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The Mushroom Masters Come to a Close

Thursday, September 30th, 2010

As September draws to a close, so then does National Mushroom Month and the inaugural Mushroom Masters competition. So many  gorgeous recipes and in the end, one winner: Australia.  We owe a staunch congratulations to our  counterparts down under- the winners of this year’s Mushroom Masters Tournament.

Canada put up a strong showing as well and in general we are just really appreciative to Tastespotting and all 12 of the bloggers who contributed their stunning photos and the sensational recipes that belonged to those  images.

That said, we are of course particularly proud of our own bloggers and thought we’d share another look at America’s submissions with links to the recipes themselves.

Week 1: Sprouted Kitchen made a Balsamic Portabella Salad for the Portabella Playoffs.

Week 2: Pithy & Cleaver made Buffalo and Blue Cheese Stuffed Button Mushrooms for the Button Battle.

Week 3: Sticky Gooey Creamy Chewy made Shiitake Dumplings in Mushroom Broth for the Shiitake Showdown.

Week 4: Kath Eats Real Food made Rosemary, Brie and Hazelnut Stuffed Mushrooms for our final week- Wild Card.

All in all, you made National Mushroom Month a particularly tasty time of year.  We’ll see you for a rematch next September!

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Mushroom Pierogis from We Are Not Martha

Tuesday, September 28th, 2010

This week’s post comes from the Boston kitchens of We Are Not Martha.

I have to a confession to make. Unless they are of the orange, sweet variety, I’m not a potato person. I’ll eat them sure, but I never really get too excited about potatoes. And as someone who is apt to get incredibly excited over food, this is saying something. Due to my relatively blah feelings about potatoes, I never considered making my own pierogi. Until I discovered that the potato pierogi is actually very much an American adaptation. A true Eastern European pierogi generally does not involve potatoes. OK, you’ve made my interest pique. A pierogi involving mushrooms, apples, gouda cheese, and whole wheat dough is much more up my alley.

So what exactly is a pierogi? It’s simply a semi-circle of unleavened dough that’s stuffed with something. And in Poland, they often like to stuff their pierogi with mushrooms. Perhaps Poland really has the right idea with this dish. With so many pierogi being bought frozen and at European markets, they’re one of those foods you might not think to make on your own. But they’re actually quite simple to make, even for those of you who tend to shy away from anything that involves making your own dough.

Mushroom, Apple, and Gouda Pierogi (makes about 16)

Adapted from Simply Life

For the dough:

  • 1/4 C smooth applesauce, plus more for serving
  • 1 T olive oil
  • 2 large eggs
  • 1 C all-purpose flour
  • 1 1/2 C whole wheat flour

For the filling:

  • 1 T olive oil
  • 6 oz. button mushrooms, sliced
  • 1 small onion chopped
  • 1 C applesauce
  • Fresh thyme
  • Paprika
  • 1/3 C gouda, shredded

1.) Start by making the pierogi dough. Mix together apple sauce, 1 T olive oil, 1/2 t salt, 1 egg, and 1/2 C warm water in a bowl. Mix flours together in another bowl and then stir the applesauce mixture into the flour.

2.) Knead dough for about a minute on a lightly floured surface, until smooth. Wrap in plastic wrap and set aside for about 30 minutes.

3.) Now for the filling. Heat 1 T of olive oil in a skillet over medium heat. Add the mushrooms, season with salt and pepper, and cook until brown, about 5 minutes. Now add the onion and cook for another 4 minutes, until tender.

4.) Stir 1 C apple sauce, 1/2 C water, thyme, and paprika in a small saucepan. Bring to a simmer, cover and cook about 5 minutes. Then uncover, stir, and cook until thickened, about 4 minutes. Taste and add more thyme and paprika if you desire.

5.) Unwrap the dough and roll it out into a rectangle about 1/8 inch thick (you might need to do it in two batches if your work space isn’t big enough). Then, using a drinking glass (or a round cookie cutter), cut circles of dough.

6.) Bring a large pot of water to a boil. Whisk egg in a bowl and set aside.

