24 March 2025

When it comes to food, social media would divide us into two clear categories: vegans or carnivores. You know how I feel about that (dogmatism gets us nowhere good) and you also know that most of us fall somewhere in the middle. But did you know there's a food that has been grown since before dinosaurs - or even plants -  as neither plant nor animal? Could that food connect even the extremists? As members of the fungi kingdom, mushrooms IMHO could be the bridge between camps (as a universally delicious food).

Ancient Egyptians believed that mushrooms were the plants of immortality and reserved them for royalty - common people were not even allowed to touch them! Luckily, mushrooms are a lot more accessible these days, and getting more interesting by the day. These amazing fungi come in so many edible varieties - perfect for anyone looking to eat more healthy foods without feeling like they’re missing out.

The Umami-Packed Middle Ground

What makes mushrooms so special is their rich umami flavor—the same savory depth that makes meat so satisfying. Umami, often called the “fifth taste,” is abundant in animal proteins but also found in mushrooms, fermented foods, and aged cheeses. This makes mushrooms a perfect ingredient for those trying to cut back on meat, while still craving that “meaty” taste.

Unlike plants, mushrooms don’t photosynthesize [or make their own food]; they're more like us, feeding off of what's around them. We often think of mushrooms as breaking down dead trees or rotting food - and this is a function critical to life on our planet - but some mushrooms feed off of live vegetation (lion's mane can kill trees, so don't be shy about harvesting!) or turn insects into zombies with their intrusion (yuk! most of us don't eat that kind)!

Mushrooms' unique biology gives them a texture and flavor complexity that can mimic meat in ways most [but not all!] vegetables cannot. When cooked, mushrooms become hearty, chewy, and deeply flavorful—qualities that make them a go-to ingredient in plant-based dishes designed to satisfy omnivores.

Why Love Mushrooms?

• They have a meaty texture – Portobello mushrooms can stand in for burgers, lion’s mane mushrooms make a fabulous “steak” (with no sat fat), and oyster mushrooms fry up like chicken.
• They’re naturally savory – Their umami depth satisfies cravings in a way that many plant foods can’t, making plant-forward meals feel more indulgent.
• They absorb flavors beautifully – Just like meat or tofu, mushrooms take on the seasonings and marinades you use, making them versatile in any cuisine.
• They’re nutrient-dense – Packed with B vitamins, antioxidants, and immune-boosting compounds, mushrooms support health while delivering bold flavor.
• Anti-aging - Preliminary evidence indicates they may be a potent ingredient for brain health and longevity (check out the research on ergothioniene).

Start Your Fungi Feast

If you’re looking to add more plant-based meals to your diet, begin using mushrooms in familiar dishes:

• Swap mushrooms for meat in tacos, stir-fries or stews. Try sautéed shiitakes instead of beef or pulled oyster mushrooms as a BBQ substitute.
• Use them in blended recipes like half-mushroom, half-meat burgers, chili or meatballs. This lowers the meat content while keeping the texture and taste you love.
• Go all in on mushroom steaks – Seared portobello caps or pan-fried lion’s mane are my favorite kind of “steak” and they may become yours too.

Mushrooms are just more proof that eating plant-forward doesn’t have to be about deprivation. They offer the depth, texture, and flavor that omnivores crave. Whether you’re aiming to go vegan, just want to cut back on animal products, or are merely looking to mix up your meal plan, mushrooms fit…deliciously.