How To Cook , Mushrooms , for Someone Who Hates Them.<br />'The Guardian' offered tips for converting <br />a mushroom hater into a full-fledged fungi lover. .<br />Will Murray, chef and co-founder of Fallow in London <br />suggests taking advantage of the wide variety of different <br />mushrooms and all the creative ways they can be prepared. .<br />Will Murray, chef and co-founder of Fallow in London <br />suggests taking advantage of the wide variety of different <br />mushrooms and all the creative ways they can be prepared. .<br />If, for example, you brine and deep-fry <br />grey oyster mushrooms, they take <br />on the texture of fried chicken, Will Murray, chef and co-founder <br />of Fallow, via 'The Guardian'.<br />He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br />He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br />Helen Graham, head chef of Bubala in London, also suggests getting your mushrooms crispy to get away from the texture that turns some people off to fungi. .<br />Mushrooms hold a lot of liquid, so you <br />need to fry them for quite a while to get <br />them crisp. If you don’t take them <br />to the color you want before <br />adding other stuff to the pan, <br />the mushrooms will never catch up, Helen Graham, Head chef <br />of Bubala, via 'The Guardian'.<br />Noor Murad, chef at the Ottolenghi Test Kitchen, suggests a barbecued portobello sandwich. .<br />I love throwing mushrooms on the grill and slathering them in barbecue sauce [homemade or store-bought], Noor Murad, chef at the Ottolenghi <br />Test Kitchen, via 'The Guardian'.<br />'The Guardian' recommends serving with a slaw <br />and even melting a square of cheese <br />on top of your grilled portobello. .<br />If you want to try raw mushrooms, Murray suggests thinly <br />sliced chestnut or portobellos dressed with sherry vinegar, <br />Dijon mustard, olive oil, fresh herbs and minced garlic.<br />If you want to try raw mushrooms, Murray suggests thinly <br />sliced chestnut or portobellos dressed with sherry vinegar, <br />Dijon mustard, olive oil, fresh herbs and minced garlic
