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Discover the Magic of Mushrooms
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Learn More About Mushrooms
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Royal Trumpet™ Mushrooms at Kennett Square PA Mushroom Festival Exhibit on Sept 10th 2017
Mushrooms, the plant of immortality, guided ancient Egyptians 4500 years ago. Their flavor fascinated the pharaohs of Egypt so much that mushrooms were only used as food for royalty. Look at the history of Russia, China, Greece, Mexico, and Latin America and you will find mushroom rituals being practiced. Their properties were believed to produce super-human strength, cognitive advantages, and even guide souls to the gods.
Shiitake Mushrooms at Woodlands Retail Store at Phillips Mushroom Farms on Sept 8th 2017
Aztecs and other indigenous Americans used mushrooms in religious practice and for divination. The mushroom was a spiritual cornerstone of these people and this legacy lives on in southern Mexico today. All over the globe, mushrooms left their imprint on great civilizations of the past
Maitake Mushrooms at Kennett Square PA Festival Mushroom Exhibit on Sept 10th 2017
What are Mushrooms?
Mushrooms are classified as vegetables in the food world, but they are not technically plants. They belong to the fungi kingdom. All mushrooms are fungi, but not all fungi are mushrooms. For those fungi that produce them, the mushroom plays a similar role to a flower or a fruit in plants.
Pink, Yellow and Gray Oyster Mushrooms at Kennett Square PA Festival Mushroom Exhibit Sept 10th 2017
Adding Types of Mushrooms to Your Diet:
There are many different types of mushrooms such as White Button, Oyster, Crimini, Portabella, Enoki, Maitake, and Shiitake. The Fresh Mushrooms site offers a pdf chart that describes their flavor, appearance, and nutrition. It will also explain how to prepare and cook them.
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The Mushroom Cap – Kennett Square, PA
Gloria Goodtaste Entering the Mushroom Cap in Kennett Square, PA Owned by Kathi Lafferty
Our first stop was at The Mushroom Cap, a store located in downtown Kennett Square, where visitors and locals can find mushroom products, dishes, and even toys. I met Kathi Lafferty, who told us about the history of mushrooms from their very beginning and even knew about the benefits of eating mushrooms.
Interior of the Mushroom Cap
It was here that we met Jim Angelucci, the General Manager from Phillips Mushroom Farms L.P., the largest producer and marketer of specialty mushrooms in the country.
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Jim Angelucci, the General Manager from Phillips Mushroom Farms L.P., the largest producer and marketer of specialty mushrooms in the country.
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Phillips Mushroom Farms – Kennett Square, PA
Philips Mushroom Farms – Kennett Square PA – Large Scale Commercial Mushroom Grower – One of 300 Growers in the Kennett Square Area
The Phillips family has been growing mushrooms since the late 1920s. Jim grew up in Kennett Square area and took a position there in 1973. In 2010, Jim represented the American Mushroom Industry before a subcommittee on Horticulture and Organic Agriculture. The mushroom farm community was particularly proud of their food safety record and their Mushroom Good Agricultural Practices Program. We were very impressed by their high quality production techniques and concern with offering consumers the very best mushrooms. Jim has been often quoted and mentioned in many books regarding the mushroom industry as an expert in this field.
One of Many Phillips Mushroom Farms Buildings in Kennett Square PA
Live White Mushrooms Growing in Kennett Square PA Festival Mushroom Exhibit on Sept 10th 2017
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The Woodlands at Phillips Farms
Woodlands at Phillips Farms – Kennett Square PA
Sideview of the Woodlands at Phillips Farms- Kennett Square, PA
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We were delighted when Jim Angelucci offered to guide us around The Woodlands to see the mushrooms in action, visit a living mushroom exhibit, watch a video, and even stop by the Woodlands retail store, filled with Phillips mushrooms, gourmet food items and gifts.
