Mushroom Growers’ Group Calls on Adrian Richardson to Promote Mixed Meat and Mushrooms | Liverpool City Champion
Meet the “blenditarians”.
They are not vegetarians. Not vegan. And certainly not carnivores.
You’ll recognize them by their habit of trying to change you at short notice on the meat portion of your dish.
Yes, this new culinary group can be found in the kitchen mixing mushrooms into their meat – and not just to lengthen it a bit more, but rather to decrease their meat intake and increase their vegetable intake.
They have a celebrity Australian chef on board to help further the cause – Adrian Richardson lends his name and expertise to mushroom cuisine.
Curiously, Mr Richardson’s career to date has focused heavily on red meat, rising to fame as a TV show star, good boss bad bossSecret Meat Business and Boys Weekend.
He is also the author of MEAT and owner of Restaurant La Luna in Melbourne which is famous for serving indulgent meat dishes.
The Rise of the “Blenditarians”
Whaddaya gets when you mix mushies and meat…
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The campaign encourages all Australians to cook healthier, more vegan meals at home, using a combination of mushrooms and minced meat – coining the term ‘blendarian’.
AMGA has launched a new website (www.blenditarian.com.au) which contains recipes, cooking videos, and Mr. Richardson’s Mixed Recipes eBook.
But before pro-red meat groups started writing angry letters, Mr Richardson said it wasn’t about telling people they couldn’t eat meat.
“Meat is delicious. But if you’re trying to give kids healthier meals or want to reduce the amount of meat you eat, it can be confusing to know what to cook,” he said.
“The mix is simple. All you do is thinly slice white mushrooms and swap ground meat for mushrooms in your spaghetti, burgers and tacos.
“I’ve been mixing mushrooms with ground meat for years, not just because it’s healthier, it makes burgers and meatballs taste meatier and juicier.”
However according to food borderthe number of Aussie meat reducers or ‘flexitarians’ has grown rapidly in recent years, with one in three Australians (32%) now actively trying to reduce their meat intake – the main motivating factor being health.
Seniors are leading the way, with 43% of meat reducers being baby boomers.
Dietitian Jane Freeman (APD) said the rise of alternative eating habits opens the possibility of mixing mushrooms into ground meat recipes, to help Australians achieve their flexitarian health goals.
“By substituting one serving of hash for mushrooms, the nutritional value of meals is instantly increased, along with a reduction in fat and sodium,” Ms. Freeman said.
“Mushrooms also have a unique benefit because of their umami flavor (which is the same flavor profile as meat); by adding mushrooms to ground meat dishes, it turns out that the “meat” flavor is enhanced and that less salt is needed – this is a benefit that no other vegetable can claim.”