Food Network Scholar: Mushroom Lovers' French Bread Pizza

Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.

Friday, March 21, 2014

Mushroom Lovers' French Bread Pizza

Thank goodness I had an easy dinner planned for tonight. A slight head cold zapped my energy. I knew we would have a bowl of the chowder from last night; but, we needed a little decadence to go with it to make it a true junk Food Friday. I mentioned before that mushrooms were a bargain this week. I did a crusty, creamy mushroom pizza that went perfectly with the spicy soup. You can always count on a Rachel Ray recipe to be quick, inexpensive and, in her words, Yum-O!

Mushroom Lovers' French Bread Pizza
printable recipe

16 oz. baby bella mushrooms
8 oz. white mushrooms
1 T. olive oil
2 T. butter
1 bay leaf
2-3 cloves of minced garlic
salt and pepper
1/2 c. dry white wine
2 tsp. Worcestershire sauce
4 sprigs fresh thyme, chopped
2 c. shredded swiss cheese
1/2 loaf french bread

Melt the butter in oil over medium heat in a heavy nonstick skillet.
Add the garlic, bay leaf and mushrooms. Cook down slowly until all liquid is gone and mushrooms are dark and tender.

Season with salt and pepper.
De-glaze the pan with the wine and cook for a few minutes until most of the liquid is gone.
Turn the heat off.
Add the Worcestershire sauce and thyme.