Recipe of the Month: Mushroom Foccacia

Mushroom RecipesMushroom Foccacia Pizza1 lb. pizza dough/frozen bread dough, thawed
3 tbsp olive oil, divided
3/4 lb. fresh Mushrooms, thinly sliced (crimini, portabella, shiitake, oyster)
1 cup thinly sliced red or sweet onion
1 1/2 tsp dried oregano or Italian seasoning
1 clove garlic, minced
8 black olives, pitted and sliced (optional)
coarsely ground black pepper to taste
1 tbsp grated Parmesan cheese

Lightly grease a baking sheet and place dough on it; with floured hands press out dough to 11 x 7”(27×17 cm) oval. Brush with 2 tsp (10 mL) of the oil and let rise in warm place* for 45- 60 minutes.

Meanwhile, heat remaining oil in large skillet; sauté mushrooms and onions for 4 minutes or until moisture has evaporated; add oregano and garlic, cook I more minute; let cool slightly.

With thumb or end of wooden spoon make dimpled surface on foccacia; top with mushroom mixture, pressing lightly into dough. Top with olives if using, black pepper and Parmesan. Bake 400°F (200°C) oven for 20 to 25 minutes or until bottom is lightly browned and crisp. Cool slightly on wire rack. Cut in wedges or slices to serve.

Makes 12 pieces

*To create a warm place for dough to rise, turn oven on to 200ºF (100ºC) for 1 minute; then turn off and place dough in warm oven.

Tips:

  • Prepare your own dough using half whole wheat flour to make it more nutritious.
  • Kalamata or Nicoise olives cured in oil or brine are more flavourful than canned.

Variations:

  • Crumble goat cheese on top of baked foccacia and return to warm oven just to melt.
  • Pass herb or spiced flavoured oil to drizzle on as desired.

Nutritional Information:
Calories: 143, Sodium: 193 mg, Protein: 3.7 g, Fat: 5.4 g, Carbohydrates: 20.3 g, Dietary Fibre: 1.3 g

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Mushroom Stuffed Pizza Pocket Video

Mushroom Stuffed Pizza Pockets
Preparation Time: 30 mins. Cooking Time: 15 mins.

A larger version of this Italian recipe is often called a calzone. Vary the fillings to your families liking and you will win raves at the table.

Ingredients
5-6 medium fresh white Mushrooms (about 3 oz/90g pre-sliced)
1/2 cup diced green pepper 125 mL
1/4 cup pre-cooked bacon pieces or pepperoni 50 mL
1/2 cup pizza or spaghetti sauce 125 mL
3/4 cup pre-shredded mozzarella or Italian cheese blend 175 mL
1 pkg (10 oz/283 g) refrigerated pizza dough 1
1 tbsp milk 15 mL
1 tbsp grated Parmesan cheese 15 mL

Method

  1. Clean mushrooms with a damp paper towel or mushroom brush. On the cutting board with the sharp knife trim bottom of stems; coarsely chop the mushrooms to fill 1¼ cups (300 mL).
  2. Place the mushrooms, diced green pepper, bacon, pizza sauce and cheese in the bowl; stir to mix well. Preheat oven to 425ºF (220ºC).
  3. On a lightly floured counter or cutting board unroll the pizza dough according to package directions. Roll or press out to 12”(30 cm) x10” (25 cm) rectangle. With sharp knife cut into 4 equal pieces.
  4. Using a pastry brush moisten edges of each piece of dough with water. Mound ¼ of mixture onto half of each piece of dough leaving a ½”(1 cm) border. Pull and stretch the other half of dough over the filling and press edges firmly together.
  5. Lightly spray a large baking sheet with cooking spray and place pizza pockets about 2”(5 cm) apart on it. With the tines of a fork press edges firmly again to seal and prick a few holes in the top to allow steam to escape.
  6. Brush top of pockets with milk and sprinkle with Parmesan cheese.
  7. Place baking sheet in middle of oven and bake for 13 –15 min until lightly browned and crisp on top.
  8. Using oven mitts remove baking sheet from oven and place on cooling rack for 5 minutes.
  9. With sharp knife cut in half diagonally to serve if desired.

Makes 4 pizza pockets

Tip: If rolling dough on a cutting board, place a damp dishcloth under the board to prevent it from moving around.

Variations: Substitute broccoli for green pepper and ham for bacon.

