Archive for April, 2016

Blend In. Stand Out: The Blended Burger Project is Back

James Beard Foundation Vice President Kris Moon, James Beard Foundation President Susan Ungaro, Mushroom Council President Bart Minor and Chef Hugh Acheson celebrate the kick-off of the Blended Burger Project at the James Beard House in New York City.

James Beard Foundation Vice President Kris Moon, Mushroom Council President Bart Minor, James Beard Foundation President Susan Ungaro and Chef Hugh Acheson celebrate the kick off of the Blended Burger Project at the James Beard House in New York City.

Last week, in collaboration with the James Beard Foundation, we gathered with chefs and national food media at the historic James Beard House in New York City to kick off the Blended Burger Project™. Now in its second year, the program strives to make burgers better by blending ground meat with chopped mushrooms, creating an incredibly delicious burger that’s healthier for your guests and more sustainable for the planet.

To get the party started, Chef Hugh Acheson, James Beard Foundation award-winning chef, author and Top Chef Judge, served up his Cremini-Lamb Burger. Needless to say, people wanted seconds.

Beginning Memorial Day through July 31st, we’re asking chefs nationwide to create and menu their own rendition of a “Blended Burger” for the chance to win a trip to cook at the historic James Beard House. Last year, more than 250 chefs nationwide participated. This year we expect the number to double.

If you’re a chef – or you know a chef who wants to take on the challenge, click here to help us spread the word!

Chef Hugh Acheson's Cremini-Lamb Burger

Chef Hugh Acheson’s Cremini-Lamb Burger

Chef Hugh Acheson

Chef Hugh Acheson

30-Minute Meals with Mushrooms


Whether you’re on the hunt for a home-cooked meal after a long day of work or trying to squeeze in a nutritional dish for the kids in between soccer practice and homework, we understand that you don’t always have time to cook an elaborate meal. So we’ve simplified the process and developed an easy, go-to-guide for whipping up healthy and delicious dishes in less than 30 minutes.


  • Take advantage of help at the store and enlist the butcher to cut, bone, or skin meat, and have the fishmonger skin or fillet the fish. You can also cut down time in the kitchen by purchasing pre-cut veggies.
  • Keep your pantry stocked with healthy grains such as noodles, lentils or brown rice for a quick, go-to base for any recipe.
  • Incorporate mushrooms for an easy solution to boosting flavor and nutrition in any meal.
  • Save time tomorrow and double the recipe tonight for great leftovers to pack as lunch or dish up for dinner.

Check out some of our favorite, fast and flavorful dishes!

7 Minunte Ramen

Seven-Minute Ramen Bowl
What’s quicker than ramen? Elevate and add some flair with fresh veggies – ready to serve in minutes!


Cheeseburger Quesadilla
Quesadilla night with a twist! Customize with your favorite burger toppings for a sure crowd-pleaser.


Roasted Mushrooms, Brussels Sprouts and Bacon Hash
Spice up mornings with a simple, flavorful, nutritious take on the traditional breakfast bowl.


Mushroom and Chicken Parmesan Pasta
Whip up a lively meal for the whole family with this easy pasta dish from What’s Gaby Cooking.

Mediterranean Mushroom-Zucchini Boats 1

Mediterranean Mushroom-Zucchini Boats
Celebrate meatless Monday with this baked Mediterranean dish–and a boatload of veggies.


Blended Chili Macaroni
One-pot beef and mushroom chili is quick and easy. That’s what we call a win-win.