Day 105: very happy eating

I picked this one by title, but then very nearly skipped over it once I’d read it in more detail: I adore the taste and texture of cooked mushrooms, but they hold no charm for me when raw. In my humble opinion, I think they have a pretty pointless texture and don’t taste of much other than a mouthful of soil when they’re not cooked. Being a cookalong of trying new things, however, I decided to try raw mushrooms in Nigella’s Linguine with Lemon, Garlic and Thyme Mushrooms.

I know quite a few people that can’t tolerate cooked mushrooms because of their texture - literally making them wretch if a stray one finds its way onto a forkful of their lasagne - but they’ll happily eat raw mushrooms. Similarly, I know people that love cooked mushrooms but don’t like them raw because of their texture. I’m referring more to the every day (in my life anyway) mushrooms here - closed cup, field, chestnut, button, etc - as opposed to the king, oyster, shitake, morel, chanterelle, etc. I’ve never tried the latter mentioned raw.

Nigella’s Linguine with Lemon, Garlic and Thyme Mushrooms

Of course, when I mulled over the recipe for a little longer, it became obvious that the salt would probably draw out water and the lemon tenderise; giving an almost cooked-like texture to the mushrooms. And indeed it did! I even partook in a few slices of them, freshly sliced, and then a further few spoonfuls as they macerated speedily in their dressing.

A lot about my pre-cookalong eating was based on misconceptions and personal taboos; since embarking upon it, however, I’m breaking the taboos and discovering a whole new world of flavours. And, indeed, textures.

Flavour musings

The woodsy comfort of thyme, the sprightly vitality of lemon, the gentle allium warmth of Mother Nature’s wonder bulb, and the unfailing reassurance of long pasta: Nigella’s Linguine with Lemon, Garlic and Thyme Mushrooms was all the hug I needed, and made for very happy eating.