Mushroom Fontina Melt Food

MUSHROOM AND FONTINA QUESADILLA

Steps:

• On a work surface, layer salami on half the tortilla. In a large nonstick skillet, heat 1 teaspoon oil over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown, 8 minutes. Season with salt and pepper.
• Place mushrooms and cheese on top of salami; fold tortilla over filling. Place quesadilla in skillet and cook over medium until tortilla is golden brown and cheese is melted, about 3 minutes per side. Transfer quesadilla to a cutting board and cut into 3 wedges.
• In a small bowl, toss arugula with lemon juice and 1/4 teaspoon oil. Season with salt and pepper and serve alongside quesadilla.

MUSHROOM- FONTINA PUFF PASTRY TART

Steps:

• Preheat oven to 425°F Position the rack to the middle of the oven.
• Heat the oil and butter in a 12" saute' pan over medium heat. Once the butter starts to foam, add the mushrooms and garlic.
• The mushrooms will quickly absorb all the fat in the pan.
• Sprinkle with 1/2 t salt and stir until the mushrooms release their moisture and start to shrink, about 2-3 minutes, maybe a bit longer.
• Increase the heat so that you hear a steady sizzle; stir occasionally.
• In about 5 minutes, when the liquid evaporates, and the mushrooms start to brown, give an occasional sweep of the spoon, once a minute, to let the mushrooms edges brown nicely, about 2-4 more minutes. REsist the inclination to stir to often.
• Turn off the heat and stir in the pepper and parsley. Add more salt if needed. Add the other herbs and set aside to cool.
• TART:.
• Thaw the puff pastry sheet at room temperature until pliable, 30-45 minutes.
• Lightly dust a work surface with flour. Unfold the pastry sheet and roll it into a rectangle about 10x15 inches and 1/8" thick.
• Slide onto a baking sheet lined with parchment paper.
• Prick the pastry crust all over with a fork but NOT the outer 1" on all sides.
• Over the 1" border, brush with the beaten egg wash. You will not use all of it.
• Bake the pastry until it begins to puff up and surface feels dry, about 5 minutes.
• Prick the crust with a fork or skewer to release the steam if it puffs up like a pillow.
• Scatter the mushrooms onto the pastry, leaving a 1"border.
• Bake until the border is puffed up and golden brown, about 10 minutes.
• Remove from oven and scatter the cheese on top the mushrooms and continue baking until the cheese melts, about 2-3 minutes.
• Cool briefly and slice. Using a pizza cutter/wheel will help wit tis.
• Enjoy!

POLENTA WITH MUSHROOMS AND FONTINA

Steps:

• In a large sauté pan or frying pan over medium heat, melt 1/4 cup of the butter. When bubbly, add the mushrooms, raise the heat to medium high, and sauté, tossing often, until tender, about 5 minutes. Do not let brown. Season with salt and a little nutmeg and remove from the heat. Cover to keep warm.
• Position a rack in the center of an oven and preheat to 425 degrees F . Butter a 2 1/2-qt. baking dish.
• In a deep, heavy saucepan over high heat, bring the water to a rapid boil. Add 2 tsp salt and, while stirring continuously with a long-handled spoon, gradually add the polenta in a thin, steady stream until all has been incorporated. Continuing to stir constantly to keep lumps from forming, reduce the heat until the mixture only bubbles occasionally. Continue to cook, stirring, until smooth and creamy, about 20 minutes; be careful to scrape the bottom and sides of the pan to avoid sticking or lumping. Remove from the heat. Cut the remaining 1/4 cup butter into small cubes and add to the polenta, a few cubes at a time, stirring until melted after each addition. The polenta should be soft and spreadable.
• Spread one-third of the polenta over the bottom of the prepared baking dish. Spread half of the mushrooms in a layer on top, and then cover with a layer of half of the cheese slices. Repeat with half of the remaining polenta, than all of the remaining mushrooms and cheese. Top with the remaining polenta.
• Place in the oven and bake until lightly browned, about 20 minutes.
• Cut into squares and serve immediately.

