Excited to see 50CUT included in this mushroom roundup on The New York Times, featuring our incredible partners at Pat LaFrieda Meat Purveyors. With our 50CUT gourmet mushroom blend, we've introduced mushrooms into iconic dishes around the Northeast thanks to our chef partners including Marc Forgione, Chef JJ Johnson, and Michael Solomonov. Chefs and food service providers—want to join the mushroom movement? Let’s connect! Thanks to Florence Fabricant 🍄 #FoodInnovation #ChefInspiration #50CUT #FoodService #NYTFood Jeremy Steindecker FIELDTRIP
Mush Foods
Food and Beverage Services
Mush Foods – Give your meat a cutting edge with our unique line of chef-crafted mushroom root products.
About us
Mush Foods is a culinary innovator and creator of 50CUT, the premium mushroom and mushroom roots blends for chefs. 50CUT is crafted for use in ground beef, pork, and poultry dishes, seamlessly boosting umami flavor, nutrition, and yield while slashing environmental impact. Thanks to a proprietary and sustainable cultivation technique, we rapidly grow culinary-grade mushrooms and mushroom roots, including oyster, trumpet, shiitake, and lion’s mane, in upstate NY for restaurants and food service operators nationwide. Hungry for an exceptional burger, chicken, or fish dish? 50CUT makes sure chefs have got you covered.
- Industry
- Food and Beverage Services
- Company size
- 11-50 employees
- Headquarters
- NYC
- Type
- Privately Held
- Founded
- 2021
- Specialties
- Mushrooms, Plant Based, Fungi Fermentation, Sustainable Protein, Alternative Protein, Biotechnology, Fermentation, Food Industry, Circular Economy, and Waste Management
Locations
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Primary
Get directions
NYC, US
Employees at Mush Foods
Updates
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Reimagining the meatball with 50CUT. Chef's Roll, Inc.'s Chef Steven makes a Lamb Meatball Pappardelle with a pine nut gremolata.
@ChefStevenPDX makes Lamb Meatball Pappardelle using 50CUT and serves with a pine nut gremolata. #sponsored by Mush Foods #chefsroll #rollwithus #crfeatures50cut
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Mush Foods reposted this
@ChefStevenPDX uses 50CUT to make this juicy burger topped with caramelized onions, blue cheese and arugula. #sponsored by Mush Foods #chefsroll #rollwithus #crfeatures50cut
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We're excited to partner with Marc Forgione to bring NYC diners three incredible new dishes this fall! If you are in New York, be sure to stop by Peasant, One Fifth Trattoria, and Forge to try them out. A word from Chef Marc on innovating with 50CUT on his menus: "As the Chef/Owner of Forge, Peasant, and Trattoria One Fifth, I know that flavor always comes first. 50CUT adds rich umami to my dishes without sacrificing flavor or texture. It's the next-level culinary innovation that's a game changer for professional kitchens." #ChefLife #CulinaryTech #FoodInnovation #NYCEats #Hospitality
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Something delicious is brewing at e.terra Kitchen with 50CUT! 😋 We're always thrilled to see chefs experimenting with our versatile ingredient. Want to give 50CUT a try? Feel free to reach out - we're happy to help! #foodinnovation #deliciousandsustainable #50CUT #Mushfoods
Just Learning About 50 Cut Mush Foods - and Look Forward to Meeting & Sampling Later This Week at e.terra Kitchen 2191. Contact Padraic Doherty to learn more. @50cut_mushfoods - “OUR MISSION IS TO SLASH GLOBAL MEAT CONSUMPTION IN HALF. Mush Foods is growing mushroom mycelium using pioneering technology to produce a great-tasting, sustainable ingredient for food companies, retail and food service.” 📷 #50cutmushfoods #foodtechnology #newfoods #mycelium #mushrooms #flavorfulfood #planethealthy #umani #sustainability #nyccommercialkitchen #sharedkitchen #commercialkitchen #sharedkitchens #nycsharedcommercialkitchen #nyckitchenrental #nycrentalkitchen #nyceventspace #harlemny #eterrakitchen
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Chef Mark Forgione is serving up 50CUT at his acclaimed NYC restaurants!
Chief Growth & Sales Officer | Food Service Hospitality Operations | Specialty Foods | M&A | National Account Management
Thrilled to see Chef Mark Forgione featuring 50CUT at all three of his NYC restaurants! Love the modern take on classic dishes. 😋 A must try when you are in the city! Restaurant Mark Forgione - 50CUT Jurgielewicz Duck Ragu Peasant - 50CUT Steak Tartare One Fifth - 50CUT Sausage Pizza #MarkForgione #50CUT #RestaurantMarkForgione #OneFifthNYC #PeasantNYC Shalom Daniel Mush Foods
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We're excited to see our partnership with Patrick LaFrieda coming to life! The LaFrieda 50CUT Burger has been a huge hit - perfect for those looking to reduce their red meat consumption without sacrificing any of the flavor or experience. Want to impress your grill-out guests this Labor Day? Send this to the burger lover in your life and order them to your door now 🍄 ➡️ https://lnkd.in/encThu_e Pat LaFrieda Meat Purveyors #LaborDay #GrillMaster #50CUT #LaborDaySale
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Meet Chef JJ Johnson, renowned chef and founder of FIELDTRIP! We've teamed up to bring you a dish that is seriously JUICY. At FIELDTRIP, they champion sustainability on their menu and sourcing the freshest ingredients, including 50CUT. Learn more about JJ's creation and why he likes cooking with our mushroom root blend 🍄
50CUT by Mush Foods on Instagram: "Chef JJ and AJ teamed up to bring you the 50CUT Jerk Meatballs at FIELDTRIP 🍄 At @50cut_mushfoods they’re transforming the culinary experience with their chef-crafted mushroom blend—elevating the flavor and texture of meat while also reducing its environmental impact. You can try out JJ and AJ’s creation at all NYC @fieldtripusa locations! 💛"
instagram.com
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We're heading to the Reducetarian Foundation Summit in October! On October 25th, catch Shalom Daniel speaking on "Meat Me In The Middle: How to Advance Blended Meat", a panel with other leaders dedicated to creating a healthier and more sustainable food system of the future. At the Reducetarian Foundation, they’re all about meeting people where they are— an essential part of sparking positive changes in our deeply personal and culturally rooted food choices. To shift food culture in a lasting way, we need to understand, connect, and inspire. Mush Foods is on a mission to do just that. We're making cutting down on meat a WIN-WIN-WIN. Win for the planet. Win for your health. And Win for the chefs that are revolutionizing their menus with a game-changing ingredient. We can’t wait to see you there and get inspired together! 🍄
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What an honor to be a part of this group of culinary innovators. Big thanks to our Culinary Director, AJ Schaller, for sharing our mission!
Thank you to Christopher Tanner and the rest of the American Culinary Federation for inviting The Good Food Institute, Philip Saneski (Good Eating Company (US)), Connor Thompson (Ingredion Incorporated), and AJ Schaller (Mush Foods) to talk about alternative proteins last week! The audience was phenomenal and eager to create a world where alternative proteins are no longer alternative.
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