The first ever Australian Mushroom Festival was held on World Mushroom Day weekend, Saturday 14 and Sunday 15th October 2023.

This event is a first for the AMGA and Australian Mushrooms, and was massive success with over 10,000 + mushroom-loving fans visiting the Queen Victoria Markets in Melbourne for the free family fun event.

Festival gowers stayed for hours to visit Mushroom Alley, watch the Mushroom Masterclasses on stage, and visit the interactive mushroom growing display to talk directly with an Aussie mushroom growers.

Click the video above to watch the highlight reel, or swipe through the image gallery below.

The highlight of the event was the Mushroom Masterclass stage that featured live cooking demo’s and educational talks by some of Australia’s most exciting foodie talent including Celebrity Chef Miguel Maestre, Simon Toohey from TV show ‘Freshly Picked’, MasterChef Alumni Dani Venn, Chef Jason Roberts, and Melbourne Business of the Year winner Hakim Halim from Ripe Cheese.

Each guest at the Australian Mushroom Festival also walked away with an Australian Mushroom tote bag and a gorgeous glossy mushroom magazine filled with summer entertaining recipes to try at home.

Special thanks go to Georgia Beattie, CEO of Bulla Park Mushrooms, who presented to the crowd on both days of the festival, and Costa Mushrooms who provided the interactive mushroom growing display.

The Australian Mushroom Festival included:

• Mushroom Masterclass Live cooking demonstrations, hosted by celebrity chefs including Miguel Maestre, Simon Toohey, Dani Venn, Jason Roberts, as well as QVM's own Hakim the Cheesemonger and Australian mushroom grower Georgia Beattie. 
• Mushroom Alley food vendors that served mushroom dishes such as mushroom truffle and cheese toasties, to mushroom pizza, and mushroom and chive donuts with sour cream.
• Mushroom Coffee and Mushroom Bar with its very special 'Al Porcini' Draught and 'Fungarita' cocktails to quench the thirst of festival goers.
• Interactive Mushroom Growing Display - with growing beds thanks to Costa Mushrooms. This was one of the highlights of the festival, for visitors to see first hand the unique growing priess of mushrooms, and talk directly with a mushroom grower.
• Prize givaways, free mushroom samples, Australian Mushrooms showbags and cookbooks,
• Live music, facepainter and even a mushroom juggler!

This event was partially funded by Hort Innovation Mushroom Fund marketing levy, and marketing funds from the AMGA. 

For more information about the festival, visit our dedicated website www.mushroomfestival.com.au

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This week is National Heart Week and an important reminder to keep healthy.

According to The Heart Foundation, one Australian suffers a heart attack or stroke every four minutes.

It's a scary statistic, but one you can help change by eating a wide variety of nutritious foods - including the mighty mushy.

There is virtually no fat in mushrooms. Like plant foods, they are also cholesterol-free.

They are low in kilojoules and sodium, while providing potassium.

In fact, research shows mushrooms have been linked to lower cholesterol, lower blood pressure, better weight management and more.

Put all that together and you have a very tasty food that might be key to enhancing your heart health.

National Heart Week runs from May 2 - 8 to raise awareness about the importance of heart health and deliver Heart Health Checks for more at-risk Aussies.

Find out more about the health benefits of mushrooms by clicking here.

Mushrooms for your heart

Here are our top five reasons why Mum should eat Mushrooms this Mother's Day

(and every other day too!)

1. Mushrooms may support Immunity

Antioxidants are natural compounds in food that help neutralise the damaging free radicals produced by the body that tend to speed up the ageing process. Mushrooms contain the strong antioxidant ergothioneine, in addition, there are many other antioxidants in mushrooms that help our immune system, like glucans and flavonoids.

Australian research shows that mushrooms have polysaccharides that seem to stop cancer cells from forming and increase immunoglobulin A levels.

