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…

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

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.

It’s not a secret that our eyes are drawn to an attractive set-up.  That general rule keeps house stagers and restaurant plating specialists in business.  We know the same to be true for grocery stores and we’d like to reward the shops doing a great job inspiring you to bring some mushrooms home.

Send in a picture of your favorite mushroom displays at your local grocer for a chance to win one of three grocery gift cards ranging from $50-$100. Just send along a picture and small description of why it’s your favorite and you’re officially in the running! All approved photos will be uploaded to the Mushroom Channel where readers can vote on their favorite.

Planning to go to the store this afternoon?  Take a quick pic and get yourself entered!

To Enter:

• Email your entry to info@mushroominfo.com
• Tweet your entry to @mushroomchannel

*Don’t forget to include the name of the store and your town or city

Key Dates:

• Submit photos from Friday, 2/12 – Monday, 2/22 to info@mushroominfo.com*
• Look for your photo online and vote at www.mushroomchannel.com from Monday, 2/22 – Friday, 2/26*
• First, Second and Third place winners will be announced February 27*

Rules:

• One entry will be accepted per person; please include your name and  email address or a contact number when submitting
• Photos that show mushrooms in good taste at the grocery store will be selected and posted to the Channel for voting
• All entries can be used by the Mushroom Council in future marketing communications
• 1st prize is a $100 gift card, 2nd prize is a $75 gift card and 3rd prize is a $50 gift card to the featured grocery store.

*Rules have been adjusted to reflect the extended contest announced here.

Good Afternoon fellow Mushroomers and welcome to the weekend! I am currently reporting live on-site from BlissDom, a women’s blog conference filled with foodies (my kind of place).  Given all of the new feeds I’ve just subscribed to, I thought it would be timely to share some mushroom recipes from our new friends…and a few old friends we just can’t get enough of.

I met Shaina from Food for My Family last night after Lori went out of her way to track the two of us down for an introduction.  I’m so glad she did because easy weeknight meals like this Chicken Fried Rice (with mushrooms) are right up my alley so I know this is going to be a regular read.

Let’s take a moment to celebrate the beauty of this Portabella, Granny Smith Apple and Cheddar sandwich. And give props to it’s creator, the lovely Jennifer of Savor the Thyme. I’m a sucker for salty/sweet combos and I think this may be the first time I’ve seen a fruit/mushroom combo in sandwich form. Which only further assures that this one gets a “Please try this at home” label.

I’ve had pierogis on the brain lately.  My neighborhood is rich with great Polish restaurants and winter is when I crave these little dumplings the most.  Pauline from OHMommy posted a great tutorial (so easy even a two year old can do it!) but when I saw Kate’s version with mushrooms on Stolen Moments Cooking, I knew I needed to share it here.  I know it looks like a simple dumpling on the outside but follow the recipe…in this case it really is what’s on the inside that counts!

French Onion Casserole. Made with fresh mushroom and cream of mushroom soup, there’s a lot to like here. Amy from Milk Breath and Margaritas was introduced to me online by Rachel from A Southern Fairytale (a contributor here at The Mushroom Channel from time to time) but I’ve been looking forward to seeing her offline and BlissDom was the perfect opportunity.

That’s my favorite thing about these conferences- seeing everyone in person.  Everybody from Busy Dad to Once a Month Mom to $5 Dinners and Home-Ec 101, it’s a sea of friendly faces.

This just made me quite hungry so I’m off to lunch with some of the food crew!

I don’t know about you, but by mid-week? I’m usually pretty tired by the time I mosey into my tiny kitchen for mealtime.  That said, few things make me feel healthier or more productive than cooking.  Lucky that we live in times with such a plethora of simple but satisfying recipes at our fingertips!

This salad was introduced to me by a friend basing it loosely on a Giada De Laurentiis creation. It’s about as easy as it gets with 4 main ingredients plus seasoning and with no cooking required, it’s my perfect midweek mushroom fix!

• 1 pound white button mushrooms, thinly sliced
• 1/4 cup extra-virgin olive oil, plus 1 tablespoon
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 4 large celery stalks, thinly sliced crosswise
• 1/2 cup chopped fresh parsley leaves
• Juice of half a lemon

Directions

Place the mushrooms in a medium bowl and toss with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Layer the mushrooms on the bottom of a straight-sided glass salad bowl. Place the celery in the same medium bowl used to toss the mushrooms. Toss with 1 tablespoon olive oil and a pinch of salt and pepper. Layer the celery on top of the mushrooms. Sprinkle the parsley over the celery. Squeeze lemon juice over the top. Serve.

