The council plans to continue to work with colleges and universities as well as school districts to promote mushroom consumption among the younger generation, he said.
The council also aims to encourage foodservice operators to blend meat with mushrooms.
“Using mushrooms, which are unique in their ability to blend with meat and deliver the meat-like taste and texture, indeed potentially improve on it, is an exciting new option that has been well-received by chefs, dietitians and policymakers we have exposed to the concept,” he said.
While some mushrooms are used raw on salads, most are cooked in a variety of ways, used as appetizers, such as stuffed portabellas or fried mushrooms, or cut up and served as toppings or ingredients in soups, sauces, casseroles or meatloaf, Caldwell said.
Part of the reason for the popularity of mushrooms is their versatility, he said.
“Mushrooms, while perishable, have tremendous versatility in use for breakfast, lunch and dinner and all ethnic styles — Latin, Mediterranean, Asian, European and American,” he said.
“The beauty of mushrooms is that they complement dishes at every price point,” Litvin said.