Mushroom and Pepper Pizza, Two Ways
- At July 5, 2009
- By megan
- In favorites, Hazel Dell, Mushrooms, pizza
0
This pizza was nearly perfect. Follow my recipe for Whole Wheat Pizza Dough. The toppings really stand out on this pizza.
Ingredients:
- 1/2 pound mixed mushrooms from Hazel Dell. If you do not live in or near Boulder, CO, look for a supplier of fresh mushrooms near you. Store-bought mushrooms just aren’t the same.
- 1 green pepper
- 2 cloves garlic
- 1/3 cup olive oil
- Feta cheese
- Swiss cheese
- fresh ground black pepper
For the topping-
Wash and slice the mushrooms and pepper. Heat a couple tablespoons of the olive oil in a pan and add the mushrooms. Let these start to cook down for a few minutes before adding the garlic and pepper slices. After 8-10 minutes, remove this from the heat and strain the mushrooms from their juices.
Spread the rest of the olive oil over the rolled-out pizza dough. Cover the pizza with the mushroom mix and start to bake it at 425 for 5-7 minutes. Remove the pizza and add the cheese. I did half feta and half swiss, but it could easily be all of one or the other cheese. Continue to bake another 5 minutes or so until the crust is done and pizza can easily come off the pizza stone. Grind some fresh black pepper and enjoy.
Ginger Soy Sautéed Mushrooms,Warm Baby Bok Choy Salad, and Spicy Grilled Tempeh
- At May 29, 2009
- By megan
- In Baby Bok Choy, Grilled, Hazel Dell, Mushrooms, tempeh
- 1
I love the mushrooms from Hazel Dell, based in Fort Collins, CO. Here I have some shiitake and cinnamon cap mushrooms I bought at the farmer’s market. It was my first experience with the cinnamon cap variety, but I’ve never been disappointed with any mushroom from Hazel Dell, so I thought I’d give them a try.
This particular meal is comprised of mushrooms sautéed in a garlic, ginger, soy sauce; baby bok choy (also from the farmer’s market) sautéed with onion, garlic, and shredded carrot; and my Spicy Grilled Tempeh.
For the mushrooms:
- 1/2 pound mushrooms
- 1 TB butter
- 1TB olive oil
- 3 cloves garlic
- 1/4 cup soy sauce
- 2 TB ground ginger
- 1/2 cup white wine (whatever is open in the house)
- 1 or 2 leaves of mustard greens
Heat the butter and olive oil. Slice the mushrooms in half and add them to the hot oil. Start to sauté them for a few minutes before adding the garlic. As the mushrooms soften, add the soy sauce and ginger. Let them cook a bit and add the wine to keep them moist. They should be done in 10 minutes or so. Garnish with chopped mustard greens for a little extra kick.
Meanwhile, prepare the “Spicy Grilled Tempeh” according the the recipe from the. This dish is very fast and pairs well with many different Asian inspired dishes, so I use it frequently, as you will begin to notice.
For the baby bok choy and carrots:
- one bunch of baby bok choy (a bunch the size of a very small head of lettuce)
- 1 TB olive oil
- 2 cloves garlic
- 1/2 yellow onion
- 1/2 cup water
- soy sauce
- 1 carrot, shredded
Heat the oil and slice the baby bok choy. Separate the really green leafy parts from the stalky, celery-like part. Add the onion to the hot oil and soften. Then add the stalky part from the bok choy and cook for a few minutes before adding the garlic and the rest of the bok choy. Add a little water and the soy sauce, mix, and cover a few minutes. The baby bok choy will turn a vibrant green. Mix in the shredded carrot, and serve.
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