2. Mushrooms are great for mums-to-be

3. Mushrooms help with brain health

There is a good chance you have never heard of ergothioneine. It is a very powerful antioxidant that protects our DNA and body cells. It is so important that it has its own blood transporter – it is like having your own chauffeur driven limo carrying you around the body. Low levels of ergothioneine can cause cell damage, so it has been suggested that it is acting very much like a vitamin. On the other hand, a diet rich in ergothioneine is associated with a lower risk neurological disorders and early death. Ergothioneine is found in very few fruits or vegetables, making mushrooms a very useful source for vegetarians.

4. Mushrooms are packed with Vitamin D

About one in four Australian adults are deficient in Vitamin D deficiency. Very few foods contain good sources of vitamin D, but mushrooms are unique for being one with the ability to meet daily vitamin D requirements when they are exposed to UV or sunlight. 

Vitamin D is also important to help prevent complications like pre-eclampsia and diabetes in expectant mothers, and is similarly essential for women to keep their bones strong.

5. Mushrooms can help with weight management

We know mushrooms are low in kilojoules, but another bonus that comes with adding mushrooms to your meals is that they are more filling. It is an amino acid, called glutamic acid, that is the main contributor to umami. Glutamic acid is a molecule that sends signals to the brain to regulate your appetite. Put simply, it helps you to avoid over-eating as it seems to satisfy your appetite quicker and encourage you to eat less during the day.

So, there you have it!

Mushrooms are not only a great tasting addition to the daily meal, but they are also a nutrient powerhouse for women.

Note: the information in this article is meant as general information only. For specific, personal advice on any medical condition, please see your doctor.

Immune function naturally decreases with age, but researchers have found a simple way for older Australians to help feed their immunity needs.

One of Australia’s leading nutritionist’s Jane Freeman (pictured) says adding the mighty mushroom has been proven to boost intakes of essential nutrients needed to help older immune systems fight off infection.

“Immune health is very topical right now, especially as COVID continues to circulate, and what better time to talk about it as Seniors Week activities begin in New South Wales,” Ms Freeman says.

“While mushrooms are widely known for their great taste and numerous health benefits, mushrooms can help correct inadequate or low vitamin D levels, as one serve of mushrooms can provide up to 100% of an older person’s vitamin D requirements.

"Mushrooms can also serve up potassium, selenium, magnesium and other important antioxidants needed to help with the health needs and risks of those aged in their 60’s and beyond.”

In addition, around 10% of a mushrooms total weight is made up of a powerful antioxidant called Beta-glucan. This is double the amount of b-glucan per serve compared to other well-known food sources that include oats and barley.

According to a new study published in the Journal of Autoimmunity, beta-glucans activate parts of the immune system, and in doing so it increases your body’s ability to fight infection and possibly stop or slow the growth of tumours.

“Eating a serve of mushrooms every-day or including mushrooms into two meals a week is an easy and enjoyable way for older Australians to help keep their immune health in tip-top condition and also help the body’s defence when common viruses or infections strike,” Ms Freeman adds.

"A serve of mushrooms provides antioxidants and vitamin D for a healthy immune system.”

Here are 4 fun facts about mushrooms & immunity:

Did you know that eating 100g of cooked white button mushrooms for seven days may help to support markers of immune function? This is an easy way for older Australians to improve immune system defence when it comes to common viruses or infections.

Eating three cup mushrooms most days that have been ‘tanned’ or exposed to the sun for 15 minutes (this increases vitamin D levels in mushrooms) is able to partially correct low or deficient vitamin D levels.

Mushrooms can help to feed the immune system function. It’s important to eat the stalk and not peel mushrooms as this is where most of the beta-glucan is found.

Mushrooms contain good sources of a number of the vital nutrients that can help to improve bone and muscle strength, cognitive health, and reduce risks around respiratory infections. Around 10% of a mushrooms total weight is made up of a powerful antioxidant called Beta-glucan. This is double the amount of b-glucan per serve compared to other well-known food sources that include oats and barley. 

