This past week the Mushroom Council had the opportunity to keep “the blend” trending at the Academy of Nutrition and Dietetics’ Annual Food & Nutrition Conference & Expo. Council Representative, Bart Minor, tells us what impressed him the most about this conference.
Sustainability, innovation, partnerships, and weight management were just some of the themes touched on this past weekend at FNCE. But without a doubt, the hottest trend in making meals more flavorful, healthy and kid-friendly was mushroom blendability.
The Mushroom Council booth drew crowds from every corner of the expo hall, and it’s no wonder why – we were serving up one of our favorite mushroom blendability recipes, Mushroom Turkey Burger Bites. Finely chopped and roasted mushrooms blended seamlessly with the ground turkey in this 50/50 burger; adding vegetables, nutrients, moisture, and flavor, while cutting calories and fat. Not surprisingly, FNCE attendees noticed, commenting on how moist and tasty the burgers were, and how they loved the concept of blendability. Some even said it was their favorite sample at the conference!
Beyond blendability, attendees were excited to learn more about how mushrooms grow and the nutritional profile of mushrooms. Once publicized as a “filler food,” mushrooms are now being touted as a superfood. In fact, just last month Registered Dietitian Rebecca Scritchfield helped put mushrooms in the “health spotlight” at our very own Mushrooms & Health Summit.
Outside of the conference hall it quickly became obvious that Houston is a mushroom-lovin’ town! Mushrooms adorned almost every menu at local restaurants, cafes, and pubs. Backstreet Café had a seasonal mushroom menu featuring Pan Roasted Wild Mushrooms, Mushroom Gratin, Portabella Mushroom Fries, Mushroom Polenta and Mushroom Taquitos. Artista restaurant had a savory Wild Mushroom Bread Pudding, while Pass & Provisions served up an appetizing Mushroom Truffle Pizza. There was even a Shiitake Mushroom cocktail at Sparrow Bar + Cookshop.
The Mushroom Council was excited to once again showcase the blendability concept to dietitians and health professionals at FNCE, as well as work hand-in-hand with JTM to raise the profile of mushroom blended meat products in schools. Thanks again to everyone who came to our booth; we hope to see you next year.