Archive for September, 2010

The Mushroom Masters Come to a Close

As September draws to a close, so then does National Mushroom Month and the inaugural Mushroom Masters competition. So many  gorgeous recipes and in the end, one winner: Australia.  We owe a staunch congratulations to our  counterparts down under- the winners of this year’s Mushroom Masters Tournament.

Canada put up a strong showing as well and in general we are just really appreciative to Tastespotting and all 12 of the bloggers who contributed their stunning photos and the sensational recipes that belonged to those  images.

That said, we are of course particularly proud of our own bloggers and thought we’d share another look at America’s submissions with links to the recipes themselves.

Week 1: Sprouted Kitchen made a Balsamic Portabella Salad for the Portabella Playoffs.

Week 2: Pithy & Cleaver made Buffalo and Blue Cheese Stuffed Button Mushrooms for the Button Battle.

Week 3: Sticky Gooey Creamy Chewy made Shiitake Dumplings in Mushroom Broth for the Shiitake Showdown.

Week 4: Kath Eats Real Food made Rosemary, Brie and Hazelnut Stuffed Mushrooms for our final week- Wild Card.

All in all, you made National Mushroom Month a particularly tasty time of year.  We’ll see you for a rematch next September!

Mushroom Pierogis from We Are Not Martha

This week’s post comes from the Boston kitchens of We Are Not Martha.

I have to a confession to make. Unless they are of the orange, sweet variety, I’m not a potato person. I’ll eat them sure, but I never really get too excited about potatoes. And as someone who is apt to get incredibly excited over food, this is saying something. Due to my relatively blah feelings about potatoes, I never considered making my own pierogi. Until I discovered that the potato pierogi is actually very much an American adaptation. A true Eastern European pierogi generally does not involve potatoes. OK, you’ve made my interest pique. A pierogi involving mushrooms, apples, gouda cheese, and whole wheat dough is much more up my alley.

So what exactly is a pierogi? It’s simply a semi-circle of unleavened dough that’s stuffed with something. And in Poland, they often like to stuff their pierogi with mushrooms. Perhaps Poland really has the right idea with this dish. With so many pierogi being bought frozen and at European markets, they’re one of those foods you might not think to make on your own. But they’re actually quite simple to make, even for those of you who tend to shy away from anything that involves making your own dough.

Mushroom, Apple, and Gouda Pierogi (makes about 16)

Adapted from Simply Life

For the dough:

  • 1/4 C smooth applesauce, plus more for serving
  • 1 T olive oil
  • 2 large eggs
  • 1 C all-purpose flour
  • 1 1/2 C whole wheat flour

For the filling:

  • 1 T olive oil
  • 6 oz. button mushrooms, sliced
  • 1 small onion chopped
  • 1 C applesauce
  • Fresh thyme
  • Paprika
  • 1/3 C gouda, shredded

1.) Start by making the pierogi dough. Mix together apple sauce, 1 T olive oil, 1/2 t salt, 1 egg, and 1/2 C warm water in a bowl. Mix flours together in another bowl and then stir the applesauce mixture into the flour.

2.) Knead dough for about a minute on a lightly floured surface, until smooth. Wrap in plastic wrap and set aside for about 30 minutes.

3.) Now for the filling. Heat 1 T of olive oil in a skillet over medium heat. Add the mushrooms, season with salt and pepper, and cook until brown, about 5 minutes. Now add the onion and cook for another 4 minutes, until tender.

4.) Stir 1 C apple sauce, 1/2 C water, thyme, and paprika in a small saucepan. Bring to a simmer, cover and cook about 5 minutes. Then uncover, stir, and cook until thickened, about 4 minutes. Taste and add more thyme and paprika if you desire.

5.) Unwrap the dough and roll it out into a rectangle about 1/8 inch thick (you might need to do it in two batches if your work space isn’t big enough). Then, using a drinking glass (or a round cookie cutter), cut circles of dough.

6.) Bring a large pot of water to a boil. Whisk egg in a bowl and set aside.

7.) Put a dollop of apple sauce mixture on each dough round. Then put about 1 T of mushroom/onion mixture in middle. Sprinkle some grated gouda over the rounds. Brush edges with egg wash. Repeat with all dough rounds. Then fold rounds in half and seal edges by pushing down with a fork.

8.) Drop pierogi in boiling water (4-5 at a time) for about 5 minutes. While they’re boiling, heat about 2 T of olive oil in a saute pan over medium heat. When pierogi are done boiling, put in saute pan for about 4 minutes (2 minutes on each side), until browned. Repeat with remaining pierogi. Serve with applesauce if you desire!

