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Florida Mushroom Festival ~ January 12, 2019

Earth's 1st Bioluminescent Mushroom Festival!

Jill O'Lantern (Omphalotus subilludens) is this year's FEATURED MUSHROOM ~ picture from Ravine Gardens State Park, Ranger Jeff

Jill O'Lantern ~ structures, picture from Ravine Gardens State Park, Ranger Jeff

GLOWING! Jill O'Lantern ~ from Mt. Dora, Taylor Lockwood

2019 CONTESTS ~ $100 Prizes!!!

1. Largest Locally Raised Fresh Mushroom (by weight)

2. Best Mushroom in Art ~ Adult

3. Best Mushroom in Art ~ Under 14

4. Best Mushroom Recipe

**Must idenify mushroom by species in all contest and donate mushroom, art and dish winners to festival. We will return dish container. All entries before 12:00.

2019 WORKSHOPS!!!

9:00-10:30 History & Future of Mushroom Raising by Pat High, Festival Producer and Grower.

11:00-12:30 Bioluminescent Mushroom Truths

1:00-2:30 Preparing Delicious 'Shrooms by Blue Water Bay Restaurant in Melrose, Florida. Best 5 Star restaurant in Florida! Will demonstrate gourmet mushroom preparation!

3:00-4:30 Raising Pecan Truffles on Pecan Trees in Florida by Authur Grupe, UF PhD Thesis 2019. Learn how to innoculate pecan seedling and grow fancy expensive pecan truffles at home!

2019 BANDS!!!

9:00 - 10:30 Lazy J, Interlachen, Fl

11:00 - 12:30

12:30 - 1:00 AWARDS for CONTESTS!

1:00 - 3:00

3:00 - 5:00 Story Teller

~ FREE ~ ALL DAY ~

Shiitake Log Plugging!!!

Oyster and Wine Cap Mushroom Bag Making!!!

Turkey Tail Tea Samples!!!

~ MUSHROOM VENDORS ~ MUSHROOM VENDORS ~ MUSHROOM VENDORS ~

FANTASIA ~ Mushroom Benefit Dinner

Ravine Gardens Mushroom Pictures!

Ravine Gardens State Park Map

2019 Vendor's Agreement

McKINLEY WILLIAMS ~ Real MUSHROOM FAIRY PRINCESS!

Mushroom Hoop Circle Dance ~ Interlachen Move and Stretch Yoga Class


Last Year ~ 2018 CONTESTS WINNERS ~ $100 Prizes!!! ~

1. Best Mushroom in Art ~ Adult ~ Maggie

2. Best Mushroom in Art (under 14) ~ Giuseppe Platel, Interlachen

3. Largest Locally Raised Fresh Mushroom ~ Curtis Peyer, Gainesville

4. Best Mushroom Recipe ~ Louise Dutton, Leesburg

2018 WORKSHOPS at the OLD TOWN HALL in INTERLACHEN!!!

9-10:30 History & Future of Mushroom Raising by Pat High, Festival Producer and Grower.

11:00-12:30 How to Raise Mushrooms in Florida by Tradd Cotter. Started Mushroom Mountain in Easley, South Carolina, in 1996. Top mushroom teacher/raisers in the Southeast for the Southeast. Check https://mushroommountain.com.

1:00-2:30 Eat 'Em by Blue Water Bay Restaurant in Melrose, Florida. Best 5 Star restaurant in Florida! Will demonstrate gourmet mushroom preparation!

3:00-4:30 Cutting Edge Medicinal Mushroom Research by Tom Lane, author, Gainesville, FL. Major medical and psychological uses today as preventative and treatment. A New Understanding of Mushrooms!

2018 BANDS!!! and Stage at Caboose

9:00 - 10:30 Blew Country ~ Billy Ennis, Americana Originals, https://www.youtube.com/watch?v=h_H3TOnDjiM

11:00 - 12:30 Lee Kelly ~ Irish Folk Music, https://itunes.apple.com/us/artist/lee-kelly/id160586756

12:30 - 1:00 AWARDS for CONTESTS!

1:00 - 3:00 Keith Peters ~ Caribbean and Calypso, https://www.reverbnation.com/talkingstick

3:00 - 5:00 The Mushroom Herders ~ North Georgia Progressive Folk, playing original acoustic music, https://estradacjames.bandcamp.com/album/feed-your-head-ep

CAPS!