Millions of Aussie kids have returned to school and now, more than ever, parents are looking for ways to support the child's immune health.  

One of Australia’s leading nutritionist’s Jane Freeman believes strengthening your child’s immune system should be added to the Term 1 ‘to do’ list.

The AMGA Dietitian says adding the mighty mushroom into lunchboxes is an easy way to support tip-top immune health.

“As a mother-of-three myself, I understand that mushrooms might not be the first ingredient that comes to mind when working out what to put in your child’s lunchbox, but mushrooms are a good source of vitamin D, antioxidants and other important nutrients proven to help support our immune systems,” says Ms Freeman.

“Mushrooms pack a powerful punch when it comes to health goodness and there are simple ways to sneak them in, even for the fussiest eaters.

“Interestingly, increasing intakes of wholefood antioxidants is something that can help our immune system to defend the body, and mushrooms contain a number of potent antioxidants to help do this.

“Mushrooms also contain a prebiotic type of fibre which provides an essential food source to the numerous types of good gut bacteria and cells in our body. In fact, 70 percent of the immune system is housed in the gut which is why including this superfood can help with overall gut and immune health.”

Ms Freeman says researchers are investigating whether a powerful antioxidant called ergothioneine and a compound called B-glucans – both found in mushrooms - might have a role to play in the overall treatment of respiratory illness, including COVID-19.

So how can you add more of the might mushroom to your child's diet?

“For a start, I recommend setting a target of around three small mushrooms per day as part of a plant-focused, whole-food diet. There are lots of great mushroom recipes on the Australian Mushroom Growers website, which children will enjoy.” says Ms Freeman.

“No matter how you decide to include more mushrooms in your child’s diet, you can be certain they will be better for it.”

A blend of mushrooms + mince is healthier, with less fat and more nutrients.

Mushrooms have almost no kilojoules compared to red meat, so substituting some mince for mushrooms significantly lowers the overall food kilojoules or calories that you are dishing up.

Comparatively, mushrooms have 88% less calories than lean red minced meat which is good for the waistline.

• 100g of lean red mince*           710 kJ (169 calories)
• 100g of minced mushrooms      86 kJ (20 calories)

…I can hear you saying “Ok. So we have vegan, vegetarian, flexitarian and now BLENDITARIAN? What the heck is that?” Well calm your mushroom farm, I’m here to explain why “Blenditarianism” is the new diet craze set to take over Australia.

If you google 'Blenditarian' you will see that it’s not a new concept or a passing diet phase. People around the world have been taking the ‘Blenditarian pledge’ for over a decade now, and for many good reasons. 

Here in Australia, we have seen an explosion in the number of consumers adopting a meat-free or meat-reduction diet. In fact, according to the latest Food Frontier report, one in three Australian's are now actively choosing to reduce their meat intake. What are the key reasons for Australian's changing their diets? Well, that depends on who you ask. For millennials, the driving force behind their ‘less meaty’ diet shift seems to typically be for animal rights and sustainability, as eating less red meat is good for the planet. However, for Baby Boomers, who surprisingly make up a whopping 43% of flexitarians in Australia, the main reason for their red-meat-reduction is for health, as non-processed, plant-forward diets are lower in fat, sodium and cholesterol, and are nutritionally better for you.

Ok, so we know that eating less red meat is better for us and the planet... but does that mean I have to say good-bye to the foods I love? Not entirely. What if you could enjoy your family ‘meaty’ favourite dishes like lasagna, spaghetti, or burgers... in a plant-forward way with less meat, and NOT compromising on flavour?

It’s easy. Just make room for mushrooms... and BLEND!

THE BLEND is more a simple way of cooking than an actual diet. All you need to do is substitute some of the mince in recipes you already know and love - for diced mushrooms.

By partially substituting minced red meat for diced mushrooms, your meals will contain less fat, less salt and be more nutritious - without compromising on flavour* (Yep. You saw that asterix. Actual scientists have proven this!)

