Mushrooms as ProteinVegans and vegetarians may already know the power of mushrooms used in place of animal proteins. Thanks to food trends for the new year, a greater number of diners will discover the delicious range of mushroom-based dining reaching far beyond the basic baby Bellas and white caps. There’s already been an upswing in the market for plant-based meat alternatives worldwide, a mode expected to continue into the coming year. Incorporating portobello and other meaty mushroom types will expand the non-meat menu without compromising enjoyment.
specialty mushrooms like oyster, lion’s mane and hen-of-the-woods provide a more Earth-based analog for recipes that mimic familiar dishes centered around beef, fish and chicken. Not only are they tasty and intriguing substitutes for traditional meats, but growing mushrooms for protein has a far less negative impact on the environment than animal farming as well.
Please DONATE
Please DONATE