Blend Mushrooms With Meat for a Healthy Twist
3586 days ago
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If you're looking to cut down on the amount of meat you're eating while adding flavor at the same time, consider substituting some of it with mushrooms.
According to the Mushroom Council, mushrooms and meat make the perfect blend because of their similar texture and taste. Chop your favorite mushroom variety to a size that matches the consistency of the meat you're using. Cook the meat, season appropriately and then combine with chopped mushrooms to complete the recipe.
This technique works well across all recipes including meatballs, tacos, chili and meatloaf. Here is the Council's recipe for Asian Lettuce Wraps which blends mushrooms with ground beef.
Ingredients
- 8 ounces fresh mushrooms (we used cremini)
- 1 onion, chopped
- 4 garlic cloves
- 1 tablespoon minced ginger
- 1/2 pound lean ground beef
- 1 tablespoon canola oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground mustard
- 1/4 teaspoon dried, minced garlic
- 1/4 teaspoon dried, minced onion
- 1 red pepper, finely chopped
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 head Boston lettuce
- 1/2 cup shredded carrot
- 1/4 cup chopped cashews (optional)
Directions
- Place the mushrooms, onion, garlic and ginger in a food processor. Pulse until finely chopped. Add ground beef. Pulse until well combined.
- Heat oil in a large, nonstick skillet set over medium-high heat. Add the mushroom mixture and seasoning blend. Cook, stirring often for 10 minutes until browned.
- Stir in red pepper, hoisin sauce, soy sauce and vinegar. Simmer for 5 minutes. Remove from heat. Serve in Boston lettuce leaves garnished with shredded carrot and chopped cashews. Why mushrooms? They provide an extra serving of vegetables and deliver important nutrients such as B vitamins, vitamin D, selenium, niacin, riboflavin, potassium, and fiber. They’re also low in calories, low-fat, low in sodium and are cholesterol free.
