Archive for the ‘Mushroom Masters’ Category

The Mushroom Masters App Attack with Elana’s Pantry

We’ve reached Week 4- the final week of the Mushroom Masters- and we are going out on the offensive with stuffed mushrooms from gluten free guru Elana Amsterdam! These bite size beauties are perfect for every kind of party but make sure you account for extras.  Not only will your guests want “one more bite” but these make great snacks at home- no party necessary.

Hustle on over to Tastespotting to vote for a truly superb recipe anyone at your table can enjoy!

Herb Stuffed Mushrooms

Yield: Makes about 24 individual mushroom appetizers and serves 4-6 people

Equipment: paper towel, baking sheet, food processor

Preparation time: 10 minutes

Baking time:  20-25 minutes

Ingredients:
1 (1 pound) package white button mushrooms
8 ounces goat cheese
¼ cup minced parsley
1 tablespoon minced chives
1 teaspoons minced garlic
¼ teaspoon celtic sea salt

Directions:
1. Gently wipe mushrooms with a paper towel
2. Remove stems and place mushrooms on a parchment paper lined baking sheet
3. Place goat cheese, parsley, chives, garlic and salt in a food processor
4. Process until mixture is well blended and tinted green
5. Scoop mixture 1 teaspoon at a time into mushrooms
6. Bake mushrooms for 20-25 minutes at 350° until edges of goat cheese mixture are lightly browned
7. Cool and serve

 

The Mushroom Masters Dinner Duel with Savory Sweet Life

Week 3 of the Mushroom Masters competition is upon us and I think we know what’s for dinner. I have a hard time looking at this photo without releasing an audible sigh. It just looks too good, too perfectly fall with those mushrooms in a rich thyme marsala sauce over braised beef and mashed potatoes.

As I’m writing this, we’re edging up on lunchtime in the Midwest and I’ve already made a grocery list and extended dinner invitations for tonight. My guess is that you’ll find yourself in a similar position.

We are eternally grateful to Alice of Savory Sweet Life for her stunning entry. Harness that hunger for a moment and please do take a moment to go vote for this bit of beauty on Tastespotting.

Recipe: Marsala Mushroom Cream Sauce over Beer Braised Beef

Serves 4-6

Head note: This recipe for Marsala Mushroom Cream Sauce over braised beef is the ultimate comfort food on a cool fall or winter day.  Perfect for serving any day of the week, this dinner is also fancy enough to serve guests.  Made with both button and crimini mushrooms, the Marsala Cream sauce is what makes this dish special.

Ingredients:

Beer Braised Beef (recipe below)

Buttermilk Mashed Potatoes (recipe below)

Marsala Mushroom Cream Sauce (recipe below)

Fresh Thyme Sprigs (garnish)

Directions:

This recipe is assembled in three parts.  The Beer Braised Beef, Buttermilk Mashed Potatoes, and the Marsala Mushroom Sauce.   Prepare the beer braised beef according to the recipe below.  Forty-five minutes before the beef is ready, prepare the buttermilk mashed potatoes.  Fifteen minutes before the beef is ready to come out of the oven, prepare the Marsala mushroom sauce.   To assemble this dish, scoop a generous scoop of mashed potatoes in a bowl or plate.  Take 1-2 pieces of the braised beef and place it on top of the mashed potatoes.  Spoon a few spoonfuls of the gravy from the pot over the beef.  Top off the beef with a few generous spoonfuls of the Marsala mushroom cream sauce.  Garnish with a fresh sprig of thyme before serving.

Beef Braised Beef

Ingredients:

1 (2-1/2 pound) boneless beef chuck roast

Kosher salt and ground pepper

1/2 cup all-purpose flour

4 tablespoons vegetable oil

2 medium yellow onions, halved and sliced thinly

2 tablespoons balsamic vinegar

2 (12-ounces) bottles lager beer, like Budweiser

3 beef bouillon cubes

3 sprigs fresh thyme

1 6-inch sprig rosemary

Directions:

Preheat the oven to 300 degrees F.  Cut the beef in large 2 or 3-inch chunks.  Season the beef generously with salt and pepper.  Place the beef in a ziplock bag and add the flour.  Seal the bag and shake the beef until each piece is dredged and coated in flour. Add three tablespoons vegetable oil to a large heavy duty pot and heat over medium-high heat.  Brown the beef on all sides, and then transfer to a plate.  Add the remaining tablespoon of vegetable oil to the pot and add the onions.  Cook the onions for 20 minutes until they are soft and slightly caramelized.  Stir in the balsamic vinegar, beer, and bouillon cubes.  Bring the mixture to boil, scraping up the brown bits from the bottom.  Add the beef and the juices from the plate back to the pot and give everything a good stir.  Cover the pot with a lid and place it in the oven for 2-1/2 hours.

