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!

Mushrooms Masters: A Tournament of Taste – Breakfast Battle

Hello, and welcome to the very first round of the 2nd Annual Mushroom Masters: A Tournament of Taste!

What is the Mushroom Masters you ask? Well, what started last year as a friendly bet between representatives of a couple countries quickly turned into a bigger event. Our competitive sides came out, and we recruited some of the best-of-the-best food blogger to help us out…

This year Canada, the US, and Australia are pitting 12 amazing food bloggers (4 representing each country) against each other in the Tournament of Taste.

For 4 weeks, each country will offer up a delicious recipe from their food bloggers for voting on Tastespotting. Every week you can head on over and vote for Canada!

At the end of each week, a winning recipe/country will be announced.

So, without further ado, let’s get this thing started!

Competing in the Breakfast Battle, against American Blogger Tracey from Shutterbean, and Australian Blogger Christie from Fig & Cherry, is the fabolous Jennifer from Foodess

Hi, I’m Jenn – the writer, photographer and cook at My blog documents an obsession with comfort food; cooking from scratch with fresh, seasonal ingredients; and a serious penchant for desserts. By day, I am a dietitian, recipe developer and writer. When I’m not in the kitchen licking spoons and making notes on sauce-splattered paper, I dabble in pottery, painting, and yoga. I live in Vancouver, BC with my hungry boyfriend and adorable Irish Setter.

Roasted Portabella Eggs Benedict
Serves 4

Equipment needed:
baking sheet, small saucepan, blender, whisk, small dish, slotted spoon, 9-inch pan (ideally with lid).

Roasted Portobello Mushrooms:
4 large portobello mushrooms, stemmed
2 tablespoons olive oil
salt, dash

Hollandaise Sauce:
½ cup butter
3 egg yolks
2 tablespoons lemon juice
¼ teaspoon salt, or to taste
hot water, as needed

4 eggs
2 tbsp white vinegar
chives, for garnish (optional)

Preheat oven to 400 degrees. Rub portobello mushroom caps with olive oil and sprinkle with salt. Spread on a baking sheet, cap side up, and roast 15-20 minutes, or until tender.

To make hollandaise sauce, melt butter in a small saucepan over low heat. Place egg yolks, lemon juice and salt in blender, and blend for a few seconds on high. Remove blender lid, and slowly pour in one third of the melted butter. Replace lid and blend for a few seconds on high. Remove lid and pour in another third of melted butter; blend. Repeat with final third of melted butter. Return to saucepan and keep warm with element on the lowest heat setting. If hollandaise sauce is too thick, add some hot water, a tablespoon at a time, while whisking constantly until desired consistency is reached. Taste and adjust lemon juice and salt as needed.

Fill a large saucepan (9-inch minimum) with 2-3 inches of water. Add vinegar. Bring to a simmer over medium heat; reduce heat to low. Crack eggs one at a time into a small dish, and gently slip them into the barely simmering water. Cover the pan and cook about 4 minutes, till whites are cooked but yolks are still runny (you can test this by gently touching them – they should jiggle). Remove eggs with a slotted spoon, and drain on paper towels.

To assemble, place one mushroom cap on each of 4 plates. Top with a poached egg, and a spoonful of hollandaise sauce. Garnish with chives, if desired. Serve immediately.

Head on over to Tastepotting and VOTE for Jennifer’s Roasted Portabella Eggs Benedict 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!

It’s Back! The Mushroom Masters…

This is going to be the biggest battle in food history since Top Chef… Get readyGet set… the The 2nd Annual Mushroom Masters: A Tournament of Taste launches next week!

Food Bloggers from Canada, the US, and Australia will face off in this weekly challenge, starting September 6th, to see which country can claim the Mushroom Masters title. Defeated last year by Australia, Canada needs to band together and vote for our fellow Canadians… This year we will make it to the top!

On the Canadian side competing for mushroom glory we have:

  • Week One: Jennifer from Foodess competing in the Breakfast Battle
  • Week Two: Tara from Seven Spoons competing in Lunch Row
  • Week Three: Darina from Gratinee competing in Dinner Duel
  • Week Four: Angela from Oh She Glows competing in the App Attack

Come back each week to see the newest recipe entry, and to head over to Tastespotting to vote for Canada!

Stay tuned because the contest fun starts next week!

TIP: You can follow the contest by subscribing to Mushrooms Canada’s Blog Feed. Click here to sign-up! You won’t want to miss this contest!

Mushrooms Masters: A Tournament of Taste – Congrats to…

Mushroom Master Canada
Australia for taking home the Gold in the last (and very intense) round of the Mushroom Master: A Tournament of Taste.

This year we declare Australia as the 2010 Mushroom Masters!

Mushrooms Canada would like to thank all the wonderful food bloggers who took part in the first year the Mushroom Masters, especially our very talented Canadian team…

Stuffed Portabella PizzaWeek One: Angela from Oh She Glows – Easy Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce… GOLD Winner!

Mushroom EmpanadasWeek Two: Jeannette from Everybody Likes Sandwiches – Mushroom Empanadas

Shiitake Flatbread PizzaWeek Three: Elizabeth from Guilty Kitchen – Shiitake Mushroom & Steak Flatbread on Shiitake Crust

Hot Cheesy Mushroom DipWeek Four: Kevin from Closet Cooking – Hot Cheesy Mushroom Dip

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 contest a big success

All these great recipes have been added to the Mushrooms Canada Recipe Library; you can find them by clicking on the photos of each recipe above.

Thanks to everyone who voted! Watch for this contest again next year!

posted by Brittany