Chicago's Nature's Fynd offers fungi-based protein foods

Chicago-based Nature's Fynd is turning a fungi microbe discovered in Yellowstone National Park into the next meatless, dairy-free protein on the market.

Why it matters: Demand for plant-based protein has grown over the last decade as consumers prioritize health, sustainability and animal welfare.

How it works: Nature's Fynd ferments the fungi, called Fy, to create a protein, appearing like a sheet, similar to rolled-out dough. Then, traditional cooking methods like steaming, pressing and slicing can turn Fy into meat alternatives or creamy bases.

Dig in: Girl and the Goat and Cabra chef and owner Stephanie Izard is a fan of Fy, and for a recent media lunch, she showcased multiple ways to incorporate the protein into menu-worthy dishes.

On the menu :

• Avocado Fy yogurt, topped with granola
• Empanadas stuffed with Fy breakfast patties and sweet potatoes
• Crepes oozing with a chive and onion Fy-based cream cheese

Carrie's verdict: The empanadas and sliders tasted similar to all meatless patties, which almost always have to add some kick to make up for mushy blandness, while the light creamy crepe filling nicely carried the flavor of the ingredients.

• The yogurt was the star of the meal, with rich creamy texture and no artificial sweetness.

Reality check: Most of us don't have Izard's culinary talent, so transforming Fy into those high-level dishes could be difficult.

Yes, but: You could whip up a pretty impressive brunch with Fy products available at Whole Foods, Mariano's, Fresh Thyme and other local stores:

• Yogurt $2.99
• Cream cheese $4.60–$6.79
• Breakfast patties $4.99.

Editor's note: This story has been updated to remove an incorrect percentage breakdown of what Fy consists of.