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Pom Pom Mushrooms at the Woodlands at Phillips Farms
Pom Pom Mushrooms on Display at Woodlands – Phillips Retail Store
While we were there, Jim introduced us to the Phillip’s family, who made us feel just like family. They took us on a Woodland store tour, letting us experience their family’s experiences with mushrooms. Each twist and turn in the house/store offered a unique and personal peek into their lives. We can’t thank Jim Angelucci and Phillip’s family enough for the five star experiences that they offer to every visitor.
Their online store is one of the places where you can order those “hard to find” mushrooms. Their Pom Pom mushrooms are fantastic.
Check it out: http://www.thewoodlandsatphillips.com/products/
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Lion’s Mane “Crab” Cakes
“Lion’s Mane “Crab” Cakes” with Pom Pom Mushrooms
About this Recipe: Crisp “crab-like” cakes are perfect for an evening dinner or even special occasion. They have a light seafood flavor that combine with fresh onion, garlic, and Asian seasoning. You just won’t believe that these are made with Lion’s Mane (Pom Pom) mushrooms that add a super power blast of nutrition. So yummy!
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James Beard Blended Burger Initiative
The Blended Burger Project™ is a movement in partnership with the James Beard Foundation to make burgers better by blending mushrooms with meat—creating a more delicious, nutritious and sustainable burger
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Kennett Square Mushroom Blended Burger Demonstrations
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This year was really special because the newest culinary trend brought James Beard Foundation and their Blended Burger Project right to the Culinary Tent. Chef Nick Mezzina made a “Misconduct Mushroom Burger”; Chef Edward Engle cooked up his “Rocket to Kennett Burger”; and Chef Kyle Cassell shared “The Capital Burger”.
Chef Nick Mezzina of Misconduct Tavern, Philadelphia, PA
Chef Nick Mezzina of Misconduct Tavern, Philadelphia, PA at Kennett Square Mushroom Festival Demonstrating his Misconduct Blended Burger
From food, art, music to contests, mushrooms played the starring role at the giant party. Did you ever wonder how to cook those mushrooms? Roast, bread, stir fry, grill, or sauté –and you will have a delicious mushroom dish.
“Misconduct Blended Burger” with 25% Mushroom Content as Demonstrated by Chef Nick Mezzina at Kennett Square Mushroom Festival
All three were Blended Burgers, which meant each chef made their burgers more delicious, nutritious, and sustainable by blending chopped mushrooms with the meat
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Chef Kyle Cassell of Hilton Garden Inn – Kennett Square
Chef Kyle Cassell of Hilton Garden Inn Demonstrating his Blended “Capital Burger” at the Kennett Square Mushroom Festival
It was an opportunity for everyone to experience how their favorite foods can be made healthier and more sustainable simply by substituting 25 to 50 percent of the burger’s protein with mushrooms
Chef Kyle Cassell’s Blended Burger “Capital Burger” as sampled by Audience at the Kennett Square Mushroom Festival
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Chef Edward Engle of McGillins Old Ale House Philadelphia, PA
Chef Edward Engle of McGillis Ale House Philadelphia, PA Demonstrating his “Rocket to Kennett” Blended Burger
After each demonstration, they offered each person a whole burger for munching and grading.
Chef Edward Engle’s Blended Burger “Rocket to Kenneth” as Demonstrated at the Kennett Square Mushroom Festival
With a warm breeze and lots of picnic sunshine, the moist delicious burgers all won top awards with the audience. The added mushrooms kept the burger moist and juicy. It looks like adding a touch of mushrooms is one shroomy great idea.
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Blended Burger Recipes
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Shiitake Pork Burger with Banh Mi Slaw on Brioche Bun
Shiitake Pork Burger with Banh Mi Slaw on Brioche Bun
About the Recipe: Infuse umami in your grill game and make this Shiitake Pork Burger, complete with shiitake mushrooms and Banh Mi Slaw served on a brioche bun.
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Shiitake & Basil Burger
Shiitake & Basil Burger
About the Recipe: All of us want one of those juicy, full of flavor burgers snuggled on a fresh baked bun along with juicy tomatoes, spirited onion slices, and covered with a robe of melting cheese. Look no further! This mushroom blended beef burger will do it all. Adding a red wine flavored mushroom gravy sauce loaded with Shiitake mushrooms is the perfect finish. Yes, it’s that delicious!
