Mushrooms Masters: A Tournament of Taste - Wildcard Round

Welcome to Week 4 of the Mushroom Masters: A Tournament of Taste.

Well ladies and gentleman, we made it! It is the final week of the Mushroom Masters Tournament of Taste.

Let's starts out with a little tournament recap...

In the first week Angela from Oh She Glows took home Gold in the Portabella Playoff with her delicious vegan recipe Easy Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce.

In week 2, Jeannette from Everybody Likes Sandwiches captured a 35% vote in the Button Battle with her impressive Button Mushroom Empanadas.

Week 3, things got a little heated in the Shiitake Showdown when Elizabeth from Guilty Kitchen debuted her amazing Shiitake Mushroom & Steak Flatbread on Shiitake Crust, taking home 3rd place!

So without further ado, let's get into the final round....

The Wildcard

Representing Canada is the final, wildcard round is noneother than Kevin from Closet Cooking. He will be batteling it out against Katherine Younge of Kath Eats (US) and Peter from Souvlaki for the Soul (AUS).


Kevin Closet CookingI came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years and I resolved that it was time for change! Now I spend my free time searching for and trying tasty new recipes from all over the world. One of my favorite ingredients is the mushroom and I never tire of experimenting with new mushroom dishes.

Hot Cheesy Mushroom DipHot Cheesy Mushroom DipHot Cheesy Mushroom DipHot Cheesy Mushroom DipHot Cheesy Mushroom Dip
(makes 2-4 servings)

Prep Time: 10 minutes
Cook Time: 1 hour - 1 hour 20 minutes

Utensils:
1 knife, 1 large pan, 1 large bowl, 1 large spoon, 1 2+ cup baking dish

Ingredients
• 1 tablespoon oil
• 1 tablespoon butter
• 1 medium onion (sliced)
• 1 pound mushrooms (cleaned and sliced)
• 1 clove garlic (chopped)
• 1 teaspoon thyme (chopped)
• salt and pepper to taste
• 1/4 cup white wine (or broth)
• 1 (4 ounce) package cream cheese (room temperature)
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup mozzarella (grated)
• 1/4 cup grated parmigiano reggiano (grated)

Directions
1. Heat the oil and melt the butter in a pan.
2. Add the onion and cook until it starts to caramelize, about 20 minutes.
3. Add the mushrooms and saute until they start to caramelize, about 20 minutes.
4. Add the garlic and thyme and saute until fragrant, about a minute.
5. Season with salt and pepper.
6. Add the wine, deglazed the pan and cook until it has evaporated.
7. Puree 1/2 of the mushrooms in a food processor.
8. Mix the mushrooms, cream cheese, sour cream, mayonnaise, mozzarella and parmigiano reggiano and place in a baking dish.
9. Bake in a preheated 350F oven until bubbling and golden brown on top, about 20-40 minutes.

Oh my cheesy, mushroomy goodness this looks delicious!

Head on over to Tastepotting to vote for Kevins's Wildcard Hot Cheesy Mushroom Dip Recipe now!

TIP: You can follow the contest by subscribing to Mushrooms Canada's Blog Feed. Just click here to sign up! You don't want to miss this contest!

12 comments:

Anonymous said...

This recipe was amazing! I hosted a dinner party and it was a huge hit! Thanks!

Rumana Ambrin said...

I must try this recipe looks awesome:)

Gina said...

This is definitely a keeper. I made this tonight for my husband. We both loved it.

mushroomscanada said...

There's certainly a lot to love about this recipe! Glad you enjoyed it and thanks for sharing!!

Anonymous said...

Just made it. So good!!!

Margeemoore said...

One word for this recipe, YUM!

mergatroid said...

Sounds yummy. I was disappointed I couldn't "save" it in my recipe box. Did I miss something?

Shari_janine said...

I really like your recipes and would love to try them, but they almost all call for a food processor and I don't have one. Any suggestions?

Kitty said...

You are just amazing with your recipes....and have captured me!!

Stephanie Pappas said...

plunge blender worked great for me!

Sheebs said...

OMG - total mushroom nirvana. I always try to follow a recipe the first time, then adapt to my family as needed. Great job Kevin, our family wants a little more garlic, but other than that this is truly spot on. We now live in central Missouri, USA and we're about 1 or 2 weeks away from spring morels. I'm thinking I should try this with maybe 1/3 to 1/2 morel. Tell me what you think. Great job, thanks, Sheebs

Dolly said...

I've made this twice now in two weeks! I made it once for a get together, then again for my Husband last night to enjoy while he watched the Hockey game! It's a keeper for sure!