Archive for the ‘Mushroom Masters’ Category

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.

Mushroom Masters: Shiitake Showdown

Hello mushroom fans! We are now half way through our Mushroom Masters: A Tournament of Taste competition. In this third week of our global challenge, our three bloggers have taken on the meaty, full-bodied Shiitake mushroom. Representing the U.S. in full fungi force is Susan of Sticky, Gooey, Creamy, Chewy—yes, everything on her blog is as fun as its name!

Just like last week, we will need your vote for Susan’s just-in-time-for-Fall Shiitake pork dumplings recipe on Tastespotting, so don’t forget to show her your tasty patriotism!

Shiitake-Pork Dumplings in Shiitake Mushroom Broth (by Susan Filson)


For the broth:

3 ounces dried shiitake mushrooms

2-3 cups boiling water to cover

6 cups chicken or vegetable broth

1 pound fresh shiitake mushrooms, cleaned and rinsed

3 cloves garlic, whole

1-inch knob fresh ginger, peeled and sliced

1 stalk lemongrass, outer layers and dark top removed

1/2 cup julienned carrots

2 cups baby bok choy, thinly sliced

1 teaspoon unseasoned rice wine vinegar

Salt to taste

1/2 cup sliced scallions for garnish

For the dumplings:

2 tablespoons grapeseed or canola oil

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

1/4 cup minced scallions

Reserved dried shiitake mushroom caps (about 5), finely minced

Reserved 1/2 pound fresh, sliced shiitake mushroom caps, finely minced (You can do this in the food processor.)

1/2 pound ground pork

2 tsp cornstarch

1/2 cup silken tofu

3/4 teaspoon salt

1/2 teaspoon sugar

1 tsp sesame oil

1 tablespoon Shaoxing wine

1 tablespoon oyster sauce

1 cup warm water

1 16-oz. package dumpling wrappers (look for the Twin Marquis brand, Hong Kong style)


To make the broth:

Place dried shiitakes in a bowl and pour boiling water on top. Set aside and let steep for at least 30 minutes.  Strain the mushrooms over a second bowl, pressing out and reserving all liquid.  Pull off and discard the shiitake stems. Finely mince caps and set aside for dumplings.

Separate stems from fresh shiitakes and thinly slice mushroom caps. Set aside.

Bring broth and reserved mushroom liquid to a simmer in a large stock pot over medium heat.  Add stems, garlic, ginger and lemongrass, cover and simmer for 30 minutes.

Strain mixture into clean pot, using a sieve lined with a coffee filter or cheesecloth. Bring back to a simmer and add 1/2 of the sliced shiitakes, carrots and bok choy and simmer for 15 minutes more or until the vegetables are tender.  Stir in rice vinegar and keep hot until ready to serve.

Makes approximately 8 cups of broth.

To make the dumplings:

Heat oil in a large wok or skillet over medium-high heat.  Add the ginger, garlic and scallions sauté until fragrant, about 1 minute. Mix in the mushrooms and cook for about 10 minutes, stirring frequently, until they are tender and any liquid released from the mushrooms has evaporated. Set aside to cool.

Pulse the pork in a food processor a few times to loosen it up and give it a smoother consistency.  Place pork in a large bowl and mix in cornstarch, tofu, salt, sugar, sesame oil, wine, oyster sauce and cooled mushroom mixture, incorporating well.  Cover bowl with plastic wrap and chill in the fridge for at least 30 minutes. You can do this step ahead and keep in the fridge overnight.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Holding the dumpling wrapper flour side down, place a teaspoonful of filling onto the middle of the wrapper.  Fold dumpling in half, crimping it in the middle and sealing along the moistened edge, taking care not to leave any air pockets. Repeat procedure until all of the filling is gone.  Keep finished dumplings on a parchment lined baking sheet covered with a damp dishtowel to keep them from drying out.

To steam the dumplings, fill a wok or pot with about 1 inch of water.  Bring water to a simmer.  Prepare a steamer lined with parchment paper.  Spray parchment lightly with non-stick cooking spray.  Place as many dumplings as will fit into the steamer, without touching each other.  Place steamer over the wok or pot, cover and steam dumplings for about 10-12 minutes, until pork is cooked through.

Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

To serve, place 3 or 4 dumplings each in individual bowls. Ladle mushroom broth over dumplings and garnish with fresh sliced scallions.

Makes approximately 48 dumplings. Serves 8.

Mushroom Masters: Button Battle

Welcome, mushroom fans, to the second week of competition for the Mushroom Masters: A Tournament of Taste.  This week our three bloggers have taken on artful presentations of recipes featuring the most popular mushroom in the world: the classic white button. Our champion this week? Maggie of Pithy and Cleaver (we find her blog’s name to be perfectly suited for a “battle” of this nature).

Just like last week, we will need your vote for Maggie’s masterpiece over on Tastespotting.  It’s the tastiest kind of patriotism there is.

