"Vilco" wrote:
> kilikini wrote
>
> >>> Looks fine to me. I'm fine with canned mushrooms too. Enjoy.
> >> I prefer the juicy, canned mushrooms on pizza. �I hated when I
> moved
> >> to CA and they only used fresh mushrooms on pizza - didn't like the
> >> texture.
> > Well, I thank you to the bottom of my heart, Sir. �I thought I'd get
> > flamed from the depths of Hell.
>
> Cheer uo, you just discovered what the majority of italian pizzerias
> put on theyr mushrooms version: canned mushrooms
> Some offer porcini, too, and those aren't usually canned, but generic
> mushrooms are almost always canned, pickled in oil or blandly salted
> water.


"pickled in oil"... since when is oil a pickling agent... you must
mean pickled in vinegar and/or brine. Storing mushrooms in oil is
extremely dangerous.

Most cuisines (by far) use canned and/or dehydrated mushrooms... and
in fact there is nothing better about using fresh mushrooms, that's
just an elitist fad of the know nothing pinheads.... even grilled, a
rehydrated porcini is far more flavorful and has better/meatier
texture than fresh. In every case, in every dish, rehydrated
'shrooms (and some canned fungi) beats fresh by a mile. Go to a well
stocked oriental market and there'll be hundreds of mushroom
varieties, all dehydrated.