The 2016 Amateur Mushroom Cook-off featured six finalists cooking their mushroom breakfast recipes in one hour in the Special Events Tent in front of the general public and a panel of judges. All six entries looked and tasted great, and the winning dish came down to who used mushrooms the best.

Sherry Kozlowski, of Morgantown, West Virginia, took the 2016 Amateur Mushroom Cook-off  First Place honors with her Sunnyside of ‘Shrooms recipe. Sherry won a Golden Ticket to the World Food Championships in the Recipe category, where she will have the chance to win  up to  $100,000 plus other great prizes. The theme of the WFC’s Recipe Category this year is Breakfast. The World Food Championships are in Orange Beach, Alabama beginning November 9. The Mushroom Festival’s Amateur Cook-Off was Sherry’s first cook-off experience. We wish her good look at the Worlds!

In Second Place was Areli Biggers, of Hopkinton, Massachusettes, with Three Ways Mushroom Breakfast Tostada Crisp with Citrus Chipotle Sauce. Third place went to Christine Familetti, of Broomall, PennsylvaniaMushroom, who created a Biscuit Egg Sandwich with Mushroom Ragu.

This year’s contest began in June with the submission of recipes. Submitted recipes were prepared and sampled by a panel of local cooks and chefs.  The following six submissions were chosen as finalists.

  • Savory Mushroom French Toast with Warm Honey Miso Syrup, by Lynn Beamer of Wadmalaw Island, South Carolina
  • Three Ways Mushroom Breakfast Tostada Crisp with Citrus Chipotle Sauce, by Areli Biggers, of Hopkinton, Massachusettes
  • Mushroom Biscuit Egg Sandwich with Mushroom Ragu, by Christine Familetti, of Broomall, Pennsylvania
  • Mushroom Stuffed Omlette Waffles with Cheesy Mushroom Drizzle, by Ronna Farley, of Rockville, Maryland
  • Sunnyside of ‘Shrooms, by Sherry Kozlowski, of Morgantown, West Virginia
  • Crimini Croques with Maple Pistachio Drizzle, by Nancy MacKenzie, of Newtown Square, Pennsylvania


Sunnyside of ‘shrooms

By Sherry Kozlowski

Preparation Time: 15
Cook Time: 15
Yield 4

2 Tbsp. Olive oil
4 large Portabella mushroom caps
1 lb bacon
1 pint white mushrooms
2 Tbsp. Flour
2 c. Heavy cream
8oz. Grated Swiss cheese
1 large hothouse tomato
4 large eggs


  • Drizzle 1 Tbsp. olive oil on Portabellas season with salt and pepper. Grill until tender, about 7 minutes.Dice bacon and fry until crisp.
  • Remove bacon from grease
  • Sauté white mushrooms in bacon fat
  • Add 2 Tbsp. of flour to the fat and mushroom mixture, to make a roux.
  • Stir in heavy cream and heat until thickens. Season with salt and pepper.
  • On a tin foil lined baking sheets, place mushrooms cap side down. Stack bacon, a slice of tomato, cheese and an egg on top of the Portobello. Bake in the oven for 10 minutes.
  • Stir remaining bacon in with gravy.
  • Spoon gravy on top of stacked mushroom.
  • Serve hot.