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Yesterday I talked about how you can effectively avoid eating GMO meat. One of the tips I shared is cutting back on the amount of meats you use in your dishes and increasing the vegetable content so you can afford organic meat.
Since March is National Nutrition Month, and The Mushroom Council (a group of U.S. mushroom growers) is celebrating too, today I want to spotlight mushrooms.
Did you know? Mushrooms are:
- The only produce item with vitamin D
- A leading source of the antioxidants selenium and ergothioneine, which help maintain a healthy immune system
- Full of B vitamins, including riboflavin, niacin and pantothenic acid, which help provide energy by breaking down proteins, fats and carbohydrates
- Low in calories, fat-free and contain flavorful umami, which allows for less salt to be used in a dish, without compromising taste (this fact was new to me)
As you can see, mushrooms are a very healthy addition to your diet, and they are a great meat substitute or supplement in many meals. Replacing some of the ground beef, turkey or other meat with mushrooms is an easy technique called “swapability.”
This simple three-step “swapability” strategy is perfect for family favorites like burgers, lasagna, meatballs, tacos, chili or any dish that calls for ground meat:
- Chop up your favorite mushroom variety to match the consistency of the ground beef or turkey
- Cook and season mushrooms the same way you would meat
- Combine the cooked meat and mushrooms and use the mix to complete your recipe
Using this simple technique will allow the mushrooms’ hearty texture and rich flavor to blend seamlessly with meats.
Swapping mushrooms for meat is a great way to increase your nutrient intake and reduce your meat intake so you can fit more organic and grassfed meats into your budget.
How do you stretch your meat budget?