January 2012 Monthly Challenge: "Mushrooms"

[TXCraig1]

After seeing Don's beautiful Oyster Mushroom Pizza, and John's amazing "Tennis Racket Pie", I'm almost embarrassed to post!

I would say your stromboli is more than worthy!

CL

[buceriasdon]

This was a fun and very tasty personal size deep dish. Sauteed buttons with green pepper, onion and garlic. I layered some mozz at the bottom, followed by some hand crushed plum tomatoes then the mushroom mix with some chopped black olives. Garnished with crushed oregano.
Don

[CDNpielover]

that looks delicious, don!

[buceriasdon]

Thanks CDN, I ate it all,oink/oink. I've come to the conclusion based on the very few deep dish I've made that semolina flour, I have none now, is an aid to pulling the sides up, but I discovered last night that with floured hands it helped dry the surface just enough to keep the sides from falling. I wish I could find more of these black enameled pans, oh well. I have more ideas for this month but I'm running out of time
Don

that looks delicious, don!

[Tscarborough]

Don, that looks really good.  It looks pretty too, but I mean it looks good to Eat.

[buceriasdon]

Bill, Thanks so very much for the post on focaccia de Recco! Baked quesadillas in my neck of the woods, I've done three so far to take to parties and they have been a huge hit. I use Oaxaca cheese. I take along an avocado, jalapeno, sour creme spread and they just disappear. I'll get a photo taken for another birthday party Tuesday night. Thanks again.
Don

To get the [dough] ball rolling, here is my entry. It is new for me because it is the first time I haven't precooked the mushrooms. In this case, the mushrooms are sliced paper-thin on a mandolin. They cook quickly, there is little moisture released, and the fragrance is captured by the upper crust. I made three of these focaccia di Recco today for a light lunch:

1) cheese and mushrooms
2) cheese, meatballs, and mushrooms
3) cheese, salami, and mushrooms

Paper thin dough, 24-hour room temp fermentation, rolled by hand. Perfect way to start the New Year.

 

[buceriasdon]

Thank you Tom, I will be putting that one in rotation from time to time
Don

[buceriasdon]

I found some cremini at the Sunday market and whipped this out for dinner. The brown coloring must be from the the mushrooms, haven´t had that with just cheese. Thanks Bill.
Don

[CDNpielover]

i really wanted to do something more creative than just putting mushrooms on pizza, but in the end i just took the easy way out  .  This one has pepperoni, onions, and TONS of sliced crimini (2 tubs worth, I think they're 8 oz each fresh mass but don't quote me on that).  I sliced the shrooms very thin using a food processor, and then roasted them in my preheating oven to drive off the water.  Turned out GREAT, no soggy pie!

couple more pics at http://www.pizzamaking.com/forum/index.php/topic,15203.msg167585.html#msg167585 if anyone is interested

[buceriasdon]

CDN, Mighty fine pie there. Makes me wish I had a bigger oven.
Don

[spbrez]

Don, I must say that deep dish pizza looks great. It has inspired me to try one myself! Good work.

[JimmyG]

I thought I would share a photo of last night's pizza. It was topped with Gruyere and mozzarella cheese, finely crumbled baked potato, leeks, olive oil, crimini mushrooms and and finished with winter truffles out of the oven.
Jim

[TXCraig1]

I thought I would share a photo of last night's pizza. It was topped with Gruyere and mozzarella cheese, finely crumbled baked potato, leeks, olive oil, crimini mushrooms and and finished with winter truffles out of the oven.
Jim

OMG, that sounds (and looks) incredible.

CL

[buceriasdon]

+1

OMG, that sounds (and looks) incredible.

CL

[buceriasdon]

Tie in with a post today about hamburger as a topping. Made some spicy Sloppy Joe hamburger with manchego cheese, mushrooms and jalapenos. All I had were buttons but in the past I have used portebellos. Two minute bake, great browning to the Mexican cheese. Very good!
Don

[TXCraig1]

After 42 years of looking, finally a sloppy joe that appeals to me!

[buceriasdon]

lol Craig, and I'm not a big fan either
Don

[JimmyG]

Craig and Don,
Thanks!

After 42 years of looking, finally a sloppy joe that appeals to me!

LOL... +1

Jim

[norma427]

This isn’t really keeping in theme with being creative, but a customer that usually buys a whole pizza from me each week, asked me last week if they brought the toppings if I would bake them on the pizza.  I said yes, I would put their toppings on a pizza for them.  Sorry, this wasn’t really creative, but at least there are mushrooms.

Norma

[Bill/SFNM]

Baby bellas, queso Oaxaca, pork belly. Ischia crust. Tiny drizzle of white truffle oil after baking.