. . . more and more mushroom businesses are making meat - out of mushrooms, of course.
Vegan meat brand Meati Foods recently released The Classic Steak, a whole-cut, umami-rich vegan steak made from mushrooms that comes in four-ounce servings ready to prepare just like a conventional piece of steak.
Meati’s goal is to deliver high-quality, minimally processed vegan meat while using a fraction of the ingredients, water, and land used in other plant- and animal-based meats. The company brews mycelium inside fermentation tanks then blends the high-protein fibers—which resemble the texture of chicken breasts and steaks—with other vegetable-based ingredients and spices before forming them into vegan meat.
Co-founder Tyler Huggins told VegNews, “It’s packed with protein and fiber and has only 0.5 grams of fat and 0 grams of cholesterol. People can feel great about eating it, and we can’t wait for everyone to try it.”
Out of New York, MyForest Foods is dishing out vegan MyBacon, mushroom bacon that mimics pork bacon in taste and texture. While many plant-based products such as burgers, grounds, and chicken are made from an extruded base, MyBacon is a “whole cut” vegan meat made with six ingredients that offers a multi-sensory experience with the same sear, sizzle, chew, and fattiness of animal meat.
Meat mimicry via mushrooms is getting so good, it's getting 'cued - Bar-be-cued! Hi-Fi Mycology grew about 300 pounds of Blue Oyster mushrooms and 100 lbs of Lion’s Mane for Chef Derek Sarno, co-founder of Wicked Kitchen. He was the only vegan chef invited to participate in the Hot Luck Festival in Austin, Texas, a (usually) all-meat barbecue live cooking event. Chef wanted "to show that veg and mushrooms can be the hero.”
All the meaty mushroom meals look and sound delicious, but it begs the question: if our diet is plant-based, do we want/need food to mimic meat? Let's discuss!