General Discussion

Mushrooms

Mushrooms on Menus

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
General Discussion 10

Mushrooms on Menus

aasg | Apr 20, 2011 03:48 PM

Full disclosure: I don't like mushrooms. I realize a lot of people love them, but I am not one of those people and I know many other people that don't like them. It seems like a fairly common aversion.

I try to avoid making substitutions at restaurants, so I generally order items that do not have mushrooms in them. I often find this hard to do at places, so I end up ordering something for lack of mushrooms rather than because the rest of the dish sounds the best to me.

I glanced today at a menu for a restaurant I like. For main courses that contain mushrooms:
-mushroom crusted lamb
-venison chop with truffle creamed spinach (I realize that it is a bit of a stretch to throw truffle oil into the mushroom category, but the ubiquity of truffle oil is an entirely different story, as least for restaurants in my city)
-duck breast with a Butternut-Cherry-Mushroom Hash
-porcini crusted halibut, that has a truffled side and a Portobello vinaigrette
-salmon with shiitakes
-another dish with truffled creamed spinach
-a vegetarian sampling with the spinach and the hash

That leaves me with one dish (beef tenderloin) that comes without mushrooms or truffle oil without substituting.

Feelings towards mushrooms aside: are mushrooms overused on menus? Or is it overusing any non-staple ingredient that often? To people that have worked on menu development: are there any rules of thumb about ingredient use?

Want to stay up to date with this post?

Recommended From Chowhound