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50CUT Revolutionizes Meat Dishes with Sustainable Mushroom Blends


Mush Foods and their innovative product, 50CUT is inspiring a culinary revolution in Hudson Valley, NY. This unique blend of mushrooms and mushroom roots is reshaping the menus at Poughkeepsie’s renowned restaurant, Farmers & Chefs, offering a sustainable and flavorful twist to classic dishes.

50CUT is crafted specifically for chefs aiming to enhance the nutritional value and umami flavor of their meat dishes while simultaneously reducing environmental impact. The blend uses locally grown mushrooms from the Hudson Valley, including varieties like oyster, trumpet, shiitake, and lion’s mane, making it not only a sustainable choice but also a testament to the rich agricultural heritage of the region.

An environmental impact lifecycle assessment has demonstrated a 50CUT burger has a 50% lower GHG footprint than a conventional beef burger. This offers chefs an opportunity to take a massive step in a plant-forward direction while still serving an item that feels indistinguishable from a traditional meat dish to the hungry customer.

John Lekic, owner of Farmers and Chefs, shares his enthusiasm for 50CUT: ” We were immediately inspired by 50CUT as it offers a creative and flavorful way to serve protein and nutrient-rich dishes while deepening environmental practices. I am thrilled to be one of the first restaurants to put 50CUT on the menu and can report that our clientele is eating it up!”

The introduction of 50CUT into Farmers and Chefs’ menu has been met with great acclaim, with four new dishes that beautifully incorporate this mushroom blend:

50/CUT Meatballs & Spaghetti: A delicious combination of mushroom and beef meatballs served with house-made spaghetti and marinara sauce.

50/CUT Burger: A savory beef and mushroom patty topped with aged cheddar, fresh produce, and a unique kale pesto aioli on a brioche bun.

50/CUT Bolognese: A rich ground beef and mushroom sauce tossed with house-made rigatoni.

50/CUT Arancini: Crispy rice balls infused with 50/CUT mushroom root powder, accompanied by a kale pesto aioli.

Shalom Daniels, CEO and co-founder of Mush Foods, comments on the collaboration: “We’re committed to helping chefs thoughtfully craft delicious dishes that make them proud. Chef Lekic is serving four amazing entrees that give diners an easy way to eat what they love and love what they are eating.”

Mush Foods is committed to sustainability, utilizing a proprietary cultivation technique that maximizes the nutritional and environmental benefits of mushrooms. This approach not only supports local agriculture but also provides foodservice professionals with a powerful tool to meet the growing consumer demand for meals that are both delicious and responsible.

As Mush Foods continues to expand its presence, 50CUT is set to become a staple in more kitchens, helping chefs across the country create mouthwatering dishes that are good for both the palate and the planet. For foodservice buyers and menu designers, keeping an eye on companies like Mush Foods is essential as they drive the next wave of culinary innovation in the plant-based arena.