Foodservice Recipes: Chef Crafted
Recipe Courtesy of Chef Jenn Louis of Lincoln Restaurant
Ground chuck blended with shiitake mushrooms, romesco, grilled spring onions, salsa verde aioli, butter lettuce on a toasted brioche bun.
Kentucky proud beef, button mushroom patty topped with huitlacoche queso fresco, avocado crema, crispy potatoes, cilantro & red onion on a local bolillo bun.
Rainbow trout paired with sautéed spinach, fresh oyster and shiitake mushrooms and tasso.
Chicken and mushrooms combine with Indian Curry spices in this quick dinner recipe.
Recipe developed at The Culinary Institute of America With The Mushroom Council.
“I have been in food for my whole life, so I love to foster people in the culinary world, just in helping them eat, in learning how to bring food in a healthy way into their lifestyle, and in being more knowledgeable of food.”
Courtesy of the Culinary Institute of America and the Mushroom Council.
Jack C., Flik Independent School Dining, Director of Dining Service