Instead of handing out mushroom cheerios to youngsters, a butcher in New South Wales opened the world’s first “mushroom meatery” last month to help promote the fungi. To emphasise the marriage of the two meals, Coogee-based Kingsmore Meats collaborated with Australian Mushrooms and renowned chef Adam Liaw to open a deli of all things meat and mushrooms. Malaysian mushroom curry and portobello mushroom and herb sausages were among the limited-edition meals available from May 13 to 22. Ingredients matter most to Australian home cooks, according to research, with three-quarters (75%) of respondents in a Pureprofile poll for Australian Mushrooms saying the option to decide what ingredients they use is what they enjoy most about home cooking.
Half of the respondents (51%) say they enjoy acquiring fresh items like high-quality meats, mushrooms, and veggies. Mr Liaw claimed that Australia had some of the world’s best fresh food. “We’re fortunate to live in a country where it’s readily available from our neighbourhood grocer or butcher,” he explained. “It’s wonderful to see Australians celebrating these world-class ingredients in home-cooked dishes.” For many years, Kingsmore Meats’ Joel Houghton has handled customer recipe requests, ideas, and requests for prep help. “People had more time to cook and experiment with their meals because of the pandemic,” Mr Houghton explained.
“Every day, we had a steady stream of customers seeking expert advise on how to prepare their fresh food as well as recipe ideas to try at home. “We like to play around with our meat cuts to see what else we can come up with. “Australian mushrooms have a firm texture and a meaty flavour, so they’re ideal for blending in with meat without overpowering it.” Australian Mushrooms has launched a consumer campaign called “Mushrooms + Mince = The Blend,” in which television chef Adrian Richardson lends his reputation and experience to fungal cuisine. It encouraged customers to combine and mince mushrooms for use in a variety of dishes.
The Mushroom Meatery also has a “Mushroom Pick and Mix” featuring buttons, cups, flats, portobello, and Swiss brown mushroom varieties, in addition to one-off menu items including chicken and mushroom nuggets and mushroom and brisket ragu. According to the survey, one-third of Australians (32%) make an effort to have dedicated meat-free days, with more than half (53%) eating the same quantity of meat. Georgia Beattie of Bulla Farm, a mushroom producer, stated that adding the “mighty mushie” may transform a meal because they are super little parcels that contain a bundle of nutrients while being low in fat. “Australian mushrooms are available all year,” Ms Beattie added, “with the majority being grown around our capital cities.” “I’m proud to be one of the 77 plus Australian mushroom growers in the country.”