NOW! $15

2018 Sponsors:

Holland Auto Parts, Interlachen, FL

John Holliday, Aloha Medicinals, http://www.alohamedicinals.com, Carson City, WY

Rainbow Garden Club, Interlachen, FL

Robin Lahert, Interlachen, FL

Keyser and Woodward, P.A., Interlachen, FL

Mushroom People, The Farm, Summertown, Tennessee

Queen's Hardware, Interlachen, FL

2017 Contest WINNERS ~ $100 Prizes!!!

1. Mickey Leonard, Orange Park ~ Best Shiitake in Art ~ Adult

2. Emmy McNair, Interlachen ~ Best Shiitake in Art (under 14)

3. Curtis Peyer, Gainesville ~ Largest Locally Raised Fresh Shiitake, 3rd Time Winner!!!

4. Rissi Cherie, Interlachen, ~ Best Shiitake Recipe

~ WINNER ~ BEST RECIPE 2017

SHIITAKE AND SCALLION CHEESE QUICHE WITH HAZELNUT CRUST - by Rissi Cherie

(recipe adapted from Abby Mandel Machine Collection)

An excellent hors d'oeuvre or luncheon dish

6 – 8 servings

Paté Brisée (made in a food processor)

1-12 c. unbleached AP flour

1/2 tsp. sea salt

1 egg yolk

4 oz. (1 stick) chilled, unsalted butter, cut in 6 pieces

5 tbl. ice water

2 tbl. finely chopped hazelnuts

Mushroom, Scallion & Cheese Filling (use food processor if desired)

8 – 10 scallions, cut in thirds

3 T. butter

1 T. oil

4 Shiitake mushrooms, stems removed, cut into 1/4 inch pieces

1 T. flour

6 – 8 oz. Gruyère cheese

4 large eggs or 3 extra large

1-1/3 cups half and half, or 1 c. half and half and 1/3 cup evaporated milk

1 tsp. sea salt

Freshly ground black pepper

1 tsp. oregano

remaining chopped hazelnuts

Paté Brisée – steel knife:

1 - Finely chop 1/4 cup hazelnuts. Remove from work bowl and set aside. Using same work bowl, add flour, salt, egg yolk , butter and 2 tbl. ground hazelnuts. Turn machine on/off until mixture resembles coarse meal. With machine running, pour ice water through feed tube. Stop machine once dough is in a ball.

2 -Remove dough to sheet of plastic wrap. Press into a flat circle about 1/4” thick and wrap. Chill at least two hours. Meanwhile, butter a 9” pie pan, set aside.

3 – Pre-heat oven to 400°. Roll out dough between 2 sheets of plastic wrap to fit a 9” pie pan. Gently remove plastic and roll on pin to slip into pie pan. Prick bottom and sides with fork, refrigerate 30 minutes or 15 minutes in freezer.

4 – Line crust with parchment paper, fill with beans or rice and bake for 12 minutes. Remove paper and beans, prick crust again, bake 6 minutes longer or until crust is lightly browned. Remove. Reduce heat to 375°.

Filling: Serrated slicer

1 - Slice scallions, wedged vertically in feed tube.

2 - melt butter and oil at very low temperature in sauté pan, blend in flour. Add scallions and mushrooms and simply warm through. Remove from heat.

3 - Shred cheese in machine using grater tool; set aside.

4 - In a medium size bowl, lightly whisk eggs. Add half and half and whisk together. Add salt, pepper, cheese, scallions and mushrooms; mix well.

5 – Pour into prepared pie shell, being careful not to fill crust to the very top – within 1/8” of top edge. Sprinkle with oregano and remaining chopped hazelnuts.

Bake in 375° oven 30 – 40 minutes or until well colored and knife comes out clean. Let test 10 minutes before serving. Can also be served at room temperature.

Giant Shiitake Mushroom Festival 2016

2016 Contest WINNERS ~ $100 Prizes!!!

1. Curtis Peyer, Gainesville ~ Largest Locally Raised Fresh Shiitake, 2nd Time Winner

2. Mary Ann Ebbitt, Interlachen, ~ Best Shiitake Recipe

3. Woody Blu, Gainesville ~ Best Shiitake in Art ~ Adult

4. Julee Seay, Interlachen ~ Best Shiitake in Art (under 14)

Giant Shiitake Mushroom Festival 2015

2015 Contest WINNERS ~ $100 Prizes!!!

1. Curtis Peyer, Gainesville ~ Largest Locally Raised Fresh Shiitake

2. Woody Blu, Gainesville ~ Best Shiitake in Art ~ Adult

3. Julee Seay, age 4, Interlachen ~ Best Shiitake in Art (under 14)

4. *Lori Kirk, Starke ~ Best Shiitake Recipe

*Best Recipe ~ Cream of Shiitake Soup by Lori Kirk ~ WINNER ~ 2015 BEST RECIPE

Ingredients:

butter

Fresh Shiitakes

onion

flour

chicken broth

half and half

Sherry

Directions:

Melt butter in large pan over medium heat, saute mushrooms & onions for about 5 minutes. Mix in flour until smooth gradually stir in chicken broth.