So, The Blend is a win-win really. You still get to enjoy a good spag bol just like nonna used to make, but it’s better for you and the planet too. Just make room for mushrooms in mince recipes... and BOOM! Just like that you’re a blenditarian!

How much mince to I substitute for mushrooms?

Here’s a handy guide to help:

30/70: Using 30% mushrooms to mince is the perfect consistency for burgers, meatloaf, and meatballs.

40/60: Using 40% mushrooms to mince is great for spaghetti bolognaise, tacos and lasagne, without changing the ‘meaty’ taste.

70/30: Using up to 70% mushrooms is awesome dishes with lots of sauce, like chilli con carne or shepherd’s pie.

100%: Using 100% fresh mushrooms is the perfect alternative for meat-free diets. For your next #meatfreemonday, try replacing mince for mushrooms your family favourites like spaghetti, lasagne, or shepherd’s pie.

Try these recipes featuring The Blend!

Cottage Pie with Blended Mushrooms

1. HUNGRY FOR Plant-Based: Australian Consumer Insights. (2019). [online] . Available at: https://www.foodfrontier.org/wp-content/uploads/2019/10/Hungry-For-Plant-Based-Australian-Consumer-Insights-Oct-2019.pdf.

2. Cheskin L.J., Davis, L.M., Lipsky L.M., Mitola, A.H., et al. Lack of Energy Compensation Over 4 Days When White Button Mushrooms Are Substituted for Beef. Appetite (2007).

3. Miller, A.M., Mills, K., Wong, T., Drescher, G., et al. Flavor-Enhancing Properties of Mushrooms in Meat-Based Dishes in Which Sodium Has Been Reduced and Meat Has Been Partially Substituted with Mushrooms. Journal of Food Science (2014).

Nutritional Information: Calories: 350, Total Fat: 14g, Saturated Fat: 5g, Cholesterol: 80mg, Sodium: 350mg, Total Carbohydrate: 33g, Dietary Fiber: 3g, Sugars: 6g, Protein: 22g

National Mushroom Day is celebrated in Australia on October 15 and is a special day for Aussie mushroom farmers, health professionals, restaurants and cafés and of course our mushroom loving home-cooks to celebrate Australian grown mushrooms for their unique health benefits and delicious taste!

In fact, October 15th marks International Mushroom Day, with many other countries celebrating mushrooms on the same day each year.

This year, the AMGA celebrated National Mushroom Day with “mighty” mushroom research being conducted around the globe, culminating in an expert round table conducted by Nutrition Research Australia. Together with a group of leading Australian nutrition experts, food scientists, an indigenous culture expert and a culinary nutrition expert, NRAUS led a round table to discuss the science, history and future of mushrooms. An impressive range of evidence emerged, which showed that in addition to being a super-food and nutritional all-rounder, it seems mushrooms could soon be a food recommended by health professionals to help prevent vitamin D deficiency, heart disease, support the immune system and the gut. Our AMGA Dietitian Jane Freeman spoke about the round table findings and other research on Perth’s 6PR breakfast show with Gareth Parker. 

Lockdowns and restrictions weren’t going to dampen the Australian mushroom farmers spirits, with several growers joining in the celebrations. Costa Mushrooms hosted a morning tea with Shiitake sliders at the Adelaide markets, SA Mushrooms hosted a virtual cooking class with PheebsFoods and Pure Mushrooms launched a social media competition to win a gorgeous mushroom pack.

The AMGA spent considerable effort in the lead up to the event, invite people and organisations of influence to help us celebrate the day. Fable Foods joined with social media competition, and Food Matters used the initiative to share mushroom nutrition facts to their 2M+ Facebook fans. The AMGA also commissioned a host of social media influencers to help inspire other health professionals, restaurants and café’s owners, retail outlets and home cooks to join the fun. By using the hashtag #NationalMushroomDay, mushroom lovers were united in the celebrations.

