Mushrooms are tasty and versatile and you can put them in almost anything! Throw them in the frypan with chicken or fish and a sprinkle of mixed herbs, or add them to an omelette with tomato and chives. And nothing jazzes up a BBQ faster than a serve of mushrooms and caramelised onions on that chop.
Since they have little flavour of their own, they meld into whatever you’re cooking! The best example I know is to substitute half mince with half chopped mushrooms (an equal weight) and shape them into burgers or meatballs. Or into a Bolognaise meat sauce. No-one will notice this as the flavour gets an umami boost and they add texture to the meat without adding many kilojoules. The Mushroom Growers call this ‘blendability’ and their website gives you heaps of ideas on how to incorporate them.
½ cup button mushrooms 60 kJ/15 Cals