Archive for February, 2011

Mushrooms Go to College in the Big Easy

Last week we had the pleasure of dropping into the Big Easy yet again (we posted in December about our delicious experience with Chef Tenney Flynn of GW Finn’s). This time, however, we hung out with a different crowd – the students at Loyola University.

Chef Scott Goodstal and the rest of the amazing dining services staff at the school hosted what can only be described as a mushroom madness lunch on Wednesday, February 16.

Chef Goodstal also said options at the vegan/vegetarian station are always in high demand at the school. Lucky ‘shroom fans there had four different dishes to choose from including both hot and cold marinated mushrooms, a portabella mushroom bruschetta, and a mushroom orzo pasta.

Big thanks to Loyola to hosting this mushroom extravaganza. We were glad to meet so many mushrooms fans on campus and hopefully won over some new ones. Check out our Facebook photo album for more event photos.

Chef Goodstal prepared nine separate mushroom dishes to a crowd of around 600 students. While the chef said his creamy mushroom soup is one of the most popular mushroom dishes at the school, on this particular day the chicken primavera with shiitake and button mushrooms was the hottest station (and rightfully so – it was delicious).

Write for the Mushroom Channel!

For the two years, the Mushroom Channel has hosted posts from some truly incredible contributors. In fact, there is a proper standing ovation owed to those that shared some properly STUNNING work in 2010:

Colleen from Foodie Tots

Erika from In Erika’s Kitchen

Kate from Savour Fare

Lauren from Healthy Delicious

Mardi from Eat Live Travel Write

Patti from Worth the Whisk

Paula from Bell’Alimento

Rachael from Fuji Mama

Sabrina from Rhodey Girl Tests

Susie and Chelsee from We Are Not Martha

Several of you have asked how you could become featured contributors to the Channel and we’re excited to announce that we’re opening up the search for 2011′s contributing spots. We’re hoping to still see some familiar faces in the crowd among new friends.

These are paid positions.  Consider the Mushroom Channel as the perfect outlet for all of your marvelous mushroom discoveries.  All of your posts will feature a short bio that links back to your personal blog and your post will be linked to via both the Mushroom Channel’s Twitter and Facebook pages.

We’re looking for food bloggers with an eye for great food photography and a healthy level of curiosity.  Posts could range from a great new mushroom recipe of your own to an old family favorite or even a profile of a restaurant dish.  Creativity is encouraged and the editorial staff at The Mushroom Channel is more than happy to work with you if you’ve got grander ideas.  Compensation details are readily available, just send your questions to mushroomchannel@gmail.com and we will respond promptly.

How It Works:

1) Submit a sample post with a photo and recipe using fresh mushrooms to mushroomchannel@gmail.com.  Tell us a little bit about yourself in your email and please include a link to your blog. Posts tend to be 250-300 words if you need a frame of reference and it’s okay if the recipe is something you’ve posted in the past. Deadline for submission is Friday, March 4, 2011.

2) When we go through the entries, we’ll be looking for the following in all contributors:

  • Someone who knows how to engage an audience
  • Posts at least weekly on their personal blogs
  • Past mushroom content (Every other post doesn’t need to be about mushrooms, we just want to know that our contributors are fungi fans.)
  • Clear, illustrative photos

3) Selections will be made by Tuesday, March 16th and announced on the Channel. From there a member of the Mushroom Editorial staff will be in touch to sort through compensation and assign deadlines for your five posts in 2011.

Hungarian Mushroom Soup from For the Love of Cooking

We’re starting this wintry week off with a gorgeous, hearty Hungarian Mushroom Soup from For the Love of Cooking. Two kinds of mushrooms, paprika and a bright lemon finish? These are a few of our favorite things…hop on over to the original post to check out the recipe!