It’s the Vicolo corn meal crust (find it at our stores) that really makes this pizza — the corn meal adds another layer of flavor you just can’t get from regular pizza dough. Top that with easy homemade pesto and hearty Portobello mushrooms and you’ve got yourself a great palate-pleasing pizza pie.
- 1 TBL Sigona’s Fresh Press Leccino extra virgin olive oil
- 1 clove garlic, minced
- 1/2 of a large shallot, thinly sliced
- 1 Red Fresno pepper, seeded and thinly sliced lengthwise
- 1 large Portobello mushroom, wiped clean with a damp paper towel, stems removed, caps thinly sliced
- 1 Vicolo corn meal crust pizza crusts
- 1/3 cup fresh pesto (recipe here )
- 2 oz. gruyere cheese, shredded
- 2 oz. fresh mozzarella, thinly sliced
- 1/4 cup freshly grated Parmigiano-Reggiano
Directions: In a large skillet, heat olive oil over medium heat. Add the shallot, mushrooms, Red Fresno pepper and garlic, season with salt and pepper. Cook, stirring occasionally, about 7-9 minutes. The mushrooms will release their liquid and then soak it back up again. Once cooked, set aside.
Spread an even layer of pesto over the pizza crust. Layer on the cheeses, starting with the mozzarella, then top with the mushroom mixture.
Bake according to crust directions and enjoy.
Grilled Portobello Mushrooms
What you need:
- Portobello Mushrooms, wiped clean with a damp paper towel, stems removed
- Sigona’s Fresh Press Leccino extra virgin olive oil
Directions: Preheat a grill over high heat. Lightly brush both sides of the mushrooms with olive oil. Sprinkle both sides with salt and pepper.
Lay mushroom caps top side down on the grill. Cook about 5-7 minutes then flip and cook about 2-4 minutes more or until mushrooms soft in the center.
Pappardelle Pasta with Sautéed Maitake Mushrooms, Chives and Parmigiano Reggiano
This lite, easy dish goes well with a Pinot Noir or a Chardonnay. Adapted from Love & Olive Oil. Serves 2-3.
- 1 pkg (12 oz.) fresh pappardelle pasta by Saporito Fine Pasta (find it at our stores) or 8 oz. dried
- 4 TBL unsalted butter
- 4 TBL Sigona’s Fresh Press extra virgin olive oil
- 1 large shallot, minced
- 1/2 tsp. red pepper flakes
- At least 5-6 oz. (about 1 large) Maitake mushrooms, wiped clean with a paper towel, petal stalks trimmed and separated
- 1 TBL lemon juice
- 1/4 cup dry white wine
- 2 TBL fresh chopped chives, plus about 1 TBL more for topping
- salt and pepper, to taste
- 1/2 cup freshly grated parmigiano reggiano or mizithra
Directions: Cook pasta according to package directions. Note: You’ll want to have the pasta done around the same time the mushroom sauce is done, so plan accordingly.
Melt butter together with olive oil in a large saucepan over medium-high heat. When butter is melted and hot, add the shallot and red pepper flakes. Season well with salt and pepper. Cook until shallot has softened, about 3-4 minutes. Add the mushroom pieces and cook, stirring constantly, for 3-4 minutes more. Add the wine and lemon juice, season again with salt and pepper. Cook another two minutes then remove from heat.
Add drained noodles to pan with mushrooms. Add 1 TBL chives and gently toss until noodles are coated and have absorbed some of the liquid, 1 to 2 minutes. Transfer to a serving bowl, top with a generous sprinkling of cheese and more chives (if desired), and serve immediately.
Wild Chanterelle Mushroom Omelet
No need to be intimidated by either omelets or mushrooms. This is a simple, easy breakfast or dish for when you’re making breakfast for dinner. Add in other veggies as desired, such as bell pepper. Serves 2.
- 2 TBL Sigona’s Fresh Press Leccino extra virgin olive oil
- 1 small yellow onion or 2 shallots, peeled and diced
- 1/2 lb. wild Chanterelle mushrooms
- 2 TBL butter
- Salt and pepper
- 6 Wattle & Comb Pastured eggs
- 2 TBL milk
- 2 TBL fresh parsley, chopped
Directions: Beat together eggs and milk in a bowl. Mix in parsley and season with salt and pepper. Set aside.
Brush the mushrooms with a pastry brush or wipe with a paper towel to remove any dirt or sand. Cut into 1/4 inch slices.
Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring often, until soft, 3–5 minutes. Add mushrooms and season with salt and pepper. Cook, stirring, until they soften and release their juices and absorb it back in. Stir in the cold butter.
