Mushrooms? Seriously?

When someone says the word “mushroom”, the first image that comes to my mind is the can of button mushrooms we always had in the house while I was growing up. They were slimy. They were salty. They had a strange texture. I did not like. Now that I’m the grown up, mushrooms have not been a part of my culinary repertoire. There have been times while walking in the produce department that my eye has strayed to the displays of fresh mushrooms. They certainly didn’t look like the ones I ate while growing up. They actually looked pretty interesting. But all I knew how to do with mushrooms was open the can, dump into spaghetti sauce, then pick them back out before eating. So I kept walking.

Recently I was contacted by The Mushroom Council, a group of U.S. mushroom growers. They are promoting National Nutrition Month (March) as the perfect time to “get your plate in shape” with mushrooms.

Mushrooms huh?

The hook? 

“Increasing the intake of lower calorie foods, specifically mushrooms, in place of those higher in calories, like ground beef, can be an effective method for reducing calories and fat while still feeling full and satisfied after a meal. This approach of replacing some ground beef, turkey or other meat with mushrooms is known as “swapability.” It works because mushrooms’ hearty texture and rich flavor allow them to blend seamlessly with meats. The mushroom and meat “swapability” technique is an economical way to make family meals more nutritious and works great in family favorites like lasagna, burgers, tacos or chili.”

Swapping some of the meat? That sounds pretty interesting. 

Mushrooms and Meat: The Perfect Partner

Replacing some of the ground beef, turkey, or other meat with mushrooms is an easy technique called “swapability”

Mushrooms’ hearty texture and flavor make them compatible with meats both as a complement or replacement

Swapping in mushrooms for a portion of the higher-calorie ingredients, like meat, in a dish reduces calories, fat and sodium without compromising on flavor

The “swapability” approach is an economical way to make family meals more nutritious

This simple three-step “swapability” strategy is perfect for family favorites like burgers, lasagna,  pizza, chili – or any dish that calls for ground meat:

o    Chop up your favorite mushroom variety to match the consistency of the ground beef or turkey;

o    Cook and season mushrooms the same way you would meat;

o    Combine the cooked meat and mushrooms and use the mix to complete your recipe.

I think I could try this. It sounds easy enough, and they provided links to several recipes.

RECIPES:

Crab and Mushroom Cakes with Chipotle Aioli

Mushroom Burger Wrap

Cremini and Pork Meatballs

Chocolate Chili

Mushroom Flatbread

Almost Lasagna

Mushroom and Beef Bulgogi Tacos

Chocolate Chili? I am willing to try anything that starts with the word  “chocolate”. Heh heh. Mushroom Council – Your challenge is accepted!

Using half my normal amount of ground beef.

Next I carmalized the onions.

While the onions were doing their thing, I contemplated the next step. What do I do with these?

I chopped, and took a deep breath, and added them in.

The mushroom/beef mix. It smells really, really good!

Then I added in the beans, tomato sauce and spices.

Then I did this. Oh yes I did.

I simmered for about 20 minutes to let the flavors meld. That is such an awesome word. Meld. 

Verdict? Total yum! Do you see that happy face? No, really, it IS his happy face. He’s 17, this is ecstatic. Teen boys don’t show much emotion. This is a recipe that will have a solid place in our menus…..and…..I WILL try a few more mushroom swaps. 

Interested in learning more? Join us at a Twitter party on Monday, March 12^th at 8:00 PM EST. The event hashtag is #Mushrooms and there will be prizes awarded. (US and Canada, 18+). RSVP is available at: http://resourcefulmommy.com/8634/mushroom-channel-twitter-party/

 

{{Mommy Rambles was compensated for this post by the Mushroom Council and Global Influence, but the yum was all mine!!}}