Mad about Mushrooms . . .

November 2018's Recipe of the Month: Lu Bartosiak's Stuffed Mushrooms

It seems that every winning recipe has a secret ingredient and Lu Bartosiak's must be the milk in which she cooks the stuffed mushrooms.  Or, maybe it's just the love with which she prepares this dish. 

Never mind the reason, the fact is that Ms. Bartosiask's entry was selected the winning recipe in the "Fun Food" category of the Enlivant Resident Recipe Contest, and she walked away with a $250 William Sonoma gift card and an award plaque.  Nice, hum!  Plus, Cherryvale Place, the Envilant retirement community in Rockford, Illinois in which she lives, will be the recipient of a special awards dinner.  Really nice, hum!

The Envilant website had these comments about the recipe and its author:  "If you like mushrooms, you are going to LOVE this winning recipe from the Enlivant Resident Recipe Contest. These stuffed mushrooms are overflowing with creamy goodness. Resident Lu Bartosiak of Cherryvale Place in Rockford, IL first discovered this delicious recipe in an article in 1997 after it won a blue ribbon at the Arizona State Fair. The recipe sounded wonderful, but Lu put her own spin on it by cooking the mushrooms in milk. She’s been making this dish ever since for all types of family gatherings, parties, or just simple dinners. We can see why, we couldn’t get enough of this savory snack!"

 

Stuffed mushrooms are a wonderful and versatile treat.
Allen Witzel submitted a recipe for "Surf and Turf
Stuffed Mushrooms" in last year's recipe contest.
 

2018's Recipe of the Month: Our Own "Everything" Seasoning for Everything

Don't you just love Everything Bagels with their generous sprinkling of various seeds and seasonings!  Well, we do, too, and we've developed our own "Everything + Mushroom Powder" seasoning.   We love it as a topping on scrambled eggs and on cooked vegetables, folded into butter and into dips, and ... gosh, almost everything!

 

Our original flavored butter combined mushroom powder.
 cilantro and lemon peel with butter.  Our new version of flavored
butter is enhanced by replacing the original ingredients
with the "Everything + Mushroom Powder."

September 2018's Recipe of the Month: Chile Corn Beef Soup with Homemade Tortilla Chips

I'll bet you have tried-and-true recipes like me.  They turn up on the dining table on a consistent basis, maybe 3-4 times a year, and are always much appreciated.  They've lost their origins - where did I find this recipe? - but it really doesn't matter where the recipe came from.  What matters is that you can always count on them to please.

Such is this month's Incredible Edible recipe.  Its origins are long lost but it is persistently resurrected from the recipe file when we arrive home after a wet (but wonderful!) mushroom foray.  It's quick to prepare, filling and satisfying.  And, as an added bonus, the soup freezes well, sitting in your freezer until the mood is right for such hearty fare.

Winter rains tend to swell and overwhelm streams near
our mushrooming territory on Mt. Hood!

August 2018's Recipe of the Month: Chef Bonnie Frumkin Morales's Braised Chanterelles and Potatoes

Here in Brightwood, on the western slope of Mt. Hood, the days have been hot and dry.  Consequently, the edible mushroom season is suspended until the generous rains of autumn anoint the landscape with life-generating moisture.  Only then will our beloved chanterelles be coaxed into action, fruiting suddenly and abundantly, carpeting the forest floor in celebration of yet another mushroom festival. 

Oh, the wait seems so long ... can we be patient for the next month or so?  And how will we be patient?  Personally, my only relief comes from searching for new recipes to try with the upcoming fungal abundance.  I've found that there's a certain amount of solace that is derived from daydreaming, from seeking alternative preparations to enhance our fungal table.   

Chef Bonnie Frumkin Morales's Braised Chanterelles and Potatoes recipe is high on our list of recipes to try with the initial chanterelle foray.  And, it's one that we'd like to share with you even though it's not yet gone through our "official taste testing" process.  Why?  Perhaps because it seems to us that this simple preparation just has to compliment the delicate flavors of the chanterelles.  Or, perhaps because Chef Morales' recipe, as published in her debut cookbook KACHKA, would appear to allow the flavors of the fresh chanterelles to blend so divinely with the other ingredients. 

If you too are impatiently awaiting the first edibles of fall, tuck this selection into your Recipes-To-Try file and relax.  The revitalizing rains will be here soon enough, and we'll be ready for what happens next!

 

 Memories of these first chants of 2017 heighten
our anticipation of the upcoming fall mushroom season.

 

July 2018's Recipe of the Month: Mary's Lifesaver Creamy Pancetta and Mushroom Pasta

What to fix for diner can be a dilemma, particularly when the cook's time and energy are challenged.  That's when having a backup plan, such as this pasta recipe, can be a lifesaver.  Hence this month's recipe is accurately titled Mary's Lifesaver Creamy Pancetta and Mushroom Pasta. 

On its own,  it's a lovely meatless entree with lots of flavor and textures to ensure that it's appreciated by all diners.  However, when a protein, e.g.. sauteed shrimp or stir-fried pork strips, is folded into the pasta, the dish takes on an additional richness, elevating it to heights approaching nirvana. 

Thanks to this lifesaving recipe, what to fix for diner is no longer a dilemma in the Taylor's home!

 

 A mixture of pasta shapes, fresh or dehydrated mushrooms,
heavy cream and Italian pancetta (seasoned salt-cured,
unsmoked pork belly) are the basis for a satisfying main dish.

 

June 2018's Recipe of the Month: Keyondra Bryant's Spinach & Shiitake Mushroom Goat Cheese Ravioli

We've hosted our recipe contest for 11 years, and continue to be humbled every year by the innovative submissions that we receive.  We don't envy the judges.  They taste and savor, ring their hands, dither and debate - which recipe should be designated the winner.  After much thoughtful consideration, they narrow the choice down to one, and leave the others behind.  But not this year. 

