In 2020, Mushrooms Canada and Ontario Lamb hosted a Student Chef Challenge at Durham College. This challenge showcased how the flavours from fresh Ontario mushrooms and Ontario lamb combine deliciously to produce outstanding dishes. The competition was open to student teams from Ontario College Culinary Management programs.
This year we declare Australia as the 2011 Mushroom Masters!
Mushrooms Canada would like to thank all the wonderful food bloggers who took part in the 2nd Annual Mushroom Masters, especially our very talented Canadian team…
Breakfast Battle: Jennifer from Foodess – Roasted Portabella Eggs Benedict.
Lunch Row: Tara from Seven Spoons – Butter Roasted Mushroom Sandwich.
Dinne Duel: Darina from Gratinee – Caramelized Mushroom & Onion Tacos.
App Attack: Angela from Oh She Glows – Mushroom Walnut Pesto Tart… GOLD Winner!
A BIG Round of applause for our Canadian Team!
At this point I would also like to thank the Tastespotting, Mushroom Council and the Australian Mushroom Growers’ Association for their hard work and dedication to making the 2011 Tournament a big success
Thanks to everyone who voted! Watch for this contest again next year!
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Go Team Canada, GO!!
Canada takes home the GOLD in the App Attack, and we owe it all to Oh She Glows‘ delicious Mushroom Walnut Pesto Tart! Congrats Angela!
A special Thank You to all who voted!
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This tourmnament is starting to get intense! Another win for Australia as Jennifer from Le Delicieux sweeps the GOLD with her Mushroom Wellington. Congrats Jennifer!
Well folks, I guess we need to take it up a notch here, so that we can win at least one round this year! Enter Team Canada Member #4 for our last round…
Appetizer Attack!
Representing Canada this week is Angela from Oh She Glows with her awesome Mushroom Walnut Pesto Tart. You may remember Angela from last year’s tourmanet, she took home GOLD for Canada with her vegan recipe, Easy Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce. This year she will be taking on Ellie from Kitchen Wench (AUS), and Elana from Elana’s Pantry (USA).
Angela Liddon is the writer and vegan recipe developer for her healthy living website, Oh She Glows. She has been chronicling her life, favourite recipes, photography, and musings on body-image, career happiness, and self-love since 2008 and has been featured in magazines like O, Fitness, Self, VegNews, Glamour, and Best Health. Angela was recently selected as Best Health Magazine’s Favourite “Eat Well” Blogger and is a contender in Chatelaine Magazine’s Women of the Year awards.
Mushroom Walnut Pesto Tart
Serves 8-12
Required utensils: Food processor, skillet, baking sheet
Ingredients
For pesto:
2 garlic cloves
20 oz (~1.25 lb) sliced crimini mushrooms, divided
2/3 cup toasted chopped walnuts, divided
1/3 cup extra virgin olive oil
2 tbsp water
1 cup loosely packed fresh parsley
1 tbsp nutritional yeast (optional)
1/2-3/4 tsp kosher salt, to taste
Freshly ground black pepper, to taste
For tart:
7-8 Phyllo Pastry sheets
Extra virgin olive oil, for brushing sheets
1 red onion, sliced into long strands
Remaining crimini mushrooms
Fresh parsley, to garnish
Directions
1. Preheat oven to 350F. Line a large baking sheet with parchment paper. Thaw Phyllo dough according to package directions.
2. In a large skillet, sauté the sliced red onion in 2 tbsp olive oil over medium-low heat. Stir often for about 30 minutes. In another skillet, sauté the sliced mushrooms in 1-2 tsp olive oil for about 20 minutes or until the water cooks out.
3. With the food processor running, drop 2 peeled garlic cloves in and process until chopped. Add in 1 cup (saving the rest for the tart) sautéed mushrooms, olive oil, and water and process until smooth, scraping down the sides as necessary. Now add in the rest of the ingredients (using only 1/3 cup walnuts) and process until smooth. Stir in remaining 1/3 cup walnuts. Adjust seasonings to taste.
4. Place 1 sheet of Phyllo dough onto prepared baking sheet. Brush or spray on oil. Repeat for 7 layers. Carefully fold each side inward to form a crust. With a fork, poke lots of holes all over the phyllo to allow air to escape. You can also weigh it down with pie weights. Bake at 350F for about 18-20 mins until golden.
5. After cooling the phyllo for 5 mins, carefully spread on all of the pesto, top with the remaining mushrooms and onion. Garnish with fresh parsley leaves. Cut into squares and serve immediately.
Head on over to Tastepotting to vote for Angela’s Mushroom Walnut Pesto Tart Recipe now!
TIP: You can follow the contest by subscribing to Mushrooms Canada’s Blog Feed. Just click here to sign up! You don’t want to miss this contest!
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Wow another exciting round from the Mushroom Masters! Thanks so all of you who have voted for Team Canada so far, and we hope to get’em this round…
On that note, if you haven’t heard Australia took home the GOLD in Lunch Row, so congrats to Alana from A Morish Distraction for her tasty Crispy, Crunchy Button Mushrooms and Roast Sweet Potato Salad.
Onto the next round?
Dinner Duel
Representing Canada this week is Darina from Gratinee Blog with her Mushroom & Caramelized Onion Tacos recipe. She will be up taking on some talented competition with Alice from Savory Sweet Life (US) and Jennifer from Le Delicieux (AUS).
Darina Kopčok is a freelance writer living in Vancouver, British Columbia, Canada. Her work has appeared in numerous online and print publications, including Edible Vancouver and AOLTravel Canada. She is also the voice behind Gratinée, a blog that focus on fresh foods using local and sustainable ingredients, with a special interest in French recipes and techniques.
Darina is currently studying photography with an intention to pursue a career in food, travel, and architectural editorial production.
Mushroom And Caramelized Onion Tacos
Serves 4
Ingredients
1 pound mixed crimini and button mushrooms
3 tablespoons butter
2 tablespoons olive oil
1 large yellow onion
½ teaspoon sweet Spanish paprika
3 cloves garlic
chopped Italian parsley
pinch sugar
freshly ground sea salt
freshly ground pepper
¼ cup crème fraiche or sour cream
1 cup grated Pecorino Romano cheese
12 6-inch corn tortillas
Directions
1.) Melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium high heat. Sauté mushrooms in batches until they are evenly browned, careful not to crowd the pan. In the meantime, slice the onion thinly crosswise. Transfer the mushrooms to a large bowl.
2.) Heat the remaining butter and olive oil. Add onions and cook until they start to turn golden in colour. Add a pinch of sugar to help them caramelize. Sauté stirring occasionally until a deep golden brown. Add garlic and sauté for 2 minutes. Transfer onions and garlic to bowl with the mushrooms.
3.) Add the sweet paprika, 3/4 cup cheese and some of the chopped parsley. Add salt and pepper to taste and stir ingredients to incorporate.
4.) Heat tortillas in the microwave in a loosely covered container in the microwave on high for 2 minutes, turning after 1 minute. Spoon mushroom and onion mixture and some of the crème fraiche into the middle of each tortilla. Serve on a platter garnished with remaining parsley and cheese.
Head on over to Tastepotting to vote for Darina’s Mushroom And Caramelized Onion Taco Recipe now!
TIP: You can follow the contest by subscribing to Mushrooms Canada’s Blog Feed. Just click here to sign up! You don’t want to miss this contest!
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