Nutritional Information:
Calories: 321, Sodium: 851 mg, Protein: 14.4 g, Fat: 11.1 g, Carbohydrates: 39.9 g, Dietary Fibre: 1.7 g

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Mushrooms Masters: A Tournament of Taste – Congrats to…

Mushroom Master Canada
Australia for taking home the Gold in the last (and very intense) round of the Mushroom Master: A Tournament of Taste.

This year we declare Australia as the 2010 Mushroom Masters!

Mushrooms Canada would like to thank all the wonderful food bloggers who took part in the first year the Mushroom Masters, especially our very talented Canadian team…

Stuffed Portabella PizzaWeek One: Angela from Oh She Glows – Easy Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce… GOLD Winner!

Mushroom EmpanadasWeek Two: Jeannette from Everybody Likes Sandwiches – Mushroom Empanadas

Shiitake Flatbread PizzaWeek Three: Elizabeth from Guilty Kitchen – Shiitake Mushroom & Steak Flatbread on Shiitake Crust

Hot Cheesy Mushroom DipWeek Four: Kevin from Closet Cooking – Hot Cheesy Mushroom Dip

A BIG Round of applause for our Canadian Team!

At this point I would also like to thank the Tastespotting, Mushroom Council and the Australian Mushroom Growers’ Association for their hard work and dedication to making the contest a big success

All these great recipes have been added to the Mushrooms Canada Recipe Library; you can find them by clicking on the photos of each recipe above.

Thanks to everyone who voted! Watch for this contest again next year!

posted by Brittany

Mushrooms Masters: A Tournament of Taste – Wildcard Round

Welcome to Week 4 of the Mushroom Masters: A Tournament of Taste.

Well ladies and gentleman, we made it! It is the final week of the Mushroom Masters Tournament of Taste.

Let’s starts out with a little tournament recap…

In the first week Angela from Oh She Glows took home Gold in the Portabella Playoff with her delicious vegan recipe Easy Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce.

In week 2, Jeannette from Everybody Likes Sandwiches captured a 35% vote in the Button Battle with her impressive Button Mushroom Empanadas.

Week 3, things got a little heated in the Shiitake Showdown when Elizabeth from Guilty Kitchen debuted her amazing Shiitake Mushroom & Steak Flatbread on Shiitake Crust, taking home 3rd place!

So without further ado, let’s get into the final round….

The Wildcard

Representing Canada is the final, wildcard round is noneother than Kevin from Closet Cooking. He will be batteling it out against Katherine Younge of Kath Eats (US) and Peter from Souvlaki for the Soul (AUS).

Kevin Closet CookingI came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years and I resolved that it was time for change! Now I spend my free time searching for and trying tasty new recipes from all over the world. One of my favorite ingredients is the mushroom and I never tire of experimenting with new mushroom dishes.

Hot Cheesy Mushroom DipHot Cheesy Mushroom DipHot Cheesy Mushroom DipHot Cheesy Mushroom DipHot Cheesy Mushroom Dip
(makes 2-4 servings)

Prep Time: 10 minutes
Cook Time: 1 hour – 1 hour 20 minutes

Utensils:
1 knife, 1 large pan, 1 large bowl, 1 large spoon, 1 2+ cup baking dish

Ingredients
• 1 tablespoon oil
• 1 tablespoon butter
• 1 medium onion (sliced)
• 1 pound mushrooms (cleaned and sliced)
• 1 clove garlic (chopped)
• 1 teaspoon thyme (chopped)
• salt and pepper to taste
• 1/4 cup white wine (or broth)
• 1 (4 ounce) package cream cheese (room temperature)
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup mozzarella (grated)
• 1/4 cup grated parmigiano reggiano (grated)

Directions
1. Heat the oil and melt the butter in a pan.
2. Add the onion and cook until it starts to caramelize, about 20 minutes.
3. Add the mushrooms and saute until they start to caramelize, about 20 minutes.
4. Add the garlic and thyme and saute until fragrant, about a minute.
5. Season with salt and pepper.
6. Add the wine, deglazed the pan and cook until it has evaporated.
7. Puree 1/2 of the mushrooms in a food processor.
8. Mix the mushrooms, cream cheese, sour cream, mayonnaise, mozzarella and parmigiano reggiano and place in a baking dish.
9. Bake in a preheated 350F oven until bubbling and golden brown on top, about 20-40 minutes.

Oh my cheesy, mushroomy goodness this looks delicious!

Head on over to Tastepotting to vote for Kevins’s Wildcard Hot Cheesy Mushroom Dip Recipe now!

TIP: You can follow the contest by subscribing to Mushrooms Canada’s Blog Feed. Just click here to sign up! You don’t want to miss this contest!