Exploring the art, flavor, and sustainability of eating mushrooms
There are Mondays, and then there is Mushroom Monday—a culinary celebration that turns the week’s most overlooked evening into an elevated ritual of earthbound indulgence. On June 2, the Mushroom Council, in collaboration with Eataly Los Angeles, invited a select group of media and gastronomes to Terra, the rooftop jewel of the Westfield Century City complex, for an evening that proved why eating mushrooms is not just a trend, but a movement.
As the golden hour descended on Los Angeles, Terra’s rooftop buzzed with anticipation. The scent of umami-rich morsels wafted through the warm evening air, mingling with the herbal perfume of fresh rosemary and sizzling compound butters. This wasn’t just a dinner—it was a declaration: fungi are the future.
Mushroom Monday Redefined: From Humble Forage to Haute Cuisine
In recent years, mushrooms have taken center stage in conversations around nutrition, sustainability, and culinary innovation. With their meaty textures, health-boosting benefits, and impressively low environmental footprint, these earthy wonders have gone from side dish to main event. The Mushroom Council’s Mushroom Monday campaign is a nationwide tribute to that transformation.
The Terra Rooftop Restaurant proved an ideal backdrop. Bathed in the amber glow of string lights and framed by olive trees, guests were welcomed into a curated sensory experience. But this wasn’t simply about eating mushrooms—it was about honoring their story, from spore to supper.
Chefs and mushroom farmers mingled freely, sharing stories of regenerative farming, vertical cultivation, and the subtle differences between shiitake and maitake. Their pride was palpable, their reverence contagious.
A Gastronomic Journey Through Fungi
Passed Assaggi: A Prelude to Earthy Excellence
The evening began with a parade of bite-sized delights, each one a testament to the boundless versatility of mushrooms. A Spiedino of roasted cremini and caramelized cippolini onions, kissed with balsamic, offered a smoky-sweet complexity that lingered on the tongue. The Fritto—crispy tempura oyster mushrooms paired with a thyme aioli—was an addictive marriage of crunch and cream. And the Pizza alla Palla, topped with a trio of roasted cremini and button mushrooms, mozzarella, and provolone, reminded guests that even the simplest preparations can evoke the deepest comfort.
Tasting Stations: Where Fungi Meet Fine Dining
Then came the stations—a choose-your-own-adventure across the mushroom kingdom. The Insalata Spinaci, dotted with roasted shiitakes and laced with a bright sherry vinaigrette, cut through the richness with verdant clarity. At the live pasta station, the chefs composed plates of Casarecce tossed in a medley of mushrooms and fragrant herbs, finished with snowy drifts of Grana Padano DOP.
The Gnocchi was pure indulgence—pillowy dumplings swimming in a sausage and oyster mushroom ragù, cloaked in molten pecorino. Nearby, Grilled Portabella caps, slicked with rosemary oil, showcased vegan decadence, while the grand finale—Double R Ranch Striploin with a maitake compound butter—married earth and meat in a dish that silenced the crowd with its elegance.
Sip and Spores: A New Frontier in Cocktails
As bold as the bites were, the bar program was equally visionary. Two signature cocktails stretched the boundaries of how we think about mushrooms in mixology.
The Beech, Please! infused white beech mushrooms into Botanist gin, paired with Campari and Baldoria Umami vermouth, yielding a delicate yet mysterious Negroni-style libation that danced between savory and sweet. The fan favorite, Shroom Service, was a revelation: Japanese whiskey softened with a shiitake mushroom cordial and lengthened with soda—an umami whisper that balanced the smoke of the spirit.
For those seeking a more familiar pour, a curated selection of wines and local brews rounded out the offerings, though many guests were content to remain in cocktail territory, their curiosity piqued by the alchemy of mushrooms and spirits.
Cultivating Connection: The Earth-Friendly Journey of Mushrooms
Beyond the flavor, Mushroom Monday was a lesson in sustainability. Brief remarks from the Mushroom Council and Eataly’s culinary leadership around 8 PM spotlighted the power of mushrooms to nourish both body and planet.
With a remarkably low carbon footprint, minimal water use, and regenerative growing potential, mushrooms stand as one of the most sustainable crops on Earth. The farmers in attendance—some representing multi-generational family farms—emphasized their commitment to soil health, biodiversity, and local food systems.
Interactive immersion stations allowed guests to touch, smell, and even sketch mushrooms, while artistic installations celebrated their beauty and biodiversity. Guests departed not just satiated, but inspired.
Why Mondays Will Never Be the Same
The true triumph of this Mushroom Monday lies in its ability to transform perception. Eating mushrooms is no longer relegated to health food clichés or token vegetarian swaps—it is elevated, celebratory, and deserving of center stage. The Mushroom Council and Eataly Los Angeles have crafted not just an event, but an invitation: to explore, to experiment, and to embrace the full spectrum of flavor and sustainability that mushrooms offer.
Whether you’re a forager at heart, a fine-dining enthusiast, or a casual home cook seeking to expand your pantry, the message is clear: mushrooms are here to stay, and they are rewriting the rules of modern cuisine.
The Final Bite
As the night closed and guests departed with their mushroom gift bags in tow, a collective feeling lingered—a kind of epicurean enlightenment. Mondays may never be glamorous, but thanks to the Mushroom Council’s bold initiative, Mushroom Monday has become a delicious reason to celebrate the beginning of the week.
So next time you find yourself seeking comfort, innovation, or simply something new, let the memory of Terra’s rooftop inspire you. Because eating mushrooms isn’t just healthy or sustainable—it’s downright divine.
