UNT chefs make mushroom magic

National Mushroom Day event finds ‘shrooms in traditionally meaty dishes, from Wellington to Stroganoff.

There are many national food days, but it could be said that National Mushroom Day (Oct. 15) has the most umami of all. The dining crew at the University of North Texas (UNT)—early adopters of the plant-based life—celebrated with dishes that might traditionally feature animal protein (beef Wellington, beef stroganoff) and flipped the protein into mushroom magic. See the dishes created by Chef/General Manager Matthew Ward and Operations Chef Cris Williams at UNT’s Mean Greens Café for National Mushroom Day.

Photos courtesy of the University of North Texas

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