Foodservice

Grilled Portabella Breakfast Sandwich (Foodservice portion)

Pairing the savory flavor of a grilled mushroom with an egg takes the traditional breakfast sandwich to a new level of heartiness.

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Grilled Mushroom Asada (Foodservice portion)

Fill up on Latin flavor with hearty grilled portabella mushrooms accompanied by warm corn tortillas and cool, tangy guacamole.

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The Forest Burger (Foodservice portion)

Sautéed crimini mushrooms, Gorgonzola and crispy shallots bring depths of decadent flavor to this Revolution Brewery burger.

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Mushroom Bulgogi Tacos (Foodservice portion)

Recipe courtesy of Chef Robert Mayberry, University of Texas, Austin

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Mushroom Chilaquiles (Foodservice Portion)

Why leave home for brunch? Cook a dish like a professional chef with this vegetarian chilaquiles recipe.

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Vegetable Frittata Omelet

Yield: 1 serving Ingredients 6 oz cholesterol free eggs (3/4

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Spinach and Mushroom Calzone

Yield: 1 serving Ingredients For Ricotta mixture 2 oz Ricotta

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Chipotle Braised Veal Tips, Exotic Mushrooms and Asparagus with Cheddar Mashed Idaho Potatoes

Yield: 12 Ingredients Veal 6 pound veal shoulder stew meat

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Roasted Veal Loin with Crispy Garlic-Mustard Crust, Idaho Potato Pancakes and California Avocado Sauce

Yield: 12 Ingredients Mushroom Filling 1/4 cup minced shallots 2

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Gitane Pizza Topped with Mushrooms, Chorizo, Mozzarella and an Egg

Yield: 12 pizzas Ingredients 6 pounds pizza dough 2 pounds

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Pastrami Flat Iron Steaks with Warm Maitake and Asparagus Salad

Yield: 12 Ingredients Pastrami Spice/Marinade 1 cup Kosher salt 1/2

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Grilled Corn-Portobello Cakes with Corn and Huitlacoche Sauces

Yield: 24 portions Ingredients Mushroom Marinade 1 cup soy sauce

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