Archive for September, 2011

Winners Crowned in 2011 “Mushrooms: Every Day, Every Way” Recipe Contest!

We’re pleased to announce the results from our “Mushrooms: Every Day, Every Way” recipe contest with Taste of Home. With more than 1,000 recipes submitted this year, it took much testing, tasting and deliberating to narrow it down to three marvelous, mouth-watering mushroom recipes that are simple and practical enough for the everyday home cook. Check out the winning recipes below and try one today!

Main Dish winner, Sheron Campbell, hails from Gilbertsville, PA. Sheron not only earned ultimate bragging rights from us, but also high praises from her husband, who dubbed this Chicken and Mushroom Marsala “Outstanding!” A succulent sauce of sautéed mushrooms, garlic and Marsala tops breaded, pan-fried chicken in a harmonious melody of flavors that will have you singing praises of your own.

Appetizers and Sides winner, Nadine Mesch, calls Mount Healthy, OH home. Her Triple- Mushroom au Gratin Potatoes boasts a plethora of flavors and textures from white buttons, criminis and shiitakes. This mushroom triple-threat melds with red potatoes, sherry, Gruyere cheese and rosemary in a palate-pleasing dish that can accompany your favorite meats or hold its own as a meatless main.

Breakfast category winner, Lisa Huff, resides in Wilton, CT. Lisa took breakfast to a whole new level with this savory Mushroom-Herb Stuffed Fresh Toast. Sautéed criminis and an herbed-cheese mixture are sandwiched between slices of hearty Texas toast and cooked until golden brown (then devoured with gusto).

Congratulations to all of our winners and a BIG thanks to everyone who entered. We had a blast giving away Weber Grills each week to 22 lucky entrants and we love seeing your creative ideas for cooking mushrooms every day, in every way. Share your tasty creations with us on Facebook and Twitter and we will shower you with lots of mushroom love! 

The Mushroom Masters App Attack with Elana's Pantry

We’ve reached Week 4- the final week of the Mushroom Masters- and we are going out on the offensive with stuffed mushrooms from gluten free guru Elana Amsterdam! These bite size beauties are perfect for every kind of party but make sure you account for extras.  Not only will your guests want “one more bite” but these make great snacks at home- no party necessary.

Hustle on over to Tastespotting to vote for a truly superb recipe anyone at your table can enjoy!

Herb Stuffed Mushrooms

  • 1 (1 pound) package white button mushrooms
  • 8 ounces goat cheese
  • ¼ cup minced parsley
  • 1 tablespoon minced chives
  • 1 teaspoons minced garlic
  • ¼ teaspoon celtic sea salt
  1. Gently wipe mushrooms with a paper towel
  2. Remove stems and place mushrooms on a parchment paper lined baking sheet
  3. Place goat cheese, parsley, chives, garlic and salt in a food processor
  4. Process until mixture is well blended and tinted green
  5. Scoop mixture 1 teaspoon at a time into mushrooms
  6. Bake mushrooms for 20-25 minutes at 350° until edges of goat cheese mixture are lightly browned
  7. Cool and serve

Makes about 24 individual mushroom appetizers and serves 4-6 people

Equipment: paper towel, baking sheet, food processor

Preparation time: 10 minutes

Baking time:  20-25 minutes

A Very Fall Friday Post

I am intentionally writing this at the very end of the day on Friday. That’s how much we care about preserving your productivity. I say that because once you know Pinterest, it’s easy to be fully sucked in by the visual bookmarking glory. Never again will you forgot where you saw that beautiful recipe for Portabella Benedict  or Mushroom Stroganoff.

Now you easily find those photos among your pins and click through to the recipes themselves….all while sharing with a community of like-minded (err like-appetited) friends.

We’ve been collecting mushroom recipes via Pinterest for awhile now and would like to share three of our favorite fall finds for you to try out this weekend!

Mushrooms and Kale Hash from our friends over at Tastespotting:

Mushroom Pesto Lasagna from Italian Food Forever:

Mushroom Stroganoff from The Svelte Gourmet (wonder how it compares to ours?):

The Mushroom Masters Dinner Duel with Savory Sweet Life

Week 3 of the Mushroom Masters competition is upon us and I think we know what’s for dinner. I have a hard time looking at this photo without releasing an audible sigh. It just looks too good, too perfectly fall with those mushrooms in a rich thyme marsala sauce over braised beef and mashed potatoes.

