How to Get a Kid to Like Mushrooms

We strive to be the kind of family that shares meals–not the kind that “has to” fix nuggets and fries for the kid every night!  The reality is somewhere in between.  Many of my multi-week menus indicate adaptations for Nicholas: We prepared meal components separately and served his in separate dishes not touching, while we mixed ours together; or we set aside food for him to eat plain, while we seasoned ours in some interesting way; or we served him cucumber or apple slices because he wouldn’t eat our vegetables; or we even fixed a packaged food for him to eat while we ate leftovers of something he hadn’t liked so much.  Different people like different things, and once in a while our menu bends around one of the adults disliking something.

Still, in general we want Nicholas to eat a wide variety of foods for nutritional and politeness reasons, and we want him to like what we like because it’s convenient!  I’ve read–and I remember from my own childhood experiences–that children often come to enjoy a food they previously rejected as their tastes change with time and/or repeated tasting of the food enables them to notice its good aspects more than its bad ones.

Nicholas just turned 8 and just overcame his resistance to mushrooms, in almost exactly the same way as I did at almost exactly the same age.  These are the features of this process:

    • The mushrooms are incorporated into a style of food the child enjoys eating.
    • The mushroom-containing meal is prepared by a non-parental adult who is liked by the child.
    • The situation is such that the child needs to be polite about the meal, and alternative foods are not readily available.
    • Parents do not make a big surprised fuss over the fact that the child ate mushrooms.
    • Parents respond very positively and quickly if the child suggests the inclusion of mushrooms in a future meal.
    • The next mushroom-containing meal served to the child is a style of food the child enjoys eating, ideally a menu suggested by the child.

Nicholas experienced his mushroom epiphany when we arranged for friends to babysit him while Daniel and I went to see The Hobbit: An Unexpected Journey.  (Not taking an 8-year-old to this movie was a good decision; it has a lot of scary monsters and violent fighting.)  We didn’t make specific arrangements with them about dinner; I just told Nicholas that since he was going to be there 3-7pm, they might be eating dinner before we came to pick him up, in which case he should be polite about whatever food they served.  It turned out that they made a stir-fry that included mushrooms…and Nicholas loved it!  He mentioned repeatedly how good it was.  We agreed that it sounded delicious.

The next day, when I asked Nicholas for suggestions of dinners we could put on our menu, he asked for “kale and spinach sauteed with mushrooms.”  Wow!  After years of rejecting my delicious Blops, he was asking for basically the same thing!  I controlled my surprise and agreed that that is a good dinner.

Due to Murphy’s Law, our local supermarket was experiencing some sort of kale shortage.  Daniel or I stopped by 3 times in 3 days but found an empty shelf where the kale ought to be, and for once we didn’t have any kale in the freezer.  Fresh spinach was more than triple the price of kale–and it wasn’t even organic, and we avoid non-organic spinach because it’s a highly pesticided crop.  We didn’t have time to go to another store right away, and I wanted to get this meal in front of Nicholas before his mushroom fondness faded!  Finally, I bought a pound of non-organic frozen spinach.

Daniel checked with Nicholas before he began cooking this meal: We’ll eat it with rice, okay?  Do you want onions or garlic or both?  Nicholas said he wanted the rice mixed into the saute, and he did not want onions or garlic in it.  He informed me when I got home (just in time for dinner) that this meal was to be seasoned to taste by each diner, with soy sauce and black pepper.  I used both of these but also crushed some raw garlic onto my portion, for flavor and to help get rid of the last vestiges of a cold.

Nicholas happily ate this meal, mushrooms and all!  Now we’ll be able to mix mushrooms into food without creating instant conflict!

My own experience as an 8-year-old was a dinner hosted by my mother’s friend Julia, a long-haired violist whom I admired.  I would be the only child among half a dozen adults, so on the way there my mom reminded me about table manners and not complaining if the food turned out to be something I didn’t like.  Julia served homemade pizza!  Like most kids, I was very fond of pizza, and I happily took up the challenge of eating it with a knife and fork for the first time.  But I was appalled to discover that under the cheese of this pizza lurked lots of vegetables: mushrooms, onions, red peppers, and I think even eggplant–all things I disliked!  Well, I had a whole slice of it on my plate and knew what I was supposed to do, and anyway there wasn’t anything else to eat but salad….  I found that the pizza-flavored vegetables actually tasted quite good, especially the mushrooms.  I don’t recall requesting anything with mushrooms at home, but the next time we had dinner guests, my mother made her famous Chicken With Spices & Herbs which often has mushrooms in the sauce, and I tried eating those mushrooms–wow, so good!  I have been a mushroom enthusiast ever since.  (I also now enjoy onions, even raw, and red peppers and eggplant.)

Visit the Hearth & Soul Blog Hop and Healthy Vegan Friday and Real Food Friday for more family meal ideas!  Visit Works-for-Me Wednesday to see what works for other moms!

11 thoughts on “How to Get a Kid to Like Mushrooms

    • Sorry it took me so long to respond to this question–I had to remember to ask Daniel exactly how he made the spinach and mushroom stuff, since I wasn’t home from work yet when he cooked it. He says he thinks he DID use a little garlic in it. Basically, it’s like this:

      Thaw the frozen spinach overnight in the refrigerator.
      Cook the rice in a separate pot.
      Slice the mushrooms and cook them in butter with a sprinkling of granulated garlic.
      When mushrooms begin to brown, add the spinach and some olive oil. Cook until thoroughly heated.
      Mix with the rice to create a mooshy food. Serve in bowls.

      I don’t know that it would appeal to most kids, but Nicholas certainly liked it! It was very plain-flavored, ready to be seasoned to taste. This made me wonder if we turn him off of some of our other foods by adding so much seasoning before they get to the table–he does like some highly-flavored and even spicy meals, but not all.

      For more general directions on kale-based meals, click the “delicious Blops” link in the article. 🙂

  1. You’ve shared some great advice in this post. I’m glad your son now enjoys mushrooms. I must admit, I’ve had a love /hate relationship with them over the years, and it’s only recently I can say that I really do thoroughly enjoy them. Our tastes definitely do change 🙂 Thank you for sharing this post with the Hearth and Soul hop.

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  6. HI Becca,
    It amazing how kids react to foods and their taste and how much it associated with their mind set just as it is in adults many times. I found it funny when I married my husband he would tell he didn’t like all kinds of different foods that he had been eating for weeks – he just didn’t know it. I told him and he decided that he didn’t know why he really didn’t like some of the foods before except I really don’t know if he ever tried them. I’m glad you got Nicholas to eat mushrooms since they are such a healthy and nutritious food. Thanks for sharing on Real Food Fridays. Pinned & tweeted!

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