You could blame Olympic fever or the pursuit of mushroom excellence but the Mushroom Council is having a lot of fun with contests these days and our latest from the Big 10 is no exception.

This contest pitted executive chefs and foodservice directors from the 11-school conference against each other in a friendly competition to create mushroom recipes for three categories of university-favored cuisine: Pizza, Sandwich, and Entrée. Most entries were vegetarian, with mushrooms at the heart of the dish, which reflects the increased interest in vegetarianism among college students – a 2006 Aramark survey found that 30% of college students want vegetarian options when dining out.

“Based on the caliber of recipes we’ve seen through this contest, universities are redefining the concept of what students will eat, taking them in a very positive and healthful direction” said Bart Minor, president of the Mushroom Council. “More and more students who have embraced a vegetarian or flexitarian diet have found mushrooms add a satiating “meaty” mouth-feel to their favorite dishes. Now, universities across the nation are catering to their preferences. ”

In the final round of judging, students at Kendall College’s School of Culinary Arts in Chicago prepared tasting portions of five top-scoring recipes in each category for a judging panel that included Minor, along with Liz Grossman of Plate magazine and Frank Chlumsky from Kendall. Recipes were judged based on creativity, flavor and visual appeal.

Purdue earned Big Ten bragging rights by winning two of the three recipe categories, including best overall recipe, landing them the grand prize package that includes a trip for four to the NCAA men’s national basketball championship in Indianapolis this April. The University of Iowa’s recipe for Chorizo Breakfast Sandwich with Mushroom Gravy scored best in the sandwich category. As category winners, both schools will receive scholarships to attend the 2010 National Association of College & University Food Services (NACUFS) annual conference in July.

The top entries from the Big Ten “Best Mushroom Recipe Goes to Indianapolis” contest are featured on MushroomInfo.com.

Check out Purdue’s Grand Prize Winning recipe for Vegetarian Mushroom Stir Fry below. Never did I think I would wistfully daydream on returning to my dorm days for the food but here we are, that day is upon us.

Vegetarian Mushroom Stir Fry

Serves 24

Sauce

• 1 ½ cups vegetarian oyster sauce
• 1 cup + 2 tablespoons sugar
• ¾ cup soy sauce
• 1 tablespoon sesame oil
• 4 ½ quarts water
• 1 cup + 2 tablespoons cornstarch
• ¾ cup vegetarian soup base

Stir fry

• 5 pounds firm tofu, drained, cut into triangles (½ x 1 ½ inches)
• 3 pounds dry rice stick noodles
• 1 ½ cups vegetable oil
• ¼ cup minced garlic
• ½ cup minced peeled ginger
• 6 pounds cleaned, sliced shiitake mushrooms
• 1 ½ pounds sliced carrots, blanched and drained
• 5 pounds Chinese broccoli, cleaned and cut into 4-inch pieces, blanched and drained

To make the sauce: Whisk together the oyster sauce, sugar, soy sauce, and sesame oil. Bring to a simmer. Whisk together the water, cornstarch, and soup base. Combine with the oyster sauce mixture and heat until slightly thickened. Remove from the heat. Makes about 6 ½ quarts.

Heat a deep fryer until 375 to 400°F. Deep-fry the tofu triangles in batches until golden brown, turning once. Drain on paper towels. Set aside.

For each serving, to order: In a deep fryer, cook 1 ½ ounces rice stick noodles until puffed but not browned. Drain on paper towels. In a wok, heat 2 tablespoons oil over high heat. Stir-fry ½ teaspoon garlic and 1 teaspoon ginger until fragrant. Add 4 ounces mushrooms and cook for 1 minute. Add 1 ounce carrots, 2 ½ ounces broccoli, and about 2 ounces fried tofu. Stir-fry to heat through, 1 minute. Add about 1 cup sauce mixture and simmer until heated through. Put the rice sticks in a bowl and ladle the vegetables and sauce on top. Serve immediately.

