Mushroom Pizza With Quail Egg Recipes

MULTI-MUSHROOM FLATBREAD PIZZA

Steps:

• Dissolve salt, sugar, and yeast in the warm water and allow the yeast to proof. Proofing takes about 15 minutes. Place flour in a food processor fitted with a dough blade, and through the feed tube with the food processor running, slowly pour in the proofed yeast mixture, until the dough comes together and is a cohesive mass.
• Transfer the dough to a floured board, and knead for about 5 minutes. Place in a bowl, cover with a clean dish towel and allow dough to rise, so that it roughly doubles in volume. (This will take about 30 minutes to 1 hour). The dough has risen enough if you make an indentation with your finger and it does not spring back.) Punch the dough down and divide into 6 equally sized balls. Cover with towel and allow it to rise again. (Allowing the dough to rise a second time gives it a finer texture.) Note: It will not rise as much the second time.
• While the dough is rising, prepare the "base" pizza topping. Heat the butter in a large saute pan over medium-high heat and saute shallots and thyme until the onion begins to turn translucent. (If you are using dried mushrooms, remove them from their soaking liquid, lifting them out so all grit remains at the bottom.) Add the porcini to the pan, season with salt and pepper, to taste, and cook until tender. Remove from heat, stir in heavy cream, and scoop into a food processor. Pulse to chop and set aside to rest. This is your base topping
• Preheat oven to 450 degrees F. On a floured surface, stretch the dough into 6 (6 by 8-inch) ovals and shake cornmeal over both sides of the dough. (The crust will be par-baked on both sides on the stovetop before you add the topping to be baked.) In a heavy bottomed 12-inch skillet which has a lid, heat a small amount of oil over medium heat. (Swirl the oil to coat the entire inside of the skillet.) Transfer each dough oval to the skillet, allowing 1 side to lightly cook and stiffen up before flipping it over with tongs. When both sides of each oval are par-baked this way, transfer to a pizza stone. Spoon the base topping into the center of the now toasted crusts, spreading evenly over the surface.
• For the finishing topping, heat the olive oil over medium heat in a large saute pan and cook the porcini, cremini, shiitake, garlic and thyme until tender. Spread evenly over the base topping and lay fresh mozzarella slices over.
• Bake in the oven for about 10 minutes until cheese melts and edges of crust are golden.

WILD MUSHROOM PIZZA

Steps:

• In a bowl, dissolve yeast in warm water. Add oil and sugar; mix well. Combine whole wheat flour and salt; stir into yeast mixture until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 425°., Punch down dough; press onto a 12-in. pizza pan coated with cooking spray. Prick dough several times with a fork. Bake until edges are light golden brown, 10-12 minutes. , Meanwhile, in a large skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms in a single layer, in batches, until golden brown, about 8 minutes. Add onion and garlic; cook until onion is tender. , In a food processor, process half of sauteed mushrooms with cream cheese, remaining olive oil and salt. Spread on crust. Top with remaining mushroom mixture, cheeses and thyme. Bake until crust is golden brown and cheese is melted, 12-14 minutes. If desired, garnish with additional fresh thyme and basil.

BABY GREENS SALAD WITH QUAIL EGG AND MAPLE WHITE BALSAMIC VINAIGRETTE

Steps:

• Make the vinaigrette by adding vinegar, mustard, maple syrup, shallot and rosemary, 1 at a time, through the feed opening of a running blender. Then leaving the blender running, pour the olive oil in a slow steady stream into the vinegar mixture to emulsify. Remove vinaigrette to a container and season with salt and pepper.
• In a large bowl, toss tomatoes, cucumber and carrots with salad dressing. Toss with baby greens just before serving and garnish with quail eggs cut into halves. Season with salt and pepper.

DINO EGG

Steps:

• For the BBQ Sauce: In a pot set over medium-high heat, melt the butter. Add the onions and cook to sweat. Add the chipotles, chili powder and garlic powder, and saute for 2 minutes. Add the ketchup, molasses, mustard, Worcestershire and vinegar, and bring the sauce to a simmer. Cook the sauce at a simmer for 30 minutes.
• Puree the sauce in a blender and add the salt and pepper.
• For the mayo: Combine the egg, egg yolk, lemon juice, Sriracha, garlic and mustard in a container and puree with a stick blender. With the blender running, slowly add the oil to the mixture to emulsify the mayonnaise and add the salt and pepper.
• For the coleslaw: In a bowl combine the cabbage, carrots and scallions. In a separate bowl whisk together the mayonnaise, mustard, honey and vinegar. Combine the dressing with the cabbage mixture, and mix well. Allow the slaw to sit for 30 minutes to let the flavors meld.
• For the eggs: Preheat the oil in a deep fryer to 350 to 375 degrees F.
• In a food processor, combine the pulled pork, egg yolks and 1 cup of the prepared BBQ sauce. Pulse the mixture until combined.
• Divide the mixture into 6 portions. Dip your hands in water and pat out one of the portions flat. Place a poached egg in the center and wrap the pulled pork around the egg. Repeat for the remaining eggs.
• For the breading: Whisk together the eggs and milk. Coat the wrapped eggs in egg wash then dip in the breadcrumbs. Repeat the process, dip each wrapped egg in the egg wash and then the breadcrumbs again.
• Deep-fry the eggs until golden brown, 3 to 4 minutes.
• To plate, place 2 tablespoons of the BBQ sauce on one side of the plate, and with the tip of the spoon quickly drag the center of the sauce to the other side of the plate.
• Place a 1/2 cup of the coleslaw in the middle of the plate, creating a nest in the center of the slaw. Place a fried egg in the coleslaw nest. Drizzle the Sriracha mayo over the top of the Dino Egg. Repeat for the remaining eggs and plates. Garnish with some scallions.