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It takes a bit of patience and quite a bit of practice, and if your grill is too hot you can easily burn the dough (and if it’s not hot enough, your dough won’t cook through). I know because I’ve done all these things. But it really is worth it. Grilling your pizza adds smoky flavor to the entire thing, and it is definitely an event.\u003c/p>\n\u003cp>First off, a word about the dough. Now, you probably aren’t going to go to the trouble of making your own, although I would always recommend it. Especially because you can now easily find pretty decent pre-made pizza dough at shops like Whole Foods and Trader Joe’s. It typically comes in a 12 to 16oz balls. Just make sure that whatever dough you do make or purchase isn’t overly sticky and floppy or your dough will slide right through the grate. You want a thicker, more substantial dough.\u003c/p>\n\u003cp>Bring your dough to room temperature for an hour before you start. You can do this while you get the toppings ready.\u003c/p>\n\u003cp>With sweet caramelized onions, nutty fontina cheese, and a bunch of garlic-kissed earthy wild mushrooms, this is one of my favorite pizzas, but feel free to use your favorite toppings using this method. This is what’s known as a white pizza, meaning it has no tomato sauce. I find that works well on the grill because the sauce does tend to make the crust a bit soggy if you over-do it.\u003c/p>\n\u003cp>The first step is to grill one side of the crust to get the crust to set. Then pull it off the grill and top the grilled side. Put the ungrilled side back onto the grill grate, and then cover the grill to mimic an oven so that the cheese will melt. This is where things can get tricky. I find that if the coals are too hot, your pizza will burn before the dough cooks through. A medium fire should do just fine. But make sure you move that dough around and rotate it so that you don’t end up in a hot spot. You want to evenly cook the dough on both sides. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you do it right, you will be rewarded with an exemplary pizza. And your entire family and all your friends will think you are pretty damn amazing because you can make a pizza on the grill.\u003c/p>\n\u003cfigure id=\"attachment_110130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-cooked-sliced.jpg\" alt=\"Wild Mushroom Grilled Pizza\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom Grilled Pizza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Wild Mushroom Grilled Pizza\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes two 12-inch pizzas; serves 4 to 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tbsp unsalted butter\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 large yellow onion, thinly sliced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>About 12 oz wild mushrooms, chopped\u003c/li>\n\u003cli>1 tsp minced fresh rosemary\u003c/li>\n\u003cli>1 garlic clove, minced\u003c/li>\n\u003cli>Two 14-oz balls purchased pizza dough\u003c/li>\n\u003cli>1 cup shredded fontina or mozzarella cheese\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-shrooms.jpg\" alt=\"Chop the wild mushrooms\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop the wild mushrooms \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large frying pan over medium heat, melt the butter along with a drizzle of olive oil. Add the onions and a pinch of salt and cook, stirring, until golden and caramelized, about 10–15 minutes. Using a slotted spoon or tongs, transfer to a bowl.\u003c/li>\n\u003cfigure id=\"attachment_110124\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-cook-onions.jpg\" alt=\"Caramelize the onions\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110124\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Caramelize the onions \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the mushrooms, rosemary, and garlic and cook, stirring, until tender, about 5 minutes. Transfer to the bowl with the onions.\u003c/li>\n\u003cfigure id=\"attachment_110149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-shrooms-cook1.jpg\" alt=\"Add the mushrooms, rosemary, and garlic and cook, stirring, until tender, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the mushrooms, rosemary, and garlic and cook, stirring, until tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Prepare a charcoal or gas grill for medium direct heat. Clean the grill grate.\u003c/li>\n\u003cli>Pull out each piece of dough into a 12-inch round, then place each on a parchment-lined baking sheet. For each dough round, brush one side lightly with olive oil. Lay the dough round on the grill, olive oil–side down. Brush the top of the dough lightly with olive oil.\u003c/li>\n\u003cfigure id=\"attachment_110157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-stretch-dough.jpg\" alt=\"Pull out each piece of dough into a 12-inch round\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pull out each piece of dough into a 12-inch round \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-oil-dough.jpg\" alt=\"Place each on a parchment-lined baking sheet. For each dough round, brush one side lightly with olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place each on a parchment-lined baking sheet. For each dough round, brush one side lightly with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-dough-grill-oil.jpg\" alt=\"Lay the dough round on the grill, olive oil–side down. Brush the top of the dough lightly with olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110137\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lay the dough round on the grill, olive oil–side down. Brush the top of the dough lightly with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cook the dough until set (it should have grill marks), rotating the dough occasionally once you can move it, then using tongs and/or a wide spatula, turn the pizza over onto the baking sheet. Repeat with the 2nd dough round.