Wild Mushroom Calzone
Calzone is a classic dish of Italian cuisine, originally made in Naples to offer an easily portable pizza. The wild mushroom version is a rich and aromatic take on this traditional food. The combination of porcini, chanterelle, and button mushrooms provides a deep, earthy flavor, made even creamier by the heavy cream and cheeses. If you love unique mushroom dishes, you definitely have to try this recipe!
Ingredients for this recipe
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Preparation Steps
1
Sift the all-purpose flour into a large bowl, add the dry yeast, salt, and sugar, then mix to combine.
2
Pour in the lukewarm water and olive oil, then start kneading. Work the mixture into a smooth, elastic dough, then cover and let it rise for 1 hour.
3
Clean and slice the mushrooms. Heat a little olive oil in a skillet, then add the minced garlic and mushrooms. Sauté for 5-6 minutes, until the mushrooms release their liquid and soften slightly.
4
Pour in the heavy cream, sprinkle with black pepper, and cook for another 2 minutes, until slightly thickened.
5
Divide the risen dough into two portions, then roll them out into circles on a floured surface.
6
Place the creamy mushroom mixture on one half of each dough circle, then sprinkle with grated mozzarella and Parmesan cheese.
7
Sprinkle with oregano, basil, and a pinch of black pepper.
8
Fold the other half of the dough over the filling, then crimp the edges to seal and prevent the filling from leaking out.
9
Brush the top with beaten egg, and prick a few holes with a fork to allow steam to escape during baking.
10
Bake in a preheated oven at 400°F (200°C) until golden brown, about 20 minutes.
