The CIA Introduces "Maximize Meals with Mushrooms!" Online Learning Experience

Burger made from a blend of ground beef and mushrooms
Szechuan stir try that swaps meat for mushrooms
Roasted button mushrooms

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Stephan Hengst
Director of Communications

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)
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Photo 2: Szechuan stir try that swaps meat for mushrooms. (Photo credit: CIA/Kristen Loken)
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Photo 3: Roasted button mushrooms. (Photo credit: CIA/Kristen Loken)
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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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