Mushroom Masters: Final Week & Last Day to Vote

As of right now, on September 27th 2010 at 9:00am, Canada and the US are tied with 34% of the vote so I urge you to get over there and vote for Canada!!

Vote Here.

If we win this round we will be tied with Australia, and a tie breaker may be in order… hmmm, what would you like to see happen in the case of a tie?

Mushrooms Masters: A Tournament of Taste – Wildcard Round

Welcome to Week 4 of the Mushroom Masters: A Tournament of Taste.

Well ladies and gentleman, we made it! It is the final week of the Mushroom Masters Tournament of Taste.

Let’s starts out with a little tournament recap…

In the first week Angela from Oh She Glows took home Gold in the Portabella Playoff with her delicious vegan recipe Easy Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce.

In week 2, Jeannette from Everybody Likes Sandwiches captured a 35% vote in the Button Battle with her impressive Button Mushroom Empanadas.

Week 3, things got a little heated in the Shiitake Showdown when Elizabeth from Guilty Kitchen debuted her amazing Shiitake Mushroom & Steak Flatbread on Shiitake Crust, taking home 3rd place!

So without further ado, let’s get into the final round….

The Wildcard

Representing Canada is the final, wildcard round is noneother than Kevin from Closet Cooking. He will be batteling it out against Katherine Younge of Kath Eats (US) and Peter from Souvlaki for the Soul (AUS).

Kevin Closet CookingI came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years and I resolved that it was time for change! Now I spend my free time searching for and trying tasty new recipes from all over the world. One of my favorite ingredients is the mushroom and I never tire of experimenting with new mushroom dishes.

Hot Cheesy Mushroom DipHot Cheesy Mushroom DipHot Cheesy Mushroom DipHot Cheesy Mushroom DipHot Cheesy Mushroom Dip
(makes 2-4 servings)

Prep Time: 10 minutes
Cook Time: 1 hour – 1 hour 20 minutes

1 knife, 1 large pan, 1 large bowl, 1 large spoon, 1 2+ cup baking dish

• 1 tablespoon oil
• 1 tablespoon butter
• 1 medium onion (sliced)
• 1 pound mushrooms (cleaned and sliced)
• 1 clove garlic (chopped)
• 1 teaspoon thyme (chopped)
• salt and pepper to taste
• 1/4 cup white wine (or broth)
• 1 (4 ounce) package cream cheese (room temperature)
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup mozzarella (grated)
• 1/4 cup grated parmigiano reggiano (grated)

1. Heat the oil and melt the butter in a pan.
2. Add the onion and cook until it starts to caramelize, about 20 minutes.
3. Add the mushrooms and saute until they start to caramelize, about 20 minutes.
4. Add the garlic and thyme and saute until fragrant, about a minute.
5. Season with salt and pepper.
6. Add the wine, deglazed the pan and cook until it has evaporated.
7. Puree 1/2 of the mushrooms in a food processor.
8. Mix the mushrooms, cream cheese, sour cream, mayonnaise, mozzarella and parmigiano reggiano and place in a baking dish.
9. Bake in a preheated 350F oven until bubbling and golden brown on top, about 20-40 minutes.

Oh my cheesy, mushroomy goodness this looks delicious!

Head on over to Tastepotting to vote for Kevins’s Wildcard Hot Cheesy Mushroom Dip 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 – Shiitake Showdown

Welcome to Week 3 of the Mushroom Masters: A Tournament of Taste.

Phew! We made it though Weeks 1 and 2 – thank you to all who voted! As you may have seen Australia’s Kitchen Wrench took home Gold last week, but Canada came in a close 2nd with 35% of the vote – way to go Jeannette!