7.) Put a dollop of apple sauce mixture on each dough round. Then put about 1 T of mushroom/onion mixture in middle. Sprinkle some grated gouda over the rounds. Brush edges with egg wash. Repeat with all dough rounds. Then fold rounds in half and seal edges by pushing down with a fork.

8.) Drop pierogi in boiling water (4-5 at a time) for about 5 minutes. While they’re boiling, heat about 2 T of olive oil in a saute pan over medium heat. When pierogi are done boiling, put in saute pan for about 4 minutes (2 minutes on each side), until browned. Repeat with remaining pierogi. Serve with applesauce if you desire!

While I could probably eat a batch of mushroom pierogi on my own, these really are an ideal party dish. They’re a perfect finger food and your guests will love the fact that you made your own. And thanks to mushrooms, I now have a new found love for pierogi!

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The “Mushrooms: Every Day, Every Way” Recipe Contest Results Are In![Updated]

Monday, September 27th, 2010

Update: broken links have been updated in this post. Sorry guys!

Remember the “Mushrooms: Every Day, Every Way” recipe contest with Taste of Home? Well the results are in! More than 1,400 recipes were submitted and we narrowed it down to three amazingly delicious recipes that are simple and practical for the everyday home cook. Read on to see if one of these newly crowned top chefs lives in a town near you!

The Main Dish category and overall Grand Prize winner, Anthony Dolby, is native to Howland, OH. He earned ultimate bragging rights with his mouth-watering Stuffed Flank Steak with Mushroom Sherry Cream. Herb cheese is slathered onto flank steak that has been stuffed with mushrooms, roasted red peppers and fresh spinach, and then topped off with a mushroom sherry cream sauce. This recipe shouts umami and is sure to impress guests.

The Appetizers and Sides category winner, Jennifer Beckman, resides in Falls Church, VA, and writes the foodie blog Love & Onions. Jennifer’s delectable Mushroom Panzanella is a tasty accompaniment to any meal. Fresh arugula is mixed with grape tomatoes, pine nuts, golden raisins, caramelized ‘shrooms and yummy goat cheese, taking the idea of a starter salad to a whole new level.

The Breakfast category winner, Cynthia Stackhouse, calls Papillion, NE home. Her delicious Southwestern Quiche is a savory way to start off your day. Tortillas form the crust of this quiche and it’s peppered with spicy chorizo sausage, putting a southwestern spin on your usual breakfast pie.

Congratulations to our winners, and a huge thanks to all of you who entered! We love learning new, creative ways to cook up mushrooms, so be sure to share your tasty creations with us on Facebook and Twitter. We’ll be sure to shower you with mushroom love and praise!

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Mushroom Recipe of the Week

Thursday, September 23rd, 2010

We’re a day late for Wordless Wednesday but the Noshery’s Creamy Sage, Sausage and Mushroom Baked Tortellini was too beautiful not to mention.  The perfect dinner for the first week of fall!

As a reminder, there’s another gorgeous fall mushroom recipe that could use your vote over on Tastespotting.  It’s the last week of the Mushroom Masters and Kath Eats is our champion of champignons!

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Mushroom Masters: Wild Card (Final Week!)

Tuesday, September 21st, 2010

We have reached the final week of the Mushroom Masters and it’s going to be a wild one- wild card, that is.  We recruited an old friend to bring the competition home with a US win this week.

Please pledge some tasty support to the talented Kath of Kath Eats Real Food by voting for her gorgeous, autumnal wild card submission- Rosemary, Brie and Hazelnut Stuffed Mushrooms on Tastespotting!

From Kath:

Have you ever wanted to eat a mushroom for dessert? With this recipe you just might. These buttery stuffed mushrooms get their flavor from a marriage between creamy, stinky brie and toasty hazelnuts. Rosemary and cranberries add layers of festivity. A pinch of salt is key.

Triple cream brie tends to hold its shape better than softer versions, which might turn into a puddle inside your mushroom. And if you have the patience, toasting the hazelnuts prior to beginning would bring out even more deliciousness. Dried rosemary can be subbed in for fresh, and any fragrant oil, such as walnut or coconut oils, can be exchanged for the hazelnut oil.

