/ck/ - Food & Cooking

From there you can get all the way to Mullet Lake, then Cheboygan on Lake Huron, but oddly not Black Lake or Lake Michigan.

Outdoor paradise, these city-bound pansies don't understand that, with their soft hands and bent shoulders and baby fat.

>>14096750
I'm not a mushroom lover but I like them.
90% of all mushrooms are button mushrooms, that' swhat portabella are, just big buttons.
They have a mild earth flavor and depending on how dried they are, they have a capacity to impart certain textures, and absorb flavors.
Wild morels, shiitake, oyster, and other mushrooms have varying flavor profiles which is best described as 'earthy'. It's like a wet/rotten wood mixed with fertile loamy soil smell, which many find quite appealing. AFter all, fresh earth is filled with fungus mycellium, and wet wood is inhabited by fungus.
I've only had shaved truffles and sauces made from truffles. They're expensive, quite pungent, with a strong flavor.

What is the appeal? Well depending on use, they can add a lot of 'depth' to a flavor profile. Onions, butter, and garlic are a great flavor-adder. Onions, butter, and garlic infused into sauteed mushrooms seems to not just add mushroom flavor, but strongly amplify the aromatic/fat flavor.
Of you do it right.
Otherwise they are texture adders and volume takers. This is the main purpose of button mushrooms. I rather like cheap, canned mushrooms on average American take-out pizza.