We have an ethnic dish that’s basically mushrooms and chicken meat simmered in a thick white sauce, with optional sour cream.
As a child, I gagged and retched every time my grandma was cooking it. The smell was indescribably awful to me, like if she were cooking rotting garbage. I could barely bring myself to taste it.
Now it’s one of my favorite meals. I make it with any variety of Agaricus bisporus. Maybe it’s because my grandma used different species of mushrooms? Who knows what was sold at farmer’s markets in Eastern Europe in the 90s…