Amateur Mushroom Cook-Off

Rebecka Evans of Pearland, TX (last years 1st place champion) won the Cook-Off with her Prosecco Mushroom butter Gnocchi with garlic chili recipe

The 2019 theme is: Pasta with Mushrooms 

The theme for 2019 was Pasta with Mushrooms

The 2019 Mushroom Festival Amateur Cook-Off focused on the beautiful combination of pasta with mushrooms.  At the Cook-off all recipes were made with pasta made by our sponsor Scaramuzzo Pasta.

The finalists for the 2019 Amateur Mushroom Cook-off are:

1st Place $1,500 plus Golden ticket to World Food Championships 2020 – Rebecka Evans of Pearland, TX (last years 1st place champion) – Prosecco Mushroom butter Gnocchi with garlic chili

2nd Place- $300 – Lisa Keys of Kennett Square, PA – Mushroom-tomato sauced cheese Ravioli with Maitake-bacon crumbs

3rd place- $200 –  Amy Fossett of Severn, MD – Pan grilled Ravioli with crispy pancetta and cream of Mushroom purée

Best Use of Butter- $250 (from Challenge Butter) – Daniel Richeal of Kennett Square, PA – Wild Mushroom and cheese dumplings with spicy lemon brown butter sauce and shiitakes

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

Get recipe and view scenes from the 2017 Amateur Mushroom Cook-off

View Scenes from 2016 Amateur Mushroom Appetizer Cook-Off