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Kennett Square 32nd Annual Mushroom Festival
Scene from Kennett Square Mushroom Festival Sept 10th 2017
Mushroom Fun for Everyone
There’s no lack of excitement at this Festival. If you love cars, Jungle Jim’s Lieberman’s ‘73 Vega Funny Car was this year’s featured ride.’ Of course, there’s also a National Fried Mushroom Eating Championship, a Mushroom Run. A Mushroom Growers’ Exhibit, Musical Concert, Painted Mushrooms, and a Baby Photo Contest.
Kennett Square 32nd Annual Mushroom Festival Information Brochure
Read Mushroom Festival Brochure
The Mushroom Capital of the USA.
The 32nd Annual Mushroom Festival is a two day event (Sept 9th and 10th) and collected approx. $80,000 in 2016 for local charities in the Kennett Square area.
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Amateur Cooking Competition – Kennett Square Mushroom Festival
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One of the highlights of the day was an Amateur Mushroom Cook-Off in the Special Events Tent, where selected finalists prepared their original recipes using Mushrooms and Chicken.
The 2017 Amateur Mushroom Cook Off Finalists were:
- Devon Delaney, of Westport, Connecticut: Bon Vivant Mushrooms and Chicken Crepes
- Hidemi Walsh, of Centreville, Virginia: Spicy Shiitake Tomato Pesto and Chicken Parmesan Pizza
- Christine Familetti, of Broomhall, Pennsylvania: Mushroom and Chicken Cannelloni with Mushroom Cognac Sauce
- Lynn Beamer, of Wadmalaw Island, South Carolina: Five Mushroom Tartine with Fresh Pickled Vegetables
- Ronna Farley, of Rockville, Maryland: Loaded Crimini Thai Sauced Chicken
- Sherry Kozlowski, of Morgantown, West Virginia: Chicken Porcini Stuffed Ravioli with Creamy Mushroom Gravy
Contestants Hard at Work Preparing Dishes for Judging
They had about 60 minutes to cook their recipes for the judges, and each finalist set up an attractive table display for their recipe. The light breezes challenged the finalists as they tried to keep their recipes warm.
Hideki Walsh of Centreville, VA Making her Recipe
“Spicy Shiitake Tomato Pesto And Chicken Parmesan Pizza”
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Roona Farley of Rockville, MD Making Her Recipe
Ronna Farley Holding her “Loaded Crimini Thai Sauced Chicken” Recipe
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Sherry Kozlowski of Morgantown, WV
“Chicken Porcini Stuffed Ravioli with Creamy Mushroom Gravy”
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Devon Delaney of Westport, CT Preparing Her Dish
“Bon Vivant Mushrooms and Chicken Crepes”
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Christine Familetti of Broomall, PA Preparing her Dish
“Mushroom and Chicken Cannelloni with Mushroom Cognac Sauce”
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Tasting and Scoring by Judges of Entrants Dishes at the Kennett Square ‘Mushroom Cooking Contest
Three judges tasted and scored the completed dishes.
Then the winners were announced. Each finalist received a $100 prize.
2nd Place Winner Christine Familetti of Broomall, PA with “Mushroom and Chicken Canneloni with Mushroom Cognac Sauce”
3rd Place Winner -Sherry Kozlowski of Morgantown, WV with “Chicken Porcini Stuffed Ravioli with Creamy Mushroom Gravy”
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1st Place Win went to Devon Delaney of Westport, CT with her.…………. “Bon Vivant Mushrooms and Chicken Crepes”
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“Bon Vivant Mushrooms and Chicken Crepes” as Presented to the Judging Panel
Devon Delaney from Westport, Connecticut’s recipe Bon Vivant Mushrooms and Chicken Crepes won the first prize, a $500 prize and the opportunity to compete in the World Food Championships in Orange Beach, Alabama this November
Download pdf Copy of “Bon Vivant Mushrooms and Chicken Crepes” Recipe
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Culinary Tent Mushroom Festival Chef Demonstrations
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Chef Barry Crumlich – Executive Chef – Pennsylvania Governor’s Residence
Chef Barry Crumlich’s – Portabella Mushroom & Gruyere Grantin
Visiting the Culinary Tent
In the Culinary Tent, chefs were demonstrating their favorites. Chef Barry Crumlich shared his Portabella Mushroom & Gruyere Gratin, a perfect dish for the holidays and Chef Jim Del Vescovo and his 82 year old dad Albert prepared Classic Italian Gnocchi. We later asked them what they thought about modern techniques and ingredients being used today.
