Blending in with the Plant-Based Trend

To promote sustainability and help reduce meat consumption, Mush Foods introduced 50Cut, a mushroom mycelium blend to the US market for chef use in meat, poultry, and fish dishes. To learn more, Modern Restaurant Management (MRM) magazine reached out to  Mush Foods Culinary Director AJ Schaller.

What factors have fueled the increased use of mushrooms in unique ways? What makes them so versatile?The past few years have shown us a boom in mushroom or mycelium based products in various formats- drinks, supplements, dairy alternatives, growing kits, and even sweets.  Informed consumers have learned how this functional ingredient can be grown with minimal environmental impact, boost immunity, increase vitamin intake and help lower cholesterol. I believe that Mush Foods is the first to harness all of these benefits to create a clean, tasty and sustainable product from the Mycelium/Mushroom root that can be used for an unlimited amount of culinary purposes. Our customers are chefs and…