MENU SIGHTINGS

The Mushroom Council is always reviewing menus from all parts of the country to see what are the latest trends and uses of mushrooms. Below are a few highlights from all sectors of the foodservice industry where mushrooms appear on menus in new and innovative ways.

Casual Dining: Grilled Chile-Lime Chicken Salad - Seasoned grilled chicken breast atop a bed of fresh spinach, tossed with red onions, roasted red peppers, sliced fresh mushrooms and reduced fat cheddar and mozzarella cheeses. Served with chile-lime vinaigrette dressing. (Applebee's)

Chain: Farmer's Market Quesadilla - Roasted poblano peppers, artichoke hearts, sun-dried tomatoes and mushrooms with Jack cheese and habanero pesto cream sauce in a Parmesan crusted tortilla. (Chevy's)

Fine Dining: Cavatelli with braised shortribs, mushrooms and truffle mousse (David Burke and Donatella, New York City)

 

Read what chefs around the country are saying about mushroooms...

“I use mushrooms because they have such a rustic, earthy flavor, and are very versatile. Portabella mushrooms can be used as a steak-like menu item or chilled for salads. Shitake and portabella mushrooms can work with fish, meat or for vegan inspirations. They have the perfect texture, whether grilled on the BBQ, pan seared with a nice olive oil or topped on a nice salad!” -- Chef Dewey LoSasso, North One 10, Miami

"It's so rewarding to see our guests respond to umami, the sublime experience that mushrooms bring to our signature dishes. When I see someone's eyes close briefly as they are eating, or the sauce wiped clean from the plate, that's when I know I've earned a guest that will come back again and again." -- Chef Alex Guarneschelli, Butter Restaurant, New York City

"You can tell our guests crave mushrooms because sauteed mushrooms are the number one addition to our steak orders. It's easy to execute, it improves the guest experience, and delivers profit right to our bottom line." -- Chef Dave Ohlsen, Black Angus Steakhouse

"Mushrooms fit seamlessly into the WELL (Wolfgang's Eating, Loving and Living) program, Wolfgang Puck's initiative to source exclusively local, natural, sustainable and organic ingredients. The pre-sliced and value-added forms available help us in the back of the house, and mushrooms can be featured as the 'hero' ingredient that helps us sell a menu item out front." -- Chef Andrew Hunter, Wolfgang Puck Express