Posts Tagged ‘Bell’Alimento’

Rustic Mushroom Tart from Bell'Alimento

We are just so happy to be kicking off Mushroom Month with another beautiful post from Mushroom Channel contributor Paula of the positively bella Italian food blog Bell’Alimento. We think this would be the perfect addition to Labor Day brunch. Enjoy the long weekend!

This is a simple savory mushroom tart that you can put together quickly. It’s stunning as an appetizer when sliced and served with wine or is hearty enough as a full meal.  It starts off with a flaky layer of crust and then you taste the creamy béchamel which leads way to the scrumptiously sautéed herbed mushrooms

Feel free to substitute puffed pastry dough for the pie crust if you like even more flakiness.  To up the mushroom ante you can even mix in a variety of mushrooms.

Rustic Mushroom Tart
Serves: 4 – Prep Time: 10 minutes – Start – Finish Time:  40 minutes


Ingredients:
1-2 tablespoons extra virgin olive oil
½ onion – minced
8 ounces button mushrooms – sliced
salt/pepper
1 tablespoon fresh thyme
1 refrigerated pie crust
¼ cup prepared béchamel sauce {see below}
1 egg – beaten


Directions:
1. Add olive oil to a medium sauté pan. Heat  over medium –high.  Add onion and sauté until softened. Add mushrooms. Season with salt and pepper. Reduce heat to low and cook until mushrooms are tender. Add thyme. Set aside.

2. Place pie crust onto a rimmed cookie sheet that has been lined with a silicone mat or parchment paper. Place béchamel sauce into center of pie crust. Top with mushrooms.

3. Carefully fold pie crust so that it overlaps mushrooms but does not enclose.  Brush top of pie crust with beaten egg.

4. Bake for approximately 30 minutes OR until crust is golden.

Béchamel Sauce:
2 tablespoons unsalted butter
2 tablespoons flour
1 1/4 cups milk – heated
pinch of salt
Into a small sauce pan add butter and melt over medium heat. Add flour and stir with a wooden spoon. Cook for approximately two minutes, stirring constantly. Add heated milk and whisk to combine. Continue cooking until mixture has thickened. 

Portabella Mushrooms filled with Goat Cheese from bell'alimento

Portabellas are wonderful meaty and flavorful mushrooms. They’re perfect for those nights when you want something vegetarian and filling. This recipe can be grilled or broiled making it perfect year round. It’s also incredibly versatile. You can stuff them with just about anything your heart desires. Cherry tomatoes would be a fantastic addition.

For another variation it would even be delicious made into a portabella mushroom burger simply by adding a great toasted bun and garnishing with balsamic vinegar!

Portabella Mushrooms filled with Goat Cheese
What you’ll need:

  • 2 portabella mushrooms – stems removed
  • 1 tablespoon extra virgin olive oil
  • pepper
  • 2 cloves garlic – minced
  • firm goat cheese – 2 slices or enough to cover mushroom caps
  • 1/4 cup Parmigano Reggiano – grated
  • flat leaf Italian parsley – roughly chopped

What to do:
1. Preheat broiler to HIGH. Place mushrooms onto a rimmed baking sheet. Drizzle oil olive on both sides {using more if necessary}. Place portabellas gill side down. Broil for approximately 8-10 minutes.

2. CAREFULLY flip portabellas over onto baking sheet. Season with pepper. Add garlic and top with goat cheese slices and Parmigiano. Season with pepper. Return to oven for approximately 5 minutes OR until cheese is bubbly and golden.

3. Garnish with parsley.

Buon Appetito!

Paula
bell’alimento
www.bellalimento.com

Vegetarian Mushroom Calzones from Bell Alimento

This week’s recipe post comes to the Mushroom Channel from Paula of the positively bellissima blog bell’alimento. If your family is looking for tasty ways to cut down on meat during the week, this recipe would be an excellent choice for Meatless Monday (or Tuesday, Wednesday, Thursday…you get the idea).

Vegetarian Mushroom Calzones are a quick and easy meal that you can pull together in about 30 minutes tops. It’s quick because we’ve taken a short cut and used refrigerated pizza dough. If you want to make your own pizza dough, you can find my pizza dough recipe HERE.

The filling is a classic mushroom mixture that starts by sautéing the mushrooms with butter, garlic, and parsley. A quick note: you’ll want to be sure your mushroom mixture is cool before adding it to the dough and topping with the cheese mixture. Then the assembly comes together in a snap: dough, cheeses, mushrooms, fold, seal and pop into the oven!

You can serve this with pizza sauce for dipping if desired. This recipe makes 2 very generous calzones, but can easily be doubled if necessary!

