Surprisingly, the sun was out for a few hours today, melting all the icy patches.
I took the opportunity to go on a fungi hunt. I didn’t expect to find much, but the walk was refreshing—it’s great exercise and good for getting some fresh air.
In the woodland, I came across some little mushrooms growing on a big tree.
These are possibly delicious enoki mushrooms, just starting to sprout.
Then I found these cute ones.
On a fallen tree, I spotted a few wood ears. They were frozen and starting to defrost from the recent cold weather.
I picked some of the wood ears to add to our dinner tonight.
I decided to cook wild mushroom calzone with these foraged wood ears. We used to order them in the local Italian restaurant, but since I learned to make them, we all loved this home-cooked version better. It is easy and fun to make.
Calzones originated in 18th-century Naples as a portable, folded pizza. The name "calzone," meaning "trouser leg" or "stocking" in Italian, reflects its practical design for eating on the go. They were created as a less messy street food alternative to traditional pizza.
Here it is..
Wood ears plus button mushrooms from a local farm to add some texture.
For the dough 🍄
3 tsp active dry yeast
2 cups warm water (110°F/45°C)
2 tsp sugar
5 cups all-purpose flour (plus more for dusting)
2 tsp salt
4 tbsp olive oil
For the filling 🍄
4 tbsp olive oil
1 large onion, finely chopped
6 cloves garlic, minced
4 cups wild mix mushrooms, finely chopped
2 tsp dried thyme or Italian seasoning
Salt and pepper, to taste
2 cups ricotta cheese
2 cups grated Parmesan cheese
2 cups shredded mozzarella cheese
4 tbsp chopped fresh basil
For assembly 🍄
1 egg, beaten (for egg wash)
Marinara or tomato sauce, for dipping
Instructions:
Make the dough 🍄
In a small bowl, dissolve the yeast and sugar in warm water. Let sit for 5-10 minutes until frothy.
In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil, then mix until a dough forms.
Knead on a floured surface for 8-10 minutes until smooth and elastic.
Place in a greased bowl, cover, and let rise for 1 hour
or until doubled in size.
Prepare the filling🍄
Heat olive oil in a skillet over medium heat. Add the onion and garlic, sauté until fragrant.
Add the mushrooms and thyme, cooking until mushrooms are soft and any liquid has evaporated. Season with salt and pepper, then let cool.
Mix the ricotta, Parmesan, mozzarella, parsley or basil in a bowl.
Add the cooled mushroom mixture.
Assemble the calzones 🍄
Preheat the oven to 425°F (220°C).
Line a baking sheet with parchment paper.
Divide the dough into 4-6 equal portions.
Roll each into a circle about 8 inches in diameter.
Place a generous amount of filling on one side of each circle, leaving a border.
Fold the dough over the filling to form a half-moon shape and pinch the edges to seal.
Crimp the edges.
Bake the calzones 🍄
Brush the tops with the beaten egg for a golden crust.
Cut a small slit or poke a hole on top for steam to escape.
Bake for 20-30 minutes
or until golden brown.
Serve 🍄
Let the calzones cool slightly.
Served with homemade warm marinara sauce.
Pour over the warm marinara sauce and a drizzle of olive oil.
This mushroom calzone is rich and savoury, with earthy mushroom flavours balanced by creamy ricotta, gooey mozzarella, and a hint of herbs. The golden, flaky crust adds a satisfying crunch, while the marinara sauce adds a tangy, vibrant finish.
It's a harmony of textures and tastes that makes this homemade calzone truly irresistible!
This post is dedicated to 
A lovely fungi Friday, everyone.
Mariah 😊