Monterey Mushrooms Introduces Plant-Based Holiday Recipes
WATSONVILLE, CA - In my family, the go-to flavor enhancers for a savory dish are garlic, onions, and mushrooms. From big, meaty portobellos (team portabellas for me) in sautés to li’l clusters of enoki in hot pot and ramen, mushrooms are a favorite in our household year-round, and they really shine this time of year. Monterey Mushrooms knew that home chefs and rising culinary stars are looking for a new favorite dish on the dining table for the holidays, so the company compiled a cookbook full of recipes to get that punch of umami, showcasing versatility for your shoppers.
“Whether they're the star of the dish or used as an ingredient, fresh mushrooms will liven up your menu with a healthy punch of flavor,” said Lindsey Occhipinti, Marketing Manager.
Monterey Mushrooms has released a series of plant-based recipes for a fresh take on favorite dishes including holiday appetizers, side dishes, and drinks. You read that right, mushroom drinks are in, people. Recipes include:
- Baby Bellas, Figs, Honey, and Brie
- Mushroom stuffing
- Gluten Free Mushroom Herb Gravy
- Mushroom, Apple, and Walnut Stuffed Acorn Squash
According to a press release, all the recipes in the cookbook feature savory mushrooms for a boost in flavor and nutrition. Mushrooms not only deliver that craveable flavor, they also add another serving of vegetables to the dish.
“People shop for and cook with mushrooms during the holidays more than any other time of year,” Occhipinti said. “We have a full line to choose from—starting with the traditional whites all the way to portabellas and exotic mushrooms like shiitakes. Home cooks have this wonderful ingredient at their fingertips, and we wanted to provide some flavor-forward recipes to try this fall.”
Retailers looking for more ways to inspire mushroom purchases can check out the full cookbook for inspo this season. For more holiday news and updates in the produce industry, keep reading ANUK.