Monterey Mushrooms, the largest grower of fresh mushrooms in North America, will introduce a finely diced mushroom product for foodservice customers at the PMA Foodservice Expo in Monterey July 28 to 30.
The new product is a two-pound bag of finely diced white and brown mushrooms with an extended shelf life. The mushrooms are ready to be blended with ground meat and cooked to create a delicious, nutritious and sustainable burger, meatball, taco or similar menu item. It can also be used as an ingredient in several applications such as scrambles, omelets, sauces, soups and more.
The company will be serving samples of a traditional Italian meatball that features the finely diced mushrooms blended with ground meat. Conference attendees are invited to visit booth #304 to taste.
The Mushroom Council created a website, www.blenditarian.com that includes recipe ideas, chef stories, and details about the benefits of blending. This new two-pound bag of finely diced mushrooms works just the same as when blending with fresh mushrooms, but it eliminates the labor intensive step of chopping, sauteeing and setting aside to cool.
“Finely diced mushrooms blended with meat creates a delicious and healthier way to enjoy favorite meat dishes,” said Lindsey Roberts, marketing specialist.
Also featured in booth #304 will be the company’s frozen GrillaBella meat-alternative line which includes burger patties, meatballs, breakfast sausage patties and Italian sausage patties. Made with the primary ingredient of fresh Monterey Mushrooms, GrillaBella mushroom products are packed with protein, fiber, vitamin D and minerals and are a delicious meat alternative.
“The demand for meat alternatives is growing and that is why we developed a mushroom based meat alternative line," Roberts said.
On the fresh side of the business, the company added a 5-pound bulk box of organic white mushrooms and a 5-pound bulk box of organic baby bella mushrooms to its foodservice offerings.
Monterey Mushrooms’ Foodservice Manager Sandy Malouff-Quintana said the addition is due to the growth of the organic segment at foodservice. Malouff-Quintana is serving her second year on the PMA Foodservice Conference Committee.
For more information about the company, visit www.montereymushrooms.com
Source: Monterey Mushrooms
