KENNETT SQUARE, PA — Caputo & Guest is promoting lion’s mane mushrooms as a plant-based ingredient for a range of dishes as demand for plant-forward cuisine grows, the company said.
The Kennett Square-based organic mushroom grower said lion’s mane is being used by chefs and home cooks as an alternative to meat and seafood due to its fibrous texture and mild flavor.
The company identified several common preparations, including pan-seared mushroom “steaks,” crab cake-style dishes made from shredded mushrooms, and crostini topped with mushrooms, garlic, and herbs.
Jeffery D. Guest Jr., general manager of Caputo & Guest, said the mushroom’s texture allows it to replicate certain traditional dishes.
“When cooked properly, it can replicate the experience of dishes like crab cakes or even steak while still being completely plant-based,” Guest said.
In addition to culinary uses, the company said lion’s mane mushrooms contain fiber, plant-based protein, and various vitamins and minerals.
Caputo & Guest grows its mushrooms in indoor facilities using USDA-certified organic methods and controlled growing conditions, according to the company.
The company said fresh lion’s mane mushrooms and related recipes are available through its retail website.
Founded in 1977, Caputo & Guest produces specialty mushrooms for distribution nationwide.
For the latest news on everything happening in Chester County and the surrounding area, be sure to follow MyChesCo on Google News and MSN.