Mushroom Recipe

Mix dry ingredients

In a large mixing bowl, whisk together 3 cups all-purpose flour, 1 tsp instant yeast, 1 tsp fine salt and 1 tsp sugar until evenly combined.

Add wet ingredients

Make a well in the center and add 1 cup warm water (about 105–110°F / 40–43°C) and 2 tbs olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Knead the dough

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or knead with a mixer on medium for 6–7 minutes). If dough is sticky, add up to 2 tbs more flour, a tablespoon at a time.

First rise

Form the dough into a ball, lightly oil the bowl, place the dough back in, cover with plastic wrap or a kitchen towel, and let rise in a warm spot until doubled in size, about 60–90 minutes.

Prepare vegetables

While the dough rises, clean and slice 10 oz mushrooms and finely chop 1 onion and mince 3 cloves garlic.

Cook mushrooms and aromatics

Heat 1 tbs olive oil and 1 tbs unsalted butter in a large skillet over medium-high heat. Add the chopped onion and cook until translucent, about 4 minutes. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 6–8 minutes.

Finish filling

Add the minced garlic, 1 tbs fresh thyme leaves (or 1/2 tsp dried), 1 tsp salt, 1 tsp freshly ground black pepper and 1/4 tsp red pepper flakes (optional). Cook 1–2 more minutes until fragrant. Remove skillet from heat and let the mixture cool slightly. Stir in 2 cups shredded mozzarella and 1/2 cup grated Parmesan so the cheeses begin to melt into the warm mushroom mixture. Taste and adjust seasoning.

Preheat oven and prepare tray

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper and sprinkle with 2 tbs cornmeal or semolina to prevent sticking.

Divide dough

Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 4 equal pieces for large calzones (or 6 for medium). Shape each piece into a smooth ball and let rest 10 minutes.

Roll out calzones

Working with one ball at a time, roll each dough ball into a 7–9 inch circle, about 1/4 inch thick. Keep remaining dough covered to prevent drying.

Fill and seal

Spoon about 3/4 to 1 cup of the mushroom-cheese filling onto one half of each circle, leaving a 1/2 inch border. Brush the exposed border with a little water or beaten egg. Fold the dough over to form a half-moon and press the edges together. Crimp the edges with your fingers or a fork to seal well so the filling doesn't leak.

Egg wash and vent

Whisk 1 egg with 1 tsp water. Brush each calzone with the egg wash for a glossy finish and brush a little olive oil over the top if desired. Use a sharp knife to cut 1–2 small slits in the top of each calzone to allow steam to escape.

Bake

Transfer calzones to the prepared baking sheet. Bake in the preheated oven for 14–18 minutes, rotating the pan halfway, until golden brown and the crust is cooked through.

Rest and serve

Remove calzones from the oven and let rest on a rack for 5 minutes. Serve warm with marinara or your preferred dipping sauce.