As I’m writing this, we’re edging up on lunchtime in the Midwest and I’ve already made a grocery list and extended dinner invitations for tonight. My guess is that you’ll find yourself in a similar position.

We are eternally grateful to Alice of Savory Sweet Life for her stunning entry. Harness that hunger for a moment and please do take a moment to go vote for this bit of beauty on Tastespotting.

Recipe: Marsala Mushroom Cream Sauce over Beer Braised Beef

Serves 4-6

Head note: This recipe for Marsala Mushroom Cream Sauce over braised beef is the ultimate comfort food on a cool fall or winter day.  Perfect for serving any day of the week, this dinner is also fancy enough to serve guests.  Made with both button and crimini mushrooms, the Marsala Cream sauce is what makes this dish special.

Ingredients:

Beer Braised Beef (recipe below)

Buttermilk Mashed Potatoes (recipe below)

Marsala Mushroom Cream Sauce (recipe below)

Fresh Thyme Sprigs (garnish)

Directions:

This recipe is assembled in three parts.  The Beer Braised Beef, Buttermilk Mashed Potatoes, and the Marsala Mushroom Sauce.   Prepare the beer braised beef according to the recipe below.  Forty-five minutes before the beef is ready, prepare the buttermilk mashed potatoes.  Fifteen minutes before the beef is ready to come out of the oven, prepare the Marsala mushroom sauce.   To assemble this dish, scoop a generous scoop of mashed potatoes in a bowl or plate.  Take 1-2 pieces of the braised beef and place it on top of the mashed potatoes.  Spoon a few spoonfuls of the gravy from the pot over the beef.  Top off the beef with a few generous spoonfuls of the Marsala mushroom cream sauce.  Garnish with a fresh sprig of thyme before serving.

Beef Braised Beef

Ingredients:

1 (2-1/2 pound) boneless beef chuck roast

Kosher salt and ground pepper

1/2 cup all-purpose flour

4 tablespoons vegetable oil

2 medium yellow onions, halved and sliced thinly

2 tablespoons balsamic vinegar

2 (12-ounces) bottles lager beer, like Budweiser

3 beef bouillon cubes

3 sprigs fresh thyme

1 6-inch sprig rosemary

Directions:

Preheat the oven to 300 degrees F.  Cut the beef in large 2 or 3-inch chunks.  Season the beef generously with salt and pepper.  Place the beef in a ziplock bag and add the flour.  Seal the bag and shake the beef until each piece is dredged and coated in flour. Add three tablespoons vegetable oil to a large heavy duty pot and heat over medium-high heat.  Brown the beef on all sides, and then transfer to a plate.  Add the remaining tablespoon of vegetable oil to the pot and add the onions.  Cook the onions for 20 minutes until they are soft and slightly caramelized.  Stir in the balsamic vinegar, beer, and bouillon cubes.  Bring the mixture to boil, scraping up the brown bits from the bottom.  Add the beef and the juices from the plate back to the pot and give everything a good stir.  Cover the pot with a lid and place it in the oven for 2-1/2 hours.

Buttermilk Mashed Potatoes

Ingredients:

2 pounds Yukon gold potatoes, washed and quartered

1/2 cup (1 stick) butter, sliced

3/4 cup buttermilk

salt and pepper

Directions:

Bring a large pot of salted water to boil.  Add the potatoes and cook for 20 minutes until fork tender.  Carefully strain the potatoes and place them in a large bowl.  Add the butter and allow it to melt.  Stir in the buttermilk.  Using a potato masher, carefully mash the potatoes until creamy.  Season with salt and pepper

Marsala Mushroom Cream Sauce

Ingredients:

2 tablespoons butter

2 tablespoons vegetable oil

8 ounces sliced crimini mushrooms

8 ounces sliced white button mushroom

3/4 cup Marsala wine

1/2 cup Heavy Cream

3 sprigs fresh thyme

salt and pepper

Directions:

In a large skillet, heat the butter and oil over medium-high heat.  Once the butter is melted, add the mushrooms.  Sauté the mushrooms for 3-4 minutes until the mushrooms are barely cooked through.  Add the Marsala wine and cook for 5 minutes allowing the wine to slightly reduce.  Stir in the heavy cream and thyme.  Reduce the heat to medium and cook the mushroom sauce for 10 minutes, stirring occasionally.

