FBC2015 Appetizer Contest: Mushroom Nuggets by Kitchen Bliss

As we finish out the first week of September, we're still not finished with all of the delicious entries for our contest! So many talented bloggers felt the inspiration of friendly competition and got their appetizer recipes in before our deadline. We're thrilled to welcome Diane of Kitchen Bliss, who is sharing one of my personal restaurant favourites, fried mushrooms! Want more mushroom recipes from Diane? You've got to try these Stuffed Mushrooms!


Mushroom Nuggets
This Hungarian treat (“gomba fej rantva”) that appeared often in restaurants and home entertainment in the last century can be updated with creative mayo dips.

Ingredients
small button or cremini mushrooms (about 325-425 grams)
beaten egg
seasoned breadcrumbs (about 1 cup)
1 cup of vegetable oil

Method
Ensure that the mushrooms are clean. Cut (and discard) a thin slice off the base. Dip each mushroom into the beaten egg. Then coat in seasoned breadcrumbs. "Deep fry" in about ¾” of fairly hot oil - first on one side and then briefly flipped to the other side. The mushroom is edible raw, so you are frying these only to get a nice colour. Additional salt can be sprinkled on them as they come out of the frying oil.

Tips:
Breadcrumbs should be as fresh as possible - make at home or purchase from your local bakery. Some bakeries sell seasoned breadcrumbs, but you can make your own with your favourite flavour profile. For 1 cup of breadcrumbs add any/all of the following: 1/4 tsp dried thyme (or 1/2 tsp fresh, chopped), 1/4 tsp dried, crushed rosemary (or 1/2 tsp fresh, chopped fine), 1/2 tsp dried basil and/or oregano, 1 tsp dried parsley, 1 tsp garlic powder, a pinch of nutmeg, sage, and salt to taste - and also consider sprinkling salt on freshly fried mushrooms. Depending upon your mayo dip plans, add a touch of heat to the breadcrumbs with a pinch of cayenne. Although this is Hungarian, best not to add paprika to the breadcrumbs, since it burns when in contact with high heat.
For optimum control I tend to cook only 4-5 at a time and place them on paper towels as they are removed from the oil.
A spider or slotted spoon is great for quick removal from the oil
These are best when made/served fresh.

Mayo Dips:
Serve with mayo dip(s). In Hungary that might be mayo mixed with some creamed horseradish – but one can get creative - and offer guests a small selection. Mayo Dips are all the rage at trend-setting Brooklyn's Smorgasburg. Mayo blended with avocado or guacamole, sriracha, curry, mango, caramelized onion - you are limited only by your imagination and taste buds. Enjoy!

Follow Diane online at Kitchen Bliss and on Twitter, Facebook and Pinterest

With a nod to Joseph Campbell’s advice to “follow your bliss”, Diane has combined her passion for technology, the bliss of cooking, eating and sharing love through food – into a blog focusing on new and old recipes, plus many other resources for new / experienced cooks and food enthusiasts. She is based in the GTHA (Greater Toronto / Hamilton Area) and Niagara Peninsula. 

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Thank you to all of the bloggers who took part in our “Appetizer Spotlight” contest! The winning recipe will be announced on September 14th and will be featured at the Mushrooms Canada table at FBC2015 in October. See you there!

FBC2015 Appetizer Contest: Portobello Mushroom Pomodoro by Superman Cooks

Do you have a favourite to win yet? Don't be so quick to judge, we're not done yet! Keith and Jackie of Superman Cooks are stirring up the competition with a shareable appetizer, perfect for celebrating summer. 


Portobello Mushroom Pomodoro
Prep time:  10 mins | Cook time:  15 mins

This ode to the Portobello and summer vegetables is loaded with flavor. It is vegetarian and can be served as an entrée or as a shared appetizer.

