Lion's Mane, Carrots & Celtuce

October 8, 2014

 

 

Sauteed lion’s mane mushrooms (or pom pom mushrooms), broccoli rabe pesto, roasted carrots & spring onions, celtuce (or celery lettuce), goat cheese, sherry vinaigrette

Recipe

 

Ingredients:
1 ball of dough
flour for dusting

semolina flour for pizza stone
olive oil
salt & pepper
1 log of goat cheese, crumbled
2 lion’s mane mushrooms, torn into chunks
2 tablespoons butter
4 carrots, 3 cut into wedges lengthwise & 1 shaved on a mandoline
½ bunch spring onions (the kind with the large bulbs), stems discarded & bulbs quartered
1 stalk celtuce, peeled & sliced thinly


For the pesto:
½ bunch broccoli rabe, thick stems removed, roughly chopped
2 garlic cloves, minced
½ cup toasted walnuts
½ cup grated Parmesan
½ cup olive oil
½ cup canola oil
1 tablespoon sherry vinegar
1 ½ teaspoons salt


For the sherry vinaigrette:
½ cup sherry vinegar
1 shallot, minced
1 tablespoon honey
1 ½ cup olive oil
salt & pepper to taste

 

Directions:
Preheat your oven to 425° F. Toss the spring onions & carrot wedges with olive oil & salt, and roast on a baking sheet for about 20 minutes.

 

While these are cooking, prepare your sherry vinaigrette by whisking all the ingredients together in a bowl. When your vegetables are done, give your spring onions a couple extra chops and then let them marinate in the vinaigrette until you’re ready to use them. Increase the oven temperature to 550° F.

 

To cook the lion’s mane mushrooms, you’re going to saute them. The mushroom man at the farmer’s market told us he ate them raw, but I think they taste a lot better soaking up the butter in a pan. The consistency is similar to lobster, so some people use them as a substitute in bisques or other dishes. But again, sauteed in butter. Can’t go wrong.

 

Melt your butter with a little bit of olive oil in a pan and saute the mushrooms until they turn a warm, nutty brown. Season with salt & pepper and set aside.

 

To make the pesto, put the broccoli rabe, walnuts, parmesan, garlic, sherry vinegar & salt in a food processor. Slowly add the oils while pulsing, until it reaches a pesto consistency. Add more salt if needed.

 

When the oven is hot, prepare your dough using the instructions on the right. After you’ve baked it for a minute, take it out and brush it lightly with olive oil, followed by a thin layer of the pesto.

 

Add the goat cheese, carrots, onions, mushrooms & celtuce. (The celtuce is a Chinese cousin of celery—it sort of tastes like a cross between a water chestnut and asparagus).

 

Pop it in the oven and bake until the crust is a nice golden brown. Then take it out, add the shaved carrots, and enjoy!

 

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HOW TO PREPARE DOUGH

#1 

Start stretching it from the center, then move it around in a circle so that gravity stretches it and creates a natural crust. It helps to put some olive oil on your hands first.

 

#2

Place the dough on your floured surface & push it out with your fingertips until it's the size of your pizza stone. You can fold over the edges to create an extra fluffy crust.

 

#3

When the oven is hot (preheat it with the stone inside), sprinkle some semolina flour on the pizza stone and place your dough on it.

#4

Bake it for about a minute, or until it starts to bubble, then take it out. This last step isn't 100% necessary, but I feel like it adds a little extra crispiness to the crust.

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