The second annual Mushroom Masters – a three way food blogging competition, between the United States, Canada and Australia – is now underway. As the defenders of the Mushroom Masters trophy our Australian team is ready to do battle and show our international upstarts just what we know about cooking with mushrooms.
You might guess by that tone, that we are indeed serious: serious about putting up some great mushroom recipes; serious about having some fun; and serious about giving those American and Canadian bloggers a hard time in the process.
The way the competition works is quite simple. Each week we will post a new mushroom recipe, designed to inspire and excite our mushroom lovers. And once you have finished cooking up this delicious mushroom treat, we need you to head on over to the Tastespotting website to vote for the Australian entry. We not only need you to vote, but we need you to tell your friends and any other Australian mushroom lovers to get out there, and vote each week for the Australian recipe. At the end of each week, they tally up the votes and declare the winner.
For just a few minutes of your time, you can be flying the flag in the first week for Australia is Christie from Fig & Cherry, a member of our victorious 2010 Mushroom Masters team. Opposing Christie in what has been termed the Breakfast Battle are Jennifer from Foodess (Canada) and Tracy from Shutterbean.
So let me introduce Christie and get this show on the road….
And now for what you have all been waiting for (drum roll please), the recipe.
Mushroom Breakfast Burritos
250g cherry tomatoes
4 tablespoons olive oil
2 tablespoons unsalted butter
200g white button mushrooms, quartered
200g Swiss brown mushrooms, quartered
2 garlic cloves, finely chopped
½ bunch flat leaf parsley, finely chopped
200g tinned kidney beans, drained
¼ teaspoon ground chilli powder
4 wholewheat tortillas
sour cream and mashed avocado, to serve
1. Preheat the oven to 180C/350F. Slice the cherry tomatoes in half and place, cut side up, on a baking tray lined with non-stick paper. Drizzle with one tablespoon of olive oil and bake on the top shelf for 20 minutes until softened and starting to brown at the edges. Set aside.
2. Make the mushrooms: Place a large frying pan or skillet over high heat on the stove top and melt one tablespoon of butter and two tablespoons of olive oil. Add the mushrooms and cook for 5 minutes, stirring occasionally until tender. Add the garlic and parsley and cook for 2 minutes more until fragrant. Season with salt and pepper, then set aside in a bowl and keep warm.
3. Make the salsa: Place the kidney beans and chilli powder into a small saucepan over medium heat. Stir until warmed through then add the cherry tomatoes and gently stir to combine. Set aside and keep warm.
4. Make the scrambled eggs: Wipe out the frying pan or skillet and melt the remaining tablespoon of butter and olive oil over medium heat. Crack the eggs into a bowl and whisk thoroughly. Season with salt and pepper and then pour into the pan and cook for 2 minutes or until done to your liking.
5. Assemble to serve: Place tortillas on serving plates. Top with some scrambled egg, then salsa, then mushrooms. Serve with sour cream and avocado on the side.
One Last Thing
Before you head off to the kitchen to make sure you have the ingredients for tomorrows’ breakfast, don’t forget to take an extra minute to vote. So whip over to Tastespotting and make sure you do the right thing. It’s a matter of pride!