Cured Mushroom blend
Overview
Researchers in the Drexel Food Lab have invented a new manufacturing process for mushrooms that relies on salt curing and applied pressure. This method removes the majority of water from raw mushrooms, resulting in a hearty, umami-forward final mushroom product that provides texture and enhanced flavor when combined with meat, such as in beef for a blended burger. The mushroom blend can also be used on its own in cooking.
Applications
- Blended burger, meatball, or meatloaf when combine meat with cured mushroom
- Cured mushrooms can be added to soup, stir-fry, or as standalone accompaniment
Advantages
- Satisfying flavor and texture
- Not soggy
- Majority of processing time is inactive
- Reduced calorie and fat content when blend mushroom element with meat
- Sustainable approach – use mushroom scraps and stems for curing, lower carbon footprint with reduced use of meat
- Less expensive than all-meat burger
References
Exel magazine, 2019.