freshmushrooms nature s hidden treasure

freshmushrooms nature s hidden treasure

USDA IQF Mushrooms Now Available for Direct Delivery IQF Diced Mushrooms, Material #110421 40 lb bulk case IQF Mushrooms #110421 Culinary Tips & Recipes According to the Food Buying Guide: Mushroom au jus absorbs into the USDA Beef Crumbles and Turkey Crumbles, creating a moist, tender and flavorful entrée 1 lb. of fresh whole mushrooms yields 0.43 lb. of cooked, drained, sliced mushrooms 6.02 lb. of fresh whole mushrooms yields 100 1/8 cup cooked, drained, sliced mushrooms Currently in house yield pending USDA Food Buying Guide updates: 1 oz. IQF mushrooms provides 1/8 cup cooked other vegetable For 100 servings: 6 lb. 4 oz. IQF Mushrooms to equal 1/8 cup cooked other vegetable (& 50 oz. mushroom au jus) 1 40 lb. case provides 640 1/8 cups other vegetable 100 oz of cooked mushrooms produces about 50 oz of mushroom au jus that can be incorporated into sauces and gravies Can be oven roasted from frozen for an addition to Toppings Bars and Flavor Stations Can be added to vegetarian recipes such as marinara or chili Recommended Handling for IQF Mushrooms Keep frozen Blend with thawed USDA Beef Crumbles or Turkey Crumbles, as well as raw beef and turkey recipes Check out all new marketing materials including, 2 oz & 1.5 oz m/ma speed scratch standardized recipes, featuring USDA IQF mushrooms, on www.mushroomsinschools.com/homepage

The Blend A New Way to Create Healthier Menus WHY BLEND? Increase vegetable intake. The Scientific Report of the 2015 Dietary Guidelines Advisory Committee reported, An important strategy for meeting intake levels of calories, saturated fat and sodium is to change the composition of mixed dishes - Sandwiches, burgers, pizza, pasta or rice, stir fries, soups and meat and poultry dishes - that are high in calories, saturated fat and sodium to better meet these goals. Meat + Mushrooms = Solution. BLEND FOR FLAVOR Umami. Enhances flavor with umami while reducing fat and sodium intake.* BLEND FOR CONSUMPTION Increase consumption of vegetables by combining with popular consumed entrées. Replace 0.5 oz. ground meat with 1/4 cup other vegetable Ground Beef = $0.12 - $0.15 per ½ oz. Veggies = $0.08 - $0.10 per ¼ cup. Cost savings $0.04 + BLEND FOR VOLUME Extend portions. Increase volume and vegetable consumption while maintaining price and student acceptance. #8 Disher: 2 oz. m/ma beef or turkey crumble taco meat and 1.5 oz. m/ma beef or turkey & mushroom taco meat #6 Disher: 2 oz. meat & mushroom blend Save money. Beef prices continue to rise.** M/MA Beef Taco 2.0 oz. Beef Taco 1.5 oz. Turkey Taco 2.0 oz. Turkey Taco 1.5 oz. 100% Meat (grams) Meat & Mushroom Blend (grams) 87.82 65.61 85.58 63.98 154.72 132.52 152.49 131.31 *When compared to same portion size of 100% ground meat **March 2015 USDA Beef purchases

Fresh Mushroom Handling Fresh Mushrooms are a great addition to meals kids love like pizza, hamburgers, spaghetti, sloppy Joes, tacos, salads and more! MUSHROOM USEABILITY Salad Bar Ready 1-5 days Sautee or Blend 6-10 days Toss Longer than 10 days DID YOU KNOW THAT FRESH MUSHROOMS ARE AVAILABLE YEAR ROUND AND ARE COMMERCIALLY PRODUCED IN ALMOST EVERY STATE BY MORE THAN 282 GROWERS. MUSHROOM STORAGE & HANDLING Temperature: Refrigerate immediately between 34-38 F (0 C). Moisture: Do not sprinkle mushrooms with water as this will cause mushrooms to darken, mildew or deteriorate. Handling: Store in original container. Do not stack other produce items on top of mushrooms as they bruise easily. Shelf Life: 10 days, under optimum conditions. Preparation: Rinse mushrooms quickly in cool water - do not soak! Do not rinse until ready to use.

