Tuesday, November 10, 2009

Mushroom Stomboli

This recipe is perfect for entertaining. It's relatively easy and simple. A lot of people I talk with find 'dough making' as intimidating. It really is quite simple and effortless. The most important part is that you need to let the dough rise for a little over an hour so it does require a little preparedness.

The complex flavor that you get from a variety of mushrooms is the secret to this dish. Portabellas offer a 'meaty' flavor while the creminis or 'baby bellas' are a bit richer in flavor than the more traditional button mushroom. Oyster mushrooms are incredibly rich in flavor. Hard to describe, the oyster mushroom has a complexity and depth in flavor that is surprising. Don't let the appearance of the oyster mushroom scare you. They're great in flavor and one of the easiest mushrooms to prepare.

Mushroom Stomboli

1 tsp active yeast
1 tsp sugar
3/4 c. water
1 1/2 to 2 cups of bread flour

2/3 pound oyster mushrooms
1/2 pound cremini mushrooms
2 portabella caps
1 tbsp olive oil
1 tbsp butter
1 tsp salt
1 tsp freshly ground black pepper
4 ounces fontina cheese
4 ounces of gruyere cheese

1 egg - whisked

Mix yeast, sugar and water in a large bowl. Let yeast bloom for a few minutes. Add olive oil. Mix in 1/2 cup of flour. Add salt. Continue mixing in bread flour 1/2 cup at a time. Add just enough flour until the dough is kneadable. The amount of flour the dough will take will vary depending on humidity. Knead dough for about 2 minutes. I like to knead the dough directly in the bowl to minimize the mess factor. Let rise in a warm place until double, about 1 1/2 hours.

Preheat oven to 400 degrees.

Chop the mushrooms. Portabellas - clean by wiping, discard stem, and dice. Creminis - clean and slice. Oyster - remove tough stem and chop (mine come very clean). Add oil and butter to a skillet heated on high. Add mushrooms and cook on high turning the mushrooms every few minutes. Cooking the mushrooms on high will help get release the water from the mushrooms creating a slight crispiness. Cook for about 8 minutes. When mushrooms are done, remove from heat and set aside.

Grate cheese. Prepare a sheeet pan by placing tin foil on the pan and lightly brush with olive oil. (I like to line the pan with foil to minimize clean up.)

Roll dough out in an oval shape. Place the rolled dough on the prepared sheet plan. Sprinkle 1/2 cheese down the middle the center in a 4-5 inch wide layer. Place mushrooms down the center on top of the cheese. Sprinkle remaining cheese on top of the mushrooms. Fold one side of the dough over the mushroom and cheese layer. Fold the other side so that the dough overlaps. Using a sharp knife cut 3 vents on each side to allow steam to escape.

Cook at 400 degrees for about 18 minutes. When the stromboli has a light golden color, about 5 minutes from being done, brush it with the whisked egg to create a shiny golden appearance. Sprinkle with a coarse flaky salt. Put back in the oven and cook until golden. Remove from oven and let rest for a few minutes. Slice and enjoy.

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