This bunch would make an excellent party appetizer and aren’t all that rich either – consider this recipe the tastiest way to get in a vegetable possible!

Makes a dozen mushrooms (Serves 3-4)

Ingredients

12 cremini mushrooms, washed and dried

24 whole hazelnuts plus 1 tbsp crushed hazelnuts

2-3 ounces triple cream brie cheese

¼ cup dried cranberries or mixed dried berries

2 tbsp hazelnut oil

1 sprig fresh rosemary, chopped

¼ tsp kosher salt

Method

  • Preheat oven to 350*.
  • Remove stem from mushrooms by cutting around and twisting off.
  • Pour hazelnut oil into a mixing bowl and add mushrooms. Toss to evenly coat.
  • Place mushrooms stemless side down onto baking sheet. Place in oven for about 3 minutes.
  • Remove mushrooms from oven and turn over. (If your mushrooms are particularly watery, you may need to pat sheet dry or use a clean baking sheet).
  • Add 1-2 whole hazelnuts to the bowl, depending on mushroom size.
  • Top with 1-2 half-inch, thin slices of brie.
  • Top with cranberries.
  • Mix rosemary and salt evenly and sprinkle over mushrooms.
  • Return to oven for additional 5 minutes baking, depending on mushroom size.
  • You may wish to rest on paper towel for a moment to absorb moisture.
  • Serve hot.

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Celebrating the Magical Mushroom

Friday, September 17th, 2010

Last weekend we had the pleasure of visiting Kennett Square, Pennsylvania to be a part of the 25th annual Mushroom Festival. Kennett has long been known as “The Mushroom Capital of the World,” with more mushroom growing operations concentrated in the Southern Chester County area than any other area in the U.S. The festival has grown from being one block long to now stretching more than half a mile. This year, more than 50,000 visitors attended to celebrate our favorite fungus.

Of course, we attended in an official capacity – making it our business to sample all the mushroom cuisine available. In addition to the variety of mushroom soups available, we tried mushroom risotto, mushroom pizza, mushroom spring rolls, mushroom strudels, and – of course – the legendary mushroom ice cream (which is so creamy and delicious)!

But our main purpose for being at the Mushroom Festival was for the mushroom nutrition presentations. We call mushrooms “Nature’s Hidden Treasure” for a reason – mushrooms are all low in calories, sodium-free, fat-free, cholesterol-free and full of essential nutrients.

This year, we invited four of the nation’s top researchers to spread the word on the benefits of including mushrooms in your diet, including:

  • Dr. Shiuan Chen from City of Hope was first to speak about his research on mushrooms and breast cancer. He and his team of scientists were some of the first to study the potential effects of white button mushrooms on cancer and are now applying this research in human clinical trials. We worked to raise additional money for Dr. Chen’s research by creating a Wall of Pink at the festival. With a $1 donation, attendees could sign a pink mushroom and add it to the wall.

  • Dr. Michael Holick, professor of Medicine, Physiology and Biophysics at Boston University Medical Center, and Dr. Mona Calvo, a nutritional scientist at the Center for Food Safety and Applied Nutrition of the U. S. Food and Drug Administration (FDA), shared the latest research on vitamin D. You probably already know that the friendly fungus is the only item in the produce aisle to have vitamin D. Dr. Holick talked about the various reasons vitamin D is so important to our health while Dr. Calvo discussed how her team was one of the first to propose exposing cultivated mushrooms to ultra-violate light after harvesting in order to increase their vitamin D2 content.
  • Finally, Dr. Lawrence Cheskin, director of the Johns Hopkins Weight Management Center, closed the day by discussing his research on using mushrooms as an effective substitute for meats. His preliminary research suggests increasing intake of low-energy density-foods, specifically mushrooms, in place of high-energy-density foods, like lean ground beef, can be an effective method for reducing daily energy and fat intake while still feeling full and satiated after meals.

While the official Mushroom Festival only happens once a year, we all know it’s a mushroom celebration every day here on the Mushroom Channel. Check out more photos from the event on our Facebook album.

