2 International Drive

Rye Brook, NY 10573

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May 29, 2013

The following is an archived post

Compass Group 360°

Mushroom Contest Judges; Left to Right
Adam Byrne (Corporate Executive Chef, FISD)
Ray Mulligan (President, FISD)
Bart Minor (President, Mushroom Council)
Tara Fitzpatrick (Associate Editor, Food Management)
Peggy Neu (President, Monday Campaigns)

(Make sure to check out our recipe section for some of the innovative and delicious recipes submitted by our talented FISD chefs!)

January 1, 2009


  • 4 oz. vegetable oil

  • 4 oz. flour, browned in oven

  • 1 Tbsp. olive oil

  • 1 large yellow onion, chopped

  • 1 medium green pepper, chopped

  • 3 stalks celery, chopped

  • 2 cloves garlic, minced

  • 4 oz. shiitake mushrooms, stemmed and sliced

  • 4 oz. crimini mushrooms, sliced

  • 4 oz. porcini mushrooms, sliced

  • 1 lb. okra, 1/2-inch slices, caps and tips discarded

  • 1 oz. tomato paste

  • 28 oz. crushed tomatoes

  • 16 oz. vegetable broth

  • 2 tsp. Spice House King Creole seasoning

  • 1 Tbsp. Spice House Gumbo File

  • 2 bay leaves

  • 1 oz. fresh thyme

  • 16 oz. chickpeas, rinsed

  • Salt and pepper to taste


  1. In a saucepan combine flour and vegetable oil over medium heat and cook until deep brown, set aside.

  2. In heavy bottom pot, heat olive oil until shimmering; add onions, green pepper, celery and garlic.  Sauté until onion is translucent, approximately 4 minutes.  Add mushrooms and sauté until they release the...

January 1, 2009


  • 1 strip thick-cut apple wood smoked bacon, finely chopped

  • 1/4 cup yellow onions, chopped

  • 1/8 teaspoon sambal

  • 2 cloves garlic, minced

  • 1 Tbsp. unsalted butter

  • 1 Tbsp. all-purpose flour

  • 1/2 cup cream

  • 1/4 cup dry white wine

  • 1/2 dozen freshly shucked oysters, drained and deeper bottom shell rinsed and reserved for baking

  • 2 Tbsp. Parmesan, finely grated

  • 2 tsp. fresh lemon juice

  • 2 tsp. parsley leaves, finely chopped

  • 2 heads Maitake mushrooms

  • Salt and pepper to taste

  • Olive 1 Tbsp. truffle caviar (optional for garnish)


  1. Preheat the oven to 400 degrees F.

  2. Fry the bacon until just crisp in a medium skillet over medium-high heat. Add the onions and sambal and cook, stirring for 2 minutes. Add the garlic and butter, and cook, stirring for 2 minutes or until the butter melts. Add the flour and, stirring slowly and constantly, cook for 2 minutes. Add the cream and wine and stir to blend.

  3. R...

January 1, 2009


  • 2 Tbsp. bacon fat drippings

  • 1 ½ cups oyster mushrooms, cleaned and sliced

  • 1 ½ cups shiitake mushrooms, cleaned, stemmed and sliced

  • 1 ½ cups baby portabella mushrooms, cleaned, stems removed and sliced

  • 1 cup button mushrooms, cleaned and sliced

  • 1 large shallot, peeled and minced

  • 4 Tbsp. unsalted butter, room temperature

  • 12 oz. honey gold potatoes (creamer sized Yukon gold potato), washed and quartered

  • Salt and pepper to taste

  • 2 sprigs fresh thyme, stemmed and bruised

  • 4 Tbsp. fresh Italian leaf parsley, washed, dried and chopped

  • 8 large eggs

  • ½ cup cooked crispy bacon, diced


  1. Melt bacon fat in a 12” skillet over medium-high heat. Add all mushrooms to the pan with a little bit of salt, and cook until most of the moisture has been cooked out, about 7-10 minutes. Add shallots to the pan of mushrooms and cook until soft, about 3 minutes. Remove mixture from pan and set aside to prepare potatoes....

January 1, 2009


  • 1 ½ cup crimini mushrooms, sliced

  • 1 ½ cup medium white mushrooms, sliced

  • 1 ½ cup Portobella mushrooms, sliced

  • 1/8 cup olive oil

  • Kosher salt and fresh ground pepper to taste

  • ¼ cup ricotta cheese

  • ¾ Tbsp. crème fraiche

  • ½ tsp. fresh parsley

  • ½ tsp. fresh basil

  • ½ tsp. fresh oregano

  • 1 tsp. honey

  • 20 oz. fresh pizza dough, stretched to 18” round and placed on pizza disk and allowed to rise

  • 4 cups arugula, slightly wilted

  • ¾ cup truffle goat cheese

  • ¾ cup shredded mozzarella

  • 2 Tbsp. truffle oil


  1. Preheat oven to 450 degrees.

  2. Sauté the mushrooms in olive oil for 1 minute. Add a pinch of kosher salt and fresh ground pepper.  Set mushroom mixture aside. Mix the ricotta, creme fraiche, parsley, basil, oregano and honey, and set aside.

  3. To assemble the pizza, spread cheese mixture on top of the pizza dough, leaving a 1-inch border free of cheese. Sprinkle the mushroom mixture over the che...

