Posts Tagged ‘Contests’

Check Out "OurPlate:" Curried Chicken with Raisins and Mushrooms

Earlier this year, the USDA announced new Dietary Guidelines for Americans along with MyPlate, the accompanying visual tool that demonstrates what a healthy meal should look like. The most salient detail is that half the plate is filled with fruits and vegetables.

Any mushroom fan knows that the challenge to fill half his or her plate is made easier by cooking with mushrooms. They taste delicious with nearly any meal you pair them with and add heaps of nutrients to your plate.

In fact, it’s so easy, we teamed up with the Produce for Better Health Foundation (you might know them as the masterminds behind Fruits & Veggies More Matters) and dished up a plate of our own.

Introducing: Curried Chicken with Raisins and Mushrooms

This delicious one-pan recipe will become a fast family favorite. Savory chicken and mushrooms balance well with the sweetness of red peppers and raisins in a scrumptious, nutritious dish. You should know that scrumptious is not a word we use lightly.

Whip up this recipe tonight and then show us the mushrooms on your plate. Tweet us a picture of your plate or post it on our Facebook wall today through October 24th and you could win a Back to the Roots Mushroom Growing Kit! With this kit, you’ll have mushrooms at your fingertips to easily add more veggies and nutrients to your meals. One winner will be selected daily so get cooking.

We also challenge you to enter the Fruits and Veggies MyPlate Makeover Challenge. You will receive a coupon or prize just for entering and will be in the running to win a $100 grocery card!

Visit our Cooking Corner for more mushroom recipes that can help fill half your plate with vegetables.

Curried Chicken with Raisins and Mushrooms

Yields: 4 servings

Preparation Time: 30 minutes


  • 1 ½ tsp olive oil, extra virgin or virgin
  • 2 boneless, skinless chicken breasts (about 12 oz), diced into 1-inch cubes
  • 2 cups sliced fresh white mushrooms
  • 2 cups sliced cremini mushrooms
  • ½ medium red bell pepper, cut to ¾” squares
  • 2 cups chicken broth, lower sodium
  • 1 cup Sun-Maid raisins
  • 2 cups instant whole grain rice
  • 1 ½ Tbsp curry powder


Heat olive oil in large sauté pan. With heat on medium-high, place chicken in pan and cover with lid. Cook chicken about 5 minutes. Add mushrooms and peppers to pan and sauté 3-4 minutes. Add chicken broth. Gently mix in raisins, rice and curry powder; bring to boil, reduce heat and cover. Simmer until rice is done; fluff with fork and let sit 3-5 minutes before serving.

Time-saving ideas: Purchase sliced mushrooms, fresh or frozen bell pepper strips and diced chicken.

“Mushrooms on the Menu” Restaurant Photo Contest

The old saying goes, “there’s no such thing as a free lunch,” but we beg to differ. The Council is hosting a “Mushrooms on the Menu” contest to recognize the most eye-catching and delicious mushroom dishes at restaurants across the country. Send us a photo of a mushroom dish you’ve ordered in a restaurant for the chance to win a gift card of up to $100 to use the next time you dine out.

From today until Wednesday, November 17, share your photos via Twitter or email and you’ll automatically be in the running! Include a brief description of the dish and name the restaurant and location. All approved photos will be uploaded to the Mushroom Channel the week of November 15 and readers can vote on their favorite entries.

Check out some examples of our great mushroom finds, and then get started on your own pics! Want to increase your chances of winning? Get tweeting! Every person who re-tweets your entry using the #shroompic hashtag will count as a vote toward your submission!

To Enter:

Don’t forget to include a description of the dish, the restaurant and location it’s from

Key Dates:

  • Submit photos from Wednesday, 10/27 – Wednesday, 11/17 on Twitter @mushroomchannel or via email
  • Look for your photo on the Mushroom Channel blog and VOTE from Thursday, 11/18 – Sunday, 11/29
  • First, second and third place winners will be announced Monday, 11/29


  • Participants may enter more than one entry provided a different mushroom menu item is photographed and submitted
  • Photos that show mushrooms at restaurants will be selected and posted to the Channel for voting (no illegal or inappropriate content, please)
  • All entries can be used by the Mushroom Council in future marketing communications
  • 1st prize is a $100 gift card, 2nd prize is a $75 gift card and 3rd prize is a $50 gift card
  • Winners of previous Mushroom Council Grocery Store Challenge contest are not eligible to win again

For extended contest rules, click here.

“Hongos:” a row of delicious mushroom tacos (shared as an appetizer) from Mexican fave, Mercadito (Chicago, IL)

Sautéed mushrooms top a savory “Ratatouille” vegetarian crepe at Le Creperie (Chicago, IL)

Taste of Home Mushroom Recipe Contest: Every Day, Every Way

It must be March because the Mushroom Council’s annual partnership with Taste of Home is “Springing” into high gear! Your recipes are fantastic (see past Mushroom Recipes of the Week if you need additional proof) and we’re so excited to see you rewarded for your creative and delicious endeavors.

The categories are below and all entries must be received by Taste of Home by August 1, 2010.  It will be here sooner than you know so do not wait!

Breakfast: From quiche to breakfast casseroles to everything in between, send us your mushroom recipes suitable for morning fare

Appetizers & Sides: Submit your great-tasting mushroom recipe for the perfect party appetizer or side dish (including soup and salad)

Main Dish: Whether mushrooms are used as a substitute for meat or to enhance the overall flavor of the meal, we’re looking for your favorite main dish recipes

One winner will be chosen for each category and will win $1,000. A Grand Prize winner will be chosen from the three and will win an additional $1,000!  For complete details and contest rules, click here.