Cook stirring about 5 minutes until thick & bubbly.

Stir in half & half, sherry, season with salt & pepper. Cover and simmer.

2014 ~ Giant Shiitake Mushroom Festival in Interlachen

**LINDA BRANDT ~ Featured artist ~ GRACIE LOCKLIN ~ Mushroom Princess 2014

Giant Shiitake Mushroom Festival 2014

2014 Contest WINNERS ~ $100 Prizes!!!

1. Biggest Locally Raised Fresh Shiitake ~ Scott Thurman, New Smyrna Beach

2. Best Shiitake in Art ~ Shiitake Stained Glass ~ PLEASE CONTACT US!!!

3. Best Shiitake in Art (under 14) ~ Hailee Gabel, 13, Interlachen

4. Best Shiitake Recipe/Dish** ~ Bear Bottom Boyz, Bobby & Andy, Melrose

**2014 ~ Bear Bottom Boyz Award Winning Chili

Ingredients:

1 lb ground beef

1 large onion, chopped

salt, pepper, garlic powder to taste

2 tblsp chili powder

2 pkg chili seasoning (mild or hot)

1 14 oz can chili beans

1 14 oz can light red kidney beans

1 14 oz can tomato sauce

2 14 oz cans diced tomatoes (Contadina's is best)

as many shiitakes as like (half to full pound)

1 pint Bear Bottom Boyz Onion/Garlic Salsa (mild or hot)

Directions:

Brown ground beef and onion in large stew pot with salt, pepper, garlic powder (do not drain).

Add the rest of ingredients in any order.

Turn heat to medium low, stir occasionally to keep from sticking.

Let simmer for 1 hour.

Giant Shiitake Mushroom Festival 2013

2013 Contest WINNERS ~ $100 Prizes!!! ~

WINNERS

1. Biggest Locally Raised Fresh ~ Pat High, Interlachen ~ Keyser & Woodward, P.A. Attorney at Law, Sponsor

2. Best Shiitake Recipe/Dish** ~ Bonnie Jones, Interlachen ~ Poppies Restaurant, Interlachen, Sponsor

3. Best Shiitake in Art (adult) ~ Woody Blue, Gainesville ~ Queens Hardware, Interlachen, Sponsor

4.Best Shiitake in Art (under 14) ~ Kelli Myers, Age 10, Interlachen ~ Interlachen Rainbow Garden Club, Sponsor

**2013 ~ Bonnie Jone's Shiitake Mushroom Tart

Shiitake Mushroom Tart

Pastry Crust

2 cup Ap flour

2 tsp salt

2/3 C veggie Shortening

6 Tbsp ice water

1. Whisk together flour & salt, cut in shortening until crumbly dough forms.

2. Add ice water slowly until dough is moistened.

3. Divide in half.

4. Roll out on lightly floured surface.

5. Tranfer to pie plate ~ cover all over with flour.

6. Press in to fit plate.

7. Bake 20 min. @ 375F.

8. Reserve enough dough for top cover crust.

Mushroom Filling

8 oz. shiitakes steamed & sliced

6 oz. portabellas steamed and sliced

1 large shallot chopped

1/2 med. onion chopped

1/4 cup red wine

1. Caramelize onions & shallots in saute pan until brown and soft.

2. Add mushrooms and saute until soft.

3. Spoon off liquid and save for gravy.

4. Deglaze pan with red wine & reduce.

5. Season with salt and pepper and set aside.

Gravy

1 Tbsp Ap flour

1 Tbsp butte

1/2 cup cream

1/4 cup parmesian cheese

Fresh chopped parsely

Fresh chopped rosemary

1. Melt butter in pan.

2. Add flour to make roux.

3. Add cream & reserve shiitake liguid, whisk until boiling & thickened.

4. Add parmesian cheese, stir until incorporated.

5. Combine mushroom mix with gravy and chopped herbs.

6. Season to taste with salt and peppers.

7. Fill pre-baked bottom crust with filling.

8. Roll out top crust & cover filling. 9. Vent top for steam release.

10. Crip edges to seal.

11. Bake @ 375F 40 to 50 minutes.

12. Serves 6 ~ Hot or room temperature!


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