Another Wednesday = another Giveaway! For all you mushroom lovers out there, we have a great collection of Wild Fungus Fun for you! Giveaway #9 is all about mushrooms … from a book that honors the most popular fungus, to a risotto kit from Marx Foods, and a couple of toys to make your kitchen chores a lot more fun. This is a celebration of mushrooms, both cultivated and wild!
Now, for today’s Prize Package …
Chef and cooking teacher Becky Selengut’s Shroom feeds our enduring passion for foraged and wild foods by exploring 15 types of mushrooms, including detailed how-to’s on everything home cooks need to know to create 75 inventive, internationally-flavored mushroom dishes.
The button mushroom better make room on the shelf. We’re seeing a growing number of supermarkets displaying types of mushrooms that are leaving shoppers scratching their heads. Home cooks are buying previously obscure species from growers and gatherers at local farmers markets and adventurous cooks are collecting all manners of edible mushrooms in the woods. People are asking the question ”Now that I have it, what do I do with it?”; Home cooks and chefs alike will need a book and an educated guide to walk them through the basics of cooking everything from portobellos and morels to chanterelles and the increasingly available, maitake, oyster, and beech mushrooms.
Shroom is that book and Chef Becky Selengut is that tour guide. In a voice that’s informed, but friendly and down-to-earth, Selengut’s Shroom is a book for anyone looking to add mushrooms to their diet, find new ways to use mushrooms as part of a diet trending towards less meat, or diversify their repertoire with mushroom-accented recipes inspired from Indian, Thai, Vietnamese and Japanese cuisines, among others. Recipes include Maitake Tikka Masala, King Trumpet and Tomato Sandwiches with Spicy Mayo, and Hedgehog Mushrooms and Cheddar Grits with Fried eggs and Tabasco Honey. Written in a humorous voice, Becky Selengut guides the home cook through 15 species-specific chapters on mushroom cookery with the same levity and expertise she brought to the topic of sustainable seafood in her IACP-nominated 2011 book Good Fish. Selengut’s wife and sommelier April Pogue once again teams up to provide wine pairings for each of the 75 recipes.
Risotto is really a technique rather than a recipe. Once you master the basic method (see How to Make Risotto), it’s easy to embellish and modify it however you choose.
This kit is a great gift for your favorite risotto enthusiast (or yourself). It contains all the hard to find, top quality dry goods you need to create several delicious risotto batches and variations. Just add chicken or vegetable stock, white wine, finely minced onion, and parmesan cheese! Check out the link above and click on the Recipes & Tips section for detailed information on how to use each ingredient as well as suggestions for their use.
The included flavoring ingredients (saffron, truffle oil and porcinis) are all quite potent and are intended to be used separately, rather than together, so there should be plenty left for other dishes or experimentation with other rice varieties once the vialone nano has been used up. They also last a long time in your cupboard.
Marx Foods provides recipes for the products they sell, including their meats and dried goods. One recommended use for saffron rice is as a bed for Osso Bucco, slowly braised beef shanks. You can find this and over 1000 other recipes here. There are plenty of recipes to get your mouth watering and give you inspiration to create your own magic in the kitchen.
Included in the Kit:
Vialone Nano Rice (One 2.2 lb bag)
The question of which rice variety makes the finest risotto is the subject of ongoing debate, but many Italians feel Vialone Nano is the correct answer. It releases more starch, creating an exceptionally smooth, ultra-creamy risotto that is particularly prized in the Veneto region.
Dried Porcini Mushrooms (One 2 oz bag)
Wild porcinis are valued for their meaty texture and great depth of flavor, and pair exceptionally well with parmesan cheese. They can be reconstituted and added to risotto to give it body.
Persian Saffron Threads (One 1 gram jar)
Saffron, one of the world’s most precious spices, is used in some of the most luxurious risotto recipes (especially Risotto Milanese). It has a pungent, earthy-bittersweet flavor and adds a vibrant yellow color to food.
White Truffle Oil (One 2.11 oz bottle)
Selezione white truffle oil is the perfect finishing touch for many risotto recipes (especially “plain” Risotto alla Parmigiana). Drizzle a little on just before serving and let the warmth of the cooked rice awaken the swoon-inducing aroma and flavor of white truffles.
- Slices hardboiled eggs mushrooms and soft cheeses with ease
- Makes perfect slices for hors doeuvres sandwiches and salads
- Non-skid bottom for added stability during use
- Dishwasher safe
- Fun and functional mushroom brush
- Soft nylon bristles provide a gentle but thorough cleaning
- Storage base included
- Making the kitchen fun for all ages
Enter the Rafflecopter drawing below. The more Facebook pages you like, tweets you send, and Pinterest pages you follow, the more chances you have to win. Good luck!
This contest has ended. Congratulations to the Winner Amy L.!
After each drawing, the non-winning entries will be added to the next prize set so that each entry makes you a candidate for all the giveaways! Apologies to my wonderful international friends, but these giveaways are limited to USA and Canadian readers. Each entry period will last 10 days. Winners will be randomly picked and notified by email. The winner has 48 hours to contact me with their shipping information. If I do not hear from them, another winner will be picked and contacted. Prizes will be shipped out about 10 days after we receive your address. All cookbooks provided by The Heritage Cook.
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Let’s connect! If you ever need any entertaining or cooking advice, need to alter a recipe for gluten-free, or want recipe suggestions, don’t hesitate to contact me. Thanks for joining the Heritage Cook Family!
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