Jim & Albert Del Vescovo participating in demo at Mushroom Festival in Culinary Tent
Albert Del Vescovo (82 yr old father of Jim) Making his Mother’s Gnocchi Recipe
Albert Del Vescovo Making the Home Made Gnocchi with Commercial Ricotta Cheese
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Kennett Square Mushroom Festival
Mushroom Soup Competition
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Another favorite was the Soup and Wine event where local chefs prepared their best recipes and also the best PA wine samples were shared. With lively music playing, you had a chance to taste your favorites and cast your votes. You could feel the enthusiasm in the air as people tasted and decided on their winning soup and wine
Kyle Cassell & Co. of the Hilton Garden Inn – Kennett Square, PA
Ingredients for the Foxfire at the Stone Barn Mushroom Chowder
The Foxfire at the Stone Barn Mushroom Chowder
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The Desmond at Malvern, PA
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Kennett Square Golf and Country Club – Roasted Mushroom & Butternut Squash Chowder
Kennett Square Inn – Mushroom Gazpacho
Ingredient List for Kennett Square Inn – Mushroom Gazpacho
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Kyle Cassell, the Food and Beverage Manager from Hilton Garden Inn, Kennett Square/Longwood
1st Place Winner in the People’s Choice Awards at the 32nd Annual Mushroom Festival
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Kyle Cassell,the Food and Beverage Manager from Hilton Garden Inn, Kennett Square/Longwood was named as the best Mushroom Soup for 2017 and did one happy dance as the crowd cheered. His soup was absolutely delicious and our pick too.
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Mushroom Recipes
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Store Bought Mushrooms used to Develop the following Recipes
Assortment of mushrooms we used in preparing the recipes you will see below.
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“Stuffed Mushroom” Soup Florentine
“Stuffed Mushroom” Soup Florentine
About the Recipe: This recipe is so simple to make that it makes a perfect quick weekday dinner. The broth is rich with mushroom flavor and blends perfectly with the Italian meatballs that are enriched with some chopped mushrooms. The fresh green spinach and grated Parmesan cheese adds that wonderful Roma touch.
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Creamy “Oyster” Stew
Creamy “Oyster” Stew
About the Recipe: “Oyster” here means oyster mushrooms. It is a play on words. I thickened the consistency, which enhanced the oyster mushroom flavor. Garnishing the top with a few oyster mushrooms along with a few drops of hot sauce added an interesting note to the creamy stew.
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Spinach Brunch Salad with Spicy Baby Bella Fritters and Bacon Buttermilk Dressing
Spinach Brunch Salad with Spicy Baby Bella Fritters and Bacon Buttermilk Dressing
About the Recipe: Fresh spinach salad, sprinkled with pickled peppadews, sautéed mushrooms, almonds and bacon bites. Crispy onion mushroom fritters add a spicy note. Drizzled buttermilk bacon dressing adds a creamy country flavor. Perfect for a light supper or elegant brunch.
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Baby Bella’s Mixed Lettuce Salad
Baby Bella’s Mixed Lettuce Salad
About the Recipe: Seared Baby Bella mushrooms add a delightful fall flavor as well as a dressing for the salad. Dried cranberries give a sweet touch and toasted walnuts add the crunch. Garnish the salad with bright colored and zesty watermelon radish slices. So easy and delicious!