Well as an unintended by-product of a very fun contest, I missed Mushroom Recipes of the Week last week.  No seriously…I missed it a lot. So to make up for lost time, I present to you twice the recipes we usually highlight!

I love fancy food as much as the next hungry person but this? This is what a cozy craving is made of.  Perfect for these transitional days between winter and Spring when I start to crave that sweet crisp pea but am still in hibernation casserole mode. Elly Says Opa! nailed this Chicken, Mushroom, Pea and Stuffing Casserole right on the head.

Soup is another meal category that seems especially perfect for transitions. This selection also speaks to the joy in my heart when bloggers who don’t typically talk about food give us a peek into their palates. Anonymous Midwest also happens to capture the process behind this Mushroom, Leek and Potato Soup beautifully.

To carry through that last point, check out this Spanish Stew recipe from the Reluctant Entertainer’s Napa trip last week!  I included a prep pick so you could see all the fabulous fungi in the mix but click through for the whole shebang and a recipe.

Oh Smitten Kitchen…you never fail to impress.  As I announced to Twitter last night, the combination of mushrooms and hazelnuts is not something I would have ever thought of on my own. Now I can’t get it out of my head.  I’m hosting a brunch tomorrow and this Warm Mushroom Salad with Hazelnuts has just the flavor balance I never knew I was looking for.

Not only is Smitten still coming up with her own inventive mushroom combinations but she’s inspiring other food bloggers to try them out.  Amanda from Cakes and Ale was very happy with how Smitten Kitchen’s Mushroom Bourguignon recipe turned out when she made it at home.

Just another deliciously easy weeknight recipe from a friend to fungi, Rachel from A Southern Fairytale.  And by “just another,” I clearly mean isn’t it nice to have talented friends? With veggies making up more than half of the ingredients, this one is on the light side as well!

Speaking of easy, family-friendly dinners, Stacie from Chowmama threw this together when she was sick. That’s how low-maintenance a health meal can be if you’re just stuffing good things into a portabella cap. Good things like chiles, rice, spinach and onion.

Last but not least, something you could even make for brunch this weekend! Tina from Carrots ‘N’ Cake combined some breakfast classics with an Italian staple to create a delicious take on Breakfast Pizza. As a longtime fan of pizza for breakfast, I think this is a healthier and likely a tastier version of the leftovers I ate cold in college…

Best and Worst Foods Keri Glassman, MS, RD, CDN tells “Early Show” viewers to always “Go for those ’shrooms!” She makes note of the fact that it’s not always those bright colored veggies that pack a nutritious punch – those that are light in color do too, like mushrooms! Light-colored mushrooms are the leading source of the antioxidant selenium in the produce aisle.

Trend Alert: The ‘Fifth Taste’ Is Coming On Strong, As More People Say I Want My Umami We’ve heard that this is the year for umami and don’t you bet that WE of all people are excited! If you haven’t heard, umami is the savory fifth taste found naturally in mushrooms. Delish.  

How to Order a Healthier Pizza The Baltimore Sun helps readers make healthier pizza choices by advising to load up on the veggies – in particular mushrooms because they are nutrient-packed, high in fiber and low in calories.

Keri Glassman and The O2 Diet Glassman touts her love for mushrooms again in this segment featured on “700 Club.” She highlights mushrooms as the only fruit or veggie with vitamin D, which is very important for immunity. Also discussed are the benefits of swapping meat for mushrooms – if you take away about four ounces of meat a weak and substitute it with mushrooms, you can lose about five pounds over one year!

It must be March because the Mushroom Council’s annual partnership with Taste of Home is “Springing” into high gear! Your recipes are fantastic (see past Mushroom Recipes of the Week if you need additional proof) and we’re so excited to see you rewarded for your creative and delicious endeavors.

The categories are below and all entries must be received by Taste of Home by August 1, 2010.  It will be here sooner than you know so do not wait!

