Congrats to Joy D. the winner of the Wonderful Summer Snacking Giveaway!
Mmm, pizza. One of my favorite foods. There is so much you can do with it- from varying the toppings to experimenting with crusts and I love that it’s so satisfying. I’m typically a red-sauce pizza girl, but I branched out this time and made a ricotta based topping instead of typical tomato sauce for these mushroom, onion and arugula pizzas. I saw this recipe in one of my recent Cooking Light issues and thought it would be something different than our usual homemade pizza. It was pretty tasty, although now I have to figure out what to do with this giant container of leftover ricotta. Any ideas?
What made the pizza extra yummy were these fresh mushrooms that I was sent from FreshMushrooms.com, a variety of portobello mushroom caps and white mushrooms which are shipped straight from their farm in Pennsylvania.
I especially love portobello mushrooms- the flavor and the fact that you can do so much with them. Turn them into a burger, saute them as a side, make stuffed mushrooms, etc. Button mushrooms are great to have around though for omelettes, to top burgers with or to use in a veggie stir fry. I used both types on my pizzas. You can order a variety of mushrooms online and they will be shipped straight from their farm to you in an insulated package.
Think mushrooms have no nutritional value? Think again. Mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium, yet they provide important nutrients including selenium, riboflavin, niacin, ergothioneine (a naturally occurring antioxidant known for it’s role in the immune system) and more. They are also a good source of potassium and naturally occurring vitamin D (they are in fact the only plant based foods that contain vitamin D although the amount does vary by type).
Mushrooms are a great sub for high-energy density foods such as ground beef or steak. They add a great meaty taste and nice texture to a variety of dishes.
So back to the pizza, it was delicious fresh out of the oven- there was a sweetness from the ricotta and caramelized veggies and a little bite from the arugula and lemon juice. The wheat crust gave it a nice nutty flavor too. All in all a success and something different for us.
What else did I do with my 6 lbs of mushrooms? I made a chicken and mushroom dish over a wild-mushroom couscous, an asparagus and mushroom quiche and lots of sides of sauteed mushrooms with garlic and balsamic (excuse the not so great iphone pics). I still have a handful of mushrooms left which I plan on turing into a delicious vegetarian grilled sandwich.
If you want some of these fresh mushrooms delivered to your door, go check out Fresh Mushrooms!
Question: What’s your favorite way to enjoy mushrooms?
Disclaimer: I was sent 6 lbs of mushrooms to enjoy, I was not required to blog about it nor was I compensated.