Archive for the ‘Mushroom News’ Category

Calling All Chefs!

The James Beard Foundation is inviting restaurants and chefs all across the country to participate in the Better Burger Project™ by featuring a “Better Burger” on their menus.

 

 

The Better Burger Project is an in-restaurant menu promotion that strives to improve the burger by blending ground meat with finely chopped mushrooms, creating a more delicious, healthy, and sustainable burger. The James Beard Foundation is inviting restaurants and chefs all across the country to participate by featuring a “Better Burger” on their menus.

Here’s how it works:

1. Sign up here!

2. Create your “Better Burger,” blending at least 25-percent fresh, cultivated ground mushrooms into your burger patty. Learn more about the blend here.

3. Menu the dish throughout the promotion period, from Memorial Day through July 31, 2015—and beyond if you choose!

4. Ask your customers to vote on Instagram by sharing your “Better Burger,” posting with #BetterBurgerProject.

After the promotion concludes on July 31, 2015, the five (5) chefs with the most Instagram uploads by consumers will win a trip to New York City in October 2015 to cook their “Better Burgers” at the official welcome reception for the annual JBF Food Conference at the historic James Beard House. We’ll be monitoring social media participation during the promotion and posting weekly updates to our blog and on betterburgerproject.org, so be sure to check back often.

Learn more and sign up at betterburgerproject.org.

“Mushroom Mania” Takes over Five Cafeterias at Penn State University

It should come as no surprise to see mushrooms at Pennsylvania State University, but when Mushroom Council representatives, Kathleen Preis, Katie Poppiti, and Nicole Stager, took over five Penn State cafeterias, a full-fledged Mushroom Mania ensued!

Student’s tastebuds tingled as they caught a glance of the Mushroom Mania lunch menu at Penn State University earlier this month. Cream of Mushroom Soup with Crimini and Portabella Mushrooms warmed students up, while the Beef, Pork and Mushroom Blend Slider Topped with Pesto & Sharp Provolone had them questioning whether or not the burger was in fact made with mushrooms; it was just so delicious!

By the time dinner rolled around, students were clamouring for more! The dinner menu featured a Grilled Pork Chop with Five Mushroom Umami Gravy and a Mushroom and Goat Cheese Flat Bread Pizza that was the talk of the town.

Beyond the food, students lined at the Mushroom Selfie Station and tried their hand at Mushroom Jeopardy. Participants were asked a variety of trivia questions including; mushrooms contain 90% _______.; what are the best growing conditions for mushrooms; or name that mushroom variety. Hundreds of Mushroom Mania commemorative t-shirts and gift cards were given out to mushroom savvy students, who became very intrigued when told the many health benefits of mushrooms. Yes, they not only taste good, but they are good for you too!

Mushroom Mania came to a successful close on the Thursday morning when Kathleen Preis, of the Mushroom Council, presented to a menu committee of 13 chefs from across Penn State campuses. Not only were they thrilled about the Mushroom Mania campaign, they were excited to include more blended menu items on their school menus for the year ahead!

“Mushroom Mania” Pops Up on USC’s Campus

The second annual Mushroomapalooza kicked off earlier this month at the University of Southern California. Mushrooms were featured on just about every menu across campus, and Council Representative, Steve Solomon, was there to cover the festivities.

Kicking off at Parkside Cafe, the Mushroomapalooza tour had students coming out in droves looking to try a dish featuring fresh mushrooms. Ten of USC’s most popular campus restaurants menued mushrooms during the weeklong celebration, prompting students to give mushrooms a try!

Head Chefs at McKay’s, The Lab Gastropub, Morton Fig, Lemonade, and Parskside, all jumped at the chance to include mushrooms in their favorite dishes. McKay’s served a Tom Kha Soup with Sweet Shrimp, Morton Fig served Grilled Lamb “Lollipops” with Polenta Cakes, Mushroom Confit, and Red Wine Mint Reduction, and The Edmondson put a twist on a classic and served Portobello “Corn Dogs” with Housemade Mushroom Ketchup and Tater Tots… just to name a few!

Midweek students were invited to the weekly campus farmer’s market for free samples of Israeli Couscous Medley of Mushrooms with Lemon Truffle Vinaigrette and Organic Tuscan Black Kale, Button Mushrooms with Kumquat Vinaigrette from Lemonade. Students were blown away by the flavor combinations, which made them eager to try more! And what would a mushroom promotion be with a t-shirt giveaway? Students couldn’t wait to get their hands on a “I don’t give a shiitake” t-shirt.

The Mushroom Council was once again proud to take part in this campaign; educating students on the many benefits of mushrooms and allowing them to experience their true versatility in all the dishes served across campus is exactly what the Council strives for. See you next year Trojans!

