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Volume 6 | Issue 4

April 21, 2020

The Magic of Mushrooms


As the COVID-19 pandemic continues to impact foodservice operations, chefs and restaurateurs are rapidly shifting their business models. At the same time, consumers adjusting to the “new normal” are looking to restaurants for comfort foods, convenience and special dishes that they might not be able to cook at home themselves. Meals starring the hearty texture and umami-rich taste of mushrooms fit the bill. In a world where plant-based menuing continues to soar, the appealing functional properties of fungi are ideal for creating satisfying, delicious vegetarian options, blended burgers and more. Chefs can incorporate meaty morel, trumpet, oyster, maitake and cremini mushrooms as a punch of earthy flavor or a satisfying substitute for beef or seafood. Many mushroom varieties pack an impressive punch of minerals, vitamins and antioxidants, too. In fact, food scientists are harnessing the power of mushrooms to create nutrition powders and shelf-life extenders. Whether dehydrated, cooked or concentrated, mushroom mania has the power to strengthen your menu offerings.




Hungry for more?
Check out our FlavorIQ® video for insights behind this top trend.



Elaine Watson, “60-second interview: T. Hasegawa talks fermented flavor trends, organic certified flavors, and formulating with CBD,” Food Navigator, December 17, 2019.

Patricia Cobe, “6 emerging trends that may go mainstream,” Foodservice Director, September 6, 2019.

Katie Ayoub, “Getting Cultured,” Flavor & The Menu, January 16, 2020.

Rob Corliss, “10 Flavor Builders: Taste of Asia,” Flavor & The Menu, August 22, 2019.