The original recipe calls for sprinkled Romano as well but I find the vegan version seriously satisfying!

It would seem that many of you have taken on January with a walk on the lighter side and I have to say that we’re finding it very inspirational.  With that in mind, this week we’re focusing on family meals with taste toward healthy living.

Red Quinoa and Almond Pilaf with Mixed Mushrooms. That’s one pretty plate and my guess is that leftovers make for happy next-day lunching.  Check out the recipe at The Wright Recipes.

If you follow us on Twitter, you may have noticed this call-out this morning. The combination sounded so good that it’s worth a second look.  Balsamic Roasted Mushroom Risotto.  Just let that sink in a moment with the thought that few things soak up flavor like a mushroom does.  So then you have that rich meaty texture soaked through with the sweet bite of vinegar and finished with fresh, herb-y rosemary.  I can’t wait to take this goodLife {eats} recipe back to my own kitchen!

A big pile of delicious…that’s what this is. Jenna from Food with Kid Appeal is big on including mushrooms in her family meal plan (more about that here).  “Mushrooms are one optimal life food I want my family eating.” We’re glad to hear it!

Just in case you have the rest of dinner sorted out but need a stellar side dish, look no further than Recipe Girl‘s easy peezy Green Beans with Mushrooms and Shallots.  Three items that add a lot of flavor without a lot of fat…you can find the recipe and the nutrition information here.

Hey y’all, it’s Rachel visiting from A Southern Fairytale! It’s the New Year and like so many others, I’m working towards a better, healthier me.  One of the ways that I’m doing this is by trying to incorporate some of my favorite healthy power packed foods into my meal plan, more frequently.  I’m doing this by trying to use veggies more and meat less, as a bonus, it’s also less expensive!

I love to play with foods and textures and flavors and while I’m actually fairly easy to please in the kitchen, my husband is another story.  He loves savory, full flavors and he wants to feel like he’s eaten a meal.  He is a Texas guy after all.

So I decided to make something easy, yet delicious and tempting and something that would leave me happy and feeling sated, but not full and heavy, while at the same time, would leave him feeling like he’d eaten a real meal, one that would get him from lunch to dinner while working.

I turned to a few of my favorite ingredients:  Mushrooms, Garlic, Spinach, Cucumber, Red Onion and Whole Grain Pitas to create a delicious and soon to be frequently repeated Sauteed Garlic Mushroom Stuffed Pita, I made my husband’s a little fuller than mine and with the first bite his eyebrows raised, his dark eyes lit up and he gave me that look, the one that said that he was willing to admit it; I’d done it again.  I’d taken him by surprise and he was not just liking, but loving something he wasn’t too sure about to begin with.

Sauteed Garlic Mushroom Stuffed Pitas

6 oz sliced mushrooms (I use the 100% Vitamin D enriched Mushrooms)
1/4 medium red onion, sliced or chopped
1/4 medium cucumber, peeled and thinly sliced
2 garlic cloves, chopped
2 whole grain pita pockets
Handful of fresh spinach leaves
1 Tbsp olive oil

Drizzle your olive oil in a cold skillet and heat it to medium, saute the garlic for about a minute, then toss in the mushrooms.  Saute them until soft and brown, about 8 minutes

The smell will be unbelievable.*

Take your whole grain pita and open it up gently, stuff in some of your spinach leaves (*you can gently wilt the spinach with the mushrooms and garlic if you’d like… I chose not too because I love raw spinach)
layer in some of your cucumber slices and then spoon in  your mushrooms and garlic, top with chopped red onions

** some other delicious options, drizzle with your favorite vinaigrette or top with chipotle mayo (like i did with my husband’s)

There’s something that feels right about posting great mushroom videos on The Mushroom Channel.  I came across this demonstration earlier in the week and think  Food Wishes does a beautiful job on this recipe for a delicious mushroom soup.  I get warm just watching those little buttons caramalizing and this recipe is perfect for those of us in the midst of a snowball fight with Mother Nature!  You can find the ingredients at the bottom of his post here.