The Shiitake Showdown

Representing Canada in this weeks challenge is none other than Elizabeth from Guilty Kitchen! She will be heading up against Susan from Sticky, Gooey, Creamy, Chewy (US) and Christine from Fig & Cherry (AUS)

Growing up on Vancouver Island (on the wet West Coast of British Columbia) led to a love of nature and all things in it. The child of an avid hunter and gardener, lean years in my family were filled with plenty of wild caught protein and home grown produce, giving me a true appreciation for local food.
Through adolescence and young adulthood, I kept busy as a professional chef in catering outfits and restaurants alike all up and down Vancouver Island. After a stint in college led to an office job outside of the food world, I continued to cook for myself, my family and my friends. Soon after buying a house and a dog, marrying my dreamy husband Adrian, and having our first son Cohen, food became even more important. Learning all about the local food movement while trying to make my child’s first foods more “sustainable” was what brought my passions for food back to the forefront. Having not returned to work to stay home with the little tornado, blogging about my passions just came naturally.
We’re now enjoying life with our second child (a girl!) Isla, and our life is being busily filled with love for local food, family, gardening, writing, photography, endless laundry and diapers.

Shiitake Mushroom & Steak Flatbread on Shiitake Crust
When I was given Shiitake mushrooms, I was a little overwhelmed. They are my favourite mushroom and have amazing flavour. You often don’t find them around though as they are used very little, I find, in home cooking. Save for a few Asian dishes, shiitakes have little of the spotlight. What I did know, was that there is always dried shiitake mushrooms in my grocer, along with fresh. So I decided to amp up the shiitake flavour by using ground dried shiitake mushrooms as 1/3 of the flour in the crust, not only does this make for a beautifully buttery crust, but it also makes the whole shiitake flavour a wonderful star of this dish. Shiitakes are meaty and plump when cooked and when paired with super thin shavings of a good steak, make for a mouth watering pizza that’s as easy as it is delicious!

2oz dried shiitake mushrooms, stems removed
2 cups all purpose flour
1 tsp salt
1/3 cup + 2 tbsp vegetable shortening
3/4-1 cup water
2 tbsp butter
2 tbsp fresh rosemary, minced
1 large leek, sliced thinly into half moons
200g fresh shiitake mushrooms, sliced and woody stems removed
1 clove garlic, minced
1 tbsp Dijon mustard
1/3 cup white wine
kosher salt to taste
fresh cracked black pepper to taste
1/4 cup heavy cream (or half and half)
1/2 lb. hanger steak (or any good quality steak such as, filet, strip, ribeye, etc.)
1 tsp olive oil
200g Gruyere cheese, grated fine
3oz fresh baby spinach, roughly chopped
1 tbsp butter

1. Pulverize dried shiitake mushrooms in the bowl of a food processor until it takes on a bread crumb like consistency.
2. In a large bowl mix flour, salt and pulverized mushrooms.
3. Cut in shortening until a fine crumb like texture forms.
4. Pour in 3/4 cup water and if more is needed at a bit at a time. Knead dough until stickiness is gone and dough is slightly elastic. Let rest 30 minutes covered in bowl.
5. In a large sauté pan, melt 2 tbsp of butter on medium heat. Add in rosemary, garlic, leeks and fresh shiitake mushrooms. Sauté until mushrooms are softened.
6. Add Dijon salt and pepper and white wine. Continue to sauté until wine reduces by half and all vegetables are thoroughly cooked through.
7. Stir in cream, cook for 2 minutes and remove from heat. Set aside.
8. Rub steak with 1 tsp of oil and season with salt and pepper. Sear in a sauté pan on high heat (or on the grill) for 2 minutes per side. Just long enough to brown the outside leaving the interior very rare.
9. Allow steak to cool for 10 minutes and slice as thin as possible against the grain. Set aside.
10. On a lightly floured surface roll out dough to desired shape and about 1/4″ thick. Roll up edges to make a crust and pinch down to seal.
11. Bake on a baking sheet in a 450°F oven until golden brown, about 15 minutes.
12. When down, spread 1 tbsp butter over the crust, top with chopped spinach, leek mixture, steak and grated Gruyere.
13. Return to 450°F oven for another 10-15 minutes or until cheese is bubbly and golden.
14. Allow to cool for 5 minutes before slicing.

Oh my, this recipe is bursting with mushroom flavour!!

