I respectfully ask
that you enlighten me - how do YOU cook them that they thrill you so?
(bazmorningstar efil4nat3b, Mon 11 Jan 2010, 9:34, 1 reply, 16 years ago)

Lightly fried in butter on toast with a bit of thyme is the easiest.
You can cook them in a load of ways except boiling them. That means in sauces too. They just turn into sponges.
Oh and button mushrooms are pretty much the worst you can get, get some others.
(PsychoChomp, Mon 11 Jan 2010, 9:40, Reply)

they tend to stay whole and firm in a pie situation
that's why I recommended them
( Vipros. clever got me this far, then tricky got me in, Mon 11 Jan 2010, 9:43, Reply)

chestnut mushrooms
easily available at the supermarche and tastier than the regular closed cup ones. Course, if you can get your proper posh wild mushrooms then deffo pop some of them in as well.
(barnaby_kettleworth, Mon 11 Jan 2010, 9:45, Reply)

I agree with you.
They do become sponges so they're effectively embellishing the taste of something that tastes perfectly good on its own without their help.

I'm not averse to a side of mushrooms with my steak or in a pie or stuffed etc but they are really no more than a vessel to convey tastier stuff to my gob.
(bazmorningstar efil4nat3b, Mon 11 Jan 2010, 9:45, Reply)

then you've not tasted a fair proportion of the mushrooms out there.
Some have incredible depth of flavour.
( Monty Boyce, My cheese game is strong, Mon 11 Jan 2010, 9:49, Reply)

*resolves to try more mushrooms*

(bazmorningstar efil4nat3b, Mon 11 Jan 2010, 9:52, Reply)

There's a whole world of them out there that you will love.
Your French supermarket obsession will help a great deal. I think morels are my favourites. That said, even regular supermarkets do dried porcinis these days.

GET TO IT, MY GOOD MAN.
( Monty Boyce, My cheese game is strong, Mon 11 Jan 2010, 9:54, Reply)

like truffles

(PsychoChomp, Mon 11 Jan 2010, 9:53, Reply)

The ultimate fungi experience.

( Monty Boyce, My cheese game is strong, Mon 11 Jan 2010, 9:55, Reply)

YES!!!!!!
(Truffle soup is unbelievable)
(MichaelS wasn't picked again, Mon 11 Jan 2010, 11:58, Reply)

or trumpets of death

( Vipros. clever got me this far, then tricky got me in, Mon 11 Jan 2010, 9:55, Reply)

I've had truffles in Provence that were picked within days of my scoffing them.
Earlier in the local market, mr French chappie had dusted the mud off one and offered it to me. Tastes good with soil and a glass of Chardonnay.
(bazmorningstar efil4nat3b, Mon 11 Jan 2010, 9:58, Reply)