While I could probably eat a batch of mushroom pierogi on my own, these really are an ideal party dish. They’re a perfect finger food and your guests will love the fact that you made your own. And thanks to mushrooms, I now have a new found love for pierogi!

The “Mushrooms: Every Day, Every Way” Recipe Contest Results Are In![Updated]

Update: broken links have been updated in this post. Sorry guys!

Remember the “Mushrooms: Every Day, Every Way” recipe contest with Taste of Home? Well the results are in! More than 1,400 recipes were submitted and we narrowed it down to three amazingly delicious recipes that are simple and practical for the everyday home cook. Read on to see if one of these newly crowned top chefs lives in a town near you!

The Main Dish category and overall Grand Prize winner, Anthony Dolby, is native to Howland, OH. He earned ultimate bragging rights with his mouth-watering Stuffed Flank Steak with Mushroom Sherry Cream. Herb cheese is slathered onto flank steak that has been stuffed with mushrooms, roasted red peppers and fresh spinach, and then topped off with a mushroom sherry cream sauce. This recipe shouts umami and is sure to impress guests.

The Appetizers and Sides category winner, Jennifer Beckman, resides in Falls Church, VA, and writes the foodie blog Love & Onions. Jennifer’s delectable Mushroom Panzanella is a tasty accompaniment to any meal. Fresh arugula is mixed with grape tomatoes, pine nuts, golden raisins, caramelized ‘shrooms and yummy goat cheese, taking the idea of a starter salad to a whole new level.

The Breakfast category winner, Cynthia Stackhouse, calls Papillion, NE home. Her delicious Southwestern Quiche is a savory way to start off your day. Tortillas form the crust of this quiche and it’s peppered with spicy chorizo sausage, putting a southwestern spin on your usual breakfast pie.

Congratulations to our winners, and a huge thanks to all of you who entered! We love learning new, creative ways to cook up mushrooms, so be sure to share your tasty creations with us on Facebook and Twitter. We’ll be sure to shower you with mushroom love and praise!

Mushroom Recipe of the Week

We’re a day late for Wordless Wednesday but the Noshery’s Creamy Sage, Sausage and Mushroom Baked Tortellini was too beautiful not to mention.  The perfect dinner for the first week of fall!

As a reminder, there’s another gorgeous fall mushroom recipe that could use your vote over on Tastespotting.  It’s the last week of the Mushroom Masters and Kath Eats is our champion of champignons!

Mushroom Masters: Wild Card (Final Week!)

We have reached the final week of the Mushroom Masters and it’s going to be a wild one- wild card, that is.  We recruited an old friend to bring the competition home with a US win this week.

Please pledge some tasty support to the talented Kath of Kath Eats Real Food by voting for her gorgeous, autumnal wild card submission- Rosemary, Brie and Hazelnut Stuffed Mushrooms on Tastespotting!

From Kath:

Have you ever wanted to eat a mushroom for dessert? With this recipe you just might. These buttery stuffed mushrooms get their flavor from a marriage between creamy, stinky brie and toasty hazelnuts. Rosemary and cranberries add layers of festivity. A pinch of salt is key.

Triple cream brie tends to hold its shape better than softer versions, which might turn into a puddle inside your mushroom. And if you have the patience, toasting the hazelnuts prior to beginning would bring out even more deliciousness. Dried rosemary can be subbed in for fresh, and any fragrant oil, such as walnut or coconut oils, can be exchanged for the hazelnut oil.

This bunch would make an excellent party appetizer and aren’t all that rich either – consider this recipe the tastiest way to get in a vegetable possible!

Makes a dozen mushrooms (Serves 3-4)


12 cremini mushrooms, washed and dried

24 whole hazelnuts plus 1 tbsp crushed hazelnuts

2-3 ounces triple cream brie cheese

¼ cup dried cranberries or mixed dried berries

2 tbsp hazelnut oil

1 sprig fresh rosemary, chopped

¼ tsp kosher salt


  • Preheat oven to 350*.
  • Remove stem from mushrooms by cutting around and twisting off.
  • Pour hazelnut oil into a mixing bowl and add mushrooms. Toss to evenly coat.
  • Place mushrooms stemless side down onto baking sheet. Place in oven for about 3 minutes.
  • Remove mushrooms from oven and turn over. (If your mushrooms are particularly watery, you may need to pat sheet dry or use a clean baking sheet).
  • Add 1-2 whole hazelnuts to the bowl, depending on mushroom size.
  • Top with 1-2 half-inch, thin slices of brie.
  • Top with cranberries.
  • Mix rosemary and salt evenly and sprinkle over mushrooms.
  • Return to oven for additional 5 minutes baking, depending on mushroom size.
  • You may wish to rest on paper towel for a moment to absorb moisture.
  • Serve hot.