Archive for the ‘Editor Post’ Category

The View Gets a Peek at The Better Burger Project’s Secret Ingredient

The Better Burger Project is red hot and heating up the summer! Council Representative, Maneet Chauhan, spent the afternoon on-set at The View talking to Whoopie, Raven-Symone, Rosie and Nicolle about how to make a better burger this summer using a secret ingredient…

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You could feel the excitement in the studio as all the audience members put on their “Better Burger Project” aprons. Soft whispers could be heard throughout the live audience; “oh this is going to be yummy,” “what is that amazing smell?” and “what is the Better Burger Project?” Little did they know celebrity chef Manueet Chauhan was on hand to answer their questions!

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As The View ladies gathered around the table, Maneet took her seat next to Michelle Collins. Chatting quietly amongst themselves before going live, Raven leaned in to tell Maneet that she’s a huge fan and actually learned a lot about cooking from her. It’s amazing when a celebrity is star-struck by another celebrity! At that moment the lights brightened, the music started, and Whoopie welcomed Maneet, asking her to share the Better Burger Project’s mysterious secret ingredient… MUSHROOMS!

Of course we couldn’t let our audience members go home empty handed… Maneet graciously offered up food processors for all, encouraging them to try making a blended burger at home!

The Better Burger Project is currently running in over 200 restaurants nationwide, so check the participant list on BetterBurgerProject.org and get out there a try a better burger!

“Better Burgers” Were A Hit at Plate Night, Chicago

Plate Magazine’s “Plate Night” event earlier this month created excitement about the Mushroom Council’s new partnership and social contest with the James Beard Foundation; The Better Burger Project. Council representative, Kathleen Preis, and Celebrity Chefs Jehangir Mehta and Maneet Chauhaun, talked with chefs generating lots of interest in menuing a “better burger” this summer.

We couldn’t think of a better month to launch our Better Burger Project than in May – National Burger Month!  But just as important as the month was the venue, and lucky for us Plate Magazine’s “Plate Night” in Chicago was just the place to introduce 900 hungry chefs to our “better burgers.”

Plate Magazine "Plate Night" Launch of Better Burger Project

Our burger booth, adorned with fresh mushrooms and a photobooth, immediately grabbed the attention of the guests. Our celebrity chefs, who helped serve up burgers, also contributed to the excitement and wow-factor. Chef Jehangir Mehta offered up his famous blended Graffiti Burger and Enoki Fries, while Chef Maneet Chauhaun handed out samples of her delicious blended Chicken & Mushroom burger.

Plate Magazine "Plate Night" Launch of Better Burger ProjectPlate Magazine "Plate Night" Launch of Better Burger Project

Guests raved about the burgers and loved having the opportunity to talk with Chef Maneet and Jehangir about the upcoming Better Burger Project promotion. We all know chefs love a challenge, and when presented with the opportunity to menu a “better burger” and win a trip to the historic James Beard House in New York, several rose to the challenge!

Plate Magazine "Plate Night" Launch of Better Burger Project

But the “better burgers” didn’t stop there! As guests left the party, they were invited to enjoy a take-home snack from the Windy City Patty Wagon Food Truck, consisting of blended mini sliders! Again, guests were surprised and thrilled to learn that they burgers they loved so much were made with 25% finely chopped mushrooms; a tasty, healthy and sustainable addition.

The Better Burger Project officially launched on May 26th, and is already trending on Instagram with over 500 hungry consumers posting pictures of their favorite “better burgers.” To find out more about the Better Burger Project and to locate a local restaurant visit BetterBurgerProject.org.

What a great way to celebrate National Burger Month!

“Mushroom Mania” Takes over Five Cafeterias at Penn State University

It should come as no surprise to see mushrooms at Pennsylvania State University, but when Mushroom Council representatives, Kathleen Preis, Katie Poppiti, and Nicole Stager, took over five Penn State cafeterias, a full-fledged Mushroom Mania ensued!

Student’s tastebuds tingled as they caught a glance of the Mushroom Mania lunch menu at Penn State University earlier this month. Cream of Mushroom Soup with Crimini and Portabella Mushrooms warmed students up, while the Beef, Pork and Mushroom Blend Slider Topped with Pesto & Sharp Provolone had them questioning whether or not the burger was in fact made with mushrooms; it was just so delicious!

By the time dinner rolled around, students were clamouring for more! The dinner menu featured a Grilled Pork Chop with Five Mushroom Umami Gravy and a Mushroom and Goat Cheese Flat Bread Pizza that was the talk of the town.

Beyond the food, students lined at the Mushroom Selfie Station and tried their hand at Mushroom Jeopardy. Participants were asked a variety of trivia questions including; mushrooms contain 90% _______.; what are the best growing conditions for mushrooms; or name that mushroom variety. Hundreds of Mushroom Mania commemorative t-shirts and gift cards were given out to mushroom savvy students, who became very intrigued when told the many health benefits of mushrooms. Yes, they not only taste good, but they are good for you too!

