Mush Foods is a culinary innovator and creator of 50CUT, the premium mushroom and mushroom roots blends for chefs. 50CUT is crafted for use in ground beef, pork, and poultry dishes, seamlessly boosting umami flavor, nutrition, and yield while slashing environmental impact. Thanks to a proprietary and sustainable cultivation technique, we rapidly grow culinary-grade mushrooms and mushroom roots, including oyster, trumpet, shiitake, and lion’s mane, in upstate NY for restaurants and food service operators nationwide. Hungry for an exceptional burger, chicken, or fish dish? 50CUT makes sure chefs have got you covered.
US，NYC
Reimagining the meatball with 50CUT. Chef's Roll, Inc.'s Chef Steven makes a Lamb Meatball Pappardelle with a pine nut gremolata.
@ChefStevenPDX makes Lamb Meatball Pappardelle using 50CUT and serves with a pine nut gremolata. #sponsored by Mush Foods #chefsroll #rollwithus #crfeatures50cut
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@ChefStevenPDX uses 50CUT to make this juicy burger topped with caramelized onions, blue cheese and arugula. #sponsored by Mush Foods #chefsroll #rollwithus #crfeatures50cut
We're excited to partner with Marc Forgione to bring NYC diners three incredible new dishes this fall! If you are in New York, be sure to stop by Peasant, One Fifth Trattoria, and Forge to try them out. A word from Chef Marc on innovating with 50CUT on his menus: "As the Chef/Owner of Forge, Peasant, and Trattoria One Fifth, I know that flavor always comes first. 50CUT adds rich umami to my dishes without sacrificing flavor or texture. It's the next-level culinary innovation that's a game changer for professional kitchens." #ChefLife #CulinaryTech #FoodInnovation #NYCEats #Hospitality
Something delicious is brewing at e.terra Kitchen with 50CUT! ?? We're always thrilled to see chefs experimenting with our versatile ingredient. Want to give 50CUT a try? Feel free to reach out - we're happy to help!? #foodinnovation #deliciousandsustainable #50CUT #Mushfoods
Just Learning About 50 Cut Mush Foods - and Look Forward to Meeting & Sampling Later This Week at e.terra Kitchen 2191. Contact Padraic Doherty to learn more. @50cut_mushfoods - “OUR MISSION IS TO SLASH GLOBAL MEAT CONSUMPTION IN HALF. Mush Foods is growing mushroom mycelium using pioneering technology to produce a great-tasting, sustainable ingredient for food companies, retail and food service.” ?? #50cutmushfoods #foodtechnology #newfoods #mycelium #mushrooms #flavorfulfood #planethealthy #umani #sustainability #nyccommercialkitchen #sharedkitchen #commercialkitchen #sharedkitchens #nycsharedcommercialkitchen #nyckitchenrental #nycrentalkitchen #nyceventspace #harlemny #eterrakitchen
Chef Mark Forgione is serving up 50CUT at his acclaimed NYC restaurants!
Chief Growth & Sales Officer | Food Service Hospitality Operations | Specialty Foods | M&A | National Account Management
Thrilled to see Chef Mark Forgione featuring 50CUT at all three of his NYC restaurants! Love the modern take on classic dishes. ?? A must try when you are in the city! Restaurant Mark Forgione - 50CUT Jurgielewicz Duck Ragu Peasant - 50CUT Steak Tartare One Fifth - 50CUT Sausage Pizza #MarkForgione #50CUT #RestaurantMarkForgione #OneFifthNYC #PeasantNYC Shalom Daniel Mush Foods
We're excited to see our partnership with Patrick LaFrieda coming to life! The LaFrieda 50CUT Burger has been a huge hit - perfect for those looking to reduce their red meat consumption without sacrificing any of the flavor or experience. Want to impress your grill-out guests this Labor Day? Send this to the burger lover in your life and order them to your door now ?? ?? https://lnkd.in/encThu_e Pat LaFrieda Meat Purveyors #LaborDay #GrillMaster #50CUT #LaborDaySale
Meet Chef JJ Johnson, renowned chef and founder of FIELDTRIP! We've teamed up to bring you a dish that is seriously JUICY. At FIELDTRIP, they champion sustainability on their menu and sourcing the freshest ingredients, including 50CUT. Learn more about JJ's creation and why he likes cooking with our mushroom root blend ??
We're heading to the Reducetarian Foundation Summit in October! On October 25th, catch Shalom Daniel speaking on "Meat Me In The Middle: How to Advance Blended Meat", a panel with other leaders dedicated to creating a healthier and more sustainable food system of the future. At the Reducetarian Foundation, they’re all about meeting people where they are— an essential part of sparking positive changes in our deeply personal and culturally rooted food choices. To shift food culture in a lasting way, we need to understand, connect, and inspire. Mush Foods is on a mission to do just that. We're making cutting down on meat a WIN-WIN-WIN. Win for the planet. Win for your health. And Win for the chefs that are revolutionizing their menus with a game-changing ingredient. We can’t wait to see you there and get inspired together! ??
What an honor to be a part of this group of culinary innovators. Big thanks to our Culinary Director, AJ Schaller, for sharing our mission!
Thank you to Christopher Tanner and the rest of the American Culinary Federation for inviting The Good Food Institute, Philip Saneski (Good Eating Company (US)), Connor Thompson (Ingredion Incorporated), and AJ Schaller (Mush Foods) to talk about alternative proteins last week! The audience was phenomenal and eager to create a world where alternative proteins are no longer alternative.
Thank you to Grow-NY for the opportunity to share our vision! Watch our CEO and founder, Shalom Daniel, explain why the future of food is #50CUT ??
Why isn’t plant-based meat more in demand? Hear #GrowNY $250K winner Mush Foods’ CEO and founder Shalom Daniel explain in his pitch, as he showcased the company’s benefits during our 2023 Summit: https://lnkd.in/gapYqDex