Eataly is all abuzz with talk of mushrooms. The Mushroom Council teamed up with the famous retailer and culinary destination to showcase a variety of mushrooms through dishes and discussion. During their press event we tasted truly delectable dishes and wines, with the Gnocchi coming out on top. The dish was made with sausage and oyster mushroom ragù, and topped with pecorino romano. This April Eataly will be celebrating the Mushroom all month long. If you had no idea there was a Mushroom Council you are not alone. The Council is a non-profit organization responsible for helping spread the word about the power of mushrooms. They provide marketing to the North American fresh mushroom producers and importers through events, recipes, and more. The Mushroom Council’s Marketing Director, Adriane Rippberger, agreed to answer a few of our questions.
Hobnob: What message are you hoping to spread about mushrooms to the general public that people might not be aware of?
Mushroom Council: Mushrooms are one of the most versatile, nutritious, and sustainable foods available! We hope to inspire people to explore the many different varieties of mushrooms, whether in traditional or trendy recipes, and embrace them as a key ingredient for better flavor, health and sustainability. Many people don’t realize that mushrooms are a powerhouse of nutrients, offering everything from protein to antioxidants to vitamins (including vitamin D, the only food in the produce aisle with the ability to increase its vitamin D levels) – all with very few calories and no cholesterol. Mushrooms offer a satisfyingly savory flavor whether they are enjoyed at the center of the plate or served as a side. Their unique umami flavor also makes them a fantastic substitute for salt and/or meat in plant-based meals. In addition, mushrooms have a low-environmental footprint, grown with minimal resources.
Hobnob: What inspiring recipes would you recommend to readers?
Mushroom Council: There are endless ways to get creative with mushrooms in different cuisines and meal types. Here are a few recipes we are excited about! We call out specific varieties in each of these recipes, but truly they can be made with any mushroom variety.
Marry Me Mushrooms: Inspired by the popular social media trend of “Marry Me Chicken,” this recipe uses savory white button mushrooms and is creamy, luscious and indulgent. Portabella Satay with Spicy Cucumber Relish and Peanut Sauce: This Indonesian-inspired dish grills thick slices of portabella on wooden skewers to add smoky flavor to this meaty mushroom. It’s served with creamy peanut dipping sauce and a spicy relish of diced cucumbers, shallots and red chiles to bring heat and crunch.
Lion’s Mane Deconstructed Sheet-Pan Pizza: Lion’s mane mushrooms, Italian sausages, cherry tomatoes and red onions are spread on a sheet tray and baked until lightly blistered. After baking, top with burrata, fresh basil, and a drizzle of hot honey. Let all the flavors and textures marry, scooping it up on warm, crusty bread.
Artist Nancy Pappas made the event extra special with her illustrations of mushrooms, which we got to take home.
Hobnob: What makes the Mushroom Council the go-to resource for all things mushroom?
The Mushroom Council is the nonprofit marketing organization that represents North American fresh mushroom producers and importers. This includes those who average more than 500,000 pounds of mushrooms produced in or imported to the U.S. annually. The Council provides reliable, research-backed resources to consumers, chefs, foodservice operators and retailers alike. We are devoted to the education, innovation and promotion of fresh mushrooms across the nation. Their website contains endless information about fresh mushroom nutrition, sustainability, kitchen tips, and hundreds of mouthwatering recipes for anyone ready to begin their mushroom journey.
