“The shiitake has been a prime beneficiary of that,” he said, and could well end up being the next variety to start showing up more frequently on menus.
Retailers also are talking about handling more shiitakes, but it’s not likely that shiitakes will achieve the success the portabella has, Schroeder said.
Sales of white mushrooms have been growing, but not to the extent baby portabellas and shiitakes have, he said.
White mushrooms will be the “commodity, low-price alternative for those who prefer bland or are super price sensitive,” he said.
Mushrooms are taking on a new shape at Basciani, Recchiuti said.
The company fresh preps white and crimini mushrooms into precise cuts ranging from two to eight pieces for foodservice accounts.
They can be seen flying through the air in a commercial for Olive Garden restaurants, he said.