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Mad for Mushrooms

© Michael Vyskocil

Do you know which state is one of the largest growers of mushrooms in the entire United States?

While it may be slightly hard to believe, Pennsylvania, in fact, ranks first. Over 350 million pounds of mushrooms are produced in the state per year. Almost half of the entire American-produced mushroom crop is grown in Pennsylvania. Next to milk and dairy products, mushrooms are Pennsylvania's top agricultural commodities.

With the beginning of spring just one week away in North America, mushrooms are one of the earliest springtime crops. While most of us think of mushrooms as a topping for pizza, this isn't the only way to enjoy them. This week, we'll be sharing with you some recipes that feature mushrooms as the main ingredient.

For a twist on traditional pizza bread, why not try our version of Portobello Pizzas? Here, the hefty cap of a portobello mushroom serves as the pizza crust for a light and lively combination of delicious toppings. And our Wild Mushroom Romana is delightful as a seasonal side or main dish.

Portobello Pizzas

MAKES 8 INDIVIDUAL PIZZAS

The mushroom serves as the crust in these pizzas.

1 bulb fennel, halved

4 tablespoons olive oil, plus more for drizzling

8 large (about 2 ounces each) portobello mushrooms, stems removed

1 tablespoon balsamic vinegar

1/2 cup dry white wine

Coarse salt to taste, plus more for boiling water

Freshly ground black pepper to taste

8 sprigs fresh thyme, leaves and stems separated

1 bunch spinach, trimmed and cut into 1-inch pieces

1 clove garlic, thinly sliced, plus 1 clove, minced

1 pint yellow and red cherry tomatoes

1/4 cup loosely packed basil leaves, thinly sliced

1 1/2 cups (about 6 ounces) shredded mozzarella cheese (optional)

1. Heat oven to 400 degrees Fahrenheit. Using a mandoline, cut the fennel into very thin slices, and set aside. Place 1 tablespoon of olive oil in a roasting pan. Arrange the mushroom caps in the pan, bottom sides up. Drizzle the balsamic vinegar and wine over the top. Season with salt and black pepper. Scatter the thyme leaves and stems over the mushrooms; cover the pan with aluminum foil. Transfer the pan to the oven; roast until the mushrooms are fork tender and have cooked through, about 25 to 30 minutes.

2. Bring a large stockpot of salted water to a boil, and prepare an ice bath. Add the spinach to the boiling water, and cook until bright green and just tender, about 1 to 2 minutes. Using a slotted spoon, transfer the spinach to the ice bath to stop the cooking. Drain, and pat dry.