Recipe: Mushroom and Garlic Scape Pizza

You can make or purchase pizza dough for this recipe, or buy a ready made crust.

Serves 3
4 to 8 oz. fresh shiitake or oyster mushrooms, chopped
pizza dough
2 Tbsp flour
about 1/4 cup olive oil
1 Tbsp coarse cornmeal
1/3 pound garlic scapes
6 large green or greek olives
6 to 8 oz. mozzarella cheese
4 oz. chevre cheese
1 to 3 oz. friesago cheese

If you’ve bought frozen pizza dough, thaw dough in refrigerator. Several hours before cooking, bring to room temperature on floured surface until doubled in size. Roll out dough until thin using rolling pin or stretching by hand. Use flour as needed to keep dough from sticking to surface or rolling pin. Place on well-floured (and movable) chopping block.

Preheat oven to 500 degrees.

Trim stems from mushrooms and save for soup stock. Chop mushroom caps. Heat 1 to 2 Tbsp of olive oil on medium low heat, and saute mushroom caps until soft and slightly browned, about 5 minutes. If mushrooms look dry add more oil to pan. Set aside.

Wash garlic scapes and trim off tips. Cut into 1 inch segments. Mix with 2 Tbsp olive oil, 1 to 2 tsp balsamic vinegar, and 1/2 tsp salt. Transfer to shallow pan under broiler until lightly browned and soft but al dente, or about 5 to 8 minutes. Set aside. Slice olives thinly and set aside. Grate mozzarella cheese.

If you will be baking pizza in a baking pan, grease pan with 1 to 2 tsp of oil and then sprinkle with cornmeal. If using pizza stone, remove hot stone from oven and sprinkle with cornmeal.

Place pizza dough on pan or pizza stone and top with mushrooms, garlic scapes with their cooking oil, olives, as well as chevre, friesago and mozzarella cheeses, and place in oven for 10 to 15 minutes until bubbling and slightly browned. Remove from oven then slice and serve immediately.

Recipe: Snap Pea and Shiitake Stir Fry

Serves 4

4 to 6 oz. fresh shiitake mushrooms
1 oz. dried shiitake mushrooms
1 cup short or medium grain white or brown rice
pinch of salt
1 cup garlic scapes or scallions, cut into 1″ lengths
2 cups fresh snap peas
2 to 3 Tbsp canola or peanut oil
1/2 tsp sesame oil
1/4 tsp fish sauce
1/4 tsp tamari or soy sauce or to taste

If using dried mushrooms, soak in warm water to cover for an hour, then pat dry
with a towel. Save liquid for soup stock or other recipe.

Bring 4 cups of water to boil in cook pot and add rice and pinch salt. Reduce to
simmer until rice is tender.

Wash snap peas and remove stems. Wash and trim garlic scapes or scallions and
cut into 1-inch lengths. If using scallions only use the first few inches of the stalk.
Slice or chop mushroom caps. Save stems in the freezer for stock or broth.

Heat 1 Tbsp canola or peanut oil on medium-low heat in wok or sauté pan. When
hot, sauté mushrooms until soft, about 5 minutes. Set aside. Heat remaining
canola or peanut oil on medium-high heat. When hot, add snap peas and garlic
scapes or scallions, and toss frequently until slightly browned. Add mushrooms,
sesame oil, fish sauce, and tamari or soy sauce; then cook for another two or three

Place vegetables on drained rice and serve immediately.