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WILD MUSHROOM AND RED PEPPER STROMBOLI


Ingredients:


• 4 c wild mushrooms, sliced (can substitute with what is available at your local grocery store. Use different types, according to personal preference)


• 2 red peppers, cut into thin strips • 2 tablespoons olive oil • 2 cups shredded mozzarella cheese


Easy Pizza Dough • 1 tablespoon sugar • 1 1/4 ounce packet active dry yeast • 3 tablespoons olive oil • 3 3/4 cups all-purpose flour, plus more for dusting • 1 1/2 teaspoons salt • 1 teaspoon black sesame seeds


Directions: Easy Pizza Dough


Whisk 1 1/3 cups of warm water (hot from the tap) to- gether with sugar and salt. Sprinkle in the packet of yeast and set aside, allowing the yeast to get foamy. Add the olive oil to the yeast/water mixture. Begin to stir in the flour, stirring until the mixture forms a dough. Sprinkle a working surface area with extra flour and begin to knead your dough ball for another 5-10 minutes, until the dough is smooth. Brush a small amount of olive oil on the dough ball and place back into the mixing bowl. Cover and set aside in room tempera-


MUSHROOM BRUSCHETTA


Ingredients: • 1 small baguette, thinly sliced (about 24 slices) • 1 tablespoon olive oil • 1 clove garlic • 2 tablespoons extra virgin olive oil • 2 scallions (37 grams / 1.3 ounces), minced • 1 cup Maitake mushrooms, cleaned and shredded • 1 cup Shiitake mushrooms, cleaned, stems removed and sliced


• 1 cup Shimeji mushrooms, root end trimmed and separated


• 1 teaspoon fresh thyme leaves • salt and pepper to taste • 1 tablespoon balsamic vinegar • 1 tablespoon minced flat-leaf parsley


Directions:


Put the oven rack in the middle position and preheat to 350 degrees.


Put 1 tablespoon of olive oil into a small bowl and use a pastry brush to lightly coat the top of each slice of bread with oil. Place the bread on a baking sheet and bake until each piece is golden brown and crisp (around 6-7 minutes). When the slices are done, remove the pan from the oven and give each piece a swipe with the clove of garlic.


In a medium-sized sauté pan, add 2 tablespoons of olive oil and the minced scallions. Sauté until the scallions are golden brown and caramelized. Add the mushrooms and thyme and sauté until most of the moisture has evaporated from the mushrooms, and they are golden brown on the outside. Season with salt and pepper to taste and then add the balsamic vinegar. Toss the mushrooms to glaze evenly. Turn off the heat when there is no liquid remaining and then add the parsley, stirring to distribute evenly. Let the mushrooms cool to room temperature. When you’re ready to serve the bruschetta, top each slice of toasted bread with the mushroom mixture.


The House & Home Magazine 47


ture for about an hour, allow- ing the ball to double in size. When ready, roll out the dough to about 1/4 inch thick (or to your preference).


Filling Instructions In a skillet heat olive oil over medium-high heat. Add


red pepper strips and cook until tender. Add sliced mush- rooms and continue to cook until tender. Set aside. On rolled out dough, sprinkle mozzarella cheese evenly.


Then, spread your red pepper/mushroom mix evenly over the mozzarella cheese. Beginning at one end of the rolled out dough, begin to roll the dough, enveloping the pep- pers, mushrooms, and cheese. Tuck both ends under to create your rolled pizza, or stromboli. Set your stromboli on a baking sheet. Sprinkle top with sesame seeds and allow to rest for 30 minutes as the dough begins to rise again.


While your stromboli is resting, preheat your oven to


375 degrees. Place the baking sheet on the center rack and bake for 40 minutes, or until the edges of the dough are golden brown. Remove from oven and allow to rest for 10 minutes. Cut in half and serve.


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