It took a few months, but I hope you enjoy the new look and layout of Seasonal and Savory. I am still working out a few kinks, so please bear with me as I deal with a learning curve–and if you encounter any problems with functionality, I do hope you will let me know. After a couple of busy months that have been a little short on recipes, I thought I should kick off with an easy one: portobello pizzas, made with the mushrooms as the “crust.” This is hardly a new concept, but I have a method that prevents them from getting too soggy from the mushroom liquid.
To prevent the sog factor from the mushrooms, here is my technique: wash the mushrooms, then use a spoon to remove the stems and gills. Sprinkle the interior of each portobello with a little salt, and place them on a microwave-safe plate. Microwave your mushrooms for three minutes on high, and let them cool enough to handle. At this point, place them gill-side down on some paper toweling, and let then drain for about five minutes.
Spread a scant tablespoon of tomato paste into each ‘shroom, then top with some fresh mozzarella, whatever toppings you like, and some fresh basil (or use pizza seasoning like Prudhomme’s Pizza and Pasta blend). Place the pizzas under a broiler set to high, and let them go for 8 to 10 minutes, or until the cheese is oozy and starts to develop little browned spots. Remove and enjoy.
In the next week or so I will have printable recipes for new posts, so stay tuned for that. This week is also the start of our new C.S.A. with Aspen Moon Farm, so there will be plenty of new produce recipes coming up. As always, thanks for reading, and I hope you enjoy the new site.