January 1, 2009


  • 1 lb. bacon

  • 2 cups whole milk

  • 2 cups heavy cream

  • ¼ tsp. vanilla extract

  • 1 lb. shiitake mushrooms, finely chopped

  • ½ cup sugar

  • 3 egg yolks

  • 3 cups dark chocolate, melted


  1. Pan fry or bake ½ the bacon off until crispy and set aside on paper towels to cool and drain excess grease.  In a medium size sauce pan add the milk, cream, vanilla extract, remaining ½ of the bacon, and ¾ of the mushrooms. Bring milk mixture to a boil, then reduce to a simmer.  Simmer for 10 minutes stirring often with a high temp spatula.

  2. While that is simmering, in a mixing bowl whisk the egg yolks and sugar together until the yolks take on an opaque pale yellow color.  Then strain the milk mixture through a china cap and return to the sauce pan.  Discard the strained bacon and mushrooms.  Then gradually ladle the milk a little at a time into the yolks, while whisking continually.  Once the milk and yolks are combined, return to the sauce po...

January 1, 2009

Mushroom Strudel Ingredients:

  • 1 sheet puff pastry

  • 4 oz. butter

  • 1 Tbsp. canola oil

  • 4 large shallots, minced

  • 2 ribs Celery, minced

  • 2 small carrots, minced

  • 2 lbs. Shiitake, 1/2-inch dice (reserve stems for sauce)

  • 1 lb. Baby Bella, 1/2-inch dice (reserve stems for sauce)

  • 1 lb. button mushrooms, 1/2-inch dice (reserve stems for sauce)

  • 3 Tbsp. barlic, minced

  • 1 Tbsp. fresh thyme, minced

  • ½ cup cry Sherry

  • ½ cup Parmesan, grated

  • ½ cup Gorgonzola, crumbled

  • 4 eggs, beaten (2 for strudel; 2 for brushing pastry)

  • Salt and Pepper to taste

Mushroom Strudel Preparation:

  1. Preheat oven to 325 degrees.

  2. Place puff pastry on board covered with flour. In a large rondeau pot heat butter and oil, add minced shallots, celery and carrot. Cook until translucent about 5 minutes. Add diced mushrooms and cook for about 20 minutes, until the mushrooms have released all their liquid and are evaporated. Add the garlic, thyme and sherr...

January 1, 2009


  • 7 sheets phyllo dough

  • Olive oil cooking spray

  • 1 Tbsp. sweet butter

  • 2 Tbsp. shallots, minced

  • 2 cups assorted exotic mushrooms such as shiitake, pleurette, bunapi and enoki

  • 1 cup dry red wine

  • 1 cup demi glace

  • 1 Tbsp. fresh dill, chopped

  • 3 Tbsp. crème fraiche

  • Salt and pepper to taste


  1. Preheat oven to 350 degrees. On a flat surface layer phyllo sheets one at a time on top of each other, lightly spraying olive oil spray on each layer. Cut sheets in half cross-wise and gently tuck into a large muffin pan making 2 phyllo cups. Bake for approximately 30 minutes, until cups are light golden brown.

  2. Melt butter in saute pan over medium high heat. Add shallots and saute quickly until translucent. Add larger mushrooms (shiitake, pleurette) first and toss with shallots. Saute for 1 minute, then add the smaller mushrooms (bunapi, enoki) and toss quickly. Deglaze pan with red wine and allow to simmer 2 minutes, then add...

January 1, 2009


  • 3 Portobella mushrooms, cleaned, washed, chopped and roasted

  • ¼ cup balsamic vinegar

  • ½ cup red wine vinegar

  • 2 tsp. fresh ginger, chopped

  • 2 tsp. fresh garlic, chopped

  • 2 oz. fresh basil, chopped

  • 2 oz. fresh cilantro, chopped

  • 1 tsp. Dijon mustard

  • 1 cup olive oil

  • Salt and pepper to taste

  • 8 cups cooked grain (5 grain rice from Indian Harvest used in this version)

  • 3 cups Shiitake mushrooms, roasted and julienned

  • 3 cups button mushrooms, roasted and sliced

  • 3 oz. julienned sun-dried tomatoes

  • Salt and pepper to taste


  1. Add first eight ingredients to a robot coupe (or food processor) and pulse for 45 seconds. Slowly drizzle olive oil into robot coupe to emulsify dressing. Taste and season with salt and pepper.  Combine the cooked grain with the mushrooms and sun dried tomato. Add vinaigrette and season with salt and pepper.

Makes 4-6 servings.

Recipe by Darrell Robinson, Flik...

January 1, 2009


  • 12 Portabella mushrooms, roasted and sliced

  • 6 large mangos, peeled and cut into ½-inch cubes

  • 2 avocados, cut into ½-inch cubes

  • 6 heads endive, cleaned and separated leaves

  • 2 lbs. cooked red wheat berries

  • Handful mint, chopped

  • Handful cilantro, chopped

Sweet Chili Sauce:

  • 6 Tbsp. sweet chili oil

  • 3 Tbsp. rice vinegar

  • ½ tsp. Kosher salt

  • 6 Tbsp. apple cider vinegar

  • 6 Tbsp. white vinegar

  • 3 Tbsp. olive oil

  • 2 Tbsp. white sugar

  • ½ tsp. black pepper


  1. Combine all ingredients together and toss with sweet chili sauce.

Makes 8-10 servings.

Recipe by Brenda L, Flik Independent School Dining Salad Bar Manager

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