Emily Johnson
Mushrooms are increasingly being used as a meat substitute in plant-based foods. For example, companies like Phillips Gourmet Mushrooms and 5 Diamond Foods have created the Moo-Shroom Burger, a blend of ground beef and mushrooms. Nature's Fynd Fy Bites, a fermented nutritional fungi protein, is another example of a mushroom-based snack. In addition, mushrooms like the Snap Mushroom are enjoyed as crunchy snacks on their own, often served raw on a stick and sprinkled with salt and pepper.
| Characteristics | Values |
|---|---|
| What is a snap | A small shot of a strong alcoholic beverage taken during a meal in Nordic countries, especially Denmark and Sweden |
| Types of snaps | In Denmark, it is always akvavit; in Sweden, it is usually brännvin, but it may also be other spirits, such as vodka, whiskey, or brandy |
| What is a bite | A small, heat-and-serve plant-based product |
| Types of bites | Fy Bites, Plant-Based Jalapeño & Cheese Poppers, Chickpea-Zucchini Bites |
| What is a mushroom | A type of fungi |
| Types of mushrooms | Snap Mushroom, shiitake, portobello, maitake, oyster, lion’s mane, trumpet, Matsutake Mushrooms |
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What You'll Learn
- Snap Mushroom: a raw, crunchy mushroom with a snapping sound when eaten
- Nordic 'snaps': small shots of strong alcoholic drinks, like akvavit or vodka
- Mushroom-based meat alternatives: companies use mushrooms to create plant-based meats
- Fungi-based snacks: companies create vegan, gluten-free, protein-rich snacks from fungi
- Mushroom-based dishes: mushrooms are used in dishes like pizza and tacos for nutrition and flavour
Snap Mushroom: a raw, crunchy mushroom with a snapping sound when eaten
Snap Mushroom, or Pokipokikinoko, is a unique variety of fungus that belongs to the same basidiomycota phyla as Matsutake Mushrooms. As its name suggests, it is characterised by its hard texture and the distinctive snapping sound it makes when consumed raw.
While boiling can soften the mushroom, it is commonly enjoyed raw to retain its signature crunch. Snap Mushrooms are often served sprinkled with salt and pepper, and "Snap Mushrooms on a stick" is a popular snack item on bar menus.
The Snap Mushroom is a versatile ingredient that can be incorporated into various dishes. Its distinct texture and sound when bitten into make it a novel and intriguing addition to culinary creations. The mushroom's ability to provide a satisfying crunch when eaten raw sets it apart from other mushrooms typically cooked or softened before consumption.
The Snap Mushroom's raw consumption also highlights its freshness and quality. The snapping sound serves as an indicator of its crispness and firmness, appealing to those who relish the experience of indulging in fresh produce. The preference for raw Snap Mushrooms showcases a departure from the traditional preparation methods associated with other mushroom varieties.
Snap Mushrooms offer a unique sensory experience, combining taste, texture, and sound. This multisensory aspect of their consumption elevates the dining experience, making them a fascinating and enjoyable ingredient for both chefs and diners alike. Whether enjoyed as a simple snack or incorporated into more intricate dishes, Snap Mushrooms add a layer of intrigue and excitement to the culinary world.
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Nordic 'snaps': small shots of strong alcoholic drinks, like akvavit or vodka
In Nordic countries, particularly Denmark and Sweden, 'snaps' refers to small shots of strong alcoholic drinks, such as akvavit or vodka, taken during meals. In Denmark, snaps are always akvavit, a distilled spirit produced mainly in Scandinavia since the 15th century. It is typically made from grain or potatoes and flavoured with spices and herbs, with the dominant flavours being caraway or dill. In Sweden, 'snaps' is a more general term for any small amount of liquor, usually brännvin, but it may also refer to other spirits like vodka, bitters, whisky, or brandy.
Akvavit is an important part of traditional Nordic cuisine and is often consumed during celebrations and holidays. In Norway, it is commonly drunk during Christmas, Easter, or Constitution Day (May 17) celebrations. Similarly, in Denmark, it is associated with Christmas and Easter lunches, while in Sweden, it is a staple at midsummer celebrations and traditionally accompanied by drinking songs.
The word 'snaps' is derived from the German word 'Schnapps', which also refers to any strong alcoholic drink. In Finland, one of the strongest alcoholic drinks served as snaps is Marskin ryyppy, named after Marshal C. G. E. Mannerheim.
While Scandinavians typically drink akvavit neat, either straight from the freezer or sipped alongside a meal, there are some exceptions. In Copenhagen during winter, akvavit is served with coffee in a drink called kaffepunch. In the United States, bartenders may use akvavit in cocktails, substituting it for vodka or gin in drinks like the Bloody Mary, Negroni, or French 75.
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Mushroom-based meat alternatives: companies use mushrooms to create plant-based meats
Mushrooms have long been used in cooking for their savoury umami flavour and wide range of textures. In recent years, they have also become increasingly popular as a meat alternative. Their meaty texture and flavour make them an ideal substitute for meat in vegan and vegetarian dishes, from stir-fries to soups.
Mushrooms have a significantly lower environmental impact than meat. They require less water and land, can be grown in controlled environments using vertical farming techniques, and have a rapid growth cycle. This makes them an attractive, sustainable food source.
