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Tag: Mushrooms

Mushroom-Lover’s Pizza

Mushroom-Lover’s Pizza

1 (10-ounce) can refrigerated pizza crust dough (or supply your own)
1 T. cornmeal
1-1/4 cups sliced oyster mushroom caps (about 3.75 oz.)
1-1/4 cups sliced cremini mushrooms
1/4 cup thinly sliced shallots
1 tsp. dried Italian seasoning
1/4 tsp. pepper
1/4 cup grated fresh Parmesan cheese
1/4 cup (1 ounce) shredded fontina or Swiss cheese

Preheat oven to 500 degrees.Roll dough into a 13 x 9-inch rectangle; place on a baking sheet sprinkled with cornmeal. Arrange sliced mushrooms and shallots over dough. Sprinkle with Italian seasoning and pepper; top with cheeses. Bake at 500 degrees for 10 minutes or until crust is golden brown.

Yield: 6 servings
Calories: 160
Fat: 4.5g
Fiber: 0.6g

Notes: If you take the time to sauté the mushrooms before they go on the pizza, the texture may be more pleasing and the flavors intensified. Also, with no sauce, this is dryer than your traditional pizza hut slice. Plain tomato sauce with a little italian seasoning stirred in could be used to add some moisture without many calories and no fat. Also tasty, but changing the calories/fat is some chopped garlic mixed in olive oil brushed over the surface of the dough.

Dilled Mushroom Blintzes with Sour Cream

Dilled Mushroom Blintzes with Sour Cream

crepes
3 C. skim milk
4 large eggs
1/2 tsp. salt (optional)
2 C. unbleached flour
butter-flavored cooking spray

mushroom filling
refrigerated butter flavored cooking spray
2 tsp. canola oil
2 C., about 10 oz., finely chopped onions
1 1/2 lb. mixed fresh mushrooms, chopped coarsely
2 tsp. minced garlic
5 T. chopped fresh dill
3-4 T. unbleached flour
freshly ground pepper, to taste
1/4 C. Madeira or sherry
1/2 to 2/3 C. 98% fat free, no-salt-added canned vegetable broth
fat-free sour cream
extra dill, garlic powder, chives, or horseradish for garnish

To make the crepes batter: Place the milk, eggs, and salt (if using) in a blender or food processor fitted with the metal blade. Add the flour, and process for 30 seconds. Scrape down the sides and process for another 10 seconds. Allow the batter to sit for 30 minutes. Lightly coat a 6 or 7 inch non-stick crepe pan or non-stick skillet with cooking spray and place over high heat. When hot, add about 2 T. (will depend on size of pan) batter and tilt so batter covers the bottom of the pan. Allow the crepe to cook until set. Loosen with a spatula and turn onto a towel. Repeat using all of the batter, stacking the cooked crepes. These can be made ahead of time and frozen with waxed paper in between each crepe. For the filling: Coat a non-stick skillet with cooking spray and add 1 tsp. the oil. Cook the onions until tender, about 10 minutes over moderate heat. Set onions aside. Re-coat the skillet with cooking spray and add the remaining oil. Cook the mushrooms over high heat, so they do not give off too much liquid, for about 5 minutes. Add the garlic and cook for 1 minute. Mix in the dill and flour and cook for 3 minutes. Season with pepper. Stir in Madeira and chicken broth. Blend until smooth and thick. To assemble the blintzes, place 2 T. of filling in the center of a crepe on the cooked side. Tuck in the sides and fold the top over the bottom edge to make a neat rectangular envelope. Repeat until all blintzes are made. When ready to serve, coat a non-stick skillet with cooking spray. Sauté a skillet-full of the blintzes until browned on each side. Keep warm covered with foil while you continue to sauté the remainder of the blintzes. Serve with fat-free sour cream to which you can add chopped dill, garlic powder, chives, or horseradish, or leave plain depending on your whim.

Yield: 36 blinzes
Servings Size: 2 Blintzes

Calories: 58
Fat: 1g
Fiber: 0g

Creamed King Trumpet Mushrooms & Spring Onions

Creamed King Trumpet Mushrooms & Spring Onions

Creamed King Trumpet Mushrooms & Spring Onions

 

8 spring onions (or 2 bunches scallions)

Extra-virgin olive oil, for sauteing

8 ounces king trumpet (aka king oyster, royal oyster, or royal trumpet) mushrooms

1 tablespoon salted butter

2 garlic cloves, finely grated (preferably on a Microplane)

1 1/3 cups heavy cream

Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped parsley or dill

Flaky salt, for sprinkling

 

Trim the ends of the onions or scallions, then halve them crosswise. If you’re using onions, halve the bulbs lengthwise. Slice the mushrooms about ¼-inch thick lengthwise. Using a paring knife, score one side of each slice with a crosshatch pattern. Set a large cast-iron skillet over medium-high heat and add enough oil to coat the bottom of the pan. Sear the mushrooms in a single layer (do them in batches if needed), pressing them flat if they start to lift or curl. Turn after 4 to 5 minutes, once burnished and golden, then season with salt. Cook the second side for another 3 to 4 minutes, until burnished and golden. Transfer the mushrooms to a plate and repeat if needed until all of the mushrooms are cooked. (If your mushrooms are unevenly sized, just flip and remove the smaller ones as soon as they’re ready.) Lower the heat to medium and add the butter. Once foaming subsides, add the spring onion or scallion bulb ends and season with salt. Press down to establish good contact with the pan. Cook for about 3 minutes, until starting to brown, then flip and add the green tops to the pan. Cook for another 5 to 7 minutes or so, turning everything halfway, until soft and browned in parts. (The scallions will cook faster than the spring onions, so just keep a close eye.) Sprinkle with salt and pepper. Turn the heat to low, then stir in the grated garlic. Add the cream and reduce for about 3 minutes. Stir occasionally, raising the heat if needed, until slightly thickened. Remove the pan from the heat and allow to cool for a few minutes (the sauce will thicken a bit further). Transfer the creamed onions to a platter or serve straight from the skillet. Add the mushrooms and spoon a little cream on top. Sprinkle with parsley or dill, then season with freshly ground pepper and flaky salt.

Roasted Mushroom Cream Pizza Sauce

Roasted Mushroom Cream Pizza Sauce

Roasted Mushroom Cream Pizza Sauce

 

2 (8-ounce / 225-g) containers button mushrooms (make sure they’re clean, dudes— dust any dirt off with a paper towel)

3 T. extra-virgin olive oil

Fine sea salt and freshly ground black pepper

2 sprigs of rosemary, finely chopped

1 medium red onion, roughly chopped

1 cup (240 ml) heavy cream

 

Preheat the oven to 450°F (230°C). Toss the mushrooms with the olive oil, a couple of fat pinches of salt, and five turns on your pepper grinder. Spread them out on a baking sheet and roast for 20 to 30 minutes or until they lose their water and wrinkle a bit. Place the mushrooms with their juices, rosemary, onion, and cream in a food processor or blender. Purée until there are no big chunks or pieces, but don’t go too far or you’ll have butter. It should be smooth and spreadable. Taste and adjust the seasonings as desired. This will keep in fridge about 5 days