So with a stack of mushrooms needing to be eaten and a wedge of beautiful blue cheese sitting in the fridge, I was scratching my head trying to think of a great way to serve them that would include plenty of vegetables and maybe something fermented. Bingo! Calzone…

Sourdough pizza dough started the day before using just flour, salt, olive oil and water, wrapped around a mixture of mushrooms, silverbeet, cottage cheese and blue cheese and cooked on a hot BBQ plate. Perfect.

1 quantity pizza dough

1 tablespoon olive oil

1/4 cup tomato paste/puree

8-10 field mushrooms, wiped and roughly chopped

1 brown onion, chopped

1 tablespoon fresh thyme

8-10 silverbeet/spinach leaves washed and chopped

150 grams cottage cheese

small wedge blue cheese to taste (I used about 50 grams)

salt and pepper

 

Heat the olive oil in a frying pan and gently fry the onion. Add mushrooms and cook until soft. In a separate bowl mix the thyme, silverbeet, cheeses, salt and pepper. Stir through the mushroom mix.

Divide the dough into 4 pieces and roll into rough rectangle shapes. Spread half each rectangle with the tomato paste or puree, top with a quarter of the mushroom mixture and fold the dough over. Crimp the edges to seal. Slide the calzone onto a hot BBQ grill plate, close the lid and cook for 6-7 minutes until brown. A pizza oven would be even better, and a hot oven would work just fine as well.

Serve with a green salad and enjoy.

Serves 4

Shopping at the local farmers market this morning I came across these little beauties; a huge pot of field mushrooms that looked as if they had just that minute been picked. My mind immediately made the leap to Jamie Oliver’s insanely good Mushroom Soup recipe, and one trip to our incredible local French patisserie L’amour en cage for baguette and Bleu Auvergne cheese meant we were set for an epic meal.

I’m constantly reminded how lucky I am to live to live in a place where fresh, quality food is accessible, affordable and valued by so many passionate foodies (like me!)