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.
A homemade burger in 20 minutes flat is possible when you’re making this Muenster Stuffed Veal and Mushroom Burger. Simply blend tasty ingredients like ground veal, chopped white button mushrooms, and breadcrumbs to make your patties, grill those burgers to perfection, and serve on toasted ciabatta rolls topped with a delectable steak-sauce topping.
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.
Cioppino is one of the most famous American culinary inventions. Essentially it’s a tomato-based San Francisco seafood stew created by homesick Italians served over linguini or with crusty bread. For our Vedge version we feature delicious, thinly shaved royal trumpet mushrooms that will add great texture and flavor to the stew. The fennel and leek give this a nice green, spring touch.
Mushroom Blend recipe courtesy of the Culinary Institute of America and the Mushroom Council