Four chefs entered the burger ring on May 19th to battle it out in the first-ever Blended Burger Battle. Hosted by Culinary Fight Club in Chicago, the battle pitted chef against chef to create the ultimate mushroom-meat blended burger. Up for grabs: burger bragging rights and a Golden Ticket to the World Food Championships.
Each chef had 45 seconds to run for ingredients and 60 minutes to make plates for three judges (PLUS 100 portions for taster’s choice). Judges of the fierce fight included Council Representative Steve Solomon, Burger Bar Chicago Chef John McLean, and Owner of Big Fork Brands Lance Avery.
Mushrooms were chopped, meat was blended, and burgers were grilled as the four chefs duked it out for the title of best blended burger. In the end, only one chef could win, and the crowd (and taste buds) went wild for Chef Tim Davidson’s blended burger!
Aside from being an incredibly fun event, Culinary Fight Club also is partnered with Fight2Feed, an organization that partners top restaurants with food trucks to provide service and support to hungry men, women and children.
Throwing a fiesta for Cinco de Mayo? Don’t forget mushrooms! Mushrooms are delicious in Mexican food—pairing perfectly with chiles, fish, meat, cheese and all kinds of vegetables.
Whether you’re a vegetarian or serious meat eater, you’ll enjoy mushrooms’ meaty texture and earthy flavor served up in a variety of traditional—and not so traditional—Mexican dishes. Take a look through our recipe roundup to spice up your festivities!
Special thanks to Chez Uz for helping us cook up crepes for Mom this weekend. Rich and inviting, Mom won’t be able to resist the comfort that comes with each flavorful bite.
This recipe is inspired by a savory crepe recipe that we often enjoyed during my childhood. The original recipe is made with sliced mushrooms, broccoli, and canned mushroom soup–a rich and comforting dish. While my memory reminds me that it was a great recipe, I wanted this new version to be even better by using more mushrooms, and no broccoli or canned soup. Still rich in flavor, as well as inviting and comforting with each bite.
I doubled the amount of the mushrooms used in the original recipe by adding blended mushrooms with sliced mushrooms into the filling. Blending in mushrooms is one of my favorite ways to incorporate more flavor and moisture into dishes. For this recipe, I also decided not to use canned soup, and I made an easy Gruyere Béchamel sauce, which compliments mushrooms very well.
This recipe would be wonderful served during Mother’s Day brunch or as a light entree during dinner.
Recipe: Mushroom Crepes with Gruyere Béchamel Sauce
2 tablespoons olive oil
1/2 cup minced yellow onion
2 fresh garlic cloves finely minced
1 1/2 pounds cremini mushrooms
1 teaspoon dried thyme
4 cups packed spinach, washed and dried
1/4 cup salted butter
2 tablespoons all purpose flour
1 cup whole milk
1 cup shredded gruyere cheese
fresh cracked black pepper
8 crepes – your favorite recipe or they can be found pre-made at the grocery store
fresh thyme sprigs as garnish – optional
Place a large frying pan over medium-low heat and add the olive oil. Once slightly warmed add the yellow onion. Stir and cook until soft; about 3 minutes.
Add the garlic and dried thyme. Stir again. Lower heat to the lowest setting on your stove.
Place 3/4 of the mushrooms into a food processor and finely chop.
Slice the remaining 1/4 of the mushrooms.
Add the mushrooms to the onion/garlic mixture and cook, stirring often for 5 minutes over medium-low heat.
Add the spinach and cook just until wilted over medium-low heat. Remove from the heat and set aside.
Heat the oven to 425 degrees Fahrenheit.
Place the butter into a medium saucepan over low heat and melt.
Whisk in the flour, then slowly pour in the milk. Stir over medium-low heat until slightly thickened.
Add the cheese, continue whisking until melted. Season with salt and pepper. Remove from the heat and set aside.
Place a crepe into a baking dish and fill with some of the mushroom filling, roll up, and then repeat. You can place the crepes into individual baking dishes as I did in the video or a large baking dish.
Drizzle with some the Gruyere Béchamel sauce.
Optional: garnish with a sprig of fresh thyme.
Bake for 15 – 25 minutes until the sauce is bubbly and lightly golden.
Whether you’re on the hunt for a home-cooked meal after a long day of work or trying to squeeze in a nutritional dish for the kids in between soccer practice and homework, we understand that you don’t always have time to cook an elaborate meal. So we’ve simplified the process and developed an easy, go-to-guide for whipping up healthy and delicious dishes in less than 30 minutes.
Take advantage of help at the store and enlist the butcher to cut, bone, or skin meat, and have the fishmonger skin or fillet the fish. You can also cut down time in the kitchen by purchasing pre-cut veggies.
Keep your pantry stocked with healthy grains such as noodles, lentils or brown rice for a quick, go-to base for any recipe.
Incorporate mushrooms for an easy solution to boosting flavor and nutrition in any meal.
Save time tomorrow and double the recipe tonight for great leftovers to pack as lunch or dish up for dinner.
Check out some of our favorite, fast and flavorful dishes!
Seven-Minute Ramen Bowl
What’s quicker than ramen? Elevate and add some flair with fresh veggies – ready to serve in minutes!
Quesadilla night with a twist! Customize with your favorite burger toppings for a sure crowd-pleaser.
Looking for a healthy, yet flavorful spring side? This ‘shroom salad from bell’alimento is sure to impress.
If you’re looking for a super simple spring side dish that’s big on shrooms, then look no farther. It’s so good you might just want to eat it on its own. If you’re looking for a complete meal, try pairing it with salmon or chicken.
Into a large saute pan add 1/4 cup water and heat over medium heat. When simmering, add broccolini and cook until just softened. Transfer to serving bowl. Set aside.
Into a small bowl whisk together: soy sauce, vinegar, oil, red pepper flakes, sesame seeds and garlic. Pour into pan and heat over medium heat.
Add mushrooms and cook until tender. Pour over broccolini. Toss to combine.
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