Father’s Day is a great time to remind our Dad’s, Grand Dads, husbands, partners and brother, just how much we love them and care for their health and well-being.

Mushrooms are a great food to maintain overall good health as they are nutrient rich, have low energy density, are high in bioactive compounds and have a positive immune effect. More specifically in terms of cancer prevention, mushrooms contain compounds that suppress the enzyme that is thought to play a role in the development of prostate cancer.

So not only do they taste great, but Mushrooms are also good for you too.

Here are our top five reasons why Dad should eat Mushrooms this Father’s Day

(and every other day too!)

1. Mushrooms may support Immunity

Antioxidants are natural compounds in food that help neutralise the damaging free radicals produced by the body that tend to speed up the ageing process. Mushrooms contain the strong antioxidant ergothioneine, in addition, there are many other antioxidants in mushrooms that help our immune system, like glucans and flavonoids.

Australian research shows that mushrooms have polysaccharides that seem to stop cancer cells from forming and increase immunoglobulin A levels.

2. Mushrooms may assist with the prevention of Prostate Cancer

A study published online Sept. 4, 2019, by the International Journal of Cancer (USA) showed a possible connection between regular mushroom consumption and a lower risk of prostate cancer.

The researchers recruited more than 36,000 men aged 40 to 79. They recorded various health information, such as physical activity, family and medical history, and diet. Information on diet included 39 foods and beverages. The men were then followed for a period ranging from 13 to almost 25 years.

The researchers found that men who consumed mushrooms once or twice a week — an average of about 85 grams per serving (approx. 3 mushroom cups) — had an 8% lower risk of prostate cancer compared with those who ate no mushrooms. And among men who ate mushrooms three or more times per week, risk was 17% lower. Another upside: the link held regardless of the men's intake of other vegetables and fruit or how much meat and dairy they consumed.

The findings cannot prove cause and effect, but the study's authors suggest that mushrooms' high levels of ergothioneine, an antioxidant and potential cancer preventive, may play a factor. Shiitake, oyster, maitake, and king oyster mushrooms have the highest concentrations of ergothioneine.

3. Mushrooms could reduce the risk of gout

Gout is a type of arthritis that is characterised by high levels of uric acid (hyperuricaemia) in the blood and is more likely to occur in men than women. The high levels of uric acid can trigger the disposition of sodium urate crystals in joins, causing intense joint pain.

Gout has long been associated with being overweight, binge eating and alcohol consumption. Losing weight and avoiding alcohol is common advice for many people with gout as this reduces the incidence of gout attacks.

Mushrooms are very low in kilojoules and help control appetite, making them ideal for weight control. As weight loss reduces gout attacks in overweight people, mushrooms can have an additional benefit for the gout sufferer.

4. Mushrooms help with brain health

There is a good chance you have never heard of ergothioneine. It is a very powerful antioxidant that protects our DNA and body cells. It is so important that it has its own blood transporter – it is like having your own chauffeur driven limo carrying you around the body. Low levels of ergothioneine can cause cell damage, so it has been suggested that it is acting very much like a vitamin. On the other hand, a diet rich in ergothioneine is associated with a lower risk neurological disorders and early death. Ergothioneine is found in very few fruits or vegetables, making mushrooms a very useful source for vegetarians.

5. Mushrooms can help with weight management

We know mushrooms are low in kilojoules, but another bonus that comes with adding mushrooms to your meals is that they are more filling. It is an amino acid, called glutamic acid, that is the main contributor to umami. Glutamic acid is a molecule that sends signals to the brain to regulate your appetite. Put simply, it helps you to avoid over-eating as it seems to satisfy your appetite quicker and encourage you to eat less during the day.

So, there you have it!

Mushrooms are not only a great tasting addition to the daily meal, but they are also a healthy addition for Dad’s everywhere.

Note: the information in this article is meant as general information only. For specific, personal advice on any medical condition, please see your doctor.