At the 2025 National Restaurant Association Show, several companies showcased mushroom-based meat alternatives. Fable Food Co. served pulled shiitake mushrooms, using the tough, fibrous stems of the mushroom to create a rich, meaty flavour and texture. Phillips Gourmet Mushrooms, in partnership with 5 Diamond Foods, presented the Moo-Shroom Burger, a blend of 60% ground beef and 40% mushrooms. The Mushroom Angel Co. showcased Cruz Chop Mushroom Ground, an umami-rich, plant-based ground made with portobello mushrooms, perfect for tacos, meatballs, or bowls. MyForest Foods offered MyBacon and MyPulled Pork, made from organic oyster mushroom mycelium. Prime Roots also showcased its koji mycelium-based deli meats, including Classic Smoked Koji Ham and Sliced Pizza Pepperoni.
There are also several companies creating mushroom-based meat alternatives outside of the NRA Show. Shroomeats produces a range of vegan meat products made from shiitake mushrooms, including mushroom patties, mushroom tacos, and mushroom balls. Nature’s Fynd launched Fy Bites, bite-sized, heat-and-serve snacks made from fermented nutritional fungi protein, which are vegan, gluten-free, and free from the top 9 allergens.
Mushrooms can also be used at home as a meat alternative in a variety of dishes. King oyster mushrooms can be sliced and seared like scallops, while giant portobello mushrooms make good burgers and sandwiches. Lions mane mushrooms can be shredded and used like crab meat, and shiitake mushrooms can be transformed into crispy, smoky bacon strips.
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Fungi-based snacks: companies create vegan, gluten-free, protein-rich snacks from fungi
At the National Restaurant Association Show in Chicago, the spotlight was on mushrooms, mycelium-powered proteins, and bite-sized, globally inspired versatility. Foodservice operators found fresh and flexitarian-friendly solutions for today's evolving menus, with mushroom-forward products entering the foodservice mainstream.
Fungi-based snacks are becoming increasingly popular, with companies creating vegan, gluten-free, and protein-rich snacks from fungi. For example, Nature's Fynd launched Fy Bites, a product made from Fy, a fermented nutritional fungi protein. Each serving contains 14g of protein, 5g of fiber, and 1/3 cup of vegetables. Fy Bites are free of the Big 9 allergens, are vegan, and certified gluten-free. They recently rolled out at Plantega locations across New York City.
Another company, Prime Roots, showcased its koji mycelium-based deli meats, including Classic Smoked Koji Ham and Sliced Pizza Pepperoni. Koji is a traditional Japanese fermentation starter used in miso and soy sauce. It produces mycelium with a long, fibrous structure and a savory umami flavor, ideal for whole-cut alt-meat applications.
Phillips Gourmet Mushrooms, in partnership with 5 Diamond Foods, highlighted the Moo-Shroom Burger, a blend of ground beef and mushrooms. The Mushroom Angel Co. showcased Cruz Chop Mushroom Ground, a plant-based product made with portobello mushrooms, ideal for tacos, meatballs, or bowls. Mycelium, the root-like network of fungi that grows underground or within organic matter, is prized for its fibrous, meat-like texture, umami flavor, and lower environmental impact.
Fungi-based snacks offer a range of benefits, including being a good source of protein and fiber, while also being vegan and gluten-free. They can also provide a meat-like texture and flavor, making them a popular choice for those seeking plant-based or flexitarian options.
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Mushroom-based dishes: mushrooms are used in dishes like pizza and tacos for nutrition and flavour
Mushrooms are incredibly versatile and can be used in a wide variety of dishes to add flavour and nutrition. They are a great meat substitute, adding a savoury, umami taste and a range of textures to vegetarian and vegan dishes.
Mushrooms are a popular pizza topping, adding flavour and nutrition to the dish. For example, Prime Roots' koji mycelium-based deli meats include sliced pizza pepperoni, made from oyster, trumpet, shiitake, and lion's mane mushrooms. Mycelium is the root-like structure of fungi, prized for its fibrous texture and savoury taste. Phillips Gourmet Mushrooms also offers a blended burger patty, with 40% mushrooms and 60% beef.
Mushrooms are also used in tacos and other Mexican dishes. The Mushroom Angel Co.'s Cruz Chop Mushroom Ground is a plant-based, umami-rich ground made with portobello mushrooms, perfect for tacos, meatballs, or bowls. Enoki mushroom blooms, oyster mushroom tamales, and fried hen-of-the-woods mushrooms with marinara and Parmigiano-Reggiano are other Mexican-inspired mushroom dishes.
Mushrooms are a popular ingredient in pasta dishes, adding depth of flavour and a golden brown colour. A variety of mushrooms, including maitake, oyster, and shiitake, can be sautéed with shallots and deglazed with white wine, then mixed with pasta, pasta water, and Parmesan cheese. A drizzle of truffle oil can add an extra layer of flavour.
Mushrooms are also used in sandwiches, soups, and stews. They can be sautéed and treated like beef in a sandwich or used as a hamburger steak. They can be added to beefy soups and stews, such as Japanese curry rice, or used as a meat substitute in vegetarian and vegan dishes. Sliced king trumpet mushrooms can be stir-fried with leeks, garlic, ginger, and chilli, then added to soy sauce, sugar, and oyster sauce to make a wonderful side dish with pork.
Mushrooms can also be stuffed, baked, grilled, or fried, and added to dishes like risotto and pot pie.
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Frequently asked questions
Snap bite mushrooms are a type of fungi that belong to the same basidiomycota phyla as Matsutake Mushrooms. They are hard and make a snapping sound when eaten raw.
Snap bite mushrooms are often served raw and sprinkled with salt and pepper. They are a regular item on bar snack menus.
Some other bite-sized mushroom-based foods include shiitake-based pulled "meat", mycelium-powered bacon, and Mediterranean-style snacks.
