I don't like mushrooms...

[emmac]

There, I said it.

[foragingmouse]

Sacrilege .....off with your head ...:-)

[edenwildfood]

No such thing as "mushrooms" can't generalise they all taste different. Either way. Culture your palate or, learn how to identify and then send to me for disposal

[Brewforagegrow]

I don't like mushrooms either. They hide from me. They let other people find them. If I do find them they are gone over. Or not in large enough quantities to feed me and the wife and then I have to feel bad about eating them myself. They don't let me positively Id them. They turn up on everyone eelse's twitter feed. Mushrooms are A-holes.

[emmac]

hahaha!

I may not like them but I do want to like them. god loves a trier

going on a fungi foray with mark in October. perhaps there's hope for me yet...

[Brewforagegrow]

I have a mate who comes foraging with me sometimes, mainly for company and a secondset of eyes, not for knowledge.
He doesn't like mushrooms , but he actually does. Like matt said there is so much variety in the taste and texture of mushrooms that I guarantee you'll find something you like. Whilst he doesn't like bog standard shop mushrooms, he enjoys hedgehogs, winter chanties, chanterelles (although I'm still yet to find a spot for them) and some others.

Most people get put off mushrooms because of those damn tinned sliced pieces of despair they are served as kids in my opinion.

[cab]

Oddly enough they're not my favourite forage, but they're bloody useful.

I'm not the sort to spend all day looking for ceps or chanterelles or to make special trips often to go hunting exotic shrooms, but I'll certainly pick edible shrooms when I encounter them. They just turn simple, plain food into something far more interesting, even if they're not the most amazing flavours.

So while yeah, I get people not liking them, consider trying horse mushrooms in a risotto for a change. Or an omelette with fairy ring marasmius as the filling. Or a slice of giant puffball fried in bacon fat with an egg on top. Its the variation in texture and flavour that makes them.

[herbwise]

I have to admit I wasn't always a fan of mushrooms either, but that's because I was raised in a family that used button mushrooms (blah) and didn't know how to cook with them nicely. It was always rubbery, tasteless grossness. Then one day I was treated to a wild foods dinner and there was a dish that was diced Chicken of the Woods mushroom sauteed in oil with diced onion and salt (maybe garlic too?). That was it. And it was delicious. I could not believe I was not eating chicken. The texture, the flavor...exactly like chicken. It was juicy. It was...orange. I kept looking at that orange stuff on my plate and trying to resolve it with the chicken in my mouth. My life was forever changed.

And then another time after that I used a thick mushroom broth as the stock in my nettles soup. Hot damn that went from boring to amazing with the tip of a hat.

Plus most edible wild mushrooms are highly anti viral and anti cancer. They synthesize vitamin D when you dry them in the sun. Even if they are already dry and you put them in the sun they will still make vitamin D.

In the Pacific NW there is a mushroom called Candy Caps I've never tried but really want to. It supposedly tastes like maple syrup and can be used in desserts!!!!!!!!!!!!!! Whaaaaaaaaaaaaaaaaaaaaat