The Mushroom Masters Lunch Row with La Fuji Mama

Mushroom Miso Ramen by La Fuji Mama

The Mushroom Masters continue this week with our next Team USA contender- the lovely and talented Rachael from La Fuji Mama.  A little bit about Rachael:

Rachael is a freelance food writer and author of the blog La Fuji Mama, which focuses on bringing world flavors to the family dinner table. Rachael has eaten her way around the world, having lived in a variety of locations, including Paris, Tokyo, Memphis, and Los Angeles.  She is a self-proclaimed Japanese cuisine advocate who loves introducing people to such things as the wonders of homemade tofu, the importance of sustainable seafood, and the secrets behind making professional-looking gyoza.

Now just because Rachael’s one of the nicest people we know doesn’t mean she isn’t prepared to serve a warm, comforting bowl of second and third place to the competition with her Mushroom Miso Ramen.  Please take a moment to exercise your click click of support for Team USA and Rachael by heading over to Tastespotting to vote!

Spicy Mushroom Miso Ramen

Rachael of www.lafujimama.com

Mushroom Miso Soup by La Fuji Mama

Makes 3 to 4 servings

Recipe Notes: This recipe uses a vegetarian mushroom stock made from dried shiitake mushrooms and kombu, a thick kelp used extensively in Japanese cooking for adding extra flavor to dishes.  Paired with the dried shiitake mushrooms, it adds a bit of extra oomph to the stock.  If you don’t have any kombu, don’t worry, the stock is still delicious when made with just the dried shiitake mushrooms!  The recipe calls for 1 teaspoon to 1 tablespoon of crushed red chili flakes.  This is so that you can adjust the recipe to suit your tastes.  If you don’t like a lot of heat, only use 1 teaspoon.  If you like things nice and spicy like me, add the full tablespoon!

  • 8 small dried shiitake mushrooms
  • 8 square inches dried kombu (optional)
  • 4 ½ cups water
  • 4 teaspoons toasted sesame oil
  • 6 – 8 ounces cremini mushrooms, stems removed and sliced
  • 6 cloves garlic, finely chopped
  • 1 teaspoon – 1 tablespoon crushed red chili flakes (to suit your tastes)
  • 1 ½ tablespoons shiro miso (white miso paste)
  • 1 ½ tablespoons aka miso (red miso paste)
  • 10 ounces dried ramen noodles (aka, chukka soba), freshly cooked
  • Fresh cilantro leaves, to garnish

1. Make the mushroom stock: Place the dried shiitake mushrooms and kombu a pot with the water.  Bring the water almost to a boil and then turn down the heat to maintain a simmer.  Cook for 5 minutes.

2. Remove the pot from the heat and let the stock stand for 3 minutes.  Strain the stock through a fine-mesh strainer and set the stock aside.

3. Make the soup: Heat 3 teaspoons of the toasted sesame oil in a large skillet or wok over high heat.  Add the sliced cremini mushrooms and cook for about 20 seconds.  Drizzle in the remaining 1 teaspoon of toasted sesame oil, then add the finely chopped garlic and crushed red chili flakes, and stir-fry for another 20 seconds.

4. Pour the mushroom stock through a fine-mesh strainer held directly over the pan.  (Discard the solids left in the strainer.)  Adjust the heat to maintain a steady simmer, and separate the cooked noodles into 3 or 4 bowls.

5. Place the shiro miso and aka miso in a small bowl and ladle some of the hot stock from the pan into the bowl. Whisk the miso pastes and broth together until smooth, then add to the simmering stock in the pan.

6. Turn off the heat, then ladle the broth over the noodles in each bowl.  Garnish with fresh cilantro leaves and serve immediately.