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Fabulous Fungi by Jennifer Bowles
This time of year there's something to be said for comfort food. Everyone's go-to dish is different: mac & cheese, chicken noodle soup, toast and butter with sugar sprinkled on top (my healthful high school go-to), and the old standby: pizza. Pizza, aka "za," grease wheel, pie; the classic combination of bread, cheese and toppings. Confession time: I am not a huge fan of the ooey-gooey slice of pepperoni "za" dripping with tomato sauce and mozza stringing down the side of your wrist as you fold the slice and send it into the hangar. Instead, I prefer a slice with a little more personality and refinement. A lighter edge, with a touch of crunch and character. This month I wanted to spotlight the versatility and beauty of one of the most simple and delicious seasonal ingredients (and a pizza classic) that can be easily altered to a new level of comfort and character in the same bite ‌ mushrooms. Not everyone is a mushroom fan, but I have loved them my whole life and this recipe transforms them into a dish that even the most ardent funghi-foe will enjoy. Hopefully this recipe will inspire you to rethink these beautiful little buttons, and get excited by their versatility. This flavourful dish will transform mushrooms from mundane to magical (but not that kind of magical). This month our little fungi is going to show you what it can really do as the star of an amazing and elegant mushroom flat-bread. It's a long list of ingredients, but is actually really simple. 1 flatbread (homemade or store bought – you'll want a nice rustic base) 1 large shallot, diced 3 oyster mushrooms, coarsely chopped 1 portobello mushroom cap, chopped 6 white button mushrooms, cut into 1/4's 6 crimini mushrooms, cut into 1/4's small handful of spinach, roughly chopped white wine (preferably chardonnay) juice of 1 lemon splash of apple cider vinegar splash of sherry white balsamic vinegar 1.5 tbsp butter olive oil 1 clove garlic, diced shaved parmesan chopped basil salt & pepper pesto (optional) alfredo sauce (optional) Heat skillet over medium heat and saute shallots in olive oil until translucent. Increase the heat and add the mushrooms. Cook until mushrooms are slightly browned and tender. Drain off some of the moisture if it's really runny. Season with salt and pepper and cook for another minute. Splash the pan with the wine, vinegar and lemon juice and let them absorb (about 1 minute). Let the mushrooms saute for another 2 minutes and add the butter to finish. Warm the flatbread and top with mushroom mixture. Top with shaved Parmesan and spinach and serve as an appy or main. For a twist smear some pesto, bechamel or garlic oil on the flat-bread before adding the mushrooms. Enjoy! SEASIDE | november 2013 | WWW.SEASIDEMAGAZINE.CA 21