Heyo everybody. So I’ve seen similar threads before about mushrooms but I’m still not sure what to do. I currently use fresh mushrooms at my pizzeria but I’ve been contemplating switching to canned. Just hear me out. I was recently driving back from Buffalo and stopped at a SBarros in a truck stop. I got their mushroom pizza and it was amazing. Dough, crust, and cheese weren’t the best- but the mushrooms were crazy flavorful. They clearly weren’t fresh mushrooms, I could tell they were canned just by looking at them. I was hesitant to buy the slice but shocked when I tasted how good it was. I think it’s the first time I’ve ever had canned mushrooms on a pizza and I’m not mad at it. Maybe the mushrooms flavor intensifies in the canning process? Maybe it’s the added sodium? I don’t know guys. I’m torn here. Maybe offer both at my pizzeria? I don’t care about price or shelf life, this is based solely on the flavor. I love fresh mushrooms but the canned ones seemed to be more flavorful. Am I crazy?