This month its "National Mushroom Month". Therefore has "The Mushroom Council" spotlights five inspiring bowls nationwide.

Redwood Shores, CA (Aug. 14, 2018) – Convenient, filling, food bowls are trending on menus, even at royal weddings. Chefs agree: the best bowls have one ingredient in common, the mighty mushroom.

Mushrooms’ umami give bowls a meaty, satisfying flavor – not to mention they are a nutritional powerhouse – making them a must-have addition to any bowl. To celebrate Mushroom Month (September), the Mushroom Council spotlights five creative mushroom-centric bowls on menus at restaurants nationwide.

ediBOL’s Ginger Sesame Bowl | Los Angeles, CA

Located in the Arts District of Los Angeles, ediBOL is more than just another restaurant. Owner Andrea Uyeda explains her inspiration behind the eatery comes from her “deep, true desire to create something special with others who also want to share, connect, and live their passions.” Growing up in the same area, Uyeda recalls a bowl of Japanese rice being an essential part to each night’s family dinner during her childhood, driving her passion to share the symbolism and deliciousness of a bowl today.

ediBOL’s menu stems from Uyeda’s favorite way of eating – “out of a bowl and filled with fresh ingredients, hand-crafted flavors and various textures and temperatures.” The Ginger Sesame Bowl features a combination of sweet peppers, scallions, pickled shiitake mushrooms, red cabbage, baby greens, spiced caramelized almonds, and ginger sesame dressing – topped with crispy togarashi rice sticks. Uyeda explains that the pickled, marinated mushrooms are the star of this savory bowl – once customers get a taste, they can’t get enough.

Radio Room’s Barley Buddha Bowl | Portland, OR

In the heart of Portland’s Alberta Arts District, Radio Room, a remodeled art deco-style Texaco station, is known for an expansive menu of American grub, including the Barley Buddha Bowl. A popular lunch item, the Barley Buddha Bowl is a mix of seasoned barley, sautéed kale, shiitake, crimini and portabella mushrooms, topped with sliced radish, avocado, pickled red onions, sesame vinaigrette and curry chickpeas.

The unique Portland population provided inspiration to Radio Room’s Executive Chef Leah Nichelson. “With an ever-growing vegan population in PDX, we wanted a dish that could be enjoyed by both vegans and carnivores alike,” she said. “The mix of savory and tart flavors, crunchy and soft textures, and beautiful colors make this dish enjoyable for everyone.”

For more information and more recipies of bowls, visit the Mushroom Council’s “Build a Better Bowl with Mushrooms” online feature.

About The Mushroom Council:
The Mushroom Council is composed of fresh market producers or importers who average more than 500,000 pounds of mushrooms produced or imported annually. The mushroom program is authorized by the Mushroom Promotion, Research and Consumer Information Act of 1990 and is administered by the Mushroom Council under the supervision of the Agricultural Marketing Service. Research and promotion programs help to expand, maintain and develop markets for individual agricultural commodities in the United States and abroad. These industry self-help programs are requested and funded by the industry groups that they serve. For more information, visit mushroomcouncil.com.