Vegetarian Mushroom Calzones
Ingredients: {Makes 2 large calzones}

  • 3 tablespoons unsalted butter
  • 8 ounces mushrooms – sliced
  • 1 tablespoon fresh flat leaf Italian Parsley – roughly chopped
  • 2 cloves garlic – minced
  • cornmeal
  • 13.08 ounces of refrigerated classic pizza crust
  • 1/2 cup ricotta cheese – divided
  • 1/2 cup mozzarella cheese – divided
  • salt/pepper
  • extra virgin olive oil – enough to brush on calzones

Directions:
1. Place your pizza stone {or upside down rimmed baking sheet} into oven. Preheat oven to 450 degrees.

2. WHILE the oven is preheating, into a sauté pan, add: butter and melt over medium heat. Add: mushrooms, garlic and parsley and sauté for approximately 5 minutes. Set aside to cool.

3. Sprinkle a small amount of cornmeal onto your clean work surface {so pizza does not stick} Unroll the pizza dough and cut it in half.

4. To assemble: Place 1/2 of the mozzarella cheese about 1″ from the bottom of the dough in a straight line. Top with 1/2 of the ricotta mixture. Top with 1/2 of the cooled mushroom mixture. Season with salt pepper. Using your finger, or pastry brush, LIGHTLY dab water onto the edges of the dough. CAREFULLY fold the dough over itself sealing the edges. Use the tines of a fork to crimp the edges. Continue with other piece of dough.

5. Transfer your calzones to the oven {A pizza peel is recommended but if you don’t have a pizza peel, a large grill spatula will work in a pinch} and onto pizza stone {or upside down baking sheet}. Bake for approximately 10-12 minutes or until golden.

6. Carefully remove calzones from oven. Lightly brush the tops with olive oil. Allow calzones to cool slightly prior to serving.

2011 Mushroom Channel Contributors

We fungi friends at the Mushroom Channel cannot thank you enough for the truly spectacular submissions. To have so many people wanting to share their passion for mushrooms is both heart-warming and an excellent way source dinner ideas. We are all very grateful and hope you will all continue to keep us informed of your recipes via Twitter and Facebook.

Speaking of being very grateful, we owe a standing ovation to our 2010 team who shared some truly beautiful and creative work.

Without further ado, we are ecstatic to announce the 10 contributing writers who will be sharing their recipes here over the next year. Welcome to the team!

Torta Salata ai Funghi {Savory Mushroom Pie} from Bell'Alimento

Today’s Mushroom Pie post brought to you by the bella of the ball- Paula of Bell’Alimento.

Fall and Winter just call out to us to make bubbling casseroles, gratins, and savory pies…And what better to put in one of those savory pies than Mushrooms ; ) Torta Salata ai Funghi is a pie will that will be sure to go into your rotation during these cold months.


It’s creamy, cheesy and yes full of shroom goodness! Creamy because it’s made with a bechamel sauce {swoon}. Cheesy because it includes Provolone cheese melted to perfection. And of course there are 16 ounces of majestic mushrooms. All of that contained in a beautiful, flaky buttery package.

This is perfect to make ahead of time and pop it into the oven when you come home!

Torta Salata ai Funghi {Savory Mushroom Pie}
What you’ll need:
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
2 cloves garlic – minced
16 ounces mushrooms – sliced
1 tablespoon flat leaf Italian Parsley – chopped
salt/pepper
4-6 slices of provolone cheese
2 pie crusts

1 egg – beaten
béchamel:
2 tablespoons unsalted butter
2 tablespoons flour
1 1/4 cups milk – heated
pinch of salt

What to do:
1. Into a sauté pan add olive oil and butter and heat over medium heat. When melted add: garlic, mushrooms, parsley. Reduce heat to LOW. Stir to combine. Season with salt and pepper. Cook for approximately 10 minutes.

2. WHILE mushrooms are sautéing, prepare the béchamel sauce. Into a small sauce pan add butter and melt over medium heat. Add flour and stir with a wooden spoon. Cook for approximately two minutes, stirring constantly. Add heated milk and whisk to combine. Continue cooking until mixture has thickened. Once thickened pour mixture over sautéed mushrooms. Stir to combine. Set aside.

3. Spray a pie pan with cooking spray and place one of the pie dough discs into pan. Lay 2-3 slices of provolone cheese onto pie dough disc. Gently pour the mushroom mixture into pie pan. Cover with remaining 2-3 slices of provolone cheese. Cover with remaining pie dough disc. Gently crimp the edges to seal.

4. Place pie onto a cooking sheet. Using a pastry brush, brush the top of the pie with the beaten egg. Cook pie for approximately 35-40 minutes or until golden.

5. Allow pie to cool before slicing.

Buon Appetito!