this post was submitted on 26 Jan 2025
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Yeah, I'm not a fan of the texture either. But I can tolerate it.
Shiitake mushrooms though... nothing similar in taste or texture. They do have to be prepared by someone who knows how to prepare them right because it does take a little experience, and they're also expensive unless you want to get them dried and reconstitute them, but those aren't nearly as good.
That said, if I am in a restaurant and I see them on offer, I will order them.
Portabellos are super disgusting to me. They taste like dirt and have a mouthfeel like dirt too.
Interesting note that you may not know, surprised me when I learned it way back.
Those little white mushrooms that are everywhere, that are on pizza and you get in the store and portabellos (and cremini, if you've had those)? Same mushroom species! Just picked at different stages in their life cycle.
https://en.wikipedia.org/wiki/Agaricus_bisporus
The above is what most people in the US think of if one talks about a "mushroom".
I've seen creminis occasionally.
Those are commonly sold as stuff like meat substitutes on burgers.
I think that shiitakes are probably the most-commonly-available species other than that that I've seen commercially available.
My own favorites are powdered porcini -- I don't like the smell before being cooked, but they're great at adding umami to cooked dishes, and the power is easy to get online -- and wood ear mushrooms. Wood ears have very little taste, but a neat crunchy texture. I do 'em with olive oil. I can only get them occasionally, fresh, when stores in the area carry them.
Huh! TIL.
Don't know about portabellos. Not sure the same mushrooms even grow here as where you are. We mostly eat ones we pick outselves. I never liked going mushroom picking.
Have you tried Lion's Mane? Has a meaty texture, you might dig it.
I have not, but I will look into it at some point, thanks.
Lions mane and chicken of the woods. Grill em, hit em with some garlic butter and lemon pepper. Pretty dang good imo.