10 Ways to Use Mushrooms As a Substitute for Meat (2024)

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10 Ways to Use Mushrooms As a Substitute for Meat? ›

Finely chopping the mushrooms is key. A knife works, but a food processor is helpful if you have one. Cook mushrooms in olive oil first. Mix them into raw meat for meatballs and burgers.

Finely chopping the mushrooms is key. A knife works, but a food processor is helpful if you have one. Cook mushrooms in olive oil first. Mix them into raw meat for meatballs and burgers.

Mushrooms are a low-fat, low-calorie food that is a good source of protein, fiber, and several other important nutrients, including B vitamins and vitamin D. As a meat alternative, mushrooms offer a healthy and sustainable source of protein that can help reduce the environmental impact of meat production.

Mushrooms do have a “meaty” texture and add a flavor known as “umami” that tends to be very satisfying, which makes them ideal to include in pasta sauce, stews, casseroles, chili and other mixed dishes to maintain a rich flavor and texture while reducing or eliminating the meat they contain.

Oyster mushrooms are meaty and juicy and have a cool pull-apart texture that makes them ideal as a chicken substitute. Trust me when I say, once you make a bucket of these crunchy coated mushrooms, they will soon be your go-to vegan fried chicken recipe!

Filamentous fungal biomass, commonly known as mycoprotein, is a potential meat substitute since it is nutritious and has filaments to mimic meat fibrils.

You can also use mushroom mycelium, the root-like structure of fungi, to make sustainable, biodegradable paper. By mixing mycelium with agricultural waste products such as straw, you can create a sturdy, eco-friendly alternative to traditional paper.

Mushrooms are one of the best sources of selenium, which helps your body make antioxidants that can reduce cell damage. Mushrooms are a good source of vitamins B2, B3, B5 and B9, also known as folate. B vitamins are essential for cell growth and formation.

Mushrooms, while not as protein-dense as some meat products, contain approximately 2-3 grams of protein per 100 grams of fresh weight. Comparatively, chicken breast has 31 grams, lean beef has 26 grams, and mutton has 22 grams of protein per 100 grams of fresh weight.

Other research has shown mushrooms may also be protective against cancers of the liver, uterus, pancreas, and stomach, as well as acute leukemia.

Can mushrooms be used as protein? ›

Mushrooms contain a high amount of protein content with an average value of 23.80 g/100 g dry weight (DW). Mushroom proteins have lately gained acceptance in the food industry in view of their high nutritional value and complete essential amino acids [5–7].

Their meaty texture makes them a mainstay in vegan and vegetarian cooking, but they're also good companions to chicken or red meat. (Cue the Beef Stroganoff.)

While mushrooms are great as a culinary swap, they're not a great nutritional swap because they have little to no protein1 (so bulk up on these plant-based proteins instead). The “portabella as a burger patty” is probably the most popular way to use mushrooms as a substitute for meat, but that's just the beginning.

Mushrooms are a cost-effective alternative to meat | by Tarlan Isaev | Medium. 🍄 In addition to their nutritional benefits, mushrooms can also be a more affordable option than some types of meat. This makes them an appealing choice for those who want to eat healthily on a budget.

Chicken is high in calories and mushroom has 88% less calories than chicken - chicken has 189 calories per 100 grams and mushroom has 22 calories. For macronutrient ratios, mushroom is lighter in protein, much heavier in carbs and much lighter in fat compared to chicken per calorie.

Soaked in a smoky, umami-rich sauce (think soy sauce, liquid smoke, smoked paprika) mushrooms mop up all the flavors of bacon. Then they can be sliced thinly and pan-fried or oven-roasted for a faux bacon to top salads, burgers, and breakfast sandwiches.

For example, proteins were extracted from mushroom by-products using an alkali extraction followed by acid precipitation, and a subsequent proteolysis assisted by ultra-high pressures. Ultra-high-pressure treatment increased soluble protein content, protein solubility, and degree of hydrolysis.

They don't replace meat exactly, but they make a great substitute in many recipes like Vegan Meatballs, and Vegan Bolognese Sauce. Even before I went vegan, I LOVED making Grilled Portobello Mushroom Steaks and Burgers. They are light, yet still satisfying!