A vegetarian, a vegan, and a meat-lover walk into a restaurant… and they all order mushrooms.
Because no matter what your plate looks like, mushrooms fit right in, and that’s what makes them fascinating.

Most of us toss them into stir-fries or pasta without much thought. But here’s the thing: mushrooms aren’t vegetables or meat. They belong to an entirely different kingdom: Fungi.

So, what exactly are fungi?

Unlike vegetables, mushrooms don’t contain chlorophyll and can’t perform photosynthesis. They don’t make their own food using sunlight; instead, they absorb nutrients from their surroundings by breaking down organic matter. Think of them as nature’s recyclers, quietly transforming fallen leaves and wood into nutrients that feed the forest.

Then why do they feel so meaty?

That satisfying bite and rich flavour you get from mushrooms? It’s thanks to their high glutamate content, which gives them a natural umami taste, the same savoury depth found in slow-cooked meat or aged cheese. That’s why mushrooms make such amazing meat substitutes, they’re hearty, flavourful, and plant-based.

And nutritionally? They’re a win-win.

Mushrooms combine the best of both worlds:
- Low in calories, like vegetables
- Packed with B-vitamins, selenium, and antioxidants
- Naturally cholesterol-free and rich in fibre
- Contain beta-glucans that support immune health

Whether you’re sautéing oyster mushrooms, grilling portobellos, or brewing a cup of mushroom soup, you’re enjoying a food that’s as versatile as it is unique.

So, next time someone calls them vegetables…

You can tell them they’re eating something much more extraordinary.

Mushrooms are neither veg nor meat; they’re fungi, and they’ve been quietly bridging the gap between the two for centuries.