LEE’S SUMMIT, MO - If you’ve already binged all of your TV shows and are searching for more, you’re in luck, because the Mushroom Council® has launched a new series. In partnership with The Culinary Institute of America, the organization has debuted “Mushrooms in the Plant-Forward Kitchen,” an educational video series spotlighting how to incorporate mushrooms into globally inspired, plant-forward cooking.

“In a Venn diagram of plant-forward recipes and globally inspired flavors, mushrooms will always be in the middle as they are the ideal central ingredient for both trends thanks to their meaty texture, savory flavor, nutritional profile, and versatility,” said Pam Smith, RDN, Foodservice Consultant for the Mushroom Council. “Whether it’s swapping meat with mushrooms entirely for a plant-based meal or blending meat with mushrooms for a creative, umami-bursting dish, utilizing mushrooms in plant-forward, global cooking is a strategy that every chef can master, and we developed this series to showcase how simple this can be.”

This series aims to educate chefs about the ways to incorporate mushrooms into their dishes, a release stated. The 13-part program demonstrates 12 creative, popular global recipes, including Korean mushroom bibimbap, Mexican street food-inspired mushrooms al pastor, Japanese mushroom katsu, and spicy Indian mushroom and lamb meatballs.

In addition to demonstrating these recipes, the Mushroom Council is offering downloadable and printable recipes for chefs and menu developers. The campaign has reached audiences over 100,000 times across digital media platforms since its launch in April 2023.

The Culinary Institute of America is using this education program as part of its Plant-Forward Kitchen Training and Certification, an online training course that teaches chefs about plant-forward, sustainable cooking techniques.

Forget Netflix, hit the kitchen and start streaming this new video series.

The Mushroom Council®