date:Jul 31, 2018
nia, Davis, and the Culinary Institute of America and published in the Journal of Nutrition Science revealed that a majority of consumers preferred the flavor, mouthfeel, and spice levels of a 50% mushrooms-50% beef taco over the 100% beef version.
The study, Flavor-Enhancing Properties of Mushrooms in Meat-Based Dishes in which Sodium Has Been Reduced and Meat Has Been Partially Substituted with Mushrooms, showed that the blend can reduce calorie, fat, and sodium intake, while adding nutrients