Fastest-Growing Vegetables at Full-Service Restaurants

Canadian full-service restaurants are spotlighting a variety of vegetables on menus, with a particular focus on distinct mushrooms. Chanterelle, black truffle and porcini mushrooms are proliferating on menus.

The somewhat fruity, meaty chanterelle mushrooms are being paired with squash in noodle and risotto dishes, as well as a variety of meats, including chicken, elk and duck.

Black truffle mushrooms—a dark woody fungi often considered a more premium option—are commonly being utilized by operators as an addition to entrees and appetizers. Menu examples include pizza, gnocchi, fish and fries. For a more interesting application, some desserts, such as tarts, are also being topped with black truffle.

The earthy flavour and versatility of porcini mushrooms are being spotlighted as a pizza topping, as well as in macaroni and cheese or risotto dishes.

Aside from mushrooms, another fast-growing vegetable on menus is the poblano pepper. This dark-green, mild and generally sweeter pepper is showing up in quesadillas, tacos and birria dishes, as it is a pepper type often used in Mexican cuisine.

Rounding out this list of veggies is daikon. This Japanese radish, which is larger and milder compared to traditional radishes, is appearing with ahi tuna, as well as an ingredient in sushi rolls and seafood bowls.