Breakfast: From quiche to breakfast casseroles to everything in between, send us your mushroom recipes suitable for morning fare

Appetizers & Sides: Submit your great-tasting mushroom recipe for the perfect party appetizer or side dish (including soup and salad)

Main Dish: Whether mushrooms are used as a substitute for meat or to enhance the overall flavor of the meal, we’re looking for your favorite main dish recipes

One winner will be chosen for each category and will win $1,000. A Grand Prize winner will be chosen from the three and will win an additional $1,000!  For complete details and contest rules, click here.

We wanted to take a minute to draw a little extra attention not only to the winners who submitted photos to last week’s contest, but to the diverse group of retailers those photos represented.

First Place: Nicole’s submission from The Fresh Market, a national grocery chain focused on fine foods and fresh produce. While readers are the ones who chose this entry as the winner, we can certainly see why.  A diverse selection of mushrooms and the ability to select just the right amount from free-standing baskets make quick work for busy home cooks.

Second Place: Adam’s submission from Chicago’s French Market. The French Market, new to the city of Chicago, aims to be exactly what the name implies: a French-style market made up of many different vendors providing seasonal, local fare.  While the booths are smaller than what a traditional grocery store provides, we’re impressed that there’s no shortage of mushrooms with five varieties represented.  Julia would be proud.

Third Place: Rachel’s submission from HEB.  Again, a store that offers consumers the attractive choice between hand-selecting their own mushrooms and convenient, still-fresh packaged selections. As an occasional Mushroom Channel contributor,  we trust that Rachel knows her mushroom shopping!

First of all thank you to everyone who entered and voted in our first Grocery Store Challenge.  Your enthusiasm truly made this a great couple weeks and we hope you’ve been able to pick up some D-icious mealtime inspiration along the way.
And, of course, congratulations are in order for to the following entrants:

First Place: Photo G from Nicole P. of Greenville, SC at Fresh Market

Second Place: Photo A submitted by Adam K. of Chicago, IL at Ogilvie’s French Market

Third Place: Photo H submitted by Rachel M. of Corpus Christi, TX at H.E.B.

The Mushroom Channel editorial staff will be emailing the winner on March 1st to coordinate fulfillment of prizes.

Take a quick break from voting to check out a few new delicious mushroom recipes from our latest adventures with the Culinary Institute of America!

Not too long ago we were lucky enough to hang out with the top nutrition researchers and chefs at the Culinary Institute of America’s annual Worlds of Healthy Flavors conference in sunny St. Helena, California. We got to talk about food the whole time, in particular how to create more healthful and flavorful menus with our favorite ingredient, mushrooms!

Secretly, we knew it wouldn’t be too hard of a sell. As you mushroom fans know, mushrooms are case in point that delicious and nutritious can indeed be one in the same. Not only do mushrooms add great flavor (thank you, umami), but they also are low in calories, fat and cholesterol-free and full of vitamin D and antioxidants! Why wouldn’t someone want to add mushrooms to their menu?

Now, one of the best parts of the conference was – you know it! – the food. We enjoyed watching a cooking demo from Chefs Michael Tuohy,  John Ash and Suvir Saran and we offered up some delicious breakfast recipes that you can now try too! Check out these new recipes and their mouth-watering pics:

Farro and Mushroom Burgers (this was the cooking demo dish!)

Sautéed Mushroom, Spinach and Red Pepper Strudel

Mushroom-Stuffed Ancho Rellenos

Frittata with Sautéed Mushrooms and Black Beans

Yukon Gold Potato, Beet, Shiitake Mushroom Hash with a Poached Egg

Here are the final mushroom display photos from your very own retailers across the U.S.

