The Mushroom Council Removes The Animal-Free Chef’s Name From Award Winning Chili

THE MUSHROOM COUNCIL OF THE USA STOLE MY RECIPE by claiming they authored it.

I am the Animal-Free Chef, Sharon Lee Davies-Tight, and I won a contest put on by the Mushroom Council for one of five recipes using mushrooms that I submitted: Mushroom, Bean and Roasted Pepper Chili.

For years they had it on their website with my name on it as the winner. and for years I linked up to it. I did not post the picture or the recipe on any of my sites.

All of a sudden out of the blue something changed.

Now on 22 September 2021, I check the link and the Mushroom Council is claiming to be the author of the recipe. No mention of me at all.

Mushroom, Bean and Roasted Pepper Chili

Author: Mushroom Council Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 hour 30 minutes Yield: 10, 1 cup servings

INGREDIENTS

2 tablespoons margarine

3 tablespoons extra virgin olive oil

1 pound white button mushrooms, finely and evenly chopped (this will take a few minutes; I slice, cube then finely chop)

1 teaspoon salt

1 teaspoon garlic powder

8 ounce package frozen Recipe Ready Chopped Green Peppers & Onion (or 1/2 cup sweet onion and 1/2 cup green pepper – chopped)

2 cup diced red cabbage, 1/2 inch squares (use only the tender leaves, not the thick ends)

2 cup stewed tomatoes plus liquid from can, blended in blender container till pureed and very smooth

2 extra-large sweet red roasted peppers, cut into 1/2 inch squares plus about 1/4 cup liquid from can

40 ounces can light red kidney beans plus bean liquid from can (dark red kidney beans add too much texture)

fifteen 5 ounce can pinto beans plus liquid from can
1 teaspoon additional garlic powder

1 teaspoon onion powder

1 teaspoon cumin powder

1 teaspoon mild curry powder

1 teaspoon Hungarian paprika (I used mild)

1/4 teaspoon red cayenne pepper

1/4 teaspoon dried oregano

2 teaspoon light brown sugar

2 teaspoon liquid smoke

2 teapoon Worcestershire sauce

1 teaspoon additional salt

freshly ground black pepper to taste

spinach tortillas, cut into 5 x 1/4 inch strips, to be used as garnish (about 5 strips per serving)

extra virgin olive oil

additional black pepper

INSTRUCTIONS

In soup pot, over medium heat, melt margarine with olive oil. Add finely chopped mushrooms, salt, garlic powder and frozen chopped peppers and onion (or the fresh). Stir and cook till water releases from the mushrooms.

Add red cabbage. Stir and cook till cabbage pales in color.

Add pureed stewed tomatoes, roasted peppers plus 1/4 cup liquid, kidney and pinto beans, stirring after each addition.

Add next 12 ingredients, up to and including freshly ground black pepper to taste, again stirring after each addition. Cover and cook on medium-low heat, or at a fizzle of a boil, for 30 minutes, stirring occasionally.

Remove cover, then cook 30 minutes longer, stirring occasionally, till beans lightly thicken broth, and flavors mute and meld. Turn heat off till ready to reheat and serve.

TO SERVE:

Reheat chili and adjust for salt. Ladle into soup bowls. Wrap spinach tortilla strips around fingers, then place decoratively on top of chili. Drizzle each serving with a little extra virgin olive oil; sprinkle with freshly ground black pepper and serve.



Note that the person who claimed to be the author of this recipe on behalf of THE MUSHROOM COUNCIL wrote “fifteen 5 ounce can” pinto beans instead of 15.5 ounce can pinto beans. Guess their spell check gave them away when they were reprinting the recipe to make THE MUSHROOM COUNCIL THE AUTHOR of this recipe instead of Sharon Lee Davies-Tight.

Now everybody must know that THE MUSHROOM COUNCIL did not develop this recipe and win a prize for it.

Maybe they didn’t like my stand on Israel and their occupation of the Palestinian people, enslaving them on their own land.

Naftali Bennett, Prime Minister of Israel, told the world that anyone who supports a boycott of Israeli products sold in Palestine would be a target using legal and other means, when Ben & Jerry (an ice-cream company) stopped selling their products in disputed territories.

That is my photo to be sure and that is my recipe to be sure. THE MUSHROOM COUNCIL IS NOT THE AUTHOR. I AM.

In fact, that’s part of the contest, I get bragging rights. I linked my site to their’s via that recipe, so when someone clicks on they go to Mushroom Council website and my recipe, not the other way around. So, they get traffic and I get bragging rights. Now when someone clicks on the AWARD WINNING CHILI, they go to a recipe that says Mushroom Council authored it, which makes me look the liar, instead of them the liar and thief.

That sounds like Israel stealing the Trademark of Ben & Jerry’s in Palestine as their right when they refused to sell their product in disputed territories.

I’m just one person, but that doesn’t matter to the Jews. I’m one person too many denouncing the enslavement, torture and slaughter of Palestinians on their own land by Jews in Israel, and supported by Jews worldwide (if not they would have stopped it).

This recipe and photo appears on the animal-free chef website as evidence that THE MUSHROOM COUNCIL BROKE THEIR CONTRACT. It would have been their right to remove the image and recipe altogether from their website, but they chose to keep it and changed the name of the author instead.



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Published by Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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