Health and Flavour: Proper seasoning, aromatics, and a balance of flavours, with a touch of fat to finish, can create a rich and satisfying dish. “In our Mushroom Toast recipe, we use button mushrooms, shiitake, enoki, king oyster and elm oyster mushrooms. Each type brings its own unique texture and taste. Then there is our star dish, the Brown Bechamel Rigatoni with shiitake and button mushrooms, sundried tomatoes and parmesan breadcrumbs. It’s loved for its rich, creamy sauce, the earthy flavours of shiitake and button mushrooms, the tangy punch of sundried tomatoes, and the crunchy, savoury parmesan breadcrumbs that perfectly top it off,” says Shailesh Johny, Culinary Chef and Director, Lavonne Academy and Café, Bengaluru and Delhi.
Mushrooms are both culinary classics and a boon to health, containing a wealth of essential vitamins and minerals such as B vitamins, selenium, and vitamin D. Studies affirm their role in bolstering immunity. “We use king oyster mushrooms, shimeji mushrooms, straw mushrooms, shiitake and various types of fungus in our recipes,” says Master Chef Liang-Yi Jing at ITC Maratha Mumbai.
With zero cholesterol and fat and abundant selenium, mushrooms cater to evolving consumer preferences for health and sustainability. Minimal environmental footprint and high yield makes the muhroom a star in sustainable agriculture for eco-conscious diners, especially Gen Z and millennials. “We are exploring ways to incorporate these healthy ingredients,” says Asami Indo, Partner Chef, Harajuku Tokyo Café, Delhi.
Then there is the latest mushroom coffee craze. Renowned wellness experts praise the healing properties of medicinal mushrooms like chaga, reishi, and lion’s mane for their abilities to combat inflammation, alleviate fatigue, and enhance immune function. Needless to say, health-oriented companies are delving into the world of beneficial fungi by infusing coffee with these therapeutic mushrooms. “Cordyceps tea and chaga coffee are lauded for their health benefits—boosting energy, aiding immunity, respiratory health, fighting free radicals and reducing inflammation,” says Chef Yatendra Rawat Executive Chef, Hyatt Regency, Gurugram.
The era of the shroom has really begun.