We've requested and been given permission to print three recipes (one each in the months of April, May and June) that caused such a delicious dilemma for the judges.  Should one of them have been the top-rated recipe in this year's contest?  The judges' decision remains firm and unchanged.  See for yourself whether you think the judges were right or wrong.  The decision is yours to make.  Whatever your thoughts, we know that you'll find yourself in complete agreement that these 3 months display extraordinary recipes.

This third recipe in the 3-part series was submitted by Keyondra Bryant as part of a class project.  Her instructor writes that she "is almost done with completing her culinary education from Culinard, The Culinary Institute of Virginia College. She has plans on doing her externship for Virginia College through Disney in Orlando, FL.  After Disney, she wants to travel and continue learning about all different cultures."

We wish Keyondra every success as she travels and cooks her way around the world!

 

 Keyondra's pasta is a celebration of flavors!

 

May 2018's Recipe of the Month: Chef Nick Thiers' Mushroom Rockefeller

We've hosted our recipe contest for 11 years, and continue to be humbled every year by the innovative submissions that we receive.  We don't envy the judges.  They taste and savor, ring their hands, dither and debate - which recipe should be designated the winner?  After much thoughtful consideration, they narrow the choice down to one, and leave the others behind.  But not this year. 

We've requested and been given permission to print three recipes (one each in the months of April, May and June) that caused such a delicious quandary for the judges.  Should one of them have been the top-rated recipe in this year's contest?  The judges' decision remains firm and unchanged.  See for yourself whether you think the judges were right or wrong.  The decision is yours to make.  Whatever your thoughts, we know that you'll find yourself in complete agreement that these 3 months display extraordinary recipes.

Chef Nick Thiers is the second recipe in our 3-part recipe series.  He sent us the following information:  "I have been in love with food ever since I can remember, I wrote my first recipe in the second grade. I hold two degrees from Le Cordon Bleu and over 20 certifications in the culinary field. I got the food competition bug a few years back and I try to do as many competitions as possible.    In 2016 I won World Chef Champion and from 2017 to today I am currently World Ranked #1 through the World Food Championships out of 377 Chefs."

Thanks for enriching our contest with your entry, Chef! 

Lovely to look at, and 
heavenly to taste!

 

April 2018's Recipe of the Month: Allen Witzel's Mushroom Surf & Turf

We've hosted our recipe contest for 11 years, and continue to be humbled annually by the innovative submissions that we receive.  We don't envy the judges.  They taste and savor, ring their hands, dither and debate - which recipe should be designated the winner.  After much thoughtful consideration, they narrow the choice down to one, and leave the others behind.  But not this year. 

We've requested and been given permission to print three recipes (one each in the months of April, May and June) that caused a delicious dilemma for the judges.  Should one of them been the top-rated recipe in this year's contest?  The judges' decision remains firm and unchanged.  See for yourself whether the judges were right or wrong.  The decision is yours to make.  Whatever your thoughts, we know that you'll find yourself in complete agreement that the following 3 months display extraordinary recipes.

This first recipe in the 3-part series was submitted by Allen Witzel as part of a class project.  His instructor writes that "he is completing his culinary education at Culinard, The Culinary Institute of Virginia College.  Allen cooks every night for his 15 family members and is in the process of building a catering venue in the country near Chattanooga, TN that can host weddings and special events."

With creative fare such as his Mushroom Surf & Turf we're convinced that Allen will be quite successful with his catering business!
 

Allen's created a tasty twist on surf and turf!
 

March 2018's Recipe of the Month: Our 2018 Recipe Contest Winner - Lisa Keys' Korean Mushroom Lettuce Wraps

Our Recipe Contest never ceases to amaze us with the variety and creativity of the entries, and this year was no exception.  However, Lisa Key's Korean Mushroom Lettuce Wraps was a surefire standout.  It quickly grabbed the judges' attention for its use of potent seasonings and striking colors.  These pretty little packets are plump with the flavors of Asia, yet are made with ease.  In spite of the exotic sounding ingredients, we believe that many everyday American cooks will have them in their pantry or refrigerator. 

The wraps, with their salty, sweet, sour and spicy tones, pleased the judges' taste buds and prompted us to comment that serving them as an appetizer would certainly prompt conversation and conviviality among diners. 

Lisa's wraps are bursting with flavor and color.

 

February 2018's Recipe of the Month: Vantage River Cruise's Matelote (Fish Stewed in Cider)

One of our more remarkable memories of 2017 was the Vantage River Cruise that we took in the early fall.  Gliding down the Seine River, accompanied by swans and fallen leaves, towards the D-Day Beaches of Utah, Omaha, Gold, Juno and Sword was in many ways a sobering experience as we pondered what had happened there.   Yet, the sheer beauty of that now-serene landscape also  balanced - if that's possible -  the high price paid by so many.

Ensconced in the comfort of the river boat, our attention often turned to the on-board activities, including several cooking demonstrations hosted by the culinary staff.  One of the most delicious of these is this month's recipe for Matelote, a traditional French stew of fish and wine, that was offered by Executive Chef Igor Oluic. 

There must have been about a dozen of us in attendance as the chef demonstrated the recipe in the Captain's Club.  At first, we all were so serious, then gradually amused and entertained by the chef who constantly updated the recipe:  "That's not how I fix it," he'd declare and suggest alternative ingredients rather than those proposed in the written recipe.

Frankly, this really is a divine and light preparation, and we're posting the original version as well as the annotated version (shown in italics) so that you can decide for yourself what would most please your palate.

Sunrise on a foggy morning on the Seine River.