WATSONVILLE, CA – Premier mushroom provider Monterey Mushrooms has announced that it plans to participate in the Southeast Produce Council’s Southern Exposure conference held March 9-10 in Orlando, bringing the magic of produce to life and showcasing the ways in which mushrooms and protein can be combined to reinvent consumers’ favorite recipes.

The company will demo a new cooking method it calls "the blend"—mixing finely-chopped, sautéed mushrooms with cooked ground meat to create healthy versions of traditional protein offerings—suitable for making flavorful and nutritious versions of favorites like tacos.

“The blend is reinventing some of America’s favorite foods such as burgers and tacos,” said Lindsey Roberts, Marketing Specialist. “The blend is a mother’s secret weapon because it’s a subtle way to get more vegetables on your plate.”

The company intends to showcase its domestically-grown organic specialty mushroom package at the event, as well. Monterey Mushrooms will be showing king trumpet, beech, maitake, shiitake, oyster, and enoki mushroom varieties in an award-winning, sustainable package that includes graphics with usage ideas, facts, and simple how-to instructions. The package’s paper till is recyclable, biodegradable, and compostable.

“Interest in organic mushrooms is growing as is our ability to grow mushrooms organically,” said Mike O’Brien, Vice President of Sales and Marketing. “We are excited to expand this offering and introduce a variety of mushrooms to our customers nationwide.”

The Monterey Mushroom team present at Southern Exposure will consist of O’Brien, Sales Manager Leslie Block, Sales Manager and National Foodservice Sandy Malouff-Quintana, and Eastern Region Sales Director Mike Stephan.

Visit the company’s booth #318 at Southern Exposure to learn more about the company’s on-trend offerings and enjoy blended tacos with mango salsa.

Monterey Mushrooms