Ingredients
1 Portobello mushroom cap
1 medium onion
6 cherry tomatoes
2 ounces goat cheese (to taste)
1 TBSP pine nuts, toasted
1 small zucchini
1 TBSP balsamic vinegar
2 TBSP olive oil
Fresh chives

Method
Drizzle mushroom with olive oil, 1 tbsp, and place in oven at 350 degrees for 15 minutes.
In a sauté pan heat 1 tbsp olive oil and slice onion thinly and place in sauté pan over medium heat. Cook and stir often until onions are a deep brown color. (about 15 minutes)
Remove mushroom from oven and allow to cool for 5 minutes (this helps the juice to solidify in the mushroom).
To prepare the plate, slice zucchini into very thin circles and arrange on plate in a "shingled" fashion as shown.
Place mushroom on top of zucchini and top with caramelized onions.
Quarter cherry tomatoes and place on top along with crumbled goat cheese.
Top with chopped chives and pine nuts.
Right before serving, drizzle with balsamic vinegar.


Follow Keith and Jackie online at Superman Cooks and on Twitter, Facebook and Pinterest

We developed Superman Cooks to share our culinary journey with you. Our food tells the story of our relationship and our life together. Our recipes do not follow a particular diet. They are not always healthy, organic, or trendy, but they do taste good. We try to use local, natural, and sustainable ingredients when possible. Most importantly, we strive to help you to make great meals for your family and friends.

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Thank you to all of the bloggers who took part in our “Appetizer Spotlight” contest! The winning recipe will be announced on September 14th and will be featured at the Mushrooms Canada table at FBC2015 in October. See you there!

FBC2015 Appetizer Contest: One Shot Shiitake Egg Fettuccine by SugarLoveSpices

The mouthwatering submissions aren't done yet! It was a busy weekend going through all of the appetizer ideas that made it in before the deadline. What a talented bunch!!


Today we're sharing another appetizer that made it in under the wire- a tasty one bite fettuccine!! Loreta and Nicoletta of SugarLoveSpices have a wonderful creative side that really shines in this recipe.


One Shot Shiitake Egg Fettuccine

Ingredients
- 4 medium shiitake mushrooms
- 1 tbsp dried mixed mushrooms (Oyster and Portabella)
- 2 tbsps chopped onion
- 1 tsp minced garlic
- 2 fresh basil leaves, chopped
- 1/4 tsp fresh parsley
- 1/4 tsp fresh chives
- 3 tbsps extra virgin olive oil
- 1 tbsp wild mushroom infused olive oil
- 1/4 cup whipping cream
- 1/4 cup vegetable broth
- 1 tbsp white wine
- 1 boiled egg
- 4 sage leaves, fried
- 50 g. fettuccine
- pinch of paprika
- salt and pepper to taste

Method
1) Soak dried mushrooms in warm water for about 15 minutes. Rinse and set aside.
2) Wash and chop fresh mushrooms. Put an egg on boil for 15 minutes.
3) Put 8 cups of salted water to boil.
4) In a sauté pan heat up 2 tbsps olive oil, toss in onion and garlic, and cook till onions are translucent. Add fresh and dried mushrooms and sauté for about 5 minutes. Add salt and pepper. Add the white wine and vegetable broth. Cook for an additional 5 minutes. Add whipping cream and simmer till sauce thickens a bit. Set aside.
5) Put fettuccine in boiling salted water and cook as per package instructions. Drain fettuccine and put in sauté pan with mushroom and cream sauce, leaving some mushrooms aside for garnish.
6) Chop boiled egg in half, separate the white and the yolk. Finely chop the white and hand crumble the yolk.
7) Take a fork and a spoon and spin fettuccine into a nice bundle and place in serving spoons, leaving enough room for mushrooms and egg.
8) Place some of the remaining sauteéd mushrooms and cream sauce on top of fettuccine, spoon a dash of the chopped egg white on top of the mushrooms, forming a bit of a well. Place the crumbled egg yolk into the egg white well. Sprinkle with paprika, garnish with more mushrooms and fried sage leaves.
9) Serve and enjoy.


Follow Loreto and Nicoletta online at SugarLoveSpices and on Twitter, Facebook and Pinterest

We are Loreto and Nicoletta and our food blog is SugarLoveSpices. A place where our passion for organic, local and good quality ingredients meets our creativity. A blend of cultures, traditions and beautiful memories.

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Thank you to all of the bloggers who took part in our “Appetizer Spotlight” contest! The winning recipe will be announced on September 14th and will be featured at the Mushrooms Canada table at FBC2015 in October. See you there!