The Amateur Mushroom Cook-Off is on Saturday, September 7 in the Special Events Tent.
Cooking starts at 10:30 am. Judging begins at 11:30 am.
The 2019 theme is: Pasta with Mushrooms
The theme for 2018 was Mushrooms Blended with Grassfed Beef or Lamb.
Blended mushroom recipes require ground mushrooms to be mixed with a protein. As a trendy meat extender, the mushrooms create a unique, flavorful combination for burgers, meatballs, tacos, stuffing, or even a Bolognese sauce. The 2018 Mushroom Festival Amateur Cook-Off will focus on blending mushrooms with grassfed beef or lamb. At the Cook-off all recipes will be made with the Australian grassfed beef or lamb of our partner True Aussie Beef and Lamb.
The finalists for the 2018 Amateur Mushroom Cook-off are:
- First Place- Rebecka Evans of Pearland, TX – American Fusion Patty Melt with Low Country Mushroom-Bacon Gravy
- Second Place- Devon Delaney of Westport, CT – Ginger Snapped Lamb and Mushroom Lettuce Cups with Lemon Mint Yogurt Sauce & Buttered Pistachios
- Third Place- Janine Washle, of Eastview, KY – Hunter’s Style Beef and Wild Mushrooms over Creamy Parmesan Grits
- Best Use of Challenge Butter- Jill Gilber of Philadelphia, PA – Exotic Spiced Beef & Silky Buttered Mushrooms over Hummus
Amateur Mushroom Cook-Off Winner Recipe
Rebecka Evans- American Fusion Patty Melt with Low Country Mushroom-Bacon Gravy
Ingredients: 1. 15 ounces’ True Aussie Ground beef
2. 3 ounces True Aussie Ground Lamb
3. 2 ½ pounds Mixed Mushrooms (baby portabella, white button) divided
4. 2 cups Heavy cream
5. 22 slices Bacon, (about 24 ounces) 16 slices cooked whole, 6 cooked and chopped, all bacon fat reserved
6. 4 ½ teaspoons flour
7. 2 sticks Challenge butter, 1 cup
8. Marbled Jewish Rye Bread
9. 16 slices Swiss cheese
10. 2 large Sweet Onions
11. 4 green onions, chopped
12. 1 tablespoon fresh chopped rosemary
Rosemary and sea salt
Fresh cracked black pepper
Directions: Cook 16 strips thin cut bacon till crisp. Drain on paper towel and set aside. Remove bacon drippings to a small bowl.Chop and cook remaining 6 slices of bacon. Leave 1 tablespoon bacon drippings in pan, reserve the drippings to the small bowl. Drain chopped bacon on a paper towel and set aside.
Slice large sweet onions thinly, sauté in 1 tablespoon bacon drippings and 1 tablespoon Challenge Butter until caramelized. About 15 minutes. Season with salt and pepper. Set aside
Chop 4 large green onions (both green and white parts) makes about 2 cups. Set aside
Sliced Mushroom Blend: Slice 1 pound mushrooms thinly. Heat a large sauce pan over medium high heat. Add 1 tablespoon bacon drippings and 1-2 tablespoon Challenge Butter, 1 cup of green onions, 2 teaspoons fresh chopped rosemary, and sliced mushrooms. Cook until crisp and caramelized, About 5 minutes) Season with a pinch salt and pepper. Set aside to cool. Chop mushrooms in the Kitchen Aid 3.5 Cup One-Touch 2 speed chopper. Set aside for mushroom gravy.
Chopped Mushroom Blend: Using the Kitchen Aid 3.5 Cup One-Touch 2 speed chopper, chop the remaining mushrooms. Sauté the blended mushrooms in 1 tablespoon bacon drippings and 1 tablespoon Challenge Butter until all the liquid is gone. Season with salt and pepper. Cool.
Blended Burger: In a large bowl combine 15 ounces True Aussie Ground Beef, 3 ounces True Aussie Ground Lamb, 1 cup chopped green onion, 2 cups cooled, chopped mushroom blend (without the rosemary). Season with 1 teaspoon salt and 1 teaspoon cracked black pepper. With your hands or a large spoon, combine the mixture just till blended. Don’t over work the meat.
Divide blended burger mixture equally into 4 balls. Place the balls on a parchment line baking sheet and shape into 4, 1/4-inch rectangle patties. In a large sauté or grill pan, melt 1 tablespoon Challenge Butter and cook burgers for 3-4 minutes per side or until just cooked through. Transfer to a plate. Reserve drippings
Low Country Mushroom Gravy: Add 1 tablespoon bacon drippings, 2 tablespoon Challenge Butter to a large sauce pan. Heat over medium high. Once bacon drippings and butter are melted add 4 ½ teaspoons flour. Cook for 1-2 minutes stirring constantly. Whisk in 2 cups heavy cream. Continue whisking until all the flour is incorporated and there are no lumps. Reduce heat to low. Add 1 tablespoon Challenge Butter, Sliced Mushroom Blend with rosemary, and any reserved burger drippings, and chopped bacon. Stir to combine. Season with 1 teaspoon salt and fresh cracked pepper. Keep warm
Making the Patty Melt: Butter 8 slices Marbled Jewish Rye bread with room temperature Challenge butter. Using a large sauté or grill pan turn heat to medium. Cook two burgers at a time. Place 4 slices bread, butter side down in the pan, add 2 slices Swiss cheese to each piece of bread, lay a cooked burger patty on top of 2 of the pieces of bread. Top both burgers with caramelized onions, 4 slices bacon for each burger, and top with 1-2 tablespoon mushroom gravy. Cover the burger with second slice of bread and cook for 2-3 minutes. Carefully, flip patty melt over and continue cooking until cheese is melted, about 3 more minutes or until heated through. Repeat process for the remaining burgers. Serve with more mushroom gravy for dipping. ENJOY!
Highlights from Previous Years