2014 Was the Year of the Mushroom

This year mushrooms were everywhere! From schools and universities, to online communities and restaurants; 2014 was most certainly the year of the mushroom! Council Representative, Kathleen Pries, breaks down the four best mushroom highlights of 2014.


1. Mushrooms Get Noticed Online. It was a record breaking year for mushroom mentions online! Serious Eats featured seven posts showcasing blended recipes of chefs Linton Hopkins and Jehangir Mehta, the Mamavation weight loss community challenged their followers to incorporate the blend into their weight loss strategy, and Life of Dad hosted a #ShroomTember recipe challenge in September. Burger Business listed blended burgers as a trend to watch, Health revealed five surprising facts about mushrooms, and the Washington Post told us why the meat-mushroom blend makes sense. The humble mushroom is definitely getting noticed.


2. Mushrooms on the Menu.
Isn’t it incredible that over 80% of all restaurants serve mushrooms? In fact, mushrooms are one of the fastest growing items on the menu. And it’s no wonder why, mushrooms are not only delicious, but versatile, adding flavour and texture to any cuisine. Some of our favorite restaurants featured mushrooms on their menus this year; Atlanta’s king of burgers, restaurateur and chef Linton Hopkins menued his blend burger, while Seasons 52 developed a new mushroom duxelle for their Signature Burger. Gordon Biersch Brewery Restaurants realized the many benefits of the Blend and introduced a Turkey and Wild Mushroom Meatloaf, and Romano’s Macaroni Grill continues to menu their Veal Marsala Meatball, which is a half-pound blended meatball that combines veal and mushrooms.

The Better Burger Project also rolled through Boston’s Copley Square in September. Seven Boston chefs competed in the “Earth and Turf: The Better Burger Challenge” in an effort to make a delicious tasting burger by blending meat with finely chopped mushrooms. All participating chefs menued their “better burger” creations at their restaurants in October.


3. Mushrooms in Schools. Mushrooms were popping up on school menus across the country this year! From Cincinnati Public Schools to the University of Washington, students were introduced to many different types of mushroom menu items. Chef Jehangir Mehta treated the students at the University of Massachusetts to his famous blended “Graffiti” burger, while Food Network celebrity chef Maneet Chauhan showcased her favourite blend dishes at the University of North Texas. In July, the Mushroom Council introduced school foodservice director to the Blend while exhibiting at SNA ANC in Boston. Many directors and showed interest and agreed the Spicy Mushroom Meatballs were the perfect way to get kids to eat their mushrooms!


4. Mushrooms as a Superfood. 2014 was also a banner year for mushroom research. A first-of-its-kind sensory study on the Blend was conducted by the Culinary Institute of America and University of California-Davis proving the flavor and nutritional benefits of the blend. A Nutrition Today manuscript was published calling for mushrooms to be crowned as their own kingdom based on their distinct nutrient and culinary characteristics. More and more, mushrooms are being recognized for the superfood they are!

We are definitely looking forward to continued success in 2015!

Mushrooms Take a World Tour at Epcot Food & Wine Festival

You know it’s Fall when the Epcot Food and & Wine Festival takes over Disney. From celebrity chef demos and tasting seminars to 25 international marketplaces, delicious surprises can be found across the park. Council Representative, Steve Solomon, spent the day at Epcot experiencing all the festival has to offer… and even found a few mushrooms along the way!

Mushrooms embarked on their first culinary adventure at Epcot’s International Food & Wine Festival; a 60+ day event attended by more than 100,000 people. With 25 countries representing 6 continents, fresh mushrooms popped up in Africa, Italy and New Zealand, just to name a few.

Celebrity Chef Jehangir Mehta made a special guest appearance at the festival’s Party for the Senses, demoing a Mushroom & Tuna Tartare and his famous mushroom blended Graffiti Burger. The crowds “oohed and awed” over the fact that the burger was made using Angus beef and a blend of portabella, king trumpet, and button mushrooms. Other Disney chefs, including Pam Smith, Jenny Sly, and Brian Knox, took The Blend challenge during their culinary demonstrations blending fresh mushrooms with duck, turkey and beef.

Outside of the culinary demos and special events, country specific kiosks served up fresh mushrooms in many different forms. Italy served a Filetto di Pollo, con Funghi al Marsala, Canada served a Wild Mushroom Beef Filet Mignon with Truffle Butter Sauce, and France served a Gratin de Crozet de Savoie. Most impressive was the South African Bobotie at the Africa kiosk. This traditional South African dish (reminiscent of a quiche) blended ground turkey with finely chopped mushrooms to give it a flavor that’s completely unique.

The Epcot Food & Wine Festival runs until November 10th, so if you are craving some culinary fun, excitement and maybe even some mushrooms, this festival should not be missed.