Thanks everyone for a GREAT Mushroom Festival! Here's a few Post-Festival winners, recipes, and more! Check back often for updates!
Oh Baby! Cute as a Button Winners
Those cheeks! Those smiles! The lil' buttons in this year's Cute as a Button Contest were A-dorable!
Button (6 to 15 months)
Crimini (15 to 24 months)
Portabella (24 to 36 months)
Thank you to everyone who submitted your cuties and all who stopped by the Cute as a Button Booth. Donations will benefit
Kennett Area Community Service (KACS).
Hungry for More? Hungry for more?
Congrats to the 37th Mushroom Festival Fried Mushroom Eating Contest Winners!
Molly Schyler 12 pounds
Dan Kennedy 9 pounds
Andrew Puhl 6.5 pounds
Logan McAbe 4 pounds
Frank Zhang 3 pounds
Tim McQuiston 2 pounds
Thanks to all who participated--pound for pound ; )--you all were great!
Leslie B. Recipe: Mushroom Prune Walnut Tapenade
4 Tablespoons olive oil
1 cup assorted mushrooms, finely chopped
½ cup shallots, minced
½ c orange pepper finely chopped
½ cup walnuts chopped
½ cup prunes, chopped
¼ cup chopped parsley
1 tsp sea salt
¼ tsp cracked pepper
1/8 tsp red pepper flakes
Full fat ricotta
Fig balsamic vinegar
In a large non stick skillet, heat olive oil. Add shallots, brown slightly, add peppers and walnuts, cook for 2 minutes, add mushrooms, and saute until tender. Stir in prunes, parsley, salt, black and red pepper and cook 2-3 more minutes. Remove from heat
Spread crostini with a thin layer of ricotta and top with the tapenade. To finish, drizzle on a little bit of fig balsamic vinegar.
This tapenade would also be great as a dip or a topping for halibut, swordfish or chicken.
Leslie B. Recipe: Peanut Covered Portabellas
2 portobellos- stems and bitter fins removed, and sliced into 1/3 inch think wedges
1 cup flour
1 teaspoon salt
Pepper- ½ teaspoon
Olive oil- 3 TBSP
¾ cup salted peanuts, finely ground
2.5 TBSP peanut powder
1 teaspoon powdered harissa
½ teaspoon salt
2 eggs, beaten
In one bowl,. Beat the eggs until well blended. Set aside. In another bowl, mix together flour, 1 teaspoon salt and the pepper. In a third bowl, blend the peanuts, peanut flour, harissa and ½ teaspoon salt.
Coat the mushroom slices with flour, then dip in the egg and finally the peanut mixture. Heat olive oil in a non stick pan. When oil is sizzling, add the mushroom slices, cook 5 minutes per side. Remove from heat, and drain on a paper towel.
Enjoy as they are,, with a squeeze on lemon, on a salad, or serve with a salsa, or BBQ sauce