Serving Up Mushrooms with the Culinary Institute of America

If you are a long time reader of the Channel, you know that we’ve had run ins with the CIA before…and before you start wondering what kind of delicious espionage we managed to get ourselves involved with, that’d be the Culinary Institute of America. This past fall we attended two events with the CIA that featured an gorgeous mushroom dishes with an ironically international array of tastes.

First, we stopped by the new Latin Flavors conference to celebrate the grand opening of the CIA’s San Antonio campus. Mushroom usage in Latin culture dates back to the time of the Aztecs, so it was no surprise to see the following recipes served up and quickly devoured.

Cheese and Mushroom Stacked Quesadillas

Mushroom Chilaquiles

Fried Eggs with Portabellas and Ranchera Salsa (a twist on eggs benedict)

At the CIA’s Worlds of Flavor annual conference in St. Helena, CA, the theme was Japanese cuisine. Another no brainer for mushrooms and plenty were available for sampling. The Council worked with Chef Masa Uehara from Masa’s Sushi in Mountain View, CA to prepare some delicious recipes for attendees to sample. If you are in the area, be sure to stop by his restaurant and ask for the Royal Trumpet Roll (pictured below). Described by many as the best dish of the conference, it features a tempura Royal Trumpet mushroom wrapped in a sushi roll and topped with a sake-marinated shiitake mushroom.

Also served during the conference was a Portabella Sashimi,

Maitake mushrooms served three ways: Grilled, Tempura, Sautéed,

And a Portabella Panko Katsu.

Have any unique Latin or Asian mushroom recipes of your own you want to share?

Also served during the conference was a Portabella Sashimi,

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