Mushroom and Herb Stromboli

Mushroom and Herb Stromboli

Mushroom and Herb Stromboli

Mushroom and Herb Stromboli

Mushroom and Herb Stromboli

Course Appetizer

Ingredients
  

  • 6 oz. pancetta, very finely chopped
  • 8 shallots, quartered
  • 12 oz. shiitake (stems removed), quartered
  • 10 oz. cremini, trimmed and halved
  • 10 oz. button mushrooms, trimmed and halved
  • 4 cloves garlic, finely chopped
  • Kosher salt and pepper
  • 1 c. fresh flat-leaf parsley, chopped
  • 3 oz. Parmesan, grated (about 1 c.)
  • Flour, for the surface
  • 2 1-lb. balls pizza dough
  • 1 egg, beaten

Instructions
 

  • Heat a large Dutch oven over medium-low. Add pancetta and cook, stirring occasionally, until the fatbegins to render, 10 to 12 minutes. Reduce heat to low and cook, stirring occasionally, until pancettais crisp, 2 to 3 minutes.
  • While pancetta is cooking, use a food processor to finely chop shallots; transfer to a bowl. Inbatches, finely chop the mushrooms.
  • Add the shallots to the pancetta and cook, stirring occasionally, until tender, 4 to 6 minutes. Stir ingarlic and cook for 2 minutes.
  • Add mushrooms, season with 1⁄4 teaspoon each salt and pepper and cook, stirring occasionally, untilthe mushrooms release their liquid and begin to brown, 55 to 60 minutes; toss with parsley and cook1 minute. Let cool for 10 minutes, then mix in the Parmesan.
  • Heat oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper. On a lightlyfloured surface, shape or roll 1 ball of dough into a 16"-x-10" rectangle. Spread half the mushroommixture (about 1 1⁄2 cups) on the dough, leaving a 1⁄4" border all the way around.
  • Starting from a long end, tightly roll the dough into a spiral log. Transfer the Stromboli seam-side down to the prepared baking sheet and brush with egg. Repeat with the other piece of dough and
Keyword festive resipe, Mushroom and Herb Stromboli
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