What are the latest mushroom trends at retail and foodservice? To find out, Produce Market Guide asked Baldor Specialty Foods, Bronx, N.Y.
“Chefs are eager to incorporate both cultivated and wild mushrooms into their winter menus,” says Kenneth Bower, director of merchandising at Baldor Specialty Foods. “Their versatility allows them to be used in almost any cuisine type.”
It’s also a magnificent time for mushrooms in grocery.
“Retail is also seeing an uptick [in mushroom sales], as consumers are more willing to try new varieties at home and are drawn to the health benefits and ease of preparation,” Bower says. “Gourmet blends and value-added sliced are capturing the consumer’s interest.
“While the steady performers like ports, shiitake, oysters and white buttons maintain a strong market presence, we are seeing varieties like maitake, royal trumpets, beech and lion’s mane gain in popularity,” Bower added.
And when it comes to wild, Bower sees options like chanterelles, morels, porcini and black trumpets continuing to be popular, especially during peak season.