Monthly Meal Plan Mushroom Marinara & WGR Penne Romaine and Shredded Carrot Salad Cheese Stuffed WGR Bread Stick Fresh Grapes Diced Pears Ranch Dressing 804 Calories 7.1% Calories Sat Fat 744 mg Sodium Garden Pizza: Mushrooms, peppers, onions, tomatoes and fresh basil Steamed Normandy Blend Diced Peaches Fresh Orange Wedges 1% milk 662 Calories 11.3% Cal Sat Fat 636 mg Sodium Mushroom Swiss Burger on WGR Bun Baked Sweet Potato Wedges Sweet Corn Fruit Cocktail Banana 708 Calories 9.4% Cal Sat Fat 758 mg Sodium Turkey Tetrazzini over WGR Rotini Steamed Broccoli Florets Fresh Apple Slices Kiwi 815 Calories 12% Cal Sat Fat 1081 mg Sodium Beef and Mushroom Taco Salad with Cheese, Romaine & Tomatoes Refried Beans & Salsa WGR Scoops Diced Apricots Grapes 764 Calories 7.1% Cal Sat Fat 979 mg Sodium Weekly Totals 9 Oz. Eq. M/MA 11 Oz. Eq. Grain 2 C. Other Vegetable 2 ¼ C.Red/Orange 1 1/8 C. Dark Green 3/8 C. Starchy ½ C. Legume 5 Cups Fruit Weekly Averages 761 Calories 9.2% Cal from Sat Fat 840 mg Sodium Power Panini with Roasted Portabella Mushrooms, Spinach and Tomato Oven Baked Thin Fries Blueberry Yogurt Parfait w/granola Fresh Apple Slices 806 Calories 7.9% Cal Sat Fat 957 mg Sodium Orange Chicken Stir fry over Brown Rice with Mushrooms and Asian Vegetables Baby Carrots Diced Pears Mandarin Oranges Ranch Dressing 810 Calories 6% Cal Sat Fat 691 mg Sodium 2 Beef and Mushroom Sloppy Joe Sliders Baked Sweet Potato Wedges Steamed Broccoli Fruit Cocktail Fresh Grapes 705 Calories 7.4% Cal Sat Fat 565 mg Sodium Beef and Mushroom Stroganoff Over WGR Rotini Steamed Peas Celery Sticks and Ranch Dip Diced peaches Kiwi 1% milk 854 Calories 9.5% Cal Sat Fat 1031 mg Sodium Chicken Fajitas with Mushrooms, Onions & Peppers WGR Tortillas Texas Caviar: (black eye peas, onions & jalapenos) Diced Apricots Fresh Grapes 740 Calories 6.1% Cal Sat Fat 1230 mg Sodium Weekly Totals 9.5 Oz. Eq. M/MA 10 Oz. Eq. Grain 2 C. Other 1 ¼ C. Red/Orange 3/8 C. Dark Green 1 C. Starchy ½ C. Legume 5 C. Fruit Weekly Averages 783 Calories 7.4% Cal Sat Fat 761 mg Sodium California Flat Bread with Mushrooms, olives, peppers and onions. Strawberries Cup Romaine Salad w/ Cherry Tomato Petite Banana 1% milk Ranch dressing 677 Calories 6.8% Cal Sat Fat 629 mg Sodium Spinach salad Sliced Hard Cooked Egg Fresh Mushrooms Tomato Wedges WGR Bread Stick Cinnamon Pears 100% Orange Juice Honey Mustard Dressing 711 Calories 9.1% Cal Sat Fat 862 mg Sodium Mushroom Melt Burger Baked Sweet Potato Wedges Sweet Corn Fruit Cocktail Fresh Oranges Ketchup 700 Calories 8.9% Cal Sat Fat 855 mg Sodium Mushroom and Spinach Quesadilla Cuban Black Beans with Salsa Diced Peaches Apples Juice 630 Calories 8.7% Cal Sat Fat 1150 mg Sodium Turkey and Mushroom Meat loaf with Mashed Potatoes Steamed Peas Apple sauce Fresh Grapes WGR Bread Stick 865 Calories 7.1% Cal Sat Fat 1215 mg Sodium Weekly Totals 10 Oz. Eq. M/MA 9 Oz. Eq. Grain 1 3/8 C. Other 1 C. Red/Orange 1¼ C. Dark Green 1½ C. Starchy ½ C. Legume Fruit Weekly Averages 715 Calories 8% Calories Sat Fat 942 mg Sodium

