Saturday, September 10, 2005, 3pm
Location: Block C

Mushroom Soup Cook-off for Amateurs
 Watch amateurs face-off to see whose mushroom soup will take home the gold (which in this case is two tickets to see Emeril Live in New York City!). Contestants will be judged on originality, taste, presentation and ease of preparation. If you think you’ve got what it takes to win. (Note: Finalists must cover their own travel expenses to compete in the cook-off at the Mushroom Festival.)

PRIZES:
1st Prize – Two (2) tickets to the Emeril Live show in New York plus $100 for travel expenses
2nd Prize – Restaurant Pack –Gift certificates to local restaurants
3rd Prize– A selection of new cookbooks

ELIGIBILITY:
Open to all amateur cooks who are residents of the United States, except members of the Mushroom Festival Committee and their immediate families, agencies and consultants of the Mushroom Festival and their immediate families

DEADLINE:
All entries must be postmarked, FAX-dated or e-mailed by August 15


Christine Coon of Kennett Square, 2004 Recipe Winner

Mushroom and
Oyster Croustades

24 slices rye bread
3 tablespoons melted butter
5 slices thick bacon, finely diced
5 scallions, finely diced
1 pound mixed mushrooms, chopped
1/3 cup sherry
1 cup heavy cream
1 dozen shucked oysters (about 1 cup),
coarsely chopped
1 cup shredded Jarlsberg cheese
1 tablespoon lemon juice
Freshly ground pepper
Paprika

1. Preheat oven to 350 degrees F. Roll the bread slices flat with a rolling pin and cut out a three inch circle from each slice. Brush one side of each circle with butter and press each, buttered side down, into a mini muffin cup. Bake until lightly toasted, about seven minutes. Set aside.
2. Sauté bacon in a large skillet until crisp. Remove and drain on paper towels. Leave two tablespoons of bacon fat in pan. Add mushrooms and scallions and sauté for five minutes. Add sherry and cook until most of the liquid has evaporated. Add cream and cook for five minutes.
3. Add bacon, lemon juice, cheese and oysters to
the pan. Cook until cheese is melted, about two
minutes. Season with freshly ground pepper and remove from stove.
4. Fill each bread cup 3/4 full with mushroom
mixture. Bake until set and just browned 10-12
minutes. Cool a few minutes and remove from
muffin tins and serve.

(Makes 24)