Just as the butter has melted, add egg mixture to the skillet. Work quickly, stirring the just the surface of the egg mixture constantly. When they’re about halfway set, carefully fold sides of omelet over and cook until cooked through, about 1 minute more. Serve warm.
Carmelo’s Wild Chanterelle Mushroom Sauce over Rigatoni Pasta
I wouldn’t call this a recipe per se, but more of a result of what I call my “throw caution to the wind” attitude I take on in the kitchen. Add in a little of this, or a little of that, to season this to your liking and serve over fresh pasta. It’s quick, easy and indulgent.
What you need:
- 1 pkg. fresh, locally made Rigatoni pasta from Saporito Fine Pasta (available at Sigona’s)
- Wild Chanterelle mushrooms
- Sigona’s Fresh Press Leccino or Hojiblanca extra virgin olive oil
- Butter, chilled
- Cream (just a couple TBLs worth)
- Freshly grated parmigiano reggiano or pecorino
Directions: Cook pasta according to package directions.
Clean mushrooms by wiping with a damp paper towel to remove any dirt or sand. Cut into 1/4 inch slices.
Heat oil in a large skillet over medium-high heat. Add mushrooms and season with salt and pepper. Cook, stirring, until they soften and release their juices and absorb it back in. Stir in the cold butter and cream, cook about 1 minute. Add in grated cheese.
Set aside about 1/4 of the mushroom mix and stir the rest into the cooked pasta. Add pasta to a serving bowl and top with the remaining mixture.
Sautéed Wild Chanterelle Mushrooms with Sigona’s Leccino Olive Oil
Don’t be intimidated by cooking mushrooms — all you need is a little patience and a nice, large sauté pan or skillet. Serve this as part of a lite meal with vegetables or over a fresh baguette that’s lightly grilled and topped with an aged cheese, such as parmesan, pecorino or manchego. It goes well with a nice, light Pinot Noir or Chardonnay. Adapted from Epicurious.com. Serves 2.
- 1/2 TBL butter
- 3 tsp. Sigona’s Fresh Press Leccino extra virgin olive oil
- Salt and pepper, to taste
- About 1/3 lbs. fresh chanterelle mushrooms
- 2 – 3 TBL dry white wine
Directions: Use a pastry brush or paper towel to wipe and brush off any soil. You may also use a sponge that’s slightly wet, however you don’t want to get them too wet. Trim off the very tip of the stem. Slice the large mushrooms in halves or thirds, smaller ones may be left whole.
Melt butter with the olive oil in a large skillet or sauté pan over medium-high heat. Add mushrooms, season well with salt & pepper and to sauté, stirring constantly, until just tender, about 3-4 minutes. Add wine and cook, stirring, until liquid has evaporated and mushrooms are tender, about 1 minute or so.
Transfer to a serving dish. Serve warm.
Wild Chanterelles with Seared Grass-Fed Beef and Caramelized Onions
This recipe is my go-to for steaks, especially grass-fed beef steaks. We have an outstanding deal on fresh, wild Chanterelle mushrooms right now that would go perfectly with this recipe, too! Pair it with a bottle Cabernet Sauvignon.
What you’ll need:
- Grass-Fed Beef Steak (available at our Redwood City store only)
- Yellow Onion
- Chanterelle Mushrooms
- Beef Broth
Tenderize your steak by piercing it all over with a fork. Rub it with salt and let it sit out at room temperature for at least 30 minutes. The longer it’s out, the more tender it will become.
In a cast iron skillet over high heat, sear meat over on each side for 2 minutes or less, depending on the thickness of the steak. We have these wonderful grass-fed Velvet steaks that are 8-10 ounces and should be seared no longer than 1 1/2 minutes on each side.
After they’re seared, transfer the skillet to a 350F oven and bake for about 10 minutes if it’s one of the thick top sirloin cuts. Bake it for 4-5 minutes if it’s a thinner steak. Of course, you can cook it as you please, too!
Remove it from the oven and transfer steak to a plate. Let it rest under a tent of aluminum foil for about 10 minutes. To the same skillet, add a teaspoon of olive oil, sliced onions and then the mushrooms. Stir in a little salt and pepper. Once they’ve sautéed and cooked down a bit, for about 5 minutes, pour the mix over your steak and enjoy.
Remove the cooked onions and mushrooms and pour in 1/2 cup of sherry. Let it reduce by half over a high flame. Pour in about a 1/2- 3/4 cup of beef broth and let it reduce again. Then stir in a little butter and a tablespoon of cream. Reintroduce the onions and mushrooms to reheat.
For a nice presentation, use a slotted spoon to remove the onions and mushrooms; place them on the plate. Slice the meat against the grain and fan it out atop the bed of onions and mushrooms. Drizzle the steak with the remaining sauce.