All questions

I am substituting crab with shitake mushrooms. The recipe calls for mint...will that combination taste bad?

Recipe: linguine with crab, lemon, (fresno) chile, and mint

asked by SarahZiker almost 7 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
5 answers 1256 views
kaupilimakoa
added almost 7 years ago

I would substitute. Maybe basil.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Greenstuff
Greenstuff

Chris is a trusted source on General Cooking

added almost 7 years ago

Crab and shitake mushrooms have very different flavor profiles, and I agree that mint sounds off here. I might just go with chives or something else in the onion family.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
bigpan
added almost 7 years ago

I would pull out the mint - and - lemon, and sub in lime.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
softpunk
added almost 7 years ago

I would sub mint with chives and sub red wine vinegar or balsamic for the lemon. There is nothing crab-like about shitake mushrooms and you really need earthier flavours than mint and lemon.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Maedl
Maedl

Margie is a trusted home cook immersed in German foodways.

added almost 7 years ago

I am not sure from your question whether you are using crab or shitake in your recipe. Crab combined with mint doesn''t do much for me, but in Italy, mint is used with chantarelles, so I might be tempted to give it a try with shitake.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52