The 2021 theme is: Cooking with Mushrooms – 5 ingredients or less in 30 minutes
Saturday, September 11, 10:30 a.m. Kennett Square, PA
COMPLETE CONTEST RULES
1st Prize – $500 & Plaque
2nd Prize – $250
3rd Prize – $150
Runner-ups Prize – $50
ELIGIBILITY: Open to all amateur cooks, eighteen (18) years of age or older, who are residents of the United States, except members of The Mushroom Festival Committee and their immediate families, agencies and consultants of The Mushroom Festival and their immediate families.
DEADLINE: All entries must be e-mailed by July 30, 2021. Receipt of entries will not be acknowledged.
- Must be an original recipe.
- May contain any variety or combination of varieties of fresh mushrooms cultivated in the United States.
- Mushrooms must be the dominant ingredient (at least 50%). Meat, poultry, seafood and vegetables may be used, but cannot dominate or overshadow the main ingredient—mushrooms.
- Must contain no more than 5 ingredients (water, salt and pepper are freebies). Ingredients must be readily available.
- Must take no longer than 30 minutes to prepare, cook and plate.
- The dish may be served hot or cold but the only heating elements available to each contestant is a double burner (no oven or broiler will be available).
- Space and electric are limited this year so please keep that in mind.
- Recipes will be judged on Execution, Taste, Appearance and Creativity with Mushrooms.
- All entries will be screened and taste-tested by an expert panel, to select the cook-off finalists.
- Cook-off finalists will be notified by August 23, 2021. Non-finalists will not be notified.
- In the event that a selected finalist is unable to enter the cook-off, another finalist will be selected in his/her place. You may not have someone else prepare your recipe.
- NEW LOCATION THIS YEAR! The cook-off will be held at The Mushroom Festival on Saturday, September 11th at 10:30 am in the Genesis parking lot located at 600 S. Broad Street, Kennett Square, PA, at the Community stage. Here finalists will prepare their mushroom dish from start to finish.
- The Mushroom Festival will supply 2 single burner heating units and a worktable for each contestant.
- The Mushroom Festival will supply each finalist with the following types of fresh mushrooms needed for their recipe: white button, cremini, portabella, oyster, shiitake, maiitake and royal trumpet.
- The contestants must bring all ingredients for at least 4 servings, preparation and cooking utensils as well as the dish for presenting the finished dish to the judges.
- Ingredients may NOT be prepped ahead of time and brought to the cook-off.
- Final judging will be conducted by a panel of town officials, culinary professionals and Mushroom Festival Committee members. Panel of judges will not know the names of the finalists until the judging is completed.
- The winners will be announced immediately following the judging.
HOW TO ENTER:
- Fill out the online entry form. (below)
- Only one (1) recipe may be submitted per person, so send in your best!
- List each ingredient in order of use with the amount needed and clear directions for preparing the dish.
- Write your name, address, email address and phone number at the top of the recipe you enter.
- Return the application and recipe by email. Email application and entries to: firstname.lastname@example.org (place Amateur Mushroom Contest in the subject A typed name in the signature box indicates you understand and accept the rules of the contest.
ALL applications MUST be received by July 30, 2021 to be considered for a finalist position – NO EXCEPTIONS!
- The Mushroom Festival is not responsible for late, lost, or illegible entries.
- Liability for applicable federal, state or other taxes will be the sole responsibility of the individual winners.
- Contestants are responsible for all travel expenses to and from the Mushroom Festival contest.
- Only one prize will be given to an entrant.
- This contest is void where prohibited by law and is subject to all federal, state and local laws and regulations.
- Entries become the property of The Mushroom Festival, Inc. and cannot be returned.
- By entering the contest, all participants consent to the commercial use of their name, picture and recipe without additional compensation.
- Contestants agree to be bound to these official rules and the decisions of the judges.
2019 Amateur Mushroom Cook-Off Winner Recipe
Rebecka Evans- Prosecco Mushroom Butter Gnocchi with Garlic Chili Trumpets
Ingredients: 1. 4 cups Scaramuzza Ricotta Gnocchi
2. 5 cups Mixed Mushrooms:
2 cups sliced baby bella’s
2 cups sliced white button mushrooms
1 cup trumpet mushrooms (substitute: oyster mushrooms if trumpet
mushrooms are not available, cutting larger mushrooms into slices)
3. 2 cups prosecco wine
4. 1/3 cup shallots, plus 1 tablespoon, fine chopped
5. 1/4 cup plus 9 tablespoons, Challenge Butter, divided
6. 3 tablespoons flour
7. 1 cup chicken stock
8. 3 tablespoons olive oil
9. 1 hot chili, (jalapeno, fresno, or other) fine chopped (about 2
10. 2 tablespoons garlic, minced
11. 3 oz. sherry wine
12. 3 ounces seasoned rice vinegar
Directions: Prosecco Mushroom Butter Sauce:
- Wash mushrooms in cold water and pat dry
- Bring Prosecco and fine chopped shallots to a rolling boil. Simmer until wine is reduced to about ¾ cups. Remove from heat
- Allow Prosecco mixture to cool slightly then add ¼ cup chopped butter, a little at a time. Stir after each addition to combine
- Melt 3 tablespoons butter in a frying pan over med heat. Sauté 2 cups baby bella mushrooms and 2 cups white button mushrooms for 5 minutes until mushrooms are tender.
- Stir in 3 tablespoon flour and 1 tablespoon butter, cook for 1 minute
- Slowly add the chicken stock to mushroom mixture, stirring constantly until it boils. Remove from heat
- Stir in Prosecco mixture. Season with ½ teaspoon sea salt and ½ teaspoon fresh ground pepper. (Add more to taste)
- Stir in 2 more tablespoon challenge butter to finish sauce
- Keep sauce warm – do not boil
Garlic Chili Trumpets (or Oyster) Mushrooms:
- Cut larger trumpets lengthwise into 2-3 slices. Leave small trumpets whole (If trumpet mushrooms are not available, substitute oyster mushrooms)
- Heat 3 tablespoons olive oil and 1 tablespoons Challenge Butter in a heavy skillet, over medium high heat
- Add trumpet mushroom in a single layer. Cook until lightly browned on one side (about 3 minutes). Flip and cook for 1 minute longer. Remove mushrooms to a plate
- Reduce heat to medium
- Add 2 teaspoons chopped hot chili, 1 tablespoon fine chopped shallots and 2 tablespoons minced garlic to the pan. Sauté for 1 – 2 minutes. Do not brown the garlic
- Deglaze the pan with 3 ounces good, sherry wine
- Return trumpet mushrooms to the pan and raise the heat to medium high. Cook for 3 minutes, stirring to coat
- Remove from heat.
- Add 3 ounces seasoned rice vinegar. Stir to combine
- Set aside until ready to serve
- In a large stock pot, boil 4 quarts of water
- Once the water is boiling, add 1 tablespoon salt
- Add 4 cups Scaramuzza Ricotta Gnocchi to the salted water. When the gnocchi rise to the top they are done. Remove them with a slotted spoon and allow excess liquid to drain off. Transfer gnocchi in batches to the pan with Prosecco Mushroom Butter Sauce.
- Once all gnocchi are in the sauce, add 2 more tablespoons Challenge butter and stir the gnocchi and sauce to coat evenly.
- Serve the gnocchi in a large casserole dish or individual bowls
- Serve with three or four garlic chili trumpets
Highlights from Previous Years