How To Cook Mushrooms for Someone Who Hates Them

How To Cook Mushrooms for Someone Who Hates Them

How To Cook , Mushrooms , for Someone Who Hates Them.

'The Guardian' recently offered tips for converting a mushroom hater into a full-fledged fungi lover.

.

Will Murray, chef and co-founder of Fallow in London suggests taking advantage of the wide variety of different mushrooms and all the creative ways they can be prepared.

.

Will Murray, chef and co-founder of Fallow in London suggests taking advantage of the wide variety of different mushrooms and all the creative ways they can be prepared.

.

If, for example, you brine and deep-fry grey oyster mushrooms, they take on the texture of fried chicken, Will Murray, chef and co-founder of Fallow, via 'The Guardian'.

He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat.

.

He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat.

.

Helen Graham, head chef of Bubala in London, also suggests getting your mushrooms crispy to get away from the texture that turns some people off to fungi.

.

Mushrooms hold a lot of liquid, so you need to fry them for quite a while to get them crisp.

If you don’t take them to the color you want before adding other stuff to the pan, the mushrooms will never catch up, Helen Graham, Head chef of Bubala, via 'The Guardian'.

Noor Murad, chef at the Ottolenghi Test Kitchen, suggests a barbecued portobello sandwich.

.

I love throwing mushrooms on the grill and slathering them in barbecue sauce [homemade or store-bought], Noor Murad, chef at the Ottolenghi Test Kitchen, via 'The Guardian'.

'The Guardian' recommends serving with a slaw and even melting a square of cheese on top of your grilled portobello.

.

If you want to try raw mushrooms, Murray suggests thinly sliced chestnut or portobellos dressed with sherry vinegar, Dijon mustard, olive oil, fresh herbs and minced garlic.

If you want to try raw mushrooms, Murray suggests thinly sliced chestnut or portobellos dressed with sherry vinegar, Dijon mustard, olive oil, fresh herbs and minced garlic