Mushrooms Masters: A Tournament of Taste – And the winner is…

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 FoodessRoasted Portabella Eggs Benedict.

Lunch Row: Tara from Seven SpoonsButter Roasted Mushroom Sandwich.

Dinne Duel: Darina from GratineeCaramelized Mushroom & Onion Tacos.

App Attack: Angela from Oh She GlowsMushroom Walnut Pesto TartGOLD 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!

Mushrooms Masters: A Tournament of Taste – App Attack

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

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

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!

Mushrooms Masters: A Tournament of Taste – Dinner Duel

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

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

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!

Mushrooms Masters: A Tournament of Taste – Lunch Row

Well wasn’t that an exciting first week? And what a close round!

If you haven’t already heard USA took home the GOLD the first round with Tracy from Shutterbean creating a spectacular Caramelized Mushroom and Shallot Bruschetta for the Breakfast Battle.

So without further ado, let’s jump right into the next round of the Mushroom Masters…

Lunch Row

Representing Canada this week is Tara from Seven Spoons with her mouthwatering Butter Roasted Mushroom Sandwich recipe. She will be up taking on some talented competition with Rachael from La Fuji Mama (US) and Alana from A Morish Distraction (AUS).

Tara O’Brady spends most of her days cooking, reading Dr. Seuss, baking, playing with trains, taking photographs, and finger painting. She writes about lots of it on her award-winning food blog seven spoons, or in UPPERCASE magazine. She’s also written for, and Kinfolk magazine, among others. She lives with her husband and their two young sons in a brick and wood house on a quiet street in southern Ontario.

Butter Roasted Mushroom Sandwich

Since it’s just the start of September, I wanted to make a lunch that still has some freshness; this sandwich has the brightness of goat’s cheese, the twang of lemon zest and a generous amount of herbs. Parmesan brings richness and melting goodness, while chili flakes add personality and zip. Even with all of that, the mushrooms are the star – crimini, shiitake and king oysters are pan-roastsed in butter until their bouncy flesh goes dense and robust. The mushrooms squish into the melted cheese, the textures are matched perfectly and the rounded flavours of one grants gusty oomph to the creaminess of the other.

If you’re going for extra points, go right ahead and use a panini press to smoosh the sandwich together and crisp the bread’s exterior. It’s not a necessary step, but it’s a nice one.

In cooler months I might forgo the chèvre and go all the way with something gloriously gooey like Fontina or Gruyère, but for now, this is just right for me.

3 ½ ounces fresh chèvre
½ cup grated Parmesan
1 tablespoon minced parsley
1 ½ teaspoons minced chives
Grated zest from half a lemon
1 tablespoon butter
⅛ teaspoon dried chili flakes
3 ounces crimini, cleaned & trimmed, cut in halves or quarters, depending on size
3 ounces king oyster mushrooms, cleaned and trimmed, sliced lengthwise
3 ounces shiitake mushrooms, cleaned and trimmed, torn into rough pieces
Kosher salt and freshly-ground black pepper
1 medium shallot, minced
½ teaspoon fresh thyme leaves (about 3 sprigs worth, picked from their stems)
2 medium buns, split
½ cup loosely packed arugula leaves
Extra-virgin olive oil for drizzling
Juice from half a lemon

In a small bowl, combine the chèvre, all but 2 tablespoons of the Parmesan, the herbs and lemon zest. Mix lightly. Set aside.

In a large cast iron skillet over medium heat, melt the butter. Once the butter has bubbled, sprinkle in the dried chili, raise the heat to medium-high and add the mushrooms. Cook for 2 minutes, stirring often, then add the shallot and season with salt and lots of black pepper. Continue to sauté until the mushrooms are well-browned and most of their moisture has evaporated, around 6 minutes more. Remove from the heat, check for seasoning, and stir in the thyme. Set aside.

Divide the cheese mixture over the bottom halves of the buns. Sprinkle the reserved Parmesan over top, then place the open sandwiches (both the cheese sides and plain sides) under a hot broiler until the cheese is golden and the bread is toasted.

Meanwhile, toss the arugula with a pour of olive oil, some lemon juice and season with salt and pepper.

When the sandwiches are ready, pile half the mushrooms on one cheese toast. Drizzle over a few drops of olive oil, and lemon juice, if desired. Top with the arugula and the top piece of bread, pressing down lightly. Repeat with the second sandwich. Eat immediately.

Serves 2.

Head on over to Tastepotting to vote for Tara’s Butter Roasted Mushroom Sandwich 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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