‘As a flexitarian, here are the 5 best, easy recipes to try right now.’

I think I'm what the cool kids would call 'flexitarian'. 

I don't tend to eat meat at every meal – heck, I'm much more excited by the thought of honey roasted carrots than I am a rack of ribs (as Leigh Campbell would say, #funatparties). And I'd prefer to eat smaller amounts of meat rather than always making it my main protein. 

A cheeky cooking hack I use to lower my own meat intake (which I actually nabbed from Aussie chef and food podcaster Adrian ‘Richo’ Richardson), is just to sub in finely chopped mushrooms in place of a percentage of the meat component in the dish. Think dishes that are traditionally more meaty, like tacos, lasagne, spaghetti, meatballs. He's a big fan of 'the blend' of mushies and mince, and heroes it often in his cooking.

Being the superfood they are, mushrooms are nutritious with maximum flavour, plus, being deliciously rich in umami does give them that somewhat meaty taste. Chef's kiss.

If you wouldn't mind dialling up the flexitarian meals in your rotation, here are the 5 best (easiest) winners I'd recommend trying.

Beef & Mushroom Blended Pho.

Image: The Blend.

Serves: 4

Prep Time: 20 minutes

Cook Time: 10 minutes

This recipe blends 25 per cent mushrooms with 75 per cent beef mince.

Ingredients:

• 125g mushrooms, grated
• 375g beef mince
• 1 egg
• ¼ cup panko breadcrumbs
• 1 tbsp Thai basil, leaves chopped
• 1 tsp salt
• 1 tsp ground ginger
• 1 tsp ground coriander

Broth

• 1L beef bone broth or beef stock
• 4 slices ginger
• 2 cinnamon sticks
• 1 white onion, peeled and sliced
• 1 star anise
• 3 cardamom pods

Pho

• 1 x 375g packet rice stick noodles
• 2 cups bean sprouts
• 1 bunch Thai basil
• 4 shallots, sliced
• 1 lime, cut into wedges
• 1 long red chilli, sliced
• Chilli sauce, optional
• Hoisin sauce, optional

Method:

1. Add the ingredients for the meatballs to a large bowl. Mix to combine then roll into 12 meatballs. Cover and refrigerate until ready to cook.

2. Combine the ingredients for the broth in a large saucepan over high heat. Bring to the boil then reduce heat to low and simmer for 5 minutes.

3. Gently lower meatballs into the simmering broth and allow to poach for 7-10 minutes. Remove the meatballs from the broth with a slotted spoon and set aside.

4. Strain the broth to remove the flavour adding ingredients. Reserve the broth.

5. Bring a saucepan of water to the boil. Add the rice stick noodles and cook, stirring for 2-3 minutes. Strain and set aside.

6. To assemble the pho, divide the rice noodles between four bowls. Top with meatballs then pour the broth into each bowl.

7. Top with bean sprouts, Thai basil leaves and shallots. Serve with a wedge of lime, chilli slices and sauces if using.

Cheesy Pork & Mushroom Blended Bolognese Bake.

Image: The Blend.

Serves: 6

Prep Time: 15 minutes

Cook Time: 40 minutes

This recipe blends 50 per cent mushrooms with 50 per cent pork mince.

Ingredients:

• 250g mushrooms, finely chopped
• 250g pork and veal mince
• 2 tbsp olive oil
• 200g bacon, diced
• 1 onion, diced
• 1 carrot, peeled and diced
• 2 ribs celery, diced
• 1 x 420g can condensed tomato soup
• 1 cup passata
• 1 tbsp Italian herb mix
• Salt and pepper, to taste
• 500g dried penne or spiral pasta
• 250g grated cheese
• Fior di latte, sliced
• Parsley, to serve

Method:

1. Preheat oven to 180℃.

2. Fill a large saucepan with water and bring to the boil. Add pasta and cook for 10 minutes, stirring occasionally. Strain and set aside.

3. Heat oil in a large frying pan over medium heat. Add onion and bacon to the pan and cook, stirring for 3-4 minutes. Add carrot and celery to the pan and cook for a further 3-4 minutes.

4. Add mince to the pan and cook, stirring until lightly browned. Add the mushrooms to the pan, cooking for 2-3 minutes.

5. Add tomato soup and passata. Season with salt and pepper then reduce heat to low and simmer for 10 minutes.

6. Fold the cooked pasta and half of the grated cheese through the sauce. Transfer the mixture to a rectangular baking dish. Top with the remaining grated cheese and fior di latte slices.

7. Place the pasta bake in the oven to cook for 15-20 minutes or until the cheese is melted.

8. Remove from the oven and allow to stand for 10 minutes before serving.

9. Serve with chopped parsley.

Blended Vietnamese Patties with Vermicelli Salad.

Image: The Blend.

Serves: 4

Prep Time: 20 minutes

Cook Time: 10 minutes

This recipe blends 25 per cent mushrooms with 75 per cent chicken mince.