A) Photo submitted by Adam K. of Chicago, IL at Ogilvie’s French Market:

B) Photo submitted by Damon K. of Chicago, IL at Jewel:

C) Photo submitted by Danielle S. of Chicago, IL at Whole Foods:

D) Photo submitted by David B. of Woodbridge, VA at Wegmans:

E) Photo submitted by Drew K. of San Francisco, CA at Safeway:

F) Photo submitted by Joe O. of Arcata, CA at North Coast Co-Op:

G) Photo submitted by Nicole P. of Greenville, SC at Fresh Market:

H) Photo submitted by Rachel M. of Corpus Christi, TX at H.E.B.:

I) Photo submitted by Steve C. of San Francisco, CA at Far West Fungi:

J) Photo submitted by Tricia C. of Kettering, OH at Kroger:

K) Photo submitted by Trudy F. of Rochester, NY at Wegmans:

UPDATE 2/27: Voting closed and winners were captured at 11:59pm on February 26. Thank you for your participation!

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I feel like I beg for fantastic restaurant dishes on Twitter at least once a week.  And while I never expect glamour shots (ahem…see above), it is nice to see them.  I was particularly taken aback that this was an at-home re-creation of Barcelona’s famous mushrooms.  Nice work, Ninette!

Did anyone else ever get a thrill from adding great fixings to standard grilled cheese sandwiches?  You can put just about anything in between thick bread with some cheese and I will love it but mushroom and tomatoes have been my favorite combination since college. Apparently I share that choice with Poor Girl Eats Well because I saw this sandwich come through my reader and my stomach growled. Loudly.

My first thought when I saw this recipe was of Mushroom Taco Mac.  Much like teachers and students, we at the Mushroom Channel would never officially tell you that we have favorites among our official recipes. So I am not officially telling you now that the recipe is spoken of with deep sighs and goofy hunger-induced grins. The mushroom’s ability to soak up flavor works especially well with Mexican spices for me.  But this salad is its own good thing and I want to recognize The Comfort Food Is Always Here properly.  With only a few ingredients, my thought leans toward serving this over mixed greens with a little extra chipotle sauce.

If you have ever aspired to be the kind of person who has an elegant snack or two at the ready when friends drop by, this is the recipe for you. The filo cups required for these are wonderfully easy and I’ve seen mushrooms work into them in some truly lovely ways (all simple as simple comes).  For the Love of Cooking has posted a version that involves filo cups, caramelized mushrooms and brie. All things that make for a happily stocked refrigerator.

Reduce fat with super swaps Wendy Bazilian, PhD, RD recommends ways to switch out foods that lend less nutritional value for those high in antioxidants and flavor in order to reduce our calorie, fat, sugar and sodium intake. Instead of a regular burger, throw a portabella cap on the grill! Studies have shown substituting four ounces of mushrooms for four ounces of meat once a week for one year could save more than 18,000 calories and nearly 3,000 grams of fat – that adds up to more than five pounds. Another benefit of shrooms is their antioxidant power: mushrooms are the leading source of selenium in the produce aisle, and they contain ergothioneine, two potent antioxidants that have immunity benefits.

Recipes that Fight Belly Fat More magazine highlights our recipe for Portabella Omelet Topped with Portabella Bacon as one that fights belly fat. Why? Vitamin D. Deficiencies of vitamin D have been linked to both obesity and abdominal fat, so eat your shrooms to help shape up for bikini season (which scarily isn’t too far away).

Diet Detective: Hearty and Healthy Calorie Bargain Recipes In the healthy spaghetti and meatballs recipe, mushrooms and other veggies are incorporated into the meatball mixture for a nutrient boost, and to save calories. KPIC-TV touts mushrooms as a good source of crucial B vitamins that help convert food into energy. They also note mushrooms’ selenium content, an important antioxidant to help maintain the immune system.

Less meat, more taste Portabella burgers are common in restaurants, but don’t be afraid to make one at home – they’re super easy to make! Check out this recipe from the News-Leader, which also notes mushrooms as a great source of selenium, potassium, and B vitamins riboflavin and niacin.