MUSHROOM PESTO PIZZA
Makes 2 pizzas
DOUGH
500ml flour
10ml sugar
15ml salt
10g packet of instant yeast
15ml olive oil
about 250ml warm water
250ml ready-made pesto
200g grated mozzarella
MUSHROOM TOPPING
30ml olive oil
150g exotic mushroom mix
250g button mushrooms, halved
250g portobellini mushrooms, halved
250g brown mushrooms, sliced
5ml crushed garlic
5ml dried oregano
salt and pepper
DOUGH: In a bowl combine the flour, sugar, salt and yeast. Add the oil and enough water to make a dough that is soft but not sticky.
Knead well until smooth and elastic. Place into an oiled plastic bag and allow to rise for 20-30 minutes. Remove from the bag and knead lightly.
Divide the dough into two and roll out into pizza bases on a floured surface. Place the bases on to a greased baking tray.
Spread each of the bases with pesto, sprinkle with mozzarella and scatter the mushroom topping over this.
Bake pizzas in a preheated oven at 200ºC for 15-20 minutes, until the bases are golden.
Remove and serve immediately.
TOPPING: Heat the oil in a frying pan and add the mushrooms, garlic and herbs.
BREAKFAST MUSHROOMS
Serves 4
125g streaky bacon
2 English muffins, split
olive oil
300g baby spinach, blanched and drained
4 large mushrooms, stems removed
4 eggs, poached
HOLLANDAISE SAUCE
4 egg yolks
200g butter
salt and pepper
30-40ml lemon juice
Grill the bacon and keep it warm. Toast the muffins. Heat the olive oil and briefly fry the spinach. Remove and keep warm. Add a little more oil to the pan and cook the mushrooms on both sides until cooked. Top each muffin with 2 slices of bacon, then a spoonful of spinach.
Place a mushroom on top and top this with a poached egg. Pour the hollandaise sauce over and serve immediately.
HOLLANDAISE: Put the egg yolks into a food processor and process for a minute.
Put the butter into a small pot and heat it until it comes to the boil. With the processor running, pour the hot butter into the machine. When all the butter is added, season to taste with salt, pepper and lemon juice. To keep the hollandaise sauce warm, spoon it into a bowl and place the bowl over hot water. Stir frequently to prevent it overheating at the bottom.
MUSHROOM TAGLIATELLE
Serves 4-6
30ml olive oil
30g butter
1 red onion, finely chopped
2 cloves of garlic, finely chopped
150g exotic mushroom mix
250g brown mushrooms, cut into quarters
250g button mushrooms, halved
100ml white wine
200ml vegetable stock
30ml truffle balsamic glaze
60ml cream
salt and pepper
250g tagliatelle pasta
125ml chopped coriander
Heat the oil and butter in a saucepan over medium heat. Add the onion and garlic and gently fry until softened. Add the mushrooms and fry for 5 minutes. Add the wine and cook until it has evaporated. Add the stock and cook for 10 minutes until the stock has thickened and reduced a little.
Stir in the balsamic glaze, cream and season to taste. Cook pasta according to the instructions on the packet.
Drain and stir in the mushrooms. Add the coriander and serve immediately.
ASIAN MUSHROOM SALAD
Serves 4
60ml soy sauce
50ml rice vinegar
30ml peanut oil
10ml sesame oil
10ml chopped ginger
10ml chopped garlic
1 chilli, seeded and chopped
500g button mushrooms, stems removed
1 brinjal cut into slices 5mm thick
olive oil for cooking
1 pillow packet of baby salad leaves
½ English cucumber, peeled and sliced
1 red pepper, seeded and sliced
Combine the soy sauce, rice vinegar, peanut oil, sesame oil, ginger, garlic and chilli and mix well. Pour this over the mushrooms and set aside.
Brush the brinjal slices with olive oil and cook on a griddle pan until done.
Add to the marinade with the mushrooms.
Set aside for a couple of hours.
Put the salad leaves into a bowl. Add the mushrooms, brinjals, cucumber and red pepper.
Drizzle with some of the marinade and serve.
ANGELA DAY
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