ever since i found out mushrooms were nutritionally more similar to meat than plants, i’ve wished i didnt have such a strong aversion to the texture. not only are they much cheaper but they’re pareve which means if i were eating mushrooms instead of meat i could have them with cheese and still keep kosher.
I think texture with mushrooms depends to some extent on how you cook them – if you have an issue with the often slimy, chewy texture that sauteed button mushrooms can have, I would encourage you to give portobellos a try. Sliced into thick “fingers” and fried until shrunk and golden in hot butter, the texture is very similar to well-done steak – firm but juicy. I used to fry a thick-sliced portobello, then toss it on a roll with some cheese and a little bbq sauce and have a “steak” sandwich.
I mean, I don’t know what your specific texture issues are, and believe me I’m in no position to tell anyone to give something a try if they don’t like it, so feel free to tell me to go whistle. But once you’ve either found low-moisture mushrooms or found a good cooking technique to make them release their moisture and firm up, you may find you tolerate it better.
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Mooncustafer 