Monterey Mushrooms will bring the magic of produce to life at the Southeast Produce Council’s Southern Exposure conference March 9-11 in Orlando by showcasing the magic of blending fresh mushrooms with protein to reinvent favorite recipes.
This new cooking method, blending, consists of mixing finely-chopped sautéed mushrooms with cooked ground meat to create a healthy version of protein.
“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.”
Also at Southern Exposure, the company will showcase its domestically-grown organic specialty mushroom package that includes king trumpet, beech, maitake, shiitake, oyster and enoki mushrooms in an award-winning sustainable package that includes graphics with usage ideas, facts and simple how-to instructions. The paper tills are 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.”
O'Brien will be joined at Southern Exposure by Leslie Block, sales manager, Sandy Malouff-Quintana, sales manager and national foodservice and Mike Stephan, Eastern region sales director.
Monterey Mushrooms will be serving blended tacos with mango salsa at Southern Exposure in booth #318.
Contact:
Lindsey Roberts
Monterey Mushrooms, Inc.
Tel: 831-763-5300
