Food trends for this year clearly show climate concerns, sustainability issues, food safety and personal wellness, as well, obviously, as quality, with consumers looking for ingredients with features such as health benefits, nutrition, freshness and shelf life, and naturalness. And those selecting to follow a plant based diet want choices that are less processed, more natural, have better taste and texture, offer health benefits, and support the environment.
Mushrooms tick all these boxes, and more. They’re hugely nutritious, boasting robust amounts of antioxidants, selenium, riboflavin and vitamin D, and with fresh mushrooms being the only significant source of plant-based vitamin D! Fungi are also low in sodium and contain both fibre and plant protein.
Fresh mushroom varieties like big browns, which are readily available in every supermarket, are perfect meat substitutes – without having to really change your favourite recipes as the meaty texture and rich flavour of mushrooms make the swap seamless.
Another trend that mushrooms are leaning into is the crunch … listed as the texture of the moment for 2025. Think crispy grains, crunchy granola, roasted chickpeas, mushroom chips … all added to dishes give that extra texture we love.
So dehydrators plugged in, or ovens set to low … mushrooms are moving into crispy, crunchy territory, and we’re on board for the experience!
Alternatively, you can explore crunch in other, less time-consuming ways, like rustling up a batch of mushroom popcorn … great for snacking and sprinkling over other foods to get that crisp finishing texture.
Details: mushroominfo.co.za
Mushroom Popcorn
This mushroom popcorn is great for snacking or for sprinkling over other foods to get that crisp finishing texture.
Ingredients:
300g baby button mushrooms; ½ cup Panko breadcrumbs; ½ cup biltong dust; 1 cup plain popcorn; 1 tsp chilli flakes; ½ lemon, zested; 1 Tbsp sesame seeds; 2 Tbsp hoisin sauce; 2 Tbsp soy sauce; olive oil for frying
Method:
Blitz the popcorn in a food processor until you’ve made chunky crumbs.
Mix the panko, popcorn crumbs, biltong dust, chilli flakes, sesame seeds and lemon zest in a large mixing bowl and set aside.
In a non-stick frying pan add a drizzle of olive oil and sauté the mushrooms until they release their water and begin to brown. Add the soy sauce and hoisin and roll them around to glaze each one. Allow the sauce to reduce and become sticky.
Toss the glazed mushrooms in the popcorn mix making sure each one is well coated.
Serve as a snack in jars or cones at a party or while watching your favourite TV show.
