Cooking with Mushrooms
Seasonal Springtime Crop Are Sources for Portobello Pizzas
Spring is in the air, and mushrooms abound at the grocery store. Learn creative ways to use these springtime delights in some tasty vegetable dishes.
Do you know which state is one of the largest growers of mushrooms in the entire United States?
While it may be slightly hard to believe, Pennsylvania, in fact, ranks first. Over 350 million pounds of mushrooms are produced in the state per year. Almost half of the entire American-produced mushroom crop is grown in Pennsylvania. Next to milk and dairy products, mushrooms are Pennsylvania's top agricultural commodities.
Mushrooms are one of the earliest springtime crops. While most of us think of mushrooms as a topping for pizza, this isn't the only way to enjoy them. This week, we'll be sharing with you some recipes that feature mushrooms as the main ingredient.
For a twist on traditional pizza bread, why not try our version of Portobello Pizzas? Here, the hefty cap of a portobello mushroom serves as the pizza crust for a light and lively combination of delicious toppings.
Portobello Pizzas Recipe
Makes 8 Individual Pizzas
Ingredients:
- 1 bulb fennel, halved
- 4 tablespoons olive oil, plus more for drizzling
- 8 large (about 2 ounces each) portobello mushrooms, stems removed
- 1 tablespoon balsamic vinegar
- 1/2 cup dry white wine
- Coarse salt to taste, plus more for boiling water
- Freshly ground black pepper to taste
- 8 sprigs fresh thyme, leaves and stems separated
- 1 bunch spinach, trimmed and cut into 1-inch pieces
- 1 clove garlic, thinly sliced, plus 1 clove, minced
- 1 pint yellow and red cherry tomatoes
- 1/4 cup loosely packed basil leaves, thinly sliced
- 1 1/2 cups (about 6 ounces) shredded mozzarella cheese (optional)
Directions:
- Heat oven to 400 degrees Fahrenheit. Using a mandoline, cut the fennel into very thin slices, and set aside. Place 1 tablespoon of olive oil in a roasting pan. Arrange the mushroom caps in the pan, bottom sides up. Drizzle the balsamic vinegar and wine over the top. Season with salt and black pepper. Scatter the thyme leaves and stems over the mushrooms; cover the pan with aluminum foil. Transfer the pan to the oven; roast until the mushrooms are fork tender and have cooked through, about 25 to 30 minutes.
- Bring a large stockpot of salted water to a boil, and prepare an ice bath. Add the spinach to the boiling water, and cook until bright green and just tender, about 1 to 2 minutes. Using a slotted spoon, transfer the spinach to the ice bath to stop the cooking. Drain, and pat dry.
- Heat 1 tablespoon of olive oil in a large saute pan over medium heat. Add the sliced garlic; cook until the garlic is fragrant, about 30 seconds. Add the blanched spinach; season to taste with salt and black pepper. Saute until the spinach is tender and heated through, about 3 to 4 minutes. Remove the pan from the heat; transfer the spinach to a medium bowl.
- Return the skillet to the heat, and add 1 tablespoon of olive oil. Add the minced garlic, and heat until fragrant, about 30 seconds. Add the tomatoes and basil. Saute the tomatoes, shaking the pan often until the tomatoes just pop open, about 3 to 4 minutes. Season to taste with salt and black pepper. Transfer the tomatoes to another bowl.
- Return the skillet to the heat. Add 1 tablespoon of olive oil. Add half of the sliced fennel; season to taste with salt and black pepper. Cook the fennel until it becomes limp, about 2 to 3 minutes. Transfer the fennel to a clean bowl.
- Remove the mushrooms from the oven, and heat the broiler. Arrange the vegetable toppings on the mushrooms. If desired, top with mozzarella, and place under the broiler until the cheese melts. Before serving, drizzle the mushrooms with olive oil. Variation: Try other toppings, like prosciutto, shaved Parmesan, and chopped black olives.
Sources: Japanese mandoline, $29.95 for single-width, $46.75 for double-width, from Broadway Panhandler, 477 Broome Street, New York, NY 10013; 212-966-3434.
