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samedi 11 septembre 2021

Meatball Pasta With Mushroom


Mushroom Facts for Kids

1. The lifecycle of a mushroom is very unique.

Mushrooms are fungi and grow differently than fruits and vegetables. Mushrooms begin life as fungal spores. When spores germinate, they grow into a lacy, filament-like root network called mycelium. Have you ever seen a mushroom grow in the wild? What you cannot see is the underground network of mycelium that scavenges the soil for food. Mushrooms are decomposers and break down dead plants to recycle their nutrients. When mycelium is mature, it produces a mushroom which will spread its spores in the forest to continue the lifecycle of the mushroom. Mushroom farmers start from fungal spores to grow and harvest delicious mushrooms.

2. It takes science to grow mushrooms.

Mushrooms flourish under precise conditions. Mushroom farms are typically indoors so farmers can replicate nature’s perfect conditions. Each variety of mushrooms prefers a certain amount of heat, humidity, and air flow. Mushrooms grown for human consumption are grown in a very sterile environment to prevent any contamination. Pro-tip: mushrooms need good air flow, so never store them in a plastic bag (instead, store in their original packaging, or a clean brown paper bag).

3. Mushrooms produce Vitamin D when exposed to ultraviolet light, but they don’t need light to grow.

Mushrooms can thrive without any light. Unlike green plants that convert sunlight to food through photosynthesis, the mushrooms gather nourishment from their growing medium, called compost. Mushroom farmers use a variety of growing mediums such as straw, corn cobs, cocoa hulls, or oats.

4. Mushrooms are grown in all 50 states.

Mushrooms grow on a year-round cycle indoors, and edible mushrooms are grown everywhere! There is likely a local producer near you. Check out your local farmers’ market or local produce market to find a local grower. The majority of commercial mushroom growers are located in the state of Pennsylvania. In fact, 63% of all white mushrooms are grown in Pennsylvania. [4]

5. Mushrooms are gentle on the planet.

Mushrooms are one of the most sustainably-produced food sources in the United States.

  • Mushrooms use limited growing space. Indoor growing is a very efficient use of space. In fact, 1 acre can produce up to 1 million pounds of mushrooms annually!
  • The growing medium can be composted. Mushrooms are grown in various growing mediums such as straw, corn cobs, cocoa hulls, or oats. Once used up, these materials can be composted and repurposed for other uses.
  • They require little energy to grow. Mushrooms often grow in the dark and a small amount of electricity is used to harvest or monitor the mushrooms. This makes them very energy efficient!
  • They require less water than other crops. It takes about 1.8 gallons of water to produce 1 gallon of mushrooms. Compared to fruits and vegetables, this is a huge water savings!


250 g mushrooms
1 tsp garlic powder
1 tbsp vegan butter
250 ml oatly cream substitute for single cream
5 tagliatelle nests around 160g
2 tbsp tamari sub for soy sauce
1 tsp Dijon mustard
1 tsp dried parsley
1 tsp dried sage
Really generous pinch of salt and pepper
100 ml pasta water


Get a pot of water on to boil, season heavily with salt and add the tagliatelle
Slice the mushrooms then add to a deep frying pan with the vegan butter and garlic powder, fry for a few minutes before adding the vegan meatballs
Fry on medium to high heat, adding the sage, parsley and 1 tbsp of tamari (gives a gorgeous umami flavor)
After a few mins, add the vegan single cream and turn the heat down to a low simmer, season generously with salt and pepper and stir in the Dijon mustard
Test the pasta, drain when al dente BUT SAVE a good ladle (approx 100-150ml) of the pasta water and stir with the creamy mushroom meatballs
Stir through until everything is covered then taste test, add the remaining 1 tbsp of tamari on top and a sprinkle of parsley before serving.

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