Ingredients:

• 125g mushrooms, grated
• 375g chicken mince
• 2 shallots, finely chopped
• 2 sprigs coriander, finely chopped
• ½ red chilli, deseeded and finely chopped
• 1 egg
• ⅓ cup rice flour
• 1 tbsp peanut oil

Vermicelli Salad

• 125g dried vermicelli noodles
• 1 large carrot, peeled and grated or cut into matchsticks
• 1 Lebanese cucumber, sliced
• 3 shallots, sliced
• ¼ bunch coriander, roughly chopped
• ⅓ cup mint leaves, roughly chopped

Dressing

• Juice and zest of 1 lime
• ¼ cup fish sauce
• 2 tbsp rice vinegar
• 2 tbsp brown sugar
• 1 clove garlic, crushed
• ¼ large red chilli, finely chopped

Method:

1. Add the ingredients for the chicken patties to a large bowl. Mix to combine then roll into 12-14 patties. Keep your hands wet when rolling the patties as the mixture will be quite sticky. Cover and refrigerate until ready to cook.

2. Fill a small saucepan with water and bring to a boil. Place the vermicelli noodles in the boiling water and allow to cook for 2-3 minutes. Remove the noodles from the water and rinse under cold running water. Set aside in a large bowl and allow to cool.

3. In the meantime, prepare the dressing by combining the ingredients for the dressing in a glass jar of jug. Shake or stir to combine.

4. Assemble the salad by adding the carrot, cucumber, shallots and herbs into the bowl with the vermicelli noodles. Add the dressing and toss to coat.

5. Heat oil in a large frying pan over medium heat. Cook chicken patties for 4-5 minutes on each side.

6. Serve the chicken patties on a bed of the vermicelli salad.

Harissa Lamb & Mushroom Blended Stuffed Sweet Potato.

Image: The Blend.

Serves: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

This recipe blends 50 per cent mushrooms with 50 per cent lamb mince.

Ingredients:

• 250g cup mushrooms, finely diced
• 250g lamb mince
• 4 medium sweet potatoes
• 1 tbsp olive oil
• 1 onion, finely diced
• 1 ½ tbsp harissa spice mix
• 1 tsp salt
• 1 cucumber, cut into ribbons
• ¾ cup natural yoghurt
• 2 tbsp fresh herbs such as chives or coriander

Method:

1. Preheat the oven to 180℃.

2. Pierce each sweet potato multiple times with a sharp knife. Wrap each individually in foil and place on a baking tray. Bake for 40 minutes.

3. Heat oil in a large frying pan over medium heat and cook the onion until translucent.

4. Add the harissa spice mix and salt to the pan and cook for 1-2 minutes or until fragrant.

5. Add the prepared mushrooms to the pan and cook for 2-3 minutes. Add the lamb and continue to cook, stirring occasionally for 3-4 minutes or until the lamb is cooked. Season to taste.

6. Remove sweet potatoes from the oven and remove from the foil. Carefully slice each potato in half lengthways. Fill potatoes with the harissa lamb mixture and return to the oven for 10 minutes.

7. Remove from the oven and plate each potato with a dollop of yoghurt. Top with cucumber ribbons and fresh herbs. Serve with salad greens.

Lamb & Mushroom Blended Keema Curry.

Image: The Blend.

Serves: 4

Prep Time: 20 minutes

Cook Time: 30 minutes

This recipe blends 50 per cent mushrooms with 50 per cent lamb mince.

Ingredients:

• 250g mushrooms, finely diced
• 250g lamb mince
• 1 tbsp ghee
• 1 onion, diced
• 2 cloves garlic, crushed
• 4cm piece ginger, grated
• 3 tbsp Indian Spice mix or curry powder of your choice
• 2 tbsp tomato paste
• 1 tsp salt
• 1 x 270ml can coconut milk
• 1 cup frozen mixed vegetables
• 2 cups rice
• Coriander, to serve
• Natural yoghurt, to serve

Method:

1. Heat ghee in a large frying pan over medium-high heat. Add onion, garlic and ginger to the pan. Cook, stirring for 2-3 minutes or until fragrant.

2. Add the mince to the pan and cook, stirring for 3-4 minutes. Add the mushrooms and continue to cook for a further 1-2 minutes.

3. Add the Indian spice mix or curry powder to the pan. Stir to combine then add the tomato paste and salt.

4. Reduce heat to low then add the coconut milk and frozen vegetables to the pan. Allow to simmer for 5-10 minutes or until the curry has thickened and vegetables are cooked through.

5. In the meantime, prepare the rice. Place 4 cups of water in a large saucepan and bring to the boil. Add rice to the pan. Stir to combine then reduce heat to low, cover and simmer for 12 minutes. Remove from the heat, leave the lid on and allow it to stand for 5 minutes before serving.

6. Serve the curry on a bed of rice. Top with coriander leaves and a dollop of yoghurt.

Mushrooms + Mince = The Blend is an initiative of the Australian Mushroom Growers Association, to help make meals more delicious, nutritious, and sustainable. 

Tag @AustralianMushroomGrowers in your favourite mushroom + mince recipe on Instagram with the hashtag #BlenditarianRecipe for your chance to win $10,000 cash. 

Feature Image: The Blend/Mamamia.