Q&A: Chef Christian, WSU Dining, Washington State University

WSU Dining, Washington State University

Chef Christian Siple
WSU Dining
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The Gochujang Mushroom Burger: Gochujang three ways – Washington State University ground beef blended with 25% crimini mushrooms, and a gochujang marinade. Topped with ponzu slaw, and gochujang glaze all on a brioche bun toasted with gochujang aioli.

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Q&A: Chef Stephen, NC State Dining, North Carolina State University

North Carolina State University

Chef Stephen Taoso
NC State Dining
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Carolina Style BBQ” Blended Burger: The patty is made up with smoked crimini and button mushrooms that are ground with chuck and a Carolina BBQ Rub. Served pan seared on a Brioche roll with a BBQ mayo that includes a house made BBQ sauce and topped with Eastern Style BBQ pickled onions, lettuce and tomato.


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The Blend was the Buzz at the 12th Annual StarChefs 
International Chefs Congress

The 12th Annual StarChefs International Chefs Congress was held October 22-24, in Brooklyn, NY. The “Cook Your Culture” theme included three days of main stage demonstrations, hands-on workshops, beverage and food tastings, and business seminars – The Techniques, Knowledge, and Flavors That Define You.

The Mushroom Council worked with Chef Pieter Sypesteyn, Chef Brad Orrison, Chef Jennifer Cox and Chef Kyle Bailey to host 4 blended burger tastings over the 3-day conference. We also spoke to thousands of attendees about benefits of The Blend – with a focus on sustainability – and handed out hundreds of recipe cards for Chef Jennifer Cox’s Bison, Bacon and Mushroom Burger, which can be downloaded here.

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