GRILLED MUSHROOMS WITH MELTED FONTINA AND PROSCIUTTO

Steps:

• Preheat grill or broiler. Set rack 4 to 5 inches from heat source.
• Wipe mushrooms clean with damp paper towel. (Do not rinse.) Remove stems for other use. Brush mushrooms on both sides with oil. Grill or broil mushrooms, caps toward source of heat, until tender and slightly browned, about 5 minutes. Turn and grill other side.
• Place slice of prosciutto and slice of cheese inside each mushroom cap, folding to fit. Grill or broil 1 minute longer, until cheese is slightly melted. Sprinkle with parsley and serve immediately.
• Preheat grill or broiler. Remove stems from mushrooms. Brush mushrooms with olive oil.
• Grill for 5 minutes on both sides. Place a slice of prosciutto and cheese inside each mushroom cap folding the slices to fit. Grill or broil for 1 minute more or until cheese starts to melt. Sprinkle with parsley and serve.

MUSHROOM AND FONTINA QUESADILLAS

Steps:

• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and jalapeño; sauté 2 minutes.
• Add mushrooms and salt; sauté 5 minutes or until moisture evaporates. Remove mushroom mixture from pan; keep warm.
• Wipe pan clean with paper towels. Return pan to heat; add 1 tortilla. Cook 1 minute; turn tortilla over.
• Arrange about 1/3 cup mushroom mixture over half of tortilla; top with 1 tablespoon cheese. Fold in half; cook 30 seconds on each side or until cheese melts and tortilla is golden.
• Repeat procedure with remaining tortillas, mushroom mixture, and cheese. Cut each quesadilla into 4 wedges.

WILD MUSHROOM PIZZA - CARAMELIZED ONIONS, FONTINA, ROSEMARY

Steps:

• *** MAKE DOUGH*** Mix the yeast, salt, sugar and olive oil with the water in a 5-quart bowl or a lidded (not air-tight) food container.
• Mix in the flour without kneading using a spoon, a large capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour. I use a spoon to combine, then my hands for the last bit of flour.
• Cover (not air-tight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
• The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (again, not air-tight) container and use over the next 12 days.
• *** MAKE PIZZA *** Melt 1 tablespoon butter with 1 tablespoons vegetable oil in heavy large skillet over medium heat. Add onions and sauté until golden, about 45 minutes. Season with salt and pepper.
• Melt remaining 2 tablespoons butter with 1 teaspoon vegetable oil in another heavy large skillet over medium-high heat. Add mushrooms, garlic, and shallot. Sauté 4 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 13 minutes. Add rosemary; season with salt and pepper.
• Position rack in bottom third of oven. Place a pizza stone on rack. Preheat oven to 500°F at least 30 minutes before baking.
• Instead of kneading this dough, you're going to "cloak" it, which (and this is VERY important), should take no more than 30 seconds for the whole process from grabbing off a hunk of dough to the end of cloaking. This is done after the 2-hour rest. Sprinkle a little flour on the surface of the dough you've made and pull or cut off a grapefruit-sized ball. This will be for one pizza. Sprinkle a bit more flour on the top of that ball and with the entire length of the sides of your thumbs, gently stretch the top surface around to the under part of the ball. Gently! You're not actually tearing the dough, but think of it as lengthening the fibers on the very top surface of the ball by stretching it just a bit.
• Roll out 2 dough disks on lightly floured surface to 10-inch rounds, allowing dough to rest a few minutes if it springs back. Sprinkle 2 pizza peels with cornmeal and transfer 1 dough round to each peel. Lightly brush dough with garlic oil. Sprinkle one with 1/2 cup cheese, and then scatter 2 1/2 tablespoons onions over cheese. Scatter 1/2 cup mushrooms over onions. Sprinkle with salt and repeat for second pizza.
• Position tip of pizza peel at a slightly downward angle to roughly 2/3 of the way across pizza stone. With quick forward jerks and less jerky backward motions, jiggle the pizza from the peel to the stone, then slide peel the remainder of the way out so that the pizza is centered on the stone. Repeat with second pizza and bake for 6 minutes. Rotate pizzas half a turn. Bake until crust is deep brown, about 6 minutes longer, but watch that the crust doesn't burn.
• Using a large spatula or two, carefully transfer pizzas to cutting board. Let rest 1 minute. Slice into wedges and serve.