Sunnyside of ‘shrooms wins 2016’s Amateur Mushroom Cook-off
Congratulations to Sherry Kozlowzki, of Morgantown, West Virginia for winning first place in 2016’s Amateur Mushroom Cook-off with her Sunnyside of ‘shrooms recipe. The recipe follows.
Sunnyside of ‘shrooms
By Sherry Kozlowski
Preparation Time: 15
Cook Time: 15
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.
Mushroom Ragu with Puff Pastry Dippers wins 2015’s Amateur Cook-Off
Congratulations to second place winner Karen Giacomucci with her Mushroom Caps Stuffed with Crabmeat appetizer. Third place went to Tami McIntyre with the Wild Mushroom Two-cheese Quesadilla with Chipotle Cilantro Mexican crema she entered. Also competing were
- Kathleen Harman, of Abbottstown, PA with Mushrooms on Fry Bread
- Patrice Brink of Landenberg, PA with Baby Bella Mushroom and Dried Cherry Crostini
- Michael J. Kolachny, Jr, of Newark, DE with Raw Mushroom Endive Bites
Mushroom Ragu with Puff Pastry Dippers
By Lynne Laino
1 sheet frozen Puff Pastry
4 slices of bacon, diced
1/2 cup shallots, diced
3 tablespoons butter, divided
2 tablespoons olive oil, divided
8 oz. white mushrooms, diced
8 oz. Baby Bella mushrooms, diced
8 oz. Shitake mushrooms, diced
1/4 teaspoon red pepper flakes
1/3 cup dry red wine
3 tablespoons tomato paste
3/4 cup Parmesan cheese, finely grated
Unroll puff pastry sheet and cut into approximately 1” x 2” rectangles and bake at 400* for 14-16 minutes until golden.
Put diced bacon in a large non-stick frying pan over medium high heat and cook until crisp. Remove to several layers of paper towels with a slotted spoon. Remove bacon fat from pan leaving 1 tablespoon and add the shallots. Cook over medium heat until soft and lightly golden and remove to a large bowl.
Add 2 tablespoons of butter and 1 tablespoon of olive oil to the pan and add the white and Baby Bella mushrooms to the pan in thirds, moving the cooked mushrooms to the edge of the pan to make room for the next addition. Remove to bowl with onions.
Add the last tablespoon of butter and olive oil to the pan and add the Shitake mushrooms, cooking until they begin to crisp.
Add the onions, mushrooms and bacon back to the pan and stir in the red pepper flakes.
Add the red wine and simmer until it is absorbed into the mixture.
Stir in the tomato paste and 1/4 cup of Parmesan cheese. Spoon the Ragu into serving bowl and sprinkle with remaining 1/2 cup of Parmesan cheese.
Scenes from the 2015 Amateur Mushroom Appetizer Cook-off
Mushroom Taquitos wins Amateur Mushroom Cook-off
Congratulations to Kathleen Harman of Abbottstown, Pa. for winning 2014’s Amateur Mushroom Appetizer Cook-Off with her recipe for Mushroom Taquitos. The recipe is below.
Danielle Sanderson’s Cremini and Caramelized Onion Tartlets were awarded second place and Nancy McKenzie’s Baby Vello ‘Shroom Taco Bites placed third.
Finalists in this year’s cook-off were:
- Jane Henry (Avondale, PA) – Baby Bella Shrimp Bangers
- Katie Hagerty (Garnet Valley, PA) – Mushroom Medley Flatbread
- Danielle Sanderson (Philadelphia, PA) – Cremini & Caramelized Onion Tartlets
- Devon Delaney (Westport, CT) – Saigon Summer Salad Rolls
- Nancy MacKenzie (Newtown Sq., PA) – Baby Bello ‘Shroom Taco Bites
- Kathleen Harman (Abbottsown, PA) – Mushroom Taquitos
Check the website in July 2015 when the rules and applications for 2015’s Amateur Cook-Off will be available.
3 large tomatillos
1 small onion, halved, 1 half chopped coarsely
2 ½ tsp. garlic powder, divided
1/3 cup plus 2 T cilantro
16 oz portabella mushrooms, chopped
1 tsp. cumin
1 cup shredded pepper jack cheese
12 small corn tortilla
2 cups vegetable oil for frying plus 1 T
In pot of boiling water, place tomatillos, ½ onion and jalapeno and boil until tomatillos are soft Strain water and place in food processor with 1/3 cup cilantro, 1 tsp. Garlic powder, 1/8 tsp. Salt Process until lumpy, smooth Put back in drained pot and bring to a boil, reduce and allow to simmer 5 minutes. Remove and cool until serving.
Sweat the mushrooms, onion, garlic, and jalapeno in a saute pan with 1 tablespoon of vegetable oil Add cumin and 1 ½ tsp garlic powder and toss to combine. Cook another two minutes. Season with salt to taste. Remove to a food processor and pulse the ingredients thoroughly.
Heat each side of a tortilla for 10-15 seconds. Fill the tortilla with a tablespoon of filling and a tablespoon of cheese and roll into a taquito, securing with a toothpick. Repeat, keeping taquitos covered with a damp towel before cooking otherwise the corn tortillas will dry out and crack. Heat 2 cups oil in a straight-sided pan to 350 degrees F. Place the taquitos in the hot oil in batches and shallow fry until crisp, rolling to cook all sides, about 3-4 minutes.
Drain the taquitos on paper towels and salt. Remve the toothpicks before serving.
To serve, place 3 taquitos on a plate and top with tomatillo salsa, sprinkle with additional cheese.
Yield: 1 dozen, 3 per serving.