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Mushroom Masters: Shiitake Showdown

Tuesday, September 14th, 2010

Hello mushroom fans! We are now half way through our Mushroom Masters: A Tournament of Taste competition. In this third week of our global challenge, our three bloggers have taken on the meaty, full-bodied Shiitake mushroom. Representing the U.S. in full fungi force is Susan of Sticky, Gooey, Creamy, Chewy—yes, everything on her blog is as fun as its name!

Just like last week, we will need your vote for Susan’s just-in-time-for-Fall Shiitake pork dumplings recipe on Tastespotting, so don’t forget to show her your tasty patriotism!


Shiitake-Pork Dumplings in Shiitake Mushroom Broth (by Susan Filson)

Ingredients

For the broth:

3 ounces dried shiitake mushrooms

2-3 cups boiling water to cover

6 cups chicken or vegetable broth

1 pound fresh shiitake mushrooms, cleaned and rinsed

3 cloves garlic, whole

1-inch knob fresh ginger, peeled and sliced

1 stalk lemongrass, outer layers and dark top removed

1/2 cup julienned carrots

2 cups baby bok choy, thinly sliced

1 teaspoon unseasoned rice wine vinegar

Salt to taste

1/2 cup sliced scallions for garnish

For the dumplings:

2 tablespoons grapeseed or canola oil

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

1/4 cup minced scallions

Reserved dried shiitake mushroom caps (about 5), finely minced

Reserved 1/2 pound fresh, sliced shiitake mushroom caps, finely minced (You can do this in the food processor.)

1/2 pound ground pork

2 tsp cornstarch

1/2 cup silken tofu

3/4 teaspoon salt

1/2 teaspoon sugar

1 tsp sesame oil

1 tablespoon Shaoxing wine

1 tablespoon oyster sauce

1 cup warm water

1 16-oz. package dumpling wrappers (look for the Twin Marquis brand, Hong Kong style)

Directions

To make the broth:

Place dried shiitakes in a bowl and pour boiling water on top. Set aside and let steep for at least 30 minutes.  Strain the mushrooms over a second bowl, pressing out and reserving all liquid.  Pull off and discard the shiitake stems. Finely mince caps and set aside for dumplings.

Separate stems from fresh shiitakes and thinly slice mushroom caps. Set aside.

Bring broth and reserved mushroom liquid to a simmer in a large stock pot over medium heat.  Add stems, garlic, ginger and lemongrass, cover and simmer for 30 minutes.

Strain mixture into clean pot, using a sieve lined with a coffee filter or cheesecloth. Bring back to a simmer and add 1/2 of the sliced shiitakes, carrots and bok choy and simmer for 15 minutes more or until the vegetables are tender.  Stir in rice vinegar and keep hot until ready to serve.

Makes approximately 8 cups of broth.

To make the dumplings:

Heat oil in a large wok or skillet over medium-high heat.  Add the ginger, garlic and scallions sauté until fragrant, about 1 minute. Mix in the mushrooms and cook for about 10 minutes, stirring frequently, until they are tender and any liquid released from the mushrooms has evaporated. Set aside to cool.

Pulse the pork in a food processor a few times to loosen it up and give it a smoother consistency.  Place pork in a large bowl and mix in cornstarch, tofu, salt, sugar, sesame oil, wine, oyster sauce and cooled mushroom mixture, incorporating well.  Cover bowl with plastic wrap and chill in the fridge for at least 30 minutes. You can do this step ahead and keep in the fridge overnight.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Holding the dumpling wrapper flour side down, place a teaspoonful of filling onto the middle of the wrapper.  Fold dumpling in half, crimping it in the middle and sealing along the moistened edge, taking care not to leave any air pockets. Repeat procedure until all of the filling is gone.  Keep finished dumplings on a parchment lined baking sheet covered with a damp dishtowel to keep them from drying out.

