The creativity and culinary expertise of today’s chefs show us that plant-forward dishes can be craveable to even the most dedicated carnivores. Mushroom’s meaty texture, savory flavor, nutritional profile, and versatility bring a wide variety of applications to plant-forward menus. Whether it’s swapping meat with mushrooms entirely for a plant-based meal, or blending meat with mushrooms for added umami, utilizing mushrooms in plant-forward cooking is a strategy that every chef can master.

The Culinary Institute of America is proud to present “Mushrooms in the Plant-Forward Kitchen,” a video education series developed to inform chefs about the many ways to incorporate mushrooms into global plant-forward cooking. In this series, we’ll demonstrate recipes like Korean mushroom bibimbap, Mexican street food-inspired mushrooms al pastor, Japanese mushroom katsu, and spicy Indian mushroom and lamb meatballs.

These videos were made thanks to the generous support and sponsorship of the Mushroom Council.