Homemade Turkey and Mushroom Meatloaf Recipe: R-1353 HACCP Process: Same Day Service # Of Servings: 100.00 Serving Size: 1 Slice Grams Per Serving: 131.23 Ounces Per Serving: 4.6 Source: Mushroom Council Meal Equivalencies: 1/8 Cup Other Vegetable, 1/4 oz. eq. Whole Grain-Rich, 2 oz. eq. m/ma Ingredients 15 LB Ground Turkey, 85% lean 6 LB + 4 OZ USDA IQF Mushrooms, Diced, Frozen, Material #110421 OR Fresh Mushrooms, Diced 2 LB + 4 OZ USDA Pasteurized Liquid Eggs, Frozen, Material #100045 1 LB + 12 OUNCE 100% Natural Ketchup 1 LB + 13 OZ USDA Rolled Oats, Dry, Material #100466 1 CUP + 1/4 CUP Dehydrated Onion Flakes 1/2 CUP Garlic Powder 1 CUP Dried Parsley 1/2 CUP GROUND Dried Oregano 1/2 CUP GROUND Dried Basil 1/2 CUP GROUND Black Pepper 2 TBSP Salt 2 CUP Sweet Thai Chili Sauce 1 OZ Pan Spray Directions 2 Days Prior To Day of Service: Pre Prep: Clean and sanitize prep area Pull ground turkey from freezer. Wash hands thoroughly Place turkey in watertight container, cover and date stamp. Wash hands thoroughly Place turkey in cooler on bottom shelf to thaw. Refrigerate overnight. Day of Service: Pre prep: Clean and sanitize prep area. Pull 4 shallow steamtable pans and place at workstation. Pull Thai Chili Sauce, measure out 2 cups and place at workstation. Prep: Pull onions, parsley, garlic powder, black pepper, basil, oregano and salt. Pull oats and measure out 29 oz. Pull eggs and ground turkey from cooler and place at workstation. Pull ketchup and place at workstation. Wash hands thoroughly. In large mixing bowl using a paddle, mix eggs and ketchup for 2 minutes. Add seasoning and mix for 2 minutes to blend well. Add dry oats and mix for 2 minutes to blend well. Add diced mushrooms and mix for 2 minutes. Add ground turkey and mix for 2 minutes to blend well. Prep: Spray steamtable pans well. Wash hands thoroughly and put on gloves. Divide meatloaf mixture into 4 portions of 6 lb. 12 oz. each. Form into long shallow loaf in the center of the pan, 6 ½ wide by 24 long. Ensure loaf is consistent in height and width. Smooth top of loaf. Brush each loaf with ½ cup of Thai Chili Sauce. Cook: Bake in preheated convection oven at 350 F for 45 minutes or until they reach 165 F. CCP: Heat until an internal temperature is reached of 165 F for 15 seconds Hold: Hold turkey meatloaves in warmer until service. CCP: Hold above 135 F CCP: Batch cook as necessary to insure best end product and nutritional. Serve: Cut each turkey meatloaf into 25 slices, ¾ thick. CCP: Hold above 135 F Production Notes: Ensure the turkey meatloaves are consistent end to end in height and width to ensure a consistent serving appearance. Serving Notes: Each serving provides 2 oz. eq. m/ma, 1/8 cup other vegetable and ¼ oz. eq. grain. Each serving weighs 4.6 oz. Each pans serves 25.

