Fun Guy Or Fungi? Which do you prefer?

MUSHROOMS! Oh come on, why do people gasp at the thought of a mushroom? Just recently there was a mushroom pizza available for free. Thats right, FREE pizza! Yum. Well anyways, there were mushrooms on it and no one would touch it, not even with a 10 foot pole. I am shocked by this, at how many people cannot appreciate the delicate, woodsy flavors of mushrooms. Ok ok…they are only button mushrooms on the pizza, but they still add an earthy heft to the lovely Italian inspired ‘pie’. I have seen people go through great GREAT lengths to extricate mushrooms from their meal and I guess I will never understand why. Not only are they delicious, but they are good for you too (high in vitamins, minerals and low in calories). Other kinds of mushrooms are not so delicious such as the poisonous kind and the ones grown in ..well…lets just say “cow pastures.”

We are so lucky to have the variety of these shrooms available at our grocery stores and farmers markets, not all mushrooms are the same. Some of my favorite include crimini (baby portabella) and shitake. One recipe that sounded really delicious comes from one of my favorite Food Network peeps, Ina Garten, is a simple and earthy saute of wild mushrooms, as a perfect side dish (just look at the variety she uses!):

Ingredients

nocoupons

• 2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
• 1/2 cup good olive oil
• 1 cup chopped shallots (4 large)
• 4 tablespoons (1/2 stick) unsalted butter
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped garlic (6 cloves)
• 1 cup chopped flat leaf parsley

Directions

Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.

Heat the olive oil in a large (11 – inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

So, in closing, I understand that people might not like the taste of wet tree bark (I certainly do!), but I wan’t to know what is it about mushrooms that creates the ::gasp:: reaction. Why does it seem like 90% of the population are not mushroom lovers? Flavor? Texture?  Help me!?