The Blend Mushroom Cook-Off

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fresh Kennett Square mushrooms

Sorry to say I have been MIA with the blog. I’ve been super busy with family stuff, some personal projects like my completely overgrown garden and working on our local mushroom festival cook-off. I’m just now taking a breather.

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chop them up

I really wanted to share the Kennett Square Mushroom Festival Cook-off information with all of you who love to cook and compete. This year’s incentive to enter is pretty awesome with sponsors including True Aussie Beef & Lamb, KitchenAid, Challenge Butter and the Mushroom Council. The prizes are generous and even include golden tickets to compete at the World Food Championships.

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brown them to enhance their flavor

The theme of this years cookoff is “the blend” of fresh mushrooms with True Aussie Grassfed beef & lamb. Healthy and full of flavor this combo can be made into anything from a stuffing to a burger to a taco or even a bolognese sauce.

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cool and season

For all the details of the contest check out the mushroom festival cook-off link listed above. Good luck. Hope to see you in September in my sweet little town.

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mix in the grassfed beef or lamb

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Best blend ever

 

Victory Is In The Kitchen

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My daughter bought me this poster at the Churchhill Museum in London. I love how she instantly thought of me when she first eyed it. Of course, as a competitive home cook, my version of victory in the kitchen and the intent of the poster are quite different. Imagine the war struggle and women on the home front struggling to make ends meet and keep a household running. A message like this was meant to motivate a commitment to the war effort. With increasing shortages of food women tended vegetable gardens and used their creativity to put substantial meals on the table with what little they had. They were portrayed as of equal importance in the winning of the war as that of the fighting soldiers.

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Maybe when it comes to creativity and a few ingredients I am not so much different from the women in the early 1900’s since winning in my kitchen has been a common occurrence lately. These mushroom lettuce wraps just took the grand prize in the Mad About Mushrooms recipe contest. Inspired by the olympics (Yay Team USA) and ingredients found in a local Korean market these meaty mushrooms soak up the sweet and spicy bulgogi marinade and are a light vegetarian option. Do you like lettuce wraps? What’s your favorite filling?

Korean Mushroom Lettuce Wraps

1 firm ripe Asian or bosc pear, peeled, cored, julienned

1 tablespoon seasoned rice vinegar

1 tablespoon canola oil

1 large clove garlic, minced

1 pound assorted fresh mushrooms, washed, sliced (stemmed shitake, cremini, oyster)

1/3 cup Korean bulgogi style marinade (bottled or homemade)*

1 teaspoon Korean sweet & spicy sauce (gochujang) *

2 green onions, thinly sliced on the diagonal

pinch kosher salt

2 heads butter lettuce, leaves separated into cups

1 tablespoon toasted sesame seeds

In bowl, gently toss pear and rice vinegar; set aside. Heat a large, non-stick, skillet over medium-high heat. Add oil and garlic; cook 30 seconds or until garlic just begins to turn color. Add mushrooms; cook, stirring for 8 to 10 minutes or until mushrooms release their liquid and begin to brown. Add Korean marinade and gochujang; cook, stirring for 2 to 3 minutes or until mushrooms are glazed. Turn off heat. Stir in green onions. Season mushrooms with salt. Spoon mushrooms into lettuce cups. Top with pickled pears. Sprinkle with sesame seeds. Makes 12 appetizers or can serve 4 to 6 as an entree.

*located in the ethnic section of grocery store or any Asian market

Here is my first video demonstrating how to build another version of a lettuce wrap. Pretty excited that I have taught myself another new trick. Victory is in the kitchen in more ways than one.

 

Blend & Build A Better Burger

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These are not edible mushrooms but a beautiful capture from Will’s Bench at Lake Elise

Living in Kennett Square, AKA, “the mushroom capital of the world” I can’t help but get up close and personal with a variety of deliciously cultivated fresh picked mushrooms. Today, I want to encourage you to start blending your meat with mushrooms, if you aren’t already.

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It’s a super simple process and once you taste the combination I am certain you will never turn back to a full meat burger, sauce, ball or filling. For more umami flavor and juicer and lighter texture start blending mushrooms to meat 1:2. For every pound of ground meat include 8 ounces of mushrooms is what’s recommended, but I find myself doing an even 1:1 blend as we love mushrooms that much.

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After rinsing your mushrooms and spinning them dry in a salad spinner I quarter them and then grind them in a food processor. I then sauté them until they have released all their liquid and begin to brown. Stir them often at this point.fullsizeoutput_5319

Season the mushrooms any way you like and let them cool.

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Add to your ground beef, chicken, pork or lamb and shape into burgers or meatballs. You can also replace some of the meat in your favorite bolognese sauce or add to a filling to make ravioli.

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mushroom burgers stuffed with fresh mozzarella

I hope you will give the mushroom blend a try; let me know if you do. It’s a healthy and delicious option and just for the record my family will not eat a burger any other way. BTW, it works with all kinds of mushrooms, but my favorite for the most flavor are cremini and shiitake.

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Will’s Bench Lake Elise