Mushroom Council

What makes restaurant mushrooms irresistible? The Takeout has the answers! Mushrooms at restaurants often taste extraordinary, and it’s not just your imagination. Chefs have perfected techniques that elevate this ingredient into a culinary masterpiece. Here’s what sets restaurant mushrooms apart: 🔑 Expert Prep: Chefs clean mushrooms with care—using brushes or damp cloths to avoid adding moisture, ensuring they caramelize instead of steaming. 🍄 Perfect Pairings: Multiple mushroom varieties like shiitake, crimini, and oyster are combined to create layers of flavor and texture. 🔥 Controlled Cooking: High heat from professional-grade equipment guarantees a beautiful sear, enhancing both texture and umami. 🌿 Flavored to Perfection: Herbs, garlic, truffle oil, and even deglazing with wine add complexity and depth to mushroom dishes. 💡 Finishing Touches: Clarified butter and careful plating make mushrooms as visually appealing as they are delicious. With techniques like these, it’s no wonder restaurant mushrooms stand out. Want to try these tricks in your kitchen? Head to The Takeout to learn more: https://lnkd.in/gYUQHHp3 #MushroomsOnTheMenu #Mushrooms #MushroomTips

The cross-purchase index shows what types of other items a mushroom household may be purchasing at a greater rate than the general population. Fresh mushroom consumers are more likely to purchase a variety of meat and poultry, led by chicken, steak, bacon and ground beef. This is why secondary displays with mushrooms right by the full-service case beef display can lead to incremental purchases. Demonstrated by this great Zupan's Markets display, secondary displays can help consumers remember to purchase mushrooms when they decide #Beefitswhatsfordinner. For more insights and merchandising inspiration, visit www.mushroomcouncil.org #MushroomsAtRetail #Mushrooms #MushroomDisplays #MushroomMerchandising

Plant-based consumption and options are on the rise, according to Datassential’s latest analysis of menu trends in restaurants across America. Datassential found a notable trend towards plant-based options across various menu segments, with dishes like bowls, stir fry, veggie and bean burgers and veggie-based sides as an alternative to rice or pasta. This trend reflects growing consumer interest in plant-based diets, whether adding to or replacing the carb or meat with mushrooms. For more information, menu inspiration and merchandising ideas, visit www.mushroomcouncil.org #MushroomsOnTheMenu #PlantBased #Mushrooms

As consumer demand for plant-based options grows, mushrooms are stepping into the spotlight across the grocery landscape. Known for their versatility, nutritional benefits, and sustainability, mushrooms are becoming a go-to ingredient in products ranging from snacks and coffee to plant-based burgers and steaks! Here’s why mushrooms are a growth opportunity to watch: ➡️ A Powerhouse: Mushrooms offer an impressive array of nutrients like vitamin D, selenium, copper, and riboflavin, and they may support the immune system and cognition—qualities that skyrocketed their popularity during the pandemic. ➡️ Sustainable Superstar: Producing a pound of mushrooms requires just 1.8 gallons of water and 1 kilowatt-hour of energy, making them an eco-friendly choice for today’s climate-conscious consumers. ➡️ Market Growth: The U.S. mushroom market reached $2.97 billion in 2023, with an impressive projected annual growth rate of 9.4% through 2030. From mushroom startups to grocery leaders, the industry is betting BIG on the mushroom’s potential to meet the growing demand for healthy, sustainable, and innovative food products. Discover more about mushrooms’ grocery takeover in the full article on the U.S. Chamber of Commerce website: https://lnkd.in/g2AHrTz2 #MushroomsInTheNews #Mushrooms #MushroomDemand

Where can you celebrate #MushroomMonday each week? Try one of these restaurants—from fast casual to family style! ✅ At Cracker Barrel, they know how to do Mushroom Monday with their Monday Chicken n' Rice! Baked chicken breast smothered with creamy mushroom sauce over seasoned rice - only available on Mondays! ✅ Try the Chicken Sausage Scramble at Black Bear Diner! Diced savory chicken sausage scrambled with egg whites, jack cheese, spinach and sautéed mushroom then topped with avocado and tomato! It's a winner! ✅ Feeling fresh? Order the Hot Honey Harvest Salad at Just Salad! Arugula is topped with braised chicken thigh, roasted sweet potatoes, hot honey goat cheese, and roasted balsamic mushrooms! Where will you dine this Mushroom Monday? #MushroomMonday #Mushrooms #MushroomOnTheMenu

Consumers increasingly mix and match items they cook fresh scratch with items that are semi- and fully-prepared. Likewise, consumers complement restaurant-bought items with store-bought items. Deli-prepared foods is also experiencing sales growth for complete meal solutions, replacing both home-cooked and restaurant meals. This has fueled robust for the grocery deli-prepared department pre- and post pandemic. Over the past year, deli-prepared appetizer sales have reached $2.1 billion, which is an increase of 4.9% versus last year and 16% compared to three years ago. Unit sales are on a three-year winning streak as well. Year-over-year, unit sales of deli-prepared appetizers increased 4.8%. While the nation’s eye is on price and promotions, convenience remains important. For more data, insights and merchandising inspiration, visit www.mushroomcouncil.org #MushroomsAtRetail #Mushrooms #DeliPrepared

Plant-rich meat blends are gaining ground! In a recent blind taste test, omnivores and flexitarians overwhelmingly favored food products made from a 50/50 blend of animal and plant ingredients, including a standout half-beef, half-mushroom burger. According to a report by Nectar, 74% of participants expressed strong interest in plant-rich options, citing both health and sustainability as major motivators. These innovative blends, featuring ingredients like roasted mushrooms, caramelized onions, and riced vegetables, are paving the way for a future where taste, texture, and climate-conscious choices come together. As consumer interest in reducing meat consumption grows, products like the beef-mushroom fusion are showing us that plant-rich options can strike the perfect balance between flavor and sustainability. Discover how this trend is reshaping the future of food on Food Business News: https://lnkd.in/gkvvNGK9 #MushroomsInTheNews #MushroomsOnTheMenu #PlantBased

And the winners are… The 2024 Kids Eat Mushrooms Too! Recipe Contest has officially wrapped, and we couldn’t be more excited to share the incredible winning recipes that inspired the next generation of mushroom lovers. From nutritious breakfasts to innovative lunches, these food service professionals showed us how fresh mushrooms can shine in child care and K-12 school meals. 🥇 Child Care Contest Winners 1st Place: The Nature Explorers Nutritious Egg Cake – Browns Family Childcare, LLC 2nd Place: Crispy Oyster Mushroom Sliders – Brockton Public Schools, MA 3rd Place: Crispy Avocado and Mushroom Quesadilla – Quitman ISD, TX 🥇 K-12 Contest Winners 1st Place: Mushroom Medley – Clinton High School, Anderson County 2nd Place: Mushroom Swiss Burger – Norris Middle School, Anderson County 3rd Place: Teriyaki Stir Fried Mushrooms & Green Beans – Cooper Elementary, Spring ISD and Texas Tornado Queso – Florence ISD A huge congratulations to these talented teams for their creativity, passion, and delicious recipes that make mushrooms a favorite on kids' plates! 🍽️ Visit our website to explore all the winning dishes and get inspired for next year’s contest: https://lnkd.in/gTkxTPH4 #K12 #Mushrooms #KidsEatMushrooms2 #MushroomsInSchools #LocalMushrooms