You should store mushrooms in the fridge door, says the cookbook author – and fry them with potatoes, dill and plenty of butter
Get our weekend culture and lifestyle email
Mushrooms are prized for their earthy savouriness and umami, along with their texture – springy and light when raw; silky and slippery when cooked. With their sponge-like internal structure, they have the ability to soak up sauces while retaining their shape, making them a tasty meat substitute in casseroles and on the barbecue.
It’s these properties that also render them one of the most disliked vegetables on the roster, especially by kids. This can usually be linked back to one bad soggy ’shroom experience, often many years earlier. If you (or someone you love) is in this camp, I hope, deep down, you’ll give them another chance.
Continue reading… You should store mushrooms in the fridge door, says the cookbook author – and fry them with potatoes, dill and plenty of butterGet our weekend culture and lifestyle emailMushrooms are prized for their earthy savouriness and umami, along with their texture – springy and light when raw; silky and slippery when cooked. With their sponge-like internal structure, they have the ability to soak up sauces while retaining their shape, making them a tasty meat substitute in casseroles and on the barbecue.It’s these properties that also render them one of the most disliked vegetables on the roster, especially by kids. This can usually be linked back to one bad soggy ’shroom experience, often many years earlier. If you (or someone you love) is in this camp, I hope, deep down, you’ll give them another chance. Continue reading… Australian food and drink, Australian lifestyle, Food, Life and style, Vegetarian food and drink, Vegetables, Potatoes