To steam the dumplings, fill a wok or pot with about 1 inch of water.  Bring water to a simmer.  Prepare a steamer lined with parchment paper.  Spray parchment lightly with non-stick cooking spray.  Place as many dumplings as will fit into the steamer, without touching each other.  Place steamer over the wok or pot, cover and steam dumplings for about 10-12 minutes, until pork is cooked through.

Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

To serve, place 3 or 4 dumplings each in individual bowls. Ladle mushroom broth over dumplings and garnish with fresh sliced scallions.

Makes approximately 48 dumplings. Serves 8.

Posted in Contests, Editor Post, Mushroom Masters | 3 Comments »

Roasted Mushrooms & Kabocha Squash by La Fuji Mama

Monday, September 13th, 2010

Editor’s Note: Rachael is the inventive home chef behind La Fuji Mama. Now a mother of two, many of her dishes take inspiration from the time she spent living in Japan.  Check out her recipe below but make the jump over to her main site when you’re done!

I love when the weather starts to turn cooler and the late summer/early fall produce starts showing up at my farmer’s market.  Mushrooms are wonderful additions to roasted vegetable dishes for a fall dinner.  One of my favorite foods shows up at this time of year—kabocha squash (pronounced “kah-bow-cha”), sometimes called Japanese pumpkin or Japanese squash.

Kabocha has hard, knobbly green skin and bright golden orange-yellow flesh and, like mushrooms, is very popular in Japan.  When cooked, the flesh is rich, creamy, and slightly sweet.  It’s a bit like butternut squash, but even better in my opinion.  Kabocha is rich in beta carotene, iron, potassium, and vitamin C.  Pairing mushrooms with kabocha creates a dish that gives a fantastic nutritional punch.

I washed and sliced my first Kabocha of the season into thin 1/4-inch slices.  I chose to leave the rind on, as this is often done in Japanese cuisine.  When it is cooked, the rind softens and is delicious, so I find that removing it takes more effort than it’s worth.  Plus, I think the rich green color adds nice contrast to the dish.

I tossed the slices in olive oil and baked them for 25 minutes.  Then I added fresh sliced Shiitake and baby bella mushrooms, garlic, and fresh basil and put it back into the oven to continue roasting.  When the kabocha was nice and tender, I sprinkled some panko breadcrumbs over the top (you can use regular breadcrumbs, but I love the texture of panko), baked it for another 10 minutes, and then it was done!  The creamy sweetness of the kabocha was delicious with the meaty, juicy mushrooms.

I garnished the dish with a bit of shichimi togarashi (Japanese 7-spice) to add some flavor and heat, and served it with a simple roasted chicken.  This dish is a perfect addition to a fall meal.  Not only is it rich in nutrition, but it’s delicious and adds some beautiful autumn color to the table.

Roasted Mushrooms & Kabocha Squash

Makes 6 to 8 servings

2 pounds kabocha squash
6 tablespoons olive oil
about 8 ounces fresh Shiitake mushrooms, sliced
about 6 ounces fresh baby bella mushrooms, sliced
3 garlic cloves, finely chopped
2 tablespoons finely chopped fresh basil
1 teaspoon salt
1/3 cup panko breadcrumbs
1 teaspoon fresh ground black pepper
Salt and Pepper, to taste
Shichimi togarashi (Japanese 7-spice) or cayenne pepper, to garnish (optional)

1. Preheat the oven to 350 degrees Fahrenheit.  Wash the outside of the kabocha, cut it in half, remove the seeds, and cut the flesh into 1/4-inch slices (leaving the rind on).

2. Drizzle about 1 tablespoon of the olive oil into the bottom of a 13×9-inch baking dish.  Add the slices of squash, then drizzle with the rest of the olive oil.  Carefully turn the slices of squash in the pan to coat them evenly in the oil.  Bake for 25 minutes.

3. Remove from the oven and add the mushrooms, garlic, basil, salt and pepper.  Carefully mix everything together, then spread everything out evenly in the baking dish (so that it will cook evenly).  Add 1 to 2 tablespoons more olive oil if the squash is looking dry already, or if the added ingredients do not appear to have been coated in any residual olive oil.

