With 122 delicious recipes submitted, it was a tough decision. Because we had such a difficult job as judges, we categorized the recipes into vegetarian and non-vegetarian recipes, and decided to announce TWO winners! And they are…

Mushroom, Ramp and Spinach Tart, submitted by Stephanie from Adventures in Shaw, came out on top in the vegetarian category.

Morels with Scallops and Asparagus, submitted by Albert Casciero, peaked the carnivore list

Stephanie and Albert will each receive 2 pounds of fresh morel mushrooms.

Finalists included:

• Mushrooms en Papillote from Kevin of Food Junta (#27)
• Dirty Brandy Cream Pasta from Michael Heaton (#32)
• Morel Stuffed Cornish Game Hens from George (#79)
• Sun Dried Tomato & Porcini Mushroom Vinaigrette from Roland (#112)
• Polenta/Poached Egg/ Mushroom Gravy from Barbara Greiner (#119)

Most popular submissions included recipes for morels, portobello, shiitake and a mix of wild or generic mushrooms. Popular cooking techniques included frying and sautéing; as well as several egg and ethnic dishes; and soup and salad recipes.

Many recipes incorporated seasonal produce including ramps, asparagus and rhubarb.

We really enjoyed reading the stories or back ground included with some of the recipes.One of our favorites was from Kevin Sullivan,

Cut the grass for a little old lady. Notice morels in side yard, pick about a gallon of them, grays, blacks and browns. Go to friend’s house Sunday afternoon, cook line-caught Halibut from another buddy’s fishing trip to Alaska, eat until nearly full. Switch to iron skillet and simmer morels in butter, garlic and lemon pepper. Feast.

Thanks to everyone who submitted their delicious mushroom recipes. Please stay tuned for our next recipe contest (Hint: It’s a seasonal product that swims). Upcoming contest details will be available on June 2.

Congratulations Stephanie and Albert!

Mushroom, Ramp and Spinach Tart
Submitted by Stephanie

1 bunch ramps
1 package portobello mushrooms
2 cloves garlic
3 cups spinach
1/4 cup fig infused vinegar
1/4 cup port
Salt and pepper to taste
2-4 cups Gruyere cheese, grated (depends on your level of cheese love)
9 sheets phyllo dough (take them out of the refrigerator to thaw)
Olive oil to brush phyllo sheets

Preheat the oven to 350 degrees

Chop off the ends of the ramps and dice the remaining stalk, including the leaves. Turn to the mushrooms, chop them up and set aside. Place a little olive oil in a saucepan on medium heat and sauté the ramps, mushrooms and garlic for about five minutes or until the ramps have wilted a bit.

Throw in the spinach and continue cooking until the spinach has wilted. Lower the heat a bit and add the vinegar and the port, cooking until both liquids have reduced. Add the salt and pepper to taste and remove the mixture from the heat.

While the ramp mixture cools, turn to the phyllo dough. Place a large sheet of parchment paper on a clean surface. Carefully place one sheet on the parchment paper and with a light hand, brush it with the olive oil. Place a second sheet on top of the oiled sheet (again using a light touch) and brush it with olive oil. Repeat with the third sheet. Place a line of the cheese along one of the long ends of the phyllo dough and then spoon some of the ramp mixture on top of the cheese.

Now it’s time to roll the dough (I stopped and prepared myself before continuing… how could I let dough intimidate me?). Fold in the short ends of the dough to about a 1/2 inch (thanks for the rolling tips Kevin!) and then carefully start rolling the dough lengthwise. Place the tart seam side down on a baking sheet and continue the process for the remaining pieces of phyllo dough (this recipe makes three long tarts). Bake the tarts for 10-15 minutes, or until the sheets are golden brown. Allow to cool and then cut each tart into 3 or 4 equal parts (it depends on how big you want each individual tart to be).

Morels with Scallops and Asparagus
Submitted by Albert Casciero

I prefer this early spring dish with fresh black morels, (Morchela angusticeps), which infuse a much intense flavor to the sauce. I am certain that your guests will be satisfied with other species of morels as well).

8 large fresh Scallops
36 Morels (this number depends on their size)
(Dry morels, reconstituted in water could also be used)
12 Asparagus
1 tsp of minced Shallot,
6oz heavy cream
4oz of unsalted butter
Salt and pepper to taste

Brush clean the morels, slice them length wise or leave whole depending on size. Clean the asparagus, peeling the lower part is desired. Dust the scallops lightly with flour.

Steam or boil the asparagus to “al dente” consistency. You may wish to sauté them slightly in butter before serving

On a sautéing pan, melt the butter, put in the shallot and sauté for about 1 min. Add the morels and toss to coat them well with butter, (depending on the freshness of the mushroom, you may want to add some more butter, now or at the end, to have sufficient sauce for the asparagus). Add the scallops and sauté about a minute on each side. (Make sure not to overcook them). Then add the cream, cover the pan and cook for about 4 minutes, turning the scallops once. Watch carefully not to overcook the scallops and if necessary add more cream and butter.

Add salt and pepper to taste. Serve on a hot plate, napping the asparagus with sauce.

Spring’s flavors at their best. Enjoy it!

If you’d like to try submitting your Morel Mushroom recipe again (or another favorite you may have), consider sending it to the folks over at Morel Fest. In preparation for The National Morel Mushroom Festival’s 50th Anniversary (in 2010) the mushroom lovers are putting together a morel cookbook for the event. For a chance at having your recipe published, please e-mail info@morelfest.com.