You’d never know it from the taste, but mush­rooms are hid­ing in all of th­ese meat-based recipes—which is good news for the planet, your health and your pock­et­book.

Midwest Living - - Contents - RECIPES Emily Paster PHO­TOG­RA­PHER Andy Lyons

Sure, we love veg­eta­bles. But not enough to give up our burg­ers en­tirely.

That’s why we’re newly ob­sessed with the tech­nique of blend­ing ground meat with mush­rooms. The finely chopped ’shrooms are barely de­tectable; their ben­e­fits, on the other hand, are clear. Mush­rooms are low-cal, choles­terol-free and nu­tri­en­trich. Stretch­ing meat with them of­ten saves money. And they’re eco­log­i­cal rock stars, grow­ing in nat­u­ral, re­cy­clable com­post and re­quir­ing al­most no light or wa­ter. (Com­pare that to the car­bon foot­print of, well, al­most any­thing else!) In­spired by chefs who have em­braced the con­cept, we cre­ated five fam­ily-friendly recipes. But once you mas­ter the ba­sics, the blend­ing pos­si­bil­i­ties are end­less.

We fed th­ese beef tacos to sev­eral kids (and one mush­room-hat­ing adult). No one no­ticed the se­cret in­gre­di­ent.

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