Hey there foodies friends,
So happy to share with you that Episode #2 of Behind the Greek Apron is up and we hope you enjoy it. I want to thank everyone who listened to the first episode and supported us. Krystina and I are very new to podcasting and we are trying to figure things out. One thing I do know is that it is so much fun. On to my Roasted Chanterelle Mushroom Pizza Recipe.
Mushrooms!!! Just love them. Mushrooms and Dill I can’t live without them. I found Chanterelle Mushrooms in the supermarket the other day. This is quite unusual because all I am able to find is white and portobello mushrooms, so you can imagine my surprise when I came across these in the produce section. So, this pizza is not really made with dough batter but with one wholewheat pita bread.
I marinated the pita bread on both sides in lemon juice and olive oil for 10 minutes and topped it with the marinated mushrooms. This pita bread was quite large so it was enough for two people. There are various sizes of pita bread in the market from small to large so adapt the ingredients to the size of the pita bread.
If you’re fasting, vegetarian or vegan then you will love this roasted Chanterelle Mushroom recipe. For the fans of Mushrooms like me well this recipe is simply delicious!! BTW you can use any kind of Mushrooms you prefer I was just delighted to find these specific mushrooms.
Have a wonderful and safe weekend everyone!!
Chanterelle Mushroom Pizza Recipe
- 1 ¼ cup olive oil
- ½ cup oregano
- 2 cups chanterelle mushrooms mushroom of your choice
- 2 lemons juice
- 1 wholewheat pita bread
- In a medium-size bowl add olive oil, oregano, and lemon juice. Add in mushrooms and marinated for 20 minutes. (Marinate on both sides) Marinate wholewheat pita bread in ¼ cup of olive oil for 10 minutes. (Marinate on both sides)
- Place a piece of parch baking paper onto the baking pan and add-in mushrooms.
- Bake at 180 degrees for 15 minutes.
KALI MAS OREXI!! 🙂