\u003c/li>\n\u003cfigure id=\"attachment_110139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-dough-turn-grill.jpg\" alt=\"Cook the dough until set (it should have grill marks), rotating the dough occasionally once you can move it, then using tongs and/or a wide spatula, turn the pizza over onto the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110139\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the dough until set (it should have grill marks), rotating the dough occasionally once you can move it, then using tongs and/or a wide spatula, turn the pizza over onto the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110143\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-grilled-crust.jpg\" alt=\"The grilled side up pizza on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110143\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The grilled side up pizza on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Top the grilled side of the pizza evenly with half the mushroom-onion mixture, then the cheese. Put the dough round back on the grill. Cover the grill and let cook until the cheese is melted and bubbly and the dough is cooked through, rotating the pizza every so often to avoid hot spots and burnt pizza. Repeat with the 2nd dough round. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_110123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-add-onions-shrooms2.jpg\" alt=\"Top the grilled side of the pizza evenly with half the mushroom-onion mixture.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110123\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top the grilled side of the pizza evenly with half the mushroom-onion mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt.jpg\" alt=\"Then add the cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then add the cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110146\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-on-grill.jpg\" alt=\"Put the dough round back on the grill.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the dough round back on the grill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt.jpg\" alt=\"Cover the grill and let cook until the cheese is melted and bubbly and the dough is cooked through, rotating the pizza every so often to avoid hot spots and burnt pizza.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the grill and let cook until the cheese is melted and bubbly and the dough is cooked through, rotating the pizza every so often to avoid hot spots and burnt pizza. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110128\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-cooked-slice.jpg\" alt=\"Slice and serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110154\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-sliced-pie.jpg\" alt=\"Wild Mushroom Grilled Pizza\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom Grilled Pizza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Flame-licked pizza topped with earthy mushrooms, sweet onions, and nutty fontina is what’s on our menu this Father’s Day. ","status":"publish","parent":0,"modified":1528227852,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":954},"headData":{"title":"On the Grill for Father's Day: Grilled Pizza with Wild Mushrooms, Caramelized Onions, and Fontina | KQED","description":"Flame-licked pizza topped with earthy mushrooms, sweet onions, and nutty fontina is what’s on our menu this Father’s Day. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"110074 http://ww2.kqed.org/bayareabites/?p=110074","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/06/19/on-the-grill-for-fathers-day-grilled-pizza-with-wild-mushrooms-caramelized-onions-and-fontina/","disqusTitle":"On the Grill for Father's Day: Grilled Pizza with Wild Mushrooms, Caramelized Onions, and Fontina","path":"/bayareabites/110074/on-the-grill-for-fathers-day-grilled-pizza-with-wild-mushrooms-caramelized-onions-and-fontina","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m not going to lie, grilling pizza is not an easy task. It takes a bit of patience and quite a bit of practice, and if your grill is too hot you can easily burn the dough (and if it’s not hot enough, your dough won’t cook through). I know because I’ve done all these things. But it really is worth it. Grilling your pizza adds smoky flavor to the entire thing, and it is definitely an event.\u003c/p>\n\u003cp>First off, a word about the dough. Now, you probably aren’t going to go to the trouble of making your own, although I would always recommend it. Especially because you can now easily find pretty decent pre-made pizza dough at shops like Whole Foods and Trader Joe’s. It typically comes in a 12 to 16oz balls. Just make sure that whatever dough you do make or purchase isn’t overly sticky and floppy or your dough will slide right through the grate. You want a thicker, more substantial dough.