From Sidekick to MVP: How Mushrooms Are Taking Over Every Plate

Aug 15

Let’s talk mushrooms.

I hated them as a kid. Deeply. They were always weirdly rubbery, underseasoned, and somehow slimy and dry! Mushrooms used to be an afterthought, a filler food. Something you might pick off pizza.

But here’s the plot twist: mushrooms weren’t the problem. The problem was how badly they had been cooked.

Now? Mushrooms are having a full-blown redemption arc. And at Garden Truck Foods, we are here for it. We take mushrooms seriously, because when done right, they’re not just good, they’re the real MPV of the plate.

Let’s get nerdy with mushrooms for a second.

Mushrooms are a true powerhouse of nutrition. They’re low-calorie (yay!) but nutrient-dense. They’re packed with the good stuff — providing important B vitamins such as riboflavin (B2), niacin (B3), and pantothenic acid (B5), all of which play a crucial role in supporting energy metabolism and maintaining optimal brain health. Meaning these humble homies turn your food into fuel and keep your brain firing on all cylinders.

But, there’s more! Mushrooms are one of the only plant-based sources of vitamin D that’s absolutely critical for strong bone health and a well-functioning immune system. And they’re loaded with fancy-sounding antioxidants like selenium and ergothioneine that work to combat oxidative stress and reduce inflammation through the body (aka helping your body chill out, fight inflammation, and keep things running smoothly).

Have I convinced you that mushrooms deserve the spotlight?

If not, I have more for you. This one’s a biggie.

Their natural fiber content supports smooth digestive health (IYKYK), and they’ve got unique bioactive compounds that scientists are pretty excited about. We’re talking potential anti-cancer perks and cholesterol-lowering effects.

In short: mushrooms aren’t just delicious — they’re doing the absolute most. Nutritious, versatile, and easy on the planet? It’s a plant-based triple threat.

Thank you for attending my mushroom TED Talk.

Now let’s zoom in. Because while all mushrooms are worthy of praise, some deserve a standing ovation.

Take the lobster mushroom, for example. It’s not actually a mushroom in the traditional sense — it’s the result of a WILD fungal takeover. A parasitic fungus called Hypomyces lactifluorum (thanks, spell check!) infects certain mushrooms (usually Russula brevipes or Lactarius piperatus), completely transforming their look, texture, and flavor profile.

“Lobster Newburg has always been one of those classic dishes I admired for its richness and elegance—but I wanted to create a version that aligned with my values. Lobster mushrooms are a gift from nature; their flavor is naturally reminiscent of the sea, and their texture holds up beautifully in a silky, sherry-kissed Newburg sauce. This dish is my way of honoring culinary tradition while showing that indulgence can be compassionate, healthful, and kind to the planet.” — Chef Gail Patak

What you end up with is something bold, bright, and unmistakably lobster-colored — with a meaty, buttery, savory taste that makes it a darling of gourmet kitchens and a go-to for restaurants looking to elevate their plant-based game. It’s rich, elegant, and just indulgent enough to make you forget it didn’t come from the sea. (Psst, take a look at Gail’s incredible dish featured on this very page).

And let’s not forget oyster mushrooms — tender in texture with a subtle seafood-like nuance. Oh boy, they’re good. They’re sturdy enough for a good sear and brimming with naturally savory depth. They’re also the kind of ingredient that makes chefs lean in, and even meat-lovers do a double take.

“Miso Yaki has always been one of my favorite Japanese dishes for its balance of sweet, savory, and umami flavors. In this plant-based version, I use delicate oyster mushrooms in place of fish, marinating them in a rich miso glaze before gently roasting. The result is tender, flavorful, and deeply satisfying—a dish that proves you don’t have to compromise on taste to eat compassionately.” — Chef Gail Patak

Chef Gail Patak’s Miso Yaki Oyster Mushroom Stack is a masterclass in depth and simplicity. The dish is soulful and wildly satisfying — layered with umami and balanced by the gentle saltiness of miso. (Psst, you’ll also find a pic of the mouth-watering dish on this page).

Both of these show-stopping dishes — the Lobster Mushroom Newburg and the Miso Yaki Oyster Mushroom Stack — were created and served at a Garden Truck Foods event celebrating ocean conservation where food lovers and changemakers came together. Saving the seas doesn’t mean giving up good food. Not even close!

Here’s to fungi, flavor, and food that makes waves.