1. Turkish
  2. French
  3. Italian. Or Spanish?
  4. Ok definitely it’s top 4
  • GnomeGodsGnomeMasters [none/use name]@hexbear.net
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    2 days ago

    I know we’re in badposting but I fucking love food too much to be badposting rn. If we’re only considering Europe then, as an avid mushroom hunter, and thus, mushroom cook, I have to agree. My cooking tends to skew Italian and French, though, many species are often better served with a more Central European flair.

    Species such as cantharellus, craterellus, Morchella, and pleurotus typically get a French or Italian treatment in my kitchen, while agaricus, cerioporus, and hydnum often find themselves in more Polish, Czech, or Hungarian dishes. The more versatile (imo) boletus, grifola, and Laetiporus species find themselves all over the continent. Hericium and hypomyces lactiflorum especially, though, get a decidedly New England treatment in my house… mmmm… lobster mushroom roll…

    As you can tell, I’m both hungry and love talkin food n fungi.