September is National Mushroom Month and we are encouraging you to menu locally grown South Mill Champs mushrooms to your menu!
Mushrooms are a great flavor solution, bringing added value, consumer appeal, health benefits and versatility to the foodservice kitchen and bottom line. Mushrooms complement everyday meals — from appetizers and salads to main dishes and sides, mushrooms can be enjoyed in so many ways.
How to Add Mushrooms to Your Menu
The Blend. Blending finely chopped mushrooms and ground meat together allows consumers to enjoy healthier versions of classic recipes without sacrificing taste. Try a blended burger or burrito.
Appetizers. Make mushrooms center of the plate by featuring them as an appetizer. Stuffed mushrooms are always a hit and are easy to share or swap out white mushrooms for crimini in your fried mushrooms.
A Little Extra. Boost flavor and appeal of your classic dishes and offer an exotic variety of sautéed mushrooms as an additional topping to steaks, chicken, pork, pasta and fish.
Go Meatless: Replace meat with meaty-tasting mushrooms. Transform a bolognese or spice up bowls with mushrooms.
Promote, Promote, Promote!
Utilize social media to create awareness around Mushroom Month and your participation. Post pictures of your new or improved dishes that now feature a variety of mushrooms. Via visual appeal, you can create top-of-mind awareness and increase craveable around these dishes. Don’t forget to create a sense of urgency, these dishes are only available until the end of September!
See How These Popular Restaurants Menu Mushrooms
Jersey Mike’s Subs
Grilled Portabella Mushroom & Swiss
“This Grilled Portabella Mushroom & Swiss is the real deal. It’s grilled fresh to order with fresh portabella mushrooms, green bell peppers, onions, and Swiss cheese.”
Houlihan’s Restaurant + Bar
Houlihan’s Famous “Shrooms
“Three jumbo mushrooms stuffed with herb and garlic cream cheese.”
Mellow Mushroom
Holy Shiitake Pie
“ Olive oil and garlic base, shiitake, button and portobello mushrooms, caramelized onions, mozzarella, and Wisconsin aged white cheddar. Finished with a garlic aioli swirl and a spritz of black truffle oil. Garnished with fresh chives and shaved parmesan.”
