11 ways to use mushrooms
Fall through December is prime time for mushrooms, but don’t let that stop you from enjoying them as we start the New Year! As fungi foragers already know, most wild varieties only appear in autumn, except for the morel, which pops up in the spring. Now, new cultivation techniques extend the growth and harvest seasons allowing us to enjoy their meaty, savory goodness all year long. The most popular variety in the U.S. is the white button, accounting for almost 90% of mushrooms eaten! They’re followed by crimini (brown or baby bellas), portabellas, enoki, oyster, maitake and shiitake.
At Dole, mushrooms have a special place in our heart. From burgers to sauces, their texture and umami flavor help add dimension to vegetarian dishes. A new trend has popped up in the mushroom world and it’s called The Blend. It’s a technique that replaces some or all ground meat in recipes to add flavor and nutrition. For example, making turkey burgers? Instead of using 100% ground turkey breast, which can result in dry burgers, replace up to 50% of your meat with chopped mushrooms before forming into patties. You’ll find the result is a savory and moist burger that has less fat and calories and an added bonus of antioxidants like selenium and ergothioneine.
Here are some of our favorite ways to enjoy mushrooms, The Blend included!
- Tofu & Mushroom Frittata
- Barley Risotto with Mushrooms and Spinach
- Salmon Stuffed Portobello Mushrooms
- Hearty Mushroom and Kale Caesar Bake
- Dole Mushroom Rockefeller
- One Skillet Mushroom, Spinach & Kale Gnocchi
- Asian Brothy Bowl with Zucchini Noodles
- Savory French Toast Strata
- Dole’s New Chicken-A-La King
- Dole Hearty Veggie Meatloaf
- Crunchy Vegetable Nut Loaf
Fun fact: Did you know that Pennsylvania accounts for approximately 60% of the total U.S. mushroom production? It sure does!