Portabella Philly Steak Sub Recipe: R 1432 HACCP Process: Same Day Service # Of Servings: 100.00 Serving Size: 1 sandwich Grams Per Serving: 227.45 Ounces Per Serving: 8 Source: Mushroom Council Meal Equivalencies: 2.0 oz. eq. Whole Grain-Rich, 1/4 Cup Other Vegetable, 2.0 oz. eq. m/ma Ingredients 12 LB + 2 OZ Portabella Mushrooms, RTU, Sliced 5 LB + 2 OZ Sweet Bell Peppers, RTU, Sliced 6 LB + 6 OZ Sweet Onions, RTU, Sliced 1/2 CUP GROUND Black Pepper 1 CUP Canola Vegetable Oil 2 CUP Organic Vegan Worcestershire Sauce 100 PIECES Hoagie Rolls, Whole Wheat, 6 inch 12 LB + 8 OZ USDA Lite Mozzarella Cheese, Material #100034 Directions Day of Service: Pre Prep: Clean and sanitize prep area. Pull mozzarella cheese, RTU mushrooms, peppers and onions from cooler and place at workstation. Pull sub rolls, oil, worcestershire, pepper, and place at workstation. Wash hands thoroughly. CCP: Prepare foods at room temperature in two hours or less Cook: In tilt skillet, preheat to medium. Add mushrooms and oil. Sautee for 4 minutes. Add peppers, onions, and sauté for 4 more minutes. Add worcestershire and peppers. Sautee for 3 more minutes. Empty mix into shallow steamtable pans. CCP: Heat until an internal temperature is reached of 140 F for 15 seconds CCP: Batch cook as necessary to insure best end product and nutritional. Prep: Wash hands thoroughly and cover with gloves. Place 1/2 cup of sautéed vegetables in sub roll. Top with 2 ounces of shredded mozzarella. Wrap sandwich and place in shallow steamtable pan. CCP: Never handle ready to eat foods with bare hands Hold: Place sandwiches in warmer and hold above 135 F CCP: Hold above 135 F Serve: Serve one portabella Philly sandwich CCP: Hold above 135 F Production Notes: Note: not all worcestershire sauces are vegetarian so check to insure this is vegetarian Serving Notes: Each sub provides 2 oz. eq. meat/meat alternate, 2 oz. eq. whole grain, 1/2 cup other vegetable. Each serving weighs 8 ounces or 227.5 grams. Did you know? Mushrooms are naturally free of gluten, sodium and cholesterol, and are also a source of some very important nutrients including: B vitamins, including riboflavin, niacin, and pantothenic acid Important minerals such as; selenium, a mineral that works as an antioxidant to protect cells from damage Potassium is another important mineral many people do not get enough of. It aids in the maintenance of normal fluid and mineral balance, and can help control blood pressure Mushrooms exposed to the sun or UV light to naturally develop vitamin D, are the only source of vitamin D in the produce aisle and one of the few non-fortified food sources

Mushroom Resources The Mushroom Council has a variety of resources available such as our website, mushroomsinschools.com/homepage that is home to: Recipes Menu Inspiration Student Activities Marketing & Healthy Eating Promotional Materials Promotional Support Promotional support offered by the Mushroom Council Government Official Visits Media/Press Opportunities Chef or Farmer visits Nutrition Communication with Parents & Staff Cafeteria and Salad Bar Posters Student Giveaways HARVEST OF THE MONTH KIT Place your order for the NEW Mushroom Harvest of the Month Kit featuring resources that can be utilized in the café and classroom, as well as fun activities that will engage students. Feature Mushrooms as your September* Harvest of the Month! *September is National Mushroom Month Interested in implementing a mushroom promotion in your district? Contact us: kathleen@mushroomcouncil.org 408-477-6528 Visit www.mushroomsinschools.com/homepage for the latest news, recipes and blog posts from the Mushroom Council.