Perhaps only next to turnips and brussel sprouts is there a more under-appreciated and unloved vegetable as the dutiful fungi a.k.a. mushrooms. There seem to be more folks who don’t like mushrooms than do–or maybe they are simply more vocal–like the approximately .05% who have peanut allergies and managed to effect a re-labeling revolution. Complaints predominate over the slimy texture of mushrooms. Talk about judging a fungi by its cover!
To no surprise, I love mushrooms of many types and forms, but especially as a vegetarian alternative and natural flavor enhancer in soups, burgers and stir-fries. Even if you can’t get over the texture issues, it’s worth capturingÂ the rich flavors–and forking the shrooms onto my plate.
Here’s a great article from the Economist on the multiple roles of oyster mushrooms in composting mounds of disposable cellulose diapers, reducing waste and yes, being a gourmet food ingredient! Long live fungi!