From rustic sandwiches to warm soups and pasta dishes, mushrooms bring appealing texture, flavor and aroma to the comfort foods your consumers are craving. Try these recipes from Custom Culinary® as inspiration!
FRIED PORTOBELLO SANDWICH
A fresh portobello mushroom cap breaded, fried and served on a toasted brioche bun, topped with fresh arugula, feta cheese, sliced red onion and a drizzle of Custom Culinary® Pomegranate Balsamic Glaze.
WILD MUSHROOM MAC
Umami-rich Custom Culinary® Cremini Mornay Sauce folded into tender cavatappi pasta, topped with truffled panko and baked until golden-brown.
FUNGI FLATBREAD
Crispy flatbread slathered with a mushroom pesto made with Custom Culinary® Portobello Mushroom Base, topped with blistered cherry tomatoes, melty mozzarella pearls, sliced red onion and seared oyster mushrooms.
BLENDED ‘SHROOM BURGER
A ground beef patty blended with Custom Culinary® Cremini Mushroom Base, grilled and served on a toasted bun, topped with smoked Gouda, tomato-onion jam, wilted kale and crispy thinly sliced shiitake mushrooms.
MAITAKE MARSALA MELT
Seared maitake mushrooms tossed in savory Custom Culinary® Roasted Garlic Marsala Sauce, served on grilled sourdough and topped with gooey cheese curds, crispy fried shallots and fresh parsley.
SEARED HALIBUT STEW
Delicate seared halibut served atop a bed of caramelized cipollini onions, roasted rainbow carrots and broccoli rabe. Finished with a ladle of Custom Culinary® Porcini Bacon Broth and a sprinkle of crispy fried quinoa.
Elaine Watson, “60-second interview: T. Hasegawa talks fermented flavor trends, organic certified flavors, and formulating with CBD,” Food Navigator, December 17, 2019.
Patricia Cobe, “6 emerging trends that may go mainstream,” Foodservice Director, September 6, 2019.
Katie Ayoub, “Getting Cultured,” Flavor & The Menu, January 16, 2020.
Rob Corliss, “10 Flavor Builders: Taste of Asia,” Flavor & The Menu, August 22, 2019.