When we have leftover steak, one of the dishes we make is steak in mushroom sauce. It so happens Publix often carries a gourmet mushroom mix with something like six or seven different types. We can use any variety in the dish of course, but I always get this one if they have it in stock. I also very carefully push the mushrooms to one side for Hubby to have and me to avoid. This, as with a number of other foods, concerns Hubby as he continues to think I might someday discover a mushroom I like. I won’t say it’s impossible since I did finally find one method of cooking Brussel sprouts and that took me by surprise. Anyway, mushrooms are another case of not minding the flavor which is why I’m fine with having them in a dish as long as I can pick them out. It’s the texture I can’t handle.
When I’m at restaurant with Hubby it’s not a bit of a problem to order a dish with them because he’s happy to have extra. If I’m with anyone else, I politely inquire before ordering the dish and mostly there will be someone at the table who will take them. That also generally initiates conversations about who doesn’t eat what and there can be some amusing stories shared. I’m not referring to allergies which are rarely amusing – rather to likes and dislikes – and then there are those people who seem able and willing to eat literally anything. One guy I worked with who quite frankly could be rather odd swore he loved tripe, sweetbreads, tongue, and so forth. It might even be true and if so, he probably didn’t have too many people trying to swipe food from his plate.
Asparagus is another example of me never having been a fan. I could manage it lightly steamed with lemon juice or other flavoring. It was not until I had it roasted and grilled that I came actually enjoy it. Preparation can make all the difference at times.