Foodservice Operators

Welcome To Mushrooms On The Menu

For Foodservice Professionals

Mushrooms Make Menus Better

Whether you are looking for flavor and umami, nutrition and performance, sustainability, consumer appeal or all of the above, mushrooms are the answer.

The Blend™

It’s changing today’s menus. It’s changing how chefs can make a difference. It’s changing the way America eats. Blending finely-chopped or ground umami-rich mushrooms with meat makes America’s iconic menu items more delicious, nutritious and sustainable.

Learn More About The Blend™

Trends

Named 2022’s “Ingredient of the Year” by the New York Times, and a “Food and Drink Trend Set to Soar in 2022” by Specialty Food Magazine, mushrooms are featured as the hottest food trend by major national publications. Find out what the trends analysts say.

See How Mushrooms Are Trending

Mushrooms for Sports Performance

Athletes—in fact all of us—are looking for performance foods, but want to eat in approachable, familiar ways.  The Blend ™ creates a true power meal since it offers less of the things that slow you down and more the nutrients that keep you at your best. 

Learn More About Mushrooms and Performance
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Calendar

The Mushroom Council participates in a number of noteworthy industry events, samplings, presentations, conferences, and tradeshows. See what foodservice events we’ll be attending this year.

View Calendar

All About Mushrooms

Mushrooms are nature’s hidden treasure: always in season and grown year-round. Learn more about the magnificent mushroom – from nutritional benefits to umami – we shed some light on this versatile superfood.

Learn More

“From a chef’s perspective, mushrooms are a culinary gift, offering more creative potential and versatility than just about any other vegetable. They add flavor, texture, and enhance the overall visual appeal of whatever food they are paired with. And in doing so, they increase the inherent level of “cravability” of the dish. When done correctly, this can make the difference between the ordinary and the extraordinary.”
Bob OkuraExecutive Chef, The Cheesecake Factory
“As a chef, I love using fresh ingredients to create delicious and memorable meals for my guests, friends and family. For this reason, I choose to use mushrooms when cooking not only for their delicious flavor, but also because I feel that I have a responsibility to preserve our food source by incorporating sustainable ingredients like mushrooms. I am a blenditarian because blending mushrooms with wagyu beef allows me to create a healthy, delicious and sustainable burger.”
Chef Amir Hajimaleki Oasthouse Kitchen + Bar
“The blended burger is the wave of the future. With more hungry people entering the world every day, there needs to be a way to provide food that is healthy, sustainable and delicious to an ever-growing population. By incorporating the abundant mushroom with a crowd favorite animal-derived protein, umami characteristics are instantly elevated as is the overall moisture content and holding ability. Fat is cut by at least 30% and several health benefits enter into the mix simply by adding mushrooms. Most importantly, the blended burger tastes great and is good for you! Simply put, the Blended Burger Project™ embodies healthy, sustainable and delicious in perfect balance and we wanted to be a part of this ground breaking movement.”
Anthony Jung University Club and Restaurant, UMASS

Press Releases

Find our past and present press releases distributed by the Mushroom Council.

See All Releases