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PORTABELLA AND SHIITAKE MUSHROOM PIZZA WITH PUFF PASTRY CRUST


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Member since 2014

Serves 6 | Prep Time | Cook Time

Ingredients

3 tablespoons sweet butter
5 tablespoons olive oil
3 large Portabella mushrooms, thinly sliced
Sea salt
Freshly ground pepper
3 large Shiitake mushrooms, thinly sliced
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Pesto:
2 fresh garlic cloves
½ cup pine nuts
2 cups Fresh basil leaves
1 teaspoon sea salt
½ cup olive oil
1½ cups fresh grated Parmesan cheese
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1/2 pound Puff Pastry: - may be made in advance and frozen
Detrempe:
½ pound bread flour
½ pound all-purpose unbleached flour
3 ounces sweet butter, chilled and cut into 6 pieces
Pinch salt
1 cup ice water

1¼ pounds sweet butter, chilled
¼ cup unbleached flour
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1/2 cup Red Wine Vinaigrette – may be made in advance and refrigerated:
¼ cup red wine vinegar
¼ cup water
1 tablespoon sugar
1 teaspoon dry mustard
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2 garlic cloves
¾ cup canola oil
¼ cup olive oil
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3 cups Boston lettuce, julienne


Heat 1/2 amount butter and olive oil and sauté portabella mushrooms until lightly golden brown. Reserve. Season with sea salt and pepper. Heat remaining butter and olive oil in pan, sauté shiitake mushrooms until lightly golden brown. Reserve. Season with sea salt and pepper.


For Pesto, in work bowl of food processor, finely chop garlic and pine nuts. Add basil leaves and process until all ingredients are pureed. Add salt and olive oil until very green. Stir in Parmesan cheese. Store in container in refrigerator until ready to use. Serve at room temperature.


For Puff Pastry, for the Detrempe, place all ingredients, except the iced water, into work bowl of food processor. Process until the butter and flour are thoroughly combined. With machine running slowly pour ice water through the feed tube. Wrap tightly and refrigerate about 30 minutes. Place a large plastic board in freezer. Place rolling pin in freezer, too.


Place the ¼ pound of butter in bowl. Sprinkle with flour and knead with your hand until flour is incorporated with butter. Place in a 6” x 9” rectangle dish and wrap in plastic. Refrigerate until firm.


Remove the Detrempe from refrigerator. Cut a deep cross in the dough. Spread out the sections of the dough so that the center is the thickest part. Roll the dough out from each section to form a four leaf clover. Try to keep the center a little thicker. Place the butter in the center and bring the edges of the Detrempe to the center. It is like enclosing the butter in an envelope. Cover pastry with plastic wrap or tin foil. Chill 1 hour.


and roll into large rectangle, cutting into 6 squares; trim edges. Brush each square with Pesto and layer mushrooms, alternating portabella mushrooms and shiitake mushrooms. Chill 1 hour. Bake 375 degrees for 15 to 20 minutes or until bottom crust is brown. Bake on parchment lined cookie sheet.


For Red Wine Vinaigrette, combine all ingredients, except oils, in work bowl of food processor. With motor running, slowly add oils through feed tube. Pour into squeeze bottle and refrigerate until ready to use.


Toss julienne lettuce with 3 tablespoons Red Wine Vinaigrette. Save the rest of the Vinaigrette in the refrigerator for future use.


Place a little lettuce on top of the Puff Pastry. Place on plates. Serve and enjoy!


Pairs Well With


Notes

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