Buttermilk Mashed Potatoes

Ingredients:

2 pounds Yukon gold potatoes, washed and quartered

1/2 cup (1 stick) butter, sliced

3/4 cup buttermilk

salt and pepper

Directions:

Bring a large pot of salted water to boil.  Add the potatoes and cook for 20 minutes until fork tender.  Carefully strain the potatoes and place them in a large bowl.  Add the butter and allow it to melt.  Stir in the buttermilk.  Using a potato masher, carefully mash the potatoes until creamy.  Season with salt and pepper

Marsala Mushroom Cream Sauce

Ingredients:

2 tablespoons butter

2 tablespoons vegetable oil

8 ounces sliced crimini mushrooms

8 ounces sliced white button mushroom

3/4 cup Marsala wine

1/2 cup Heavy Cream

3 sprigs fresh thyme

salt and pepper

Directions:

In a large skillet, heat the butter and oil over medium-high heat.  Once the butter is melted, add the mushrooms.  Sauté the mushrooms for 3-4 minutes until the mushrooms are barely cooked through.  Add the Marsala wine and cook for 5 minutes allowing the wine to slightly reduce.  Stir in the heavy cream and thyme.  Reduce the heat to medium and cook the mushroom sauce for 10 minutes, stirring occasionally.

The Mushroom Masters Lunch Row with La Fuji Mama

Mushroom Miso Ramen by La Fuji Mama

The Mushroom Masters continue this week with our next Team USA contender- the lovely and talented Rachael from La Fuji Mama.  A little bit about Rachael:

Rachael is a freelance food writer and author of the blog La Fuji Mama, which focuses on bringing world flavors to the family dinner table. Rachael has eaten her way around the world, having lived in a variety of locations, including Paris, Tokyo, Memphis, and Los Angeles.  She is a self-proclaimed Japanese cuisine advocate who loves introducing people to such things as the wonders of homemade tofu, the importance of sustainable seafood, and the secrets behind making professional-looking gyoza.

Now just because Rachael’s one of the nicest people we know doesn’t mean she isn’t prepared to serve a warm, comforting bowl of second and third place to the competition with her Mushroom Miso Ramen.  Please take a moment to exercise your click click of support for Team USA and Rachael by heading over to Tastespotting to vote!

Spicy Mushroom Miso Ramen

Rachael of www.lafujimama.com

Mushroom Miso Soup by La Fuji Mama

Makes 3 to 4 servings

Recipe Notes: This recipe uses a vegetarian mushroom stock made from dried shiitake mushrooms and kombu, a thick kelp used extensively in Japanese cooking for adding extra flavor to dishes.  Paired with the dried shiitake mushrooms, it adds a bit of extra oomph to the stock.  If you don’t have any kombu, don’t worry, the stock is still delicious when made with just the dried shiitake mushrooms!  The recipe calls for 1 teaspoon to 1 tablespoon of crushed red chili flakes.  This is so that you can adjust the recipe to suit your tastes.  If you don’t like a lot of heat, only use 1 teaspoon.  If you like things nice and spicy like me, add the full tablespoon!

  • 8 small dried shiitake mushrooms
  • 8 square inches dried kombu (optional)
  • 4 ½ cups water
  • 4 teaspoons toasted sesame oil
  • 6 – 8 ounces cremini mushrooms, stems removed and sliced
  • 6 cloves garlic, finely chopped
  • 1 teaspoon – 1 tablespoon crushed red chili flakes (to suit your tastes)
  • 1 ½ tablespoons shiro miso (white miso paste)
  • 1 ½ tablespoons aka miso (red miso paste)
  • 10 ounces dried ramen noodles (aka, chukka soba), freshly cooked
  • Fresh cilantro leaves, to garnish

1. Make the mushroom stock: Place the dried shiitake mushrooms and kombu a pot with the water.  Bring the water almost to a boil and then turn down the heat to maintain a simmer.  Cook for 5 minutes.

