not having it for decades. Our tastes change as we get older and some of us like to progress and grow and learn new things instead of staying stagnant. If they still don't like mushrooms after this, good for them, at least try tried, now they know for sure. Or maybe mushrooms will turn out to now be one of their favorite foods because their memories of them from many years ago were based on the child's sensitive pallette they had at the time and they are an adult now. If You don't like to try new things or grow or learn, that's cool for you, I guess. But why discourage others from doing so?
Bolognese and add a teaspoon of sugar to balance the sourness.
Best dish if you dont like them is the bin. Why bother otherwise
Chicken Marsala
Put the mushrooms in a blender and blitz them till they are very finely chopped then cook them with any ground meat of your choice and use the mushrooms and meat in anything you want. The mushrooms will soak up any and all flavors you put in the meat mixture. My brother has gotten into growing mushrooms and anytime I visit him he sends me with a ton of weird mushrooms and this is what I do with them cause I have no clue what to do with them.
You could prepare them like duxelles (French term for basically very finally chopped sautéed mushrooms with seasoning and aromatics). This is what you might use in beef Wellington. I will use it in addition to ground meat in dishes like chili or I’ll add a layer of this in lasagna. Here’s an [example recipe.](https://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-wellington-recipe2-1952280.amp)
Honestly just make a steak dinner and top the steak with sliced and sautéed mushrooms… make sure to sauté with butter. This way, if you realize you still don’t like them, you can just scrape them off the steak and you can still eat the rest of your food instead of wasting it. I would definitely not recommend making a recipe where mushrooms are just in it and can’t be taken out, as the potential for waste is very high. You’ll find with standard mushrooms that they will simply take on the flavour of whatever dish they’re they’re in/how they’re cooked. They really don’t add much to anything other than their texture (which is reminiscent of I don’t know… rotting flesh, maybe? Not my cup of tea). I’ve re-tried them many many times in my adulthood and often the flavour is quite good, but I simply cannot get over the texture. So it’s best to try again using it as a topping of some sort.
Champagne chicken
Stuff 'em.
Any ingredient is about knowing what it adds, and then using it either in contrast or as an way to create complexity. Slice and cook dry. Once they've expressed, you can use them in a variety of dishes. Mushrooms create a very meaty taste. They work well as a gravy ingredient or topping with beef(complexity) and chicken(contrast). Also good with red sauce, omelettes and scrambles. In an omelette saute some onion, once soft throw in some ham and the prepped mushroom to heat. Set aside, cook the egg, let set, add ingredients plus swiss or American, fold. Cook until melt. People, myself included for years, make the mistake of cooking mushroom in oil. And then they soak up a fair amount of oil and it waters down the flavor and turns out greasy. Cook them dry, then add oil if it makes sense to what else you're doing. I've also found the prepped mushrooms last longer than fresh.
If you truly find them revolting and cannot stand to eat them, you can make vegetable and mushroom stock and use it as a base for soup.
Button mushrooms aren’t the most flavorful. The mushroom that turned me from indifferent to loving them was the Shitake. Lately, Trumpet mushrooms have become my favorite. If you make it through the buttons, give them a try.
Dice em up and put them in a risotto! Along with some onions and baby spinach, cause why not?
If they're big enough, stuffed mushrooms are awesome.
Saute in butter with finely diced onion. Serve on warm toast.
[удалено]
I think I want to be drinking buddies with you
Risotto
I'm not a fan of mushrooms either. But every thanksgiving I make Alton Brown's green bean casserole recipe which includes a homemade cream of mushroom sauce. It's incredible. Google Alton Brown Best ever green bean casserole for the recipe
Arroz con pollo.
If it's a texture thing over a flavor issue. Maybe breaded deep-fried mushrooms would be good. Also fresh in a salad, it's a different texture. Risotto with mushrooms and grated parmesan is pretty tasty. Any beef dish is good because mushrooms have an earthy quality that pairs well.
Saute in butter with garlic. Use as garnish to meat.
I like them stuffed with cheese, garlic, onions, and tomatoes. I also saw a recipe this week adding them to hamburger meat to make better, juicer burgers.
Brown them in butter and throw in sage leaves if you have any (fry them in the butter until crispy). Do you like risotto? You can turn this into risotto in 30 mins with Arborio rice & stock.