Head on over to Tastepotting to vote for Elizabeth’s Shiitake Mushroom & Steak Flatbread on Shiitake Crust Recipe now in the Shittake Showdown!

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 – Button Battle

Mushroom Masters Blogger Tournament
Welcome to Week Two of the Mushrooms Masters: A Tournament of Taste!

If you haven’t read about it already, Canada was able to capture Gold in last weeks Portabella Playoff thanks to Angela’s mouthwatering recipe for stuffed portabellas. And I don’t mean to gloat, but we won by a landslide!! Canada received over 80% of the vote! So let’s keep that Canadian momentum going into this weeks challenge…

The Button Battle

Representing Canada this week is Jeannette from Everybody Likes Sandwiches with her delicious Button Mushroom Empanada recipe. She’s up against some stiff competition – Maggie from Pithy and Clever (US) and Ellie from Kitchen Wench (AUS).

Jeannette Ordas likes to make stuff. From designing websites (her day job) to illustrating greeting cards (her hobby) to creating kick-ass meals for her friends, she’s happiest when she’s facing a challenge. Empty fridge? Bare cupboards? No worries, Jeannette can probably whip up something crazy-delicious and she’s got proof: check out her food blog, Everybody Likes Sandwiches, for simple, no-fuss recipes.

Mushroom Empanadas
These tasty bites make a great hors d’oeuvres or a light supper when eaten alongside a green salad. They can be prepped the night before you plan on serving them (just bake them the next day) and they also reheat well.
Empanada dough:
2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1/2 cup all-vegetable shortening, cold & cut into cubes
1 large egg
1/3 cup ice water
1 tablespoon vinegar

Combine flours and salt in a large bowl and stir. Add shortening and use your fingers to blend until the mixture resembles coarse crumbs.

In a small bowl, whisk the egg with the ice water and add in the vinegar. Slowly pour into the flour mixture and use a fork to gently incorporate it. Gently knead the dough until it comes together into a ball – two or three times should do it.

Wrap the dough in plastic wrap, flatten it slightly with the palm of your hand, and chill in the fridge for at least 1 hour.

Mushroom filling:
1 tablespoon unsalted butter
1 tablespoon olive oil
2 fat cloves garlic, minced
1/2 small red onion, minced
1/4 cup of fresh thyme, stems removed
1 lb button mushrooms, sliced & roughly chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup of white wine
2 tablespoons of heavy cream

1 cup Asiago cheese, grated
1 large egg, lightly beaten with 1 teaspoon of water

Heat oil and butter in a large skillet over medium heat. Add garlic and onion and saute until soft. Add mushrooms, thyme, salt and pepper and cook until the ingredients start to turn golden and fragrant. Add wine, stirring, until it evaporates. Turn down heat and add cream, stirring until it absorbs into the mixture. Remove from heat and let cool.

Preheat oven to 400F.

Roll out dough to 1/8 inch thick on a floured surface. Use a 3 1/2-inch circle cutter to cut out circles of dough. Scraps can be collected, re-rolled and cut into circles.

Place about a teaspoon of the mushroom mixture onto each circle, topping with some cheese, while leaving a half-inch border around the filling. Brush the egg wash on the empty side of the circle and fold dough over to create a semi-circle. Use a fork to press the edges tightly together. Brush the egg wash over the tops of all of the completed empanadas and place on cookie sheets lined with parchment or silpat. Bake for 20-25 minutes, or until the empanadas are golden brown and flaky. Let cool slightly before serving. Makes 18 empanadas.


Head on over to Tastepotting to vote for Jeannette’s Button Mushroom Empanada 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!

Canada Wins the Portabella Playoff

Go Canada Go! We have a reason to celebrate…

Canada takes home the Gold in the Portabella Playoff, and we owe it all to Angela’s delicious Easy Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce.

A very special thank you to all who voted!

Make sure you come back tomorrow for the start of the next round; The Button Battle featuring a delicious recipe by Jeannette of Everybody Likes Sandwiches.