These stuffed mushrooms aren’t quite traditional; they’re filled with creamy blue cheese and tangy Buffalo sauce. They’re sure to be a hit amongst lovers of hot wings.

Buffalo and Blue Cheese-Stuffed Button Mushrooms

Olive oil
20 button mushrooms
3/4 cup chopped shallots
2 tablespoons butter
1/2 lb Great Hill Blue Cheese or other mild blue cheese, crumbled
1/4 cup Frank’s RedHot Sauce
1/2 cup + 1/4 cup panko, divided

*Additional Frank’s RedHot Sauce for serving

Preheat oven to 375°F, and place a rack in the upper third of the oven. Clean mushrooms and remove stems. Cut ends from stems and chop finely. Chop two of the mushrooms finely as well. Dice shallots. Melt butter in a heavy 4 qt pan and add shallots. Sauté over medium-low heat until transparent and then add chopped mushrooms and stems. Saute until softened and remove pan from heat. Stir in blue cheese, Frank’s sauce, and 1/2 cup panko, stir until smooth.

Grease a cookie sheet with olive oil. Brush mushroom caps with oil and spread out on cookie sheet. Fill each mushroom cap with a spoonful of the cheese stuffing, letting it mound just slightly on the top of the mushroom. Sprinkle the remaining panko over the top. Bake for 18-20 minutes, until mushrooms are soft. If you have a broiler, feel free to turn it on for a minute or two to crisp up the top, but watch it carefully.

Serve with additional hot sauce.

The Mushroom Masters: Portabella Playoff

Hello mushroom fans! Today we kick off the first week of The Mushroom Masters competition with the Portabella Playoff. Our portabella entry in this global competition against Australia and Canada comes to us from Sara of Sprouted Kitchen. Before you check out Sara’s yummy salad below, make sure you visit Tastespotting today and every Tuesday throughout Mushroom Month to vote for your favorite entry! Let’s show Australia and Canada what we’ve got!

Balsamic Portabella Salad (Serves 4)

Ready in 30 Minutes


  • 2 Portabello Mushrooms
  • 1 Tbsp. Extra Virgin Olive Oil
  • 2 Tbsp. Balsamic Vinegar
  • Pinch of Sea Salt
  • 1 Medium Yellow Onion
  • ½ Tbsp. Unsalted Butter
  • Salt
  • 4 Cups Organic Baby Greens
  • ½ Cup Fresh Basil Leaves
  • 1/2 Cup Marcona Almonds
  • 1/2 Cup Crumbled Gorgonzola Cheese (or more to taste)
  • 1 Tbsp. Extra Virgin Olive Oil
  • 1 Tbsp. Fresh Lemon Juice
  • Salt/Pepper


  1. Heat the grill to medium heat, while preparing other ingredients.
  2. Peel and halve the onion. Slice into half moon shape slices, as thin as possible. On medium heat, add the butter to a sauté pan until fully melted, add the onions and a pinch of salt. Move around to coat. Continue to stir every few minutes as onions begin to caramelize and turn brown, about 15 minutes.
  3. While onions are cooking, prepare mushrooms. Wipe them clean with a moist paper towel to remove dirt. Cut off the stem and brush each with half of the oil and balsamic vinegar. Sprinkle with sea salt. Put them on the grill with the gill side up to start and close lid, grill for 3 minutes on each side. Note: the freshness and mushroom may vary the cooking time here. You want them to be fully warmed through, without getting too soggy. Remove and cool to room temperature.
  4. Prepare salad. In a large bowl, combine the greens, gorgonzola and the tablespoon of the olive oil and lemon juice. Sprinkle a pinch of salt and pepper, and toss gently. This is only lightly dressed, as the onions and mushrooms will also add some moisture to the salad. Cut the portabellos into slices. Top each salad with a quarter of the mushrooms, cheese and marcona almonds. Add more toppings to taste.

* This could easily be made into an entrée salad with some grilled steak on top, or more mushrooms for the vegetarians!

The Mushroom Masters: A Tournament of Taste

My dear mushroom fans from around the globe, we are on the cusp of something quite grand. As a partnership with the exceptionally gorgeous site Tastespotting, we are thrilled to announce that this September we will be celebrating National Mushroom Month with a four week competition featuring some of the most talented food bloggers around the globe.

In addition to our regular weekly posts from our team of ten mushroom mavens, we’ve invited four photo-centric US-based bloggers to compete on our behalf in this Olympics of umami. Canada and Australia will also have four bloggers for their national team and you’ll be able to find each week’s recipe on their respective blogs (linked above).

The Masters start on Tuesday, August 31 with the Portabella Playoff. For the home team, we are thrilled to announce Sara of Sprouted Kitchen as the US nomination.  We are longtime fans of her work and this was the perfect opportunity to get to work with her.

The competition will of course be stiff with Angela of Oh She Glows representing Canada and Jules of Stone Soup representing Australia.

Be on the lookout for Sara’s recipe next week and links every week to Tastespotting where you can vote for your favorite of the three photos/recipes featured.

Let the games begin!