“As a sixth-generation Iowa farmer, Tanner Faaborg is all too aware that agricultural traditions are hard to shake. So when he set in motion plans to change his family’s farm from a livestock operation housing more than 8,000 pigs each year to one that grows lion’s mane and oyster mushrooms, he knew some of his peers might laugh at him. He just did not necessarily expect his brother to be chief among them.
“”My older brother has worked with pigs his entire adult life, managing about 70,000 of them across five counties,” Faaborg says. “But we got to a point where he went from laughing at me to saying: well, I guess maybe I’ll quit my job and help you out.””
ADHD as well, texture can be a pretty annoying thing, and yeah dirt and sadness can apply to cremini (which are white button, portebellos, and bella mushrooms, just harvested at different times), but plenty of “exotic” mushrooms do generally taste better and can have a very different texture. Also, a lot of places straight up don’t know how to cook them, though it seems like that isn’t your main issue (though I will say their texture can vary quite a bit). I’d suggest maybe trying Lions mane crab cakes or breaded and fried oyster mushrooms (think southern fried chicken) if you ever encounter them, maybe those might be appealing. Sorry to maybe harp a bit much on it, just really love mushrooms and have known a few people who hadn’t actually experienced good mushroom dishes and once they did, they changed their minds a bit.