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“Every Day, Every Way” Mushroom Recipe Contest is Back!

Wednesday, March 2nd, 2011

What do mushrooms, recipes, grills and vacations have in common? Well, the answer could be, YOU!

Our third annual “Every Day, Every Way” mushroom recipe contest with Taste of Home kicks off today, and this year it’s better than ever. Send in your best mushroom recipes and you could win a vacation for two including a premier chef’s experience at the Culinary Institute of America. PLUS! Each week we’re giving away a sweet, new Weber® charcoal grill. How’s that for getting a head start on summer?

How to Enter:

Submit your recipe at Taste of Home in any of the following three categories, as many times as you want. Just get your entries in by August 1, 2011.

  • Breakfast: Show us how you incorporate mushrooms into the most important meal of the day.
  • Appetizers & Sides: Snacks, dips, soups and salads get the party started.
  • Main Dish: Savory, filling, rich and delicious; mushrooms’ flavor makes any meal memorable.

We can’t wait to see how you all are cooking with mushrooms every day, every way – whether they’re at the heart of the dish; featured in soups, stir-fries, tacos, pastas or omelets; stuffed, grilled or sautéed – we’re counting on your creativity!

Prize Details:

Every week, from March 1 – August 1, we’re giving away a black Weber 22-½’’ One Touch® Gold charcoal grill. Enter new recipes throughout the contest. Each week, one will be selected at random, and you could win a Weber grill.

One winner from each category will have their submissions highlighted on Mushroominfo.com and will win a vacation for two including a premier chef’s experience at the Culinary Institute of America (CIA). This trip includes airfare or car service, hotel accommodations and registration to participate in a cooking class at one of three CIA campus locations: Napa, CA; San Antonio, TX; or Hyde Park, NY.

For complete details and contest rules, click here.

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Serving Up Mushrooms with the Culinary Institute of America

Tuesday, November 23rd, 2010

If you are a long time reader of the Channel, you know that we’ve had run ins with the CIA before…and before you start wondering what kind of delicious espionage we managed to get ourselves involved with, that’d be the Culinary Institute of America. This past fall we attended two events with the CIA that featured an gorgeous mushroom dishes with an ironically international array of tastes.

First, we stopped by the new Latin Flavors conference to celebrate the grand opening of the CIA’s San Antonio campus. Mushroom usage in Latin culture dates back to the time of the Aztecs, so it was no surprise to see the following recipes served up and quickly devoured.

Cheese and Mushroom Stacked Quesadillas

Mushroom Chilaquiles

Fried Eggs with Portabellas and Ranchera Salsa (a twist on eggs benedict)

At the CIA’s Worlds of Flavor annual conference in St. Helena, CA, the theme was Japanese cuisine. Another no brainer for mushrooms and plenty were available for sampling. The Council worked with Chef Masa Uehara from Masa’s Sushi in Mountain View, CA to prepare some delicious recipes for attendees to sample. If you are in the area, be sure to stop by his restaurant and ask for the Royal Trumpet Roll (pictured below). Described by many as the best dish of the conference, it features a tempura Royal Trumpet mushroom wrapped in a sushi roll and topped with a sake-marinated shiitake mushroom.

Also served during the conference was a Portabella Sashimi,

Maitake mushrooms served three ways: Grilled, Tempura, Sautéed,

And a Portabella Panko Katsu.

Have any unique Latin or Asian mushroom recipes of your own you want to share?

Also served during the conference was a Portabella Sashimi,

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Worlds of Flavor a Delicious International Experience for Mushrooms

Thursday, December 17th, 2009

The Mushroom Council recently attended the Worlds of Flavor Conference at the Culinary Institute of America, one of the country’s premier and trend setting foodservice events. This year, the theme was world street food and world comfort food, so mushrooms fit right in! Chefs from around the world convened to reflect on how Americans want to eat while enjoying three-days of sauce-slopping, noodle-slurping, kabob -sampling, chaat-nibbling, tamales-tasting, dumpling-savoring and tapas-grazing.

The Mushroom Council collaborated with Colavita and served some delectable dishes at our joint booth during the evening Market Place events.

Worlds of Flavor

Colavita Olive Oil and mushrooms paired together are just like two peas in a pod and make for some very tasty treats.  You can click below to find recipes:

Flatbread

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