A Twist on the Mushroom Burger.

• Autores: Natalie Jacewicz
• Localización: Scientific American, ISSN 0036-8733, Vol. 314, Nº. 4, 2016, págs. 16-16
• Idioma: inglés
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• Resumen

  • The article focuses on the use of meat-mushroom amalgams in over 300 school districts in the United States. It states that mushrooms contain chemicals that provide the umami flavor found in meat but have lower sodium, no saturated fat, and fewer calories. It reports mushrooms can be grown commercially using manure and corn husks or other carbon-rich agricultural byproducts. It comments on the texture of mushrooms which makes it a less effective substitute for foods with beef strips.