Media Contact:
Stephan Hengst
Director of Communications
845-905-4288
s_hengst@culinary.edu
St. Helena, CA – The Culinary Institute of America introduces a free online learning
course, "Maximize Meals with Mushrooms!", available at . Inspired
by the meaty nature of mushrooms, the course highlights the creative potential
of mushrooms blended with meat—an idea that boosts flavor, enhances nutrition,
and saves money.
"Maximize Meals with
Mushrooms!" explores this concept of "blendability"
in recipes drawn from global kitchens, from Mexico to Italy to China. The
e-learning course includes chef-tested recipes, all downloadable and
demonstrated in streaming video by CIA Chef-Instructor Bill Briwa.
The content is suitable for both foodservice professionals and food enthusiasts.
To showcase mushrooms' versatility, "Maximize Meals with Mushrooms!" demonstrates uses for a range of
types, from the delicate enoki to the hefty
portabella. Through online videos, purchasing and storage guidelines, and
information on mushrooms' nutritional value, the online learning module empowers
viewers to cook with mushroom varieties they may not know.
"Swapping chopped sautéed mushrooms for some of the ground
beef in recipes like tacos and chile is an easy way
to sneak more nutrition into dishes that kids already love," says Chef
Briwa. "And it's not just ground beef that's 'swappable.'
Chopped mushrooms can replace ground chicken and pork, too."
Among the original recipes demonstrated in this online
cooking class are Mushroom Chipotle Chile, Moroccan Mushroom Meatballs
with Harissa Aioli, Mushroom Tacos, and Szechuan Mushroom Stir
Fry. "Maximize Meals with Mushrooms!" was
produced by the CIA's Digital Media team, which has won two James Beard Awards
for Best Webcast. View the module at .
Photo Captions and Hi-Res Images
Photo 1: Burger
made from a blend of ground beef and mushrooms. (Photo credit: CIA/Kristen Loken)
Photo 2: Szechuan
stir try that swaps meat for mushrooms. (Photo
credit: CIA/Kristen Loken)
Photo 3: Roasted
button mushrooms. (Photo credit: CIA/Kristen
Loken)
Founded in 1946, The Culinary Institute of America is an independent,
not-for-profit college offering associate and bachelor's degrees with majors in
culinary arts, baking and pastry arts, and culinary science, as well as
certificate programs in culinary arts and wine and beverage studies. As the
world's premier culinary college, the CIA provides thought leadership in the
areas of health & wellness, sustainability, and world cuisines & cultures
through research and conferences. The CIA has a network of 46,000 alumni that
includes industry leaders such as Grant Achatz,
Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for
professionals and enthusiasts, as well as consulting services in support of
innovation for the foodservice and hospitality industry. The college has
campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.
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