Mushroom Mania came to a successful close on the Thursday morning when Kathleen Preis, of the Mushroom Council, presented to a menu committee of 13 chefs from across Penn State campuses. Not only were they thrilled about the Mushroom Mania campaign, they were excited to include more blended menu items on their school menus for the year ahead!

2014 Was the Year of the Mushroom

This year mushrooms were everywhere! From schools and universities, to online communities and restaurants; 2014 was most certainly the year of the mushroom! Council Representative, Kathleen Pries, breaks down the four best mushroom highlights of 2014.


1. Mushrooms Get Noticed Online. It was a record breaking year for mushroom mentions online! Serious Eats featured seven posts showcasing blended recipes of chefs Linton Hopkins and Jehangir Mehta, the Mamavation weight loss community challenged their followers to incorporate the blend into their weight loss strategy, and Life of Dad hosted a #ShroomTember recipe challenge in September. Burger Business listed blended burgers as a trend to watch, Health revealed five surprising facts about mushrooms, and the Washington Post told us why the meat-mushroom blend makes sense. The humble mushroom is definitely getting noticed.


2. Mushrooms on the Menu.
Isn’t it incredible that over 80% of all restaurants serve mushrooms? In fact, mushrooms are one of the fastest growing items on the menu. And it’s no wonder why, mushrooms are not only delicious, but versatile, adding flavour and texture to any cuisine. Some of our favorite restaurants featured mushrooms on their menus this year; Atlanta’s king of burgers, restaurateur and chef Linton Hopkins menued his blend burger, while Seasons 52 developed a new mushroom duxelle for their Signature Burger. Gordon Biersch Brewery Restaurants realized the many benefits of the Blend and introduced a Turkey and Wild Mushroom Meatloaf, and Romano’s Macaroni Grill continues to menu their Veal Marsala Meatball, which is a half-pound blended meatball that combines veal and mushrooms.

The Better Burger Project also rolled through Boston’s Copley Square in September. Seven Boston chefs competed in the “Earth and Turf: The Better Burger Challenge” in an effort to make a delicious tasting burger by blending meat with finely chopped mushrooms. All participating chefs menued their “better burger” creations at their restaurants in October.


3. Mushrooms in Schools. Mushrooms were popping up on school menus across the country this year! From Cincinnati Public Schools to the University of Washington, students were introduced to many different types of mushroom menu items. Chef Jehangir Mehta treated the students at the University of Massachusetts to his famous blended “Graffiti” burger, while Food Network celebrity chef Maneet Chauhan showcased her favourite blend dishes at the University of North Texas. In July, the Mushroom Council introduced school foodservice director to the Blend while exhibiting at SNA ANC in Boston. Many directors and showed interest and agreed the Spicy Mushroom Meatballs were the perfect way to get kids to eat their mushrooms!


4. Mushrooms as a Superfood. 2014 was also a banner year for mushroom research. A first-of-its-kind sensory study on the Blend was conducted by the Culinary Institute of America and University of California-Davis proving the flavor and nutritional benefits of the blend. A Nutrition Today manuscript was published calling for mushrooms to be crowned as their own kingdom based on their distinct nutrient and culinary characteristics. More and more, mushrooms are being recognized for the superfood they are!

We are definitely looking forward to continued success in 2015!

A Mushroom Thanksgiving

We’re half way through the holiday season and just days away from family, friends and food. Thanksgiving is this Thursday and whether you’re focused on keeping tummies full with crowd pleasing appetizers, or revamping classic stuffings and casseroles that fill the air with tantalizing smells leading to the dinner table, mushrooms can help add delicious, unique flavor to any meal served on this special day.

Add an extra punch of rich umami flavor to juicy turkey by pairing with a hearty mushroom gravy. Give mom’s stuffing or gooey mac n’ cheese a tasty boost by adding sliced mushrooms to the mix before baking. No matter what dish you’re most thankful for this holiday season, mushrooms fit perfectly into the menu and add the perfect amount of flair and flavor to family favorites.

Try these recipes to help you prepare a delicious mushroom Thanksgiving spread:

Mini Mushroom Quiche Caps – hold guests until dinner with savory, bite-sized mushroom quiche appetizers.

Brie and Cranberry Stuffed Mushroom Bites – Stuffed mushrooms are always a popular item on the appetizer table and this brie and cranberry stuffed recipe will take it to a new level.

Roasted Brussels Sprouts with “Baby Bella” Bacon Bits – This unique recipe features crimini mushroom “bacon bits”, slow-roasted until crisped, and spiced just right – sure to be the star of the Thanksgiving dinner table.

Baked Mushroom Mac ‘n’ Cheese – This baked mac n’ cheese dish bursts with flavor and adds vegetables to a family favorite with a meaty, sliced mushroom addition.

Vegetarian Mushroom Stuffing with Mushroom Gravy – Revamp a Thanksgiving classic by adding a mushroom medley to the mix before baking topped off with a hearty mushroom gravy.