2. Remove the pot from the heat and let the stock stand for 3 minutes.  Strain the stock through a fine-mesh strainer and set the stock aside.

3. Make the soup: Heat 3 teaspoons of the toasted sesame oil in a large skillet or wok over high heat.  Add the sliced cremini mushrooms and cook for about 20 seconds.  Drizzle in the remaining 1 teaspoon of toasted sesame oil, then add the finely chopped garlic and crushed red chili flakes, and stir-fry for another 20 seconds.

4. Pour the mushroom stock through a fine-mesh strainer held directly over the pan.  (Discard the solids left in the strainer.)  Adjust the heat to maintain a steady simmer, and separate the cooked noodles into 3 or 4 bowls.

5. Place the shiro miso and aka miso in a small bowl and ladle some of the hot stock from the pan into the bowl. Whisk the miso pastes and broth together until smooth, then add to the simmering stock in the pan.

6. Turn off the heat, then ladle the broth over the noodles in each bowl.  Garnish with fresh cilantro leaves and serve immediately.

The Mushroom Masters Begins! Breakfast Battle by Shutterbean

The Mushroom Masters is back and we are kicking off National Mushroom Month and our month-long Tastespotting partnership with the most important meal of the day- all of them breakfast!

Team USA is  serving bruschetta for breakfast courtesy of Shutterbean in Week 1- we must really like you guys. If you are inspired by this especially tasty toast, if you’re feeling especially patriotic or both, please do click through to vote for the US and Tracy from Shutterbean over on Tastespotting this week.

A little bit about Tracy:

Tracy Benjamin is obsessed with good food and great photography, both of which are equally evident on her fun and colorful blog, Shutterbean. Completely self-taught, Tracy loves the intimacy and nurturing quality of sharing delicious meals with loved ones. As a busy working mom, she has made it her mission to serve up tasty, home cooked meals, without having to slave for hours in the kitchen.

And what you’ve all been waiting for… the recipe:

Caramelized Mushroom & Shallot Bruschetta

Makes 20-22 bruschette

For the caramelized shallots
-3 medium shallots, thinly sliced in rings (about 1 cup)
-1 tablespoon extra virgin olive oil
-1 teaspoon light brown sugar

For the mushrooms
-1 ½ cups crimini mushrooms, thinly sliced
-1 ½ cups white button mushrooms, thinly sliced
-3 tablespoons salted butter
-3 tablespoons dry sherry
-kosher salt & fresh ground black pepper
-red pepper flakes
-4-5 sprigs fresh thyme

For the crostini
-1 sourdough baguette, cut into ½ slices on the diagonal (about 20-22 total)
-1/4 cup extra virgin olive oil
-1 clove garlic
-4 oz. goat cheese, at room temperature
-aged balsamic vinegar

To make the caramelized shallots, heat 1 tablespoon of olive oil in a medium saucepan over medium heat and add shallots. Saute until translucent, about 5 minutes. Add 1 tablespoon of water and 1 teaspoon of brown sugar and continue to cook until shallots are browned and caramelized, about 10 minutes. Set shallots aside in a small bowl.

Heat 3 tablespoons butter in the same saucepan. Add the mushrooms and cook on medium- high heat to soften, stirring occasionally. After about 8 minutes, add sherry, salt, black pepper, a pinch of red pepper flakes and 3 sprigs thyme. Continue to cook for another 5-7 minutes, or until mushrooms are slightly caramelized and soft. Add the shallots to the mushroom mixture and set aside.

To make the crostini, put oven rack in upper third of oven and preheat oven to 350°F. Put bread slices on a baking sheet and brush slices with oil on both sides. Season lightly with salt and pepper, then bake until pale golden, about 10-15 minutes. If you are grilling the crostini, heat over medium high heat and grill each side for 3-4 minutes. When crostini are cool to touch, rub a clove of garlic on the top of each crostini.

To assemble bruschette, spread 1 tablespoon of goat cheese on top, spoon the slightly warm mushroom mixture on top of goat cheese. Repeat until all crostini are topped. Plate the bruschette and sprinkle tops with reserved thyme leaves, a pinch of salt, and drizzle each bruschetta lightly with aged balsamic vinegar.

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!