On Friday I shared a recipe on how to prepare and bake a simple no-knead bread. Since I have made the bread many times before, I decided to try another variation and that was to use the dough as the base for a pan pizza.
With a completely unplanned but fortunate bit of timing, the batch of preserved lemons I prepared in early February was due for a quality check and it was also the warmest day of the year (so far). The result: A fantastic, barbecued pan pizza with a moist & chewy thick crust (and crispy toasted bottom) topped with turkey, mushroom, bacon, basil, and preserved lemon.
Shiitake mushroom, caramelized red onions, bacon, spinach & local gouda quiche
Day 14 in our 15 Days of Elgin Christmas features the umami-packed shiitake mushrooms from Nature's Perfection, a mushroom farm located south of Aylmer, Ontario.
Shiitake mushrooms have a rich, buttery, almost meaty flavour which complements other foods. Sauteed, steamed, baked, or stir-fried, shiitakes are recommended to be consumed cooked as they have been known to cause skin rashes when ingested raw. Pickled, dried, or fresh, the flavour of shiitakes are more intense than regular white button mushrooms. Not sure where to use shiitakes? Try them as a pizza topping, in risottos, in soups, omelets, stuffed in chicken breasts, in a grilled cheese sandwich or on shish kabobs (because who doesn't love food on a stick?).
Eating. Drinking. Sharing.