4. Return to the oven and bake for an additional 30 to 40 minutes, until the squash is tender.  Scatter the panko breadcrumbs over the top and bake for another 10 minutes.  Serve warm or even at room temperature, sprinkled with a tiny bit of shichimi togarashi or cayenne pepper.

* Variations: If you cannot find kabocha, you can substitute the same amount of butternut or acorn squash.  If you do this, remove the rind and carefully watch the cooking time, as it will vary slightly.  You can substitute your favorite fresh herbs for the basil.  A bit of sage or rosemary would be especially delicious.  You can mix 1 tablespoon of melted butter with the breadcrumbs before adding them to make more of a crust, or use fresh grated parmesan cheese in place of the breadcrumbs.

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Mushroom Masters: Button Battle

Friday, September 3rd, 2010

Welcome, mushroom fans, to the second week of competition for the Mushroom Masters: A Tournament of Taste.  This week our three bloggers have taken on artful presentations of recipes featuring the most popular mushroom in the world: the classic white button. Our champion this week? Maggie of Pithy and Cleaver (we find her blog’s name to be perfectly suited for a “battle” of this nature).

Just like last week, we will need your vote for Maggie’s masterpiece over on Tastespotting.  It’s the tastiest kind of patriotism there is.

These stuffed mushrooms aren’t quite traditional; they’re filled with creamy blue cheese and tangy Buffalo sauce. They’re sure to be a hit amongst lovers of hot wings.

Buffalo and Blue Cheese-Stuffed Button Mushrooms

Olive oil
20 button mushrooms
3/4 cup chopped shallots
2 tablespoons butter
1/2 lb Great Hill Blue Cheese or other mild blue cheese, crumbled
1/4 cup Frank’s RedHot Sauce
1/2 cup + 1/4 cup panko, divided

*Additional Frank’s RedHot Sauce for serving

Preheat oven to 375°F, and place a rack in the upper third of the oven. Clean mushrooms and remove stems. Cut ends from stems and chop finely. Chop two of the mushrooms finely as well. Dice shallots. Melt butter in a heavy 4 qt pan and add shallots. Sauté over medium-low heat until transparent and then add chopped mushrooms and stems. Saute until softened and remove pan from heat. Stir in blue cheese, Frank’s sauce, and 1/2 cup panko, stir until smooth.

Grease a cookie sheet with olive oil. Brush mushroom caps with oil and spread out on cookie sheet. Fill each mushroom cap with a spoonful of the cheese stuffing, letting it mound just slightly on the top of the mushroom. Sprinkle the remaining panko over the top. Bake for 18-20 minutes, until mushrooms are soft. If you have a broiler, feel free to turn it on for a minute or two to crisp up the top, but watch it carefully.

Serve with additional hot sauce.

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Mushrooms in the News

Friday, September 3rd, 2010

Mushrooms add the ‘meat’ If you needed an excuse to add mushrooms to your menu, the Bismarck Tribune makes the case.  Not only do mushrooms offer something toothsome and remarkably “meaty”, but they give off bursts of flavor with every bite.  As the journalist describes, “Mushrooms are also fantastic little sponges, soaking up the briny, salty or savory flavors of liquids in a dish and happily releasing them as you chew.”  With three recipes included, you won’t be hard pressed for options.  The difficult part is deciding which to try first!

Table Talk: Mushrooms really are magical Some people love mushrooms and some people love mushrooms.  Debbie Salomon of the Burlington Free Press is definitely one of the latter.  Really, what’s not to love?  Low in calories, high in taste, satisfying texture and versatility are just a few of mushrooms’ strengths.

The Magic of Mushrooms From nutrients to disease fighting phytochemicals, mushrooms have it all. Indeed, this brief from Reader’s Digest is probably the tightest, most credible, fact-filled description of why everyone should eat mushrooms, for the health of it.

Never underestimate the power of mushrooms As this Miami Herald article points out, “those ancient healers might have been onto something” when prescribing mushrooms to patients.  The article notes that white button mushrooms have been shown to help boost the body’s immune system and the mushroom family as a group contains the nutrients necessary to help prevent skin aging.  That’s one beautiful food!

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