Sear It and Serve It: Caputo & Guest Launches Sous Vide Mushroom Entrées That Bring Restaurant Flavor Home in Minutes

Four chef-inspired, plant-based entrées made with fresh, organic Lion’s Mane and King Oyster mushrooms are on display at the Global Produce & Floral Show, Booth #4088.

Avondale, PENNSYLVANIA, Oct. 14, 2026 (GLOBE NEWSWIRE) -- Americans want dinner to taste great and come together fast: 88% say taste drives their food purchases and 61% point to convenience, according to the International Food Information Council’s 2026 Food & Health Survey.¹ Specialty mushrooms deliver on flavor, but convenience has been the sticking point. Caputo & Guest heard it directly in its own consumer research: shoppers are not always sure how to prepare specialty varieties, or where to find the ones they want.

Sous Vide Mushroom Entrées from Caputo and Guest

The company’s answer is its new Sous Vide Entrées line, which pairs fresh, organic specialty mushrooms with chef-inspired seasonings and slow, controlled cooking. Built for the refrigerated supermarket case, the four varieties handle the prep work so shoppers have just one step left: sear and serve. Caputo & Guest will showcase the line at booth #4088 during the Global Produce & Floral Show, October 14–16 in Orlando, Florida.

“Consumers are looking for more real, plant-forward meal options, but they still want satisfying texture, familiar flavors and weeknight convenience,” said Jim Garsow, chief marketing officer for Caputo & Guest.

Each plant-based recipe starts with fresh specialty mushrooms that are seasoned and slow-cooked sous vide. Controlled cooking lets the flavors sink in while preserving the mushrooms’ hearty texture, moisture, and umami character. The four varieties are Spanish Style Plant-Based Scallops, Lemon Garlic Plant-Based Scallops, Yellow Curry Lion’s Mane Chick’n Breast, and Savory Umami Lion’s Mane Steak.

King Oyster mushrooms bring a dense, meaty bite that suits scallop-style preparations, while Lion’s Mane offers a tender, fibrous texture well matched to steak-, chicken-, and seafood-inspired dishes. Serve them on their own as an entrée, or work them into tacos, bowls, salads, sandwiches, and sides in a matter of minutes.

Caputo & Guest sees opportunities to reach vegetarians and plant-based consumers alongside flexitarians and mainstream shoppers seeking more vegetable-based meal choices. Familiar flavors and meal formats help make specialty varieties more approachable. For retailers, the line offers merchandising opportunities near fresh specialty mushrooms and refrigerated plant-based meal solutions. Secondary displays alongside refrigerated rice, pasta, potatoes, and fresh vegetables can help shoppers assemble complete meals.

The Sous Vide Entrées are made with fresh, organic specialty mushrooms and are certified plant based, non-GMO, kosher, and gluten free, with no artificial flavors, colors, or preservatives. The line includes an 8-ounce supermarket pack with a suggested retail price of $8.99 and a 16-ounce club pack containing two 8-ounce portions for $12.49.

The products build on Caputo & Guest’s experience cultivating specialty mushrooms in Kennett Square, Pennsylvania. Its mushrooms grow on a proprietary blend of organic oak or poplar sawdust and grains rather than manure compost. The company’s domestic operation integrates spawn and substrate preparation, growing, harvesting, cutting, and packing, supporting oversight of quality and supply. Culinary professionals have also helped guide product development, with attention to how mushrooms sear, absorb seasoning, retain texture, and complement other ingredients. The Sous Vide Entrées extend that approach into prepared meal options.

At booth #4088, Caputo & Guest will showcase the entrées alongside its new Chef’s Cuts collection (Baby Shiitake, Velvet Pioppino, and Woodland Velvet Mix) and its broader fresh organic specialty mushroom portfolio. Retail and foodservice buyers can sample products, meet the team, and discuss assortment, packaging, refrigerated placement, and labor-saving applications.

The Global Produce & Floral Show runs October 14–16 at the Orange County Convention Center in Orlando, Florida.² Attendees can stop by booth #4088 to taste the entrées and meet the Caputo & Guest team.

To learn more about Caputo & Guest and shop its fresh organic specialty mushrooms, visit www.caputoandguest.com. For media interviews, speaking engagements, or additional information, please contact Jeff Guest, General Manager, at info@caputoandguest.com.

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¹ International Food Information Council, 2026 Food & Health Survey, July 2026. https://www.globenewswire.com/news-release/2026/07/16/3328748/0/en/For-The-First-Time-In-21-Years-Convenience-Outranks-Health-In-Americans-Shopping-Carts.html
² International Fresh Produce Association, 2026 Global Produce & Floral Show event materials and exhibitor directory. https://www.freshproduce.com/events/the-global-produce-and-floral-show/

 

 

About Caputo & Guest

Founded in 1977, Caputo & Guest is a family-operated specialty mushroom grower based in Kennett Square, Pennsylvania. With more than four decades of cultivation experience, the company supplies fresh organic Lion’s Mane, Shiitake, Maitake, Pearl Oyster, and King Oyster mushrooms, along with culinary blends and value-added mushroom products. Serving retail, foodservice, and direct-to-consumer customers, Caputo & Guest combines growing expertise with culinary applications that make specialty mushrooms easier to enjoy.

Press Inquiries

Jeff Guest
info [at] caputoandguest.com
610-268-3240
https://caputoandguest.com/
8990 Gap Newport Pike, Kennett Square, PA 19348