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Mushroom Medley in Parchment with Rosemary and Gremolata
Mushroom Medley in Parchment with Rosemary and Gremolata
About the Recipe: Michael Canora says that Gremolata is like Italian MSG and makes everything taste good. He feels that chopping the parsley, lemon zest, and garlic together makes a better blend. This is a unique way to serve a side of mushrooms that you could use as a topping for many other recipes.
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Mushroom Ragu – Gourmet Style with Smooth and Creamy Polenta
Mushroom Ragu – Gourmet Style with Smooth and Creamy Polenta
About the Recipe: The deep flavored vegetarian ragu uses fresh and dried mushrooms accented with a splash of wine and rich crushed tomatoes. The layers of flavor come from toasted, savory vegetables, pesto, and thyme that blend into a hearty mushroom sauce to serve over Italian polenta or even pasta. Cosi delizioso!
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Black Trumpet Braised Chicken Thighs with Savory Pumpkin Puree and
Frizzied Onions
Black Trumpet Braised Chicken Thighs with Savory Pumpkin Puree and Frizzied Onions
About this Recipe: The chicken is full of flavor and oh, so tender. The trumpet mushrooms add an elegant note to the chicken and gravy. Savory pumpkin makes the recipe easier to make and perfect for the fall season. Crunchy onions add a delightful crisp garnish. This is a perfect make-ahead dish that’s easy to prepare for an elegant dinner.
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Mushrooms on the Grape Vine
Mushrooms on the Grape Vine
About the Recipe: The deep flavored vegetarian ragu uses fresh and dried mushrooms accented with a splash of wine and rich crushed tomatoes. The layers of flavor come from toasted, savory vegetables, pesto, and thyme that blend into a hearty mushroom sauce to serve over Italian polenta or even pasta. Cosi delizioso!
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Candy Cap Mushrooms
Candy Cap Mushrooms with Maple Flavor used in Dessert Recipes
Candy Cap mushrooms are very small, with caps roughly a half to 1.75 inches in size. The mushrooms have very round chocolate brown or burnt-orange caps that are slightly bumpy with a center divot. Pale orange gills line the underside of the cap and run down into the stem. Fresh Candy Cap mushrooms produce a milky latex liquid when cut. The flesh mirrors the pale orange color of the gills. This unique mushroom offers a burnt sugar or maple syrup-like taste and is lightly aromatic. When dried, the aroma of Candy Cap mushrooms intensifies and can permeate an entire room for a year. Use caution when trying to identify wild mushrooms; unless there is a 100% certainty of a mushroom’s identification, do not eat or touch it.
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Forest Flavored Maple Breakfast Bread
“Forest Flavored Maple Breakfast Bread” with Candy Cap Mushrooms
About the Recipe: This apple quick bread is a wonderful breakfast treat since it’s not sugar sweet. The taste has a light maple back-flavor and is moist from the fresh apples. Crunchy walnuts add lots of texture, and it’s so much fun decorating with those tiny candy cap mushrooms.
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Candy Cap “Caramel” Brownie Bars
Candy Cap “Caramel” Brownie Bars
About this Recipe: You will not believe how delicious this brownie bar is! The flavor sings delicious! It is filled with different types of chocolate and the dates combine with the maple flavored candy cap mushrooms to create a soft, fall-flavored filling. They are very rich and highly addictive.
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Just for Fun
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Grow Your Own Mushrooms
Mushroom Mini Farm
Mushroom in a Box on Saturday Sept 16th approx. 4 weeks after initiating the Growing Process
We decided that we wanted to try to grow our own mushrooms so we purchased one box and followed the directions printed on its side.
You guessed it – nothing happened. We carefully gave it the required teaspoon of water each day. Even when we traveled locally, the box went with us.
Then the day came when we had to leave for our trip to the Mushroom Festival in Pennsylvania. We just couldn’t leave the mushroom box alone so we hunted around for a mushroom box sitter. Sally, a wonderful neighbor, laughed as she agreed to administer the needed teaspoon of water to the box until we returned.
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