How many mushrooms do I order for the right serving size?

Fresh mushroom yield information is included in the Food Buying Guide for Child Nutrition Programs. Use the information below when planning production, and always refer to the Food Buying Guide for the most up-to-date yield information.

• 1 lb of fresh whole mushrooms yield 0.98 lb. of fresh, sliced mushrooms
• 5.35 lb of fresh whole mushrooms yield 100 — ¼ cups fresh, sliced mushrooms
• 1 lb. of fresh whole mushrooms yield 0.43 lb. of cooked, drained, sliced mushrooms
• 6.02 lb. of fresh whole mushrooms yields 100 – 1/8 cup cooked, drained, sliced mushrooms

You can also use our sourcing guide to help you determine how much to order.

Where do I find FREE marketing materials to use for my school cafeteria to get students excited about mushrooms?

Our Mushroom Monday toolkit is the place to start! Whether you’re introducing mushrooms to students for the first time, or are looking for a regular promotion to drive excitement and participation, while highlighting sustainability, nutrition, globally-inspired meals, and vegan and vegetarian options, Mushroom Monday is the answer. Our toolkit includes a sample planning template, talking points to use when introducing mushrooms to staff and parents, plus a variety of plug-and-plan marketing and promotional materials. Of course, we also have delicious mushroom-tastic recipes to use in your promotional menus. Download everything here.

I want to revamp my school menus to include tasty, student-approved recipes with mushrooms – do you have recipes specifically created for K12?

You bet! Check out our Kid-Friendly Recipes. Our database of 80+ recipes covers both breakfast and lunch, student favorites, global dishes, vegan and vegetarian options, and preparation methods that suit a variety of kitchens. There’s something for every school in our comprehensive database! Plus, every recipe includes nutrition and crediting information, to make menu planning easier.

I would like to introduce my children to mushrooms, but I don’t know where to start – what do you recommend?

Check out our mushroom tasting blog for tips, or our standards-aligned classroom lessons for teaching students about mushrooms, from how they grow, nutrition benefits, and of course – how they taste! Pairing student education with a Mushroom Monday promotion will ensure students are open and eager to try mushrooms on your menus.

How can I train my teams to properly handle and prepare mushrooms?

Add our Layers of Flavors Culinary Training to your next meeting. It’s on-demand, broken into 10 bite-sized videos, and is approved for 1 CEU. We cover mushroom types, storage and handling, knife skills, procurement, cooking methods, and menu planning in this 1 hour training. Not just for kitchen staff – this training provides the foundational knowledge and skills to make any school nutrition professional an expert in serving mushrooms!

What about mushroom allergens?

Mushroom allergens are extremely rare. The Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) was passed to help Americans avoid the health risks associated with food allergies. They identified 8 major food allergens under this labeling rule, which account for 90% of food allergic reactions: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans.3 Mushrooms are not considered a major food allergen. If there are other questions about the menu item, please contact your foodservice manager.

Do you have an allergen statement we can use?

Absolutely, please customize the information below:

As champions of student well-being, [Insert your district name] consistently works with food manufacturing partners to create healthier menu options that will help advance student nutrition. Our goal is to achieve healthier menus that are not only filled with more nutrients, but also designed to appeal to student taste preferences. In addition, student engagement plays a critical role in the final decision process for our product selection and menus.

Recently, [Insert your district name] collaborated with the Mushroom Council on an innovative solution that would bring a healthier and delicious burger option to our menus. The new Beef-Mushroom Burger allows students to enjoy a healthier version of an iconic recipe without sacrificing taste and texture. By combining a larger portion of meat with a smaller percentage of meaty mushrooms, this better-for-you burger has enhanced flavor and improved nutrition and still delivers sufficient protein. This burger helps reduce calorie and fat intake – in fact, research suggests that substituting mushrooms for lean ground beef in an entrée just once every week would save you almost 20,000 calories in one year.1 Because mushrooms are a nutrition powerhouse, they also add essential vitamins and minerals to the burger like B vitamins, potassium (as much as a medium banana), vitamin D, and antioxidants. Plus, thanks to mushrooms’ umami (savory) taste, you can maintain the delicious flavor of burgers while reducing sodium by 25%.2 Not only does the Mushroom Burger help improve nutrition, it also enhances flavor. A recent study of consumers and students showed that combining meat with mushrooms actually enhances the flavor of iconic recipes like burgers.2 Analysis in schools also revealed student acceptance of this burger has been favorable as well.

In addition to our responsibility to provide healthier food choices, [Insert your district name] is also committed to ensuring students with special dietary needs receive accommodations in accordance with USDA regulations. The Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) was passed to help Americans avoid the health risks associated with food allergies. They identified 8 major food allergens under this labeling rule, which account for 90% of food allergic reactions: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soy beans.3 Mushrooms are not considered a major food allergen. If there are other questions about the menu item, please contact your foodservice manager.

References:
1. Cheskin L.J., Davis, L.M., Lipsky L.M., Mitola, A.H., et al. Lack of Energy Compensation Over 4 Days When White Button Mushrooms Are Substituted for Beef. Appetite (2007).
2. Miller, A.M., Mills, K., Wong, T., Drescher, G., et al. Flavor-Enhancing Properties of Mushrooms in Meat-Based Dishes in Which Sodium Has Been Reduced and Meat Has Been Partially Substituted with Mushrooms. Journal of Food Science (2014).
3. U.S. Food and Drug Administration. Food Allergies: What You Need to Know. Updated 9/2/2015. Accessed 9/8/2015.