There’s Gold in Having Mushrooms on the Menu

Foodservice benefits from value of mushrooms while staying on trend, reducing labor, and meeting wellness demand.

Mushrooms deliver umami, versatility and align with current dining trends. They contribute to classic menu items, but also play a huge role on plant-forward plates.

“Mushrooms are one of the most unique and delicious produce items chefs can use to enhance their dishes and recipes,” says Jack Guan, vice president of business development at Guan’s Mushroom in Commerce, CA. “As more consumers look for healthier options, we see restaurants add more mushroom dishes to their menus.”

Cristie Mather, vice president, marketing at The Mushroom Council in Portland, OR, shares Datassential statistics showing mushrooms have a consistently strong presence across all restaurant segments, with 75% of restaurants featuring at least one mushroom dish. “That number jumps to 87% in fine dining and 84% in casual dining,” she adds.

“We’re seeing increased use of mushrooms in supermarket foodservice in grain bowls, soups and hot bar offerings. Their adaptability, health halo and culinary appeal make them a smart choice for operators looking to meet shopper demand for both flavor and wellness.”

FLEXIBILITY WITH MENU

Mushrooms are having a real moment in foodservice for good reason, adds Kelsey Coon, marketing specialist at Highline Mushrooms in Leamington, Ontario.

“They check all the right boxes of flavor, nutrition, sustainability and versatility,” she says. “But just as important to culinary teams is something that doesn’t always make the menu — consistency and repeatability. Foodservice needs ingredients they can count on. Mushrooms are a smart, scalable solution across both restaurant and retail foodservice.”

Foodservice needs ingredients they can count on. Mushrooms are a smart, scalable solution across both restaurant and retail foodservice.

— Kelsey Coon, Highline Mushrooms in Leamington, Ontario, Canada.

Mushrooms are gaining traction, not only as a classic ingredient, but also as a plant-forward protein alternative. “We’re seeing them used in everything from upscale entrees to grab-and-go items, especially in wellness-driven and globally inspired menus,” says Allie Wainer, regional vice president for The Chefs’ Warehouse/Sid Wainer & Son in New Bedford, MA. “Their adaptability makes them ideal for both traditional restaurants and supermarket foodservice looking to meet evolving consumer tastes.”

Phil Bartocci, general manager at Coosemans Philly in Philadelphia, PA, agrees the industry is seeing more mushrooms offered as plant-based options. “Mushrooms are versatile and can be substituted for many center-of-the-plate offerings.”

The versatility and value of mushrooms makes them a staple in every kitchen. “Packed with umami flavors and meat-like texture, they are a delicious stand-in for proteins on the plate while beef, pork, chicken, and seafood prices continue to climb,” says Deena Ensworth, senior content manager at Markon in Salinas, CA.

“Whether chefs are interested in adding an extra punch of flavor to burgers while reducing overall fat and cholesterol, giving vegetarian and vegan dishes more satiety, or lending seasonal flavors to appetizers and sauces, mushrooms can do it all.”

HARNESSING TRENDS

Several trends drive mushroom use. “Plant-forward menuing remains strong, with mushrooms playing a key role in vegetarian and flexitarian offerings,” says Mather. “We’re seeing more chefs turn to mushrooms and other vegetables to create plant-forward offerings, as seen at restaurants like Tacology in Miami or Fresh Kitchen’s basil mushroom bowl.

“Operators are also leaning into premiumization; spotlighting specialty varieties such as maitake, oyster and king trumpet to bring something unique to the plate.”

Mushrooms are all across foodservice, including retail, playing a lead role in deli-prepared meals, protein pairings, and hot bar solutions, says Coon.

“At Highline, we’re supporting these trends through sliced gourmet blends, ready-made stuffed mushrooms and bulk packs to streamline prep and inventory,” she adds. “We’ve designed SKUs with foodservice in mind, whether for prepping in a commissary kitchen or a back-of-house retail operation.”

Mushrooms also see movement in pizza. “According to the 2024 Slice of the Union report, mushrooms are the No. 2 pizza topping in the U.S., beat only by pepperoni,” says Mather. “At the 2025 International Pizza Expo, we saw incredible creativity, from pies using specialty mushroom blends to new pairings with other produce.”

Most recently, the Mushroom Council partnered with Toppers Pizza on a limited-time Wild Mushroom pizza, featuring portobello, shiitake and white button mushrooms on a garlic sauce base.

“Toppers is showing how craveable mushrooms can be when they are the star of the show,” says Mather. “And we supported the promotion with digital ads and influencer partnerships in key Midwest markets.”

Retail foodservice is also seeing a pizza boom. “Eataly’s grab-and-go Pizza alla Pala with crimini and white mushrooms is becoming one of their top sellers,” says Mather. “Our Mushroom Monday promotion with Eataly in New York, Chicago and LA highlights mushroom-rich dishes across their restaurants, take-home cases and cooking classes.”

Wellness trends also boost mushroom demand. “The wellness sector continues to grow exponentially each year, with global estimates as high as 9 trillion by 2028,” says Markon’s Ensworth. “Highlighting the type or variety of mushrooms on the menu is a smart move, as they are one of the ingredients dining customers are trying to increase in their health plans.”

Specialty mushrooms, especially lion’s mane, are proven to have health benefits, says Bartocci. “They are riding the wave of being a super food, and customers are now looking for these mushrooms for their overall health.”

