In recent years with the mushroom becoming part of the pop cultural zeitgeist, the Mushroom Council® — which represents the nation’s fresh mushroom producers — is helping foodservice personnel nationwide seize its popularity with the all-new Mushroom Monday initiative.

Launching this spring, Mushroom Monday will feature chefs and restaurant operations nationwide — from fast food to fine dining — spotlighting their mushroom-centric dishes during their special day.

“Mushrooms aren’t just having a moment, they’ve extended beyond a culinary trend to becoming a phenomenon,” said Pam Smith, Shaping America’s Plate and Mushroom Council foodservice consultant. “Simple, flavorful, craveable and versatile, mushrooms are popping up on more menus every day, topping more steaks and seafood; stuffing more tacos; building more bowls and burgers. It’s time to give this phenomenon its own day.”

“The Mushroom Council’s Mushroom Monday campaign — which will be year-round and on-going — will help the foodservice industry give shape to the phenomenon while also attracting customers looking to satisfy their mushroom cravings,” Smith added.

Showcasing Mushroom Monday
Starting in March, participants will be encouraged to share their featured menu item(s) on the Mushroom Council’s website.

Once added, participants will be able to access the Mushroom Council’s foodservice operator program kit that will include free downloadable assets to make the most of Mushroom Monday including:

• Mushroom Monday logo artwork for use on operator menus, ads/promotions, social posts, etc.
• Point of sale signage
• Press release templates

Throughout the year, the Mushroom Council will be raising public awareness about Mushroom Monday and participating restaurants via:

• An online directory of participating restaurants
• Social media promotions
• Influencer collaborations
• Online advertising
• Media events and outreach

Foodservice personnel wanting an early jump on Mushroom Monday can also contact the Mushroom Council for more information at This email address is being protected from spambots. You need JavaScript enabled to view it..