5 November 2013, NPR, Amy Guttman -- "Chefs and school cafeteria directors say burgers that blend mushrooms and meat are a hit.
With so many people reconsidering their meat consumption, the mushroom industry is hoping their product can become the next "other" white meat. And with the cost of meat rising, scientists and chefs say they think mushrooms have a shot at moving closer to the center of the plate.
Not long ago, the Mushroom Council, an industry group, hosted scientists, nutrition researchers and chefs for a Mushrooms and Health Summit. Among them was Amy Myrdal Miller, director of programs and culinary nutrition for the Culinary Institute of America, who presented findings from a research study she did with University of California, Davis researcher Jean-Xavier Guinard. (The study was funded by the Mushroom Council.) ..."
Photo: Richard Blais' Earth & Turf Burger, served at the Flip Burger Boutique in Atlanta, is 50 percent beef, 50 percent mushroom.
Credit: Flip Burger Boutique