Swapability–Move Over Meat…Hello Mushrooms!

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For one of the first times in recent history, I don’t feel absolutely broke.

Sure, I am still broke, but…well, it isn’t dire, despite my kitchen reno process.  Thanks to being a food blogger, I get lots of foods and products sent to me to review, and I honestly don’t have to go out to buy too awfully many things.  Or maybe I am just becoming wiser in the way of the kitchen, and use up what I have on hand when it comes to meal prep. 

Let’s go with that theory.

I do notice that I fill my cart at the grocery a lot differently than I used to.  Where once I stocked up on frozen meals and pre-packaged items, I tend to have a lot more fresh fruits, vegetables, and basic ingredients.  Don’t get me wrong though – you’ll still find Velveeta Shells and Cheese thrown in there too – but for the most part, I start with fresh ingredients these days.

One thing I have been doing quite a bit of lately is cutting back on meats.  They’ve gotten really pricy in the past few months, so unless they are on sale, I have a hard time justifying the cost.  Especially because there is always a good substitute, or at the very least, a partial replacement.

Mushrooms fit in really nicely in this scenario.  The Mushroom Council likes to call it Swapability…and I think that’s a great summation of it.  Swapping out half of the hamburger in a meal not only saves money, it makes the dish a little healthier with reduced sodium and reduced fat (and adds a real depth of flavor).  You can even take something as simple as a prepackaged meal like Hamburger Helper and sub in mushrooms for part of the beef, and it requires no more effort.

  • 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.

This is no more effort.  I like No More Effort.

You’ll like it too, I think.  Here are a few recipes from the Mushroom Council that clearly fit the bill – and sound too delicious NOT to try…

 

Want a little more Dish on the Mushroom?

Eating Healthy Never Tasted So Good

  • Mushrooms are not only low in calories and fat-free, but their flavorful umami content allows for less salt to be used in a dish, without compromising taste
  • Mushrooms are the only fresh fruit or vegetable with vitamin D
  • Within the produce aisle, mushrooms are a leading source of the antioxidants selenium and ergothioneine; these antioxidants help maintain a healthy immune system
  • Mushrooms provide B vitamins, including riboflavin, niacin, and pantothenic acid; B vitamins help to provide energy by breaking down proteins, fats and carbohydrates

Hopefully this will help you make a few wiser decisions in the grocery, and a few changes in the kitchen.  Why not save a little money and eat a little healthier if you can?  Try it this weekend, then get back to me.  I think you’ll like it!  Besides, March is National Nutrition Month, and there’s no time like the present!

I’d also like you join us at a Twitter party on Monday, March 12th 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/

Disclaimer: I was provided information and compensation for this post, but the thoughts and opinions are 100% my own.  I love mushrooms, and I hope you will too!

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