AMPING UP VARIETY

A plethora of available mushroom varieties helps expand menu use. “We’re seeing more unique varieties, including lion’s mane, king trumpet, and blue oyster show up on menus, as controlled-environment and indoor farming make them more accessible year-round,” says Wainer.

“Foodservice operators should keep an eye on the rise of locally cultivated specialty mushrooms. Technology has expanded year-round access to unique varieties, such as maitake, chanterelle, and enoki mushrooms that once had limited seasonal availability.”

Guan explains they have seen tremendous growth in the foodservice sector with their king oyster mushroom. “King oyster mushrooms are unique due to their very thick and meaty stem with a small cap,” he says. “This larger stem allows for much versatility in how they can be cooked — sliced to make steak cuts, cut horizontally to imitate scallops, or diced for any dish.”

Japanese varieties are very much on trend too, says Ensworth. “Enokis and shimejis are integral to ramen and other noodle soups,” she explains. “Shiitakes and matsutake are popular in stir-fries and meat dishes, and varieties, such as maitake, king trumpet, and wood ear, are prized for adding deep flavor notes to fall and winter dishes.”

Organic and sustainable options contribute to demand, and are gaining ground in foodservice, says Coon. “While current sales through broadline distributors still represent a small percentage, just 0.1% of total pounds, the growth rate of organic mushrooms is outpacing conventional, with a 65% increase over the past three years, according to the Mushroom Council and Circana SupplyTrack.”

Local and sustainable are two drivers in the foodservice industry this year, according to Ensworth. “As customers take more care about what they put in their bodies and how ingredients affect the earth, Markon is focused on providing these options for our cooperative’s member distributors and their foodservice customers.”

ADDING VALUE

Advances in value-added mushroom products help foodservice operator efficiency. “There’s growing interest in pre-sliced, ready-to-cook formats and bulk packs that streamline prep in high-volume kitchens,” says Wainer.

Stuffed mushrooms are a game-changer for foodservice, adds Highline’s Coon. “They bring elevated presentation with zero prep time, meaning significant labor cost savings. For prepared foods, they work beautifully in oven-ready trays or hot bars and deliver a premium feel with minimal touch points. Our gourmet sliced blends and sliced portobello and mini bella formats are designed to reduce prep and boost consistency. They allow teams to execute on-trend offerings, such as mushroom risotto or mushroom flatbreads, quickly and without waste.”

Coosemans’ Bartocci says there has been exciting innovation in mushroom products over the years, including mushroom jerky, shredded mushrooms for barbecue, and dried mushroom chips. “Growers and manufacturers are continuing to push the limits of what can be done with their product.”

Mather notes strong interest in marinated or pre-seasoned mushrooms. “These are great for high-volume kitchens looking to add bold flavor while saving prep time.”

BROADER MENU USE

Mushrooms on the menu are showing up in a variety of ways. “Mushrooms can be positioned as both a culinary enhancer and a functional ingredient,” says Mather. “They add rich flavor and texture, not just as an option for people seeking more plant-based or plant-forward dishes, but as a sought-after ingredient in their own right. In retail foodservice, we’re seeing mushrooms in vegan stroganoffs and roasted mushroom bowls, but they shine just as much in blended dishes or alongside meat.”

Mushrooms offer a unique opportunity to enhance menus with both flavor and presentation, explains Wainer. “Beyond the basics, exploring unique varieties can add texture, visual appeal, and a culinary point of difference.”

Indeed, mushrooms contribute to business distinction. “They’re a great way to differentiate a restaurant’s menu,” says Guan. “We are seeing more creativity in how people are cooking with and using mushrooms. An example would be frying whole maitake and whole beech mushrooms to make them look like fried chicken.”

Mushrooms are being used far beyond traditional produce placements, says Coon, especially in retail foodservice. “We’re seeing growth in grab-and-go, hot bars, salad kits, and oven-ready meals. Whether it’s a stuffed mushroom tray, a mushroom grain bowl, or a sautéed mushroom topping bar, this ingredient is helping foodservice teams bring more value, nutrition, and crave ability to every offering.”

And, operators can look beyond the plate as well. “Mushrooms are even being used in coffees and teas — reaching out of savory food menus and into the beverage industry,” says Markon’s Ensworth.

CONSISTENCY IN SUPPLY

Foodservice can rely on mushrooms as a consistent ingredient. “Mushrooms are one of the few produce items grown year-round consistently,” says Guan. “There is an issue with the shift in demand between summer and winter months, which could cause a few weeks of shortages, but with sufficient planning, providing mushrooms year-round is no issue.”

Thanks to advances in indoor and climate-controlled growing, [mushroom] supply has become far less dependent on seasonality or weather disruptions.

— Allie Wainer, The Chefs’ Warehouse/Sid Wainer & Son, New Bedford, MA

Mushrooms remain one of the most stable and consistent produce items in the market, agrees Wainer. “Thanks to advances in indoor and climate-controlled growing, supply has become far less dependent on seasonality or weather disruptions,” she says. “This makes mushrooms a reliable ingredient foodservice can confidently plan around.”

While most produce prices change on a daily basis, Bartocci says mushrooms, for the most part, remain stable in pricing. “This is a wonderful advantage for restaurants to know food costs and have predictability when putting mushrooms on their menu.”

Producers are working to amplify the consistency of supply. “Highline offers a year-round supply with multiple farms strategically located to support regional distribution across North America,” says Coon. “We’re also expanding capacity with a new farm, giving us even more flexibility to meet volume surges.”