Stretch Your Grocery Budget with a Savory Solution
By zp7op | Contributor
In today’s world, grocery shopping can feel less like a chance to stock up on ingredients for family meals and more like a chore. With the prices of everyday items changing almost daily, many families need to find ways to maximize their spending at the store.
Simple strategies to save on groceries, like utilizing adaptable ingredients, can lessen the financial impact of shopping trips. Consider the advantages of mushrooms, which not only add great flavor to your beloved recipes but also help stretch meals in a cost-effective manner.
Save Money
Enhance your meals and save money through a technique known as “The Blend.” By finely chopping mushrooms and mixing them with ground meat, you can boost the serving size of your favorite meat dishes while keeping costs down. Chop your chosen mushroom variety to match the texture of ground meat, then blend the two together before cooking. For burgers, aim for a ratio of 25% finely chopped mushrooms to 75% ground meat. For tacos or chili, you could use an even mix of 50% mushrooms and 50% meat, or go for an even greater mushroom proportion.
Savor the Flavor
Mushrooms bring a savory umami flavor, enhancing the overall taste in blended recipes such as burgers, where they help retain moisture. You can also chop, quarter, slice, or use them whole in dishes like Creamy Spinach, Mushroom and Lasagna Soup.
One Carton, Multiple Dishes
Mushrooms are incredibly versatile, allowing you to purchase one large carton that can be chopped and added to various dishes, from breakfast omelets to filling soups to blended burgers.
Serve Up Nutrition
Mushrooms are low in calories, sodium, fat, and cholesterol while being packed with nutrients, making them a valuable addition to numerous meals. With various fresh types and countless preparation methods, they are a powerhouse from the produce aisle.
Creamy Spinach, Mushroom and Lasagna Soup
Recipe courtesy of Emily Weeks, MS, RD, on behalf of the Mushroom Council
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 medium onion, small diced
8 ounces mushrooms (such as white button, crimini, or portabella), sliced
1 jar (24 ounces) marinara sauce
1 can (15 ounces) diced tomatoes
2 tablespoons tomato paste
2 teaspoons balsamic vinegar
1 teaspoon granulated sugar
1 tablespoon dried basil
1/2 teaspoon salt
1 teaspoon oregano
1/2 teaspoon black pepper
1 bay leaf
3 cups vegetable broth
6 lasagna noodles, broken into pieces
1/2 cup heavy cream
5 ounces fresh baby spinach
1 cup whole milk ricotta
1/2 cup shredded mozzarella cheese, for topping
Heat a large pot over medium heat. Add the olive oil, garlic, onion, and mushrooms. Cook while stirring occasionally until the onions and mushrooms soften, about 4-5 minutes.
Add marinara, diced tomatoes, tomato paste, vinegar, sugar, basil, salt, oregano, pepper, bay leaf, and broth. Bring to a boil over high heat, then reduce the heat to low and let simmer. Add the lasagna noodles and cook while stirring often until they are softened, approximately 15 minutes.
Remove from heat and take out the bay leaf. Stir in the heavy cream and spinach until the spinach wilts, about 2-3 minutes.
Serve in bowls, topping each with a dollop of ricotta and a sprinkle of mozzarella.
Find more recipe ideas and tips for maximizing your grocery dollar at MushroomCouncil.com.
