Chefs incorporate ‘blendability’ concept |The blendability concept, where mushrooms are blended with meat, will allow foodservice operators to offer American classics that consumers crave while reducing calories, fat, sodium and animal protein.



Oyster Mushroom Spring Rolls

Posted on July, 15 2014

Spring rolls are the perfect thing to eat as the dog days of summer begin closing in on us. They're light and fresh-tasting and require minimal cooking---it's more an assembly-type recipe than anything else.

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Over the past year the mushroom industry, food service directors and meat processors have been hard at work hoping to bring blendability to the forefront. The outcome of these efforts were obvious at this year’s School Nutrition Conference, and Council Representative Kathleen Pries, was there to share all the benefits of blendability with knowledge seeking directors.