\u003c/p>\n\u003cp>Bring your dough to room temperature for an hour before you start. You can do this while you get the toppings ready.\u003c/p>\n\u003cp>With sweet caramelized onions, nutty fontina cheese, and a bunch of garlic-kissed earthy wild mushrooms, this is one of my favorite pizzas, but feel free to use your favorite toppings using this method. This is what’s known as a white pizza, meaning it has no tomato sauce. I find that works well on the grill because the sauce does tend to make the crust a bit soggy if you over-do it.\u003c/p>\n\u003cp>The first step is to grill one side of the crust to get the crust to set. Then pull it off the grill and top the grilled side. Put the ungrilled side back onto the grill grate, and then cover the grill to mimic an oven so that the cheese will melt. This is where things can get tricky. I find that if the coals are too hot, your pizza will burn before the dough cooks through. A medium fire should do just fine. But make sure you move that dough around and rotate it so that you don’t end up in a hot spot. You want to evenly cook the dough on both sides. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you do it right, you will be rewarded with an exemplary pizza. And your entire family and all your friends will think you are pretty damn amazing because you can make a pizza on the grill.\u003c/p>\n\u003cfigure id=\"attachment_110130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-cooked-sliced.jpg\" alt=\"Wild Mushroom Grilled Pizza\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom Grilled Pizza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Wild Mushroom Grilled Pizza\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes two 12-inch pizzas; serves 4 to 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tbsp unsalted butter\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 large yellow onion, thinly sliced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>About 12 oz wild mushrooms, chopped\u003c/li>\n\u003cli>1 tsp minced fresh rosemary\u003c/li>\n\u003cli>1 garlic clove, minced\u003c/li>\n\u003cli>Two 14-oz balls purchased pizza dough\u003c/li>\n\u003cli>1 cup shredded fontina or mozzarella cheese\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-shrooms.jpg\" alt=\"Chop the wild mushrooms\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop the wild mushrooms \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large frying pan over medium heat, melt the butter along with a drizzle of olive oil. Add the onions and a pinch of salt and cook, stirring, until golden and caramelized, about 10–15 minutes. Using a slotted spoon or tongs, transfer to a bowl.\u003c/li>\n\u003cfigure id=\"attachment_110124\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-cook-onions.jpg\" alt=\"Caramelize the onions\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110124\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Caramelize the onions \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the mushrooms, rosemary, and garlic and cook, stirring, until tender, about 5 minutes. Transfer to the bowl with the onions.\u003c/li>\n\u003cfigure id=\"attachment_110149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-shrooms-cook1.jpg\" alt=\"Add the mushrooms, rosemary, and garlic and cook, stirring, until tender, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the mushrooms, rosemary, and garlic and cook, stirring, until tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Prepare a charcoal or gas grill for medium direct heat. Clean the grill grate.\u003c/li>\n\u003cli>Pull out each piece of dough into a 12-inch round, then place each on a parchment-lined baking sheet. For each dough round, brush one side lightly with olive oil. Lay the dough round on the grill, olive oil–side down. Brush the top of the dough lightly with olive oil.\u003c/li>\n\u003cfigure id=\"attachment_110157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-stretch-dough.jpg\" alt=\"Pull out each piece of dough into a 12-inch round\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pull out each piece of dough into a 12-inch round \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-oil-dough.jpg\" alt=\"Place each on a parchment-lined baking sheet. For each dough round, brush one side lightly with olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place each on a parchment-lined baking sheet. For each dough round, brush one side lightly with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-dough-grill-oil.jpg\" alt=\"Lay the dough round on the grill, olive oil–side down. Brush the top of the dough lightly with olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110137\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lay the dough round on the grill, olive oil–side down. Brush the top of the dough lightly with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cook the dough until set (it should have grill marks), rotating the dough occasionally once you can move it, then using tongs and/or a wide spatula, turn the pizza over onto the baking sheet. Repeat with the 2nd dough round.\u003c/li>\n\u003cfigure id=\"attachment_110139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-dough-turn-grill.jpg\" alt=\"Cook the dough until set (it should have grill marks), rotating the dough occasionally once you can move it, then using tongs and/or a wide spatula, turn the pizza over onto the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110139\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the dough until set (it should have grill marks), rotating the dough occasionally once you can move it, then using tongs and/or a wide spatula, turn the pizza over onto the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110143\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-grilled-crust.jpg\" alt=\"The grilled side up pizza on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110143\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The grilled side up pizza on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Top the grilled side of the pizza evenly with half the mushroom-onion mixture, then the cheese. Put the dough round back on the grill. Cover the grill and let cook until the cheese is melted and bubbly and the dough is cooked through, rotating the pizza every so often to avoid hot spots and burnt pizza. Repeat with the 2nd dough round. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_110123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-add-onions-shrooms2.jpg\" alt=\"Top the grilled side of the pizza evenly with half the mushroom-onion mixture.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110123\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top the grilled side of the pizza evenly with half the mushroom-onion mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt.jpg\" alt=\"Then add the cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then add the cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110146\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-on-grill.jpg\" alt=\"Put the dough round back on the grill.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the dough round back on the grill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt.jpg\" alt=\"Cover the grill and let cook until the cheese is melted and bubbly and the dough is cooked through, rotating the pizza every so often to avoid hot spots and burnt pizza.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the grill and let cook until the cheese is melted and bubbly and the dough is cooked through, rotating the pizza every so often to avoid hot spots and burnt pizza. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110128\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-cooked-slice.jpg\" alt=\"Slice and serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110154\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-sliced-pie.jpg\" alt=\"Wild Mushroom Grilled Pizza\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom Grilled Pizza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/110074/on-the-grill-for-fathers-day-grilled-pizza-with-wild-mushrooms-caramelized-onions-and-fontina","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_2304","bayareabites_16176","bayareabites_443","bayareabites_11920","bayareabites_12689"],"featImg":"bayareabites_110126","label":"bayareabites"},"bayareabites_102919":{"type":"posts","id":"bayareabites_102919","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102919","score":null,"sort":[1447171259000]},"guestAuthors":[],"slug":"homemade-thanksgiving-wild-mushroom-shallot-and-sourdough-stuffing-with-herbs","title":"Homemade Thanksgiving: Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs","publishDate":1447171259,"format":"image","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>I’m a Thanksgiving purist. A lover of the classics. So for me, the Thanksgiving meal must consist of, at the very minimum, turkey, stuffing, gravy, and cranberry sauce. And typically I make the same recipes every year (sometimes the turkey is roasted, as in this year, and sometimes \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">grilled\u003c/a>, if I get kicked out of the oven). But every so often I veer ever so slightly off my very strict path and make something that is just a teeny bit different. This savory mushroom-laden stuffing is classic enough to keep me happy, but with a slight little twist that makes perfect sense on my holiday table.\u003c/p>\n\u003cp>It has all the components of a traditional favorite with torn country-style bread, lots of onions and celery, and plenty of herbs and butter. But instead of sage I used thyme and added loads of earthy mushrooms, cream, and eggs. It’s almost like a savory bread pudding, but not quite that custardy.\u003c/p>\n\u003cp>This stuffing is a snap to put together up to one day in advance, and then just let it bake for the last hour before dinner.\u003c/p>\n\u003cp>\u003cstrong>A word to the wise:\u003c/strong> even though this is called “stuffing,” I stopped stuffing my bird many years ago and recommend that you bake this alongside the bird. You still get plenty of crisp, browned crust and loads of flavor, without the fear of undercooked bird juices getting into your glorious stuffing.\u003c/p>\n\u003cfigure id=\"attachment_103251\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103251\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-cutting-shrooms.jpg\" alt=\"Prep the wild mushrooms\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep the wild mushrooms \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Wild Mushroom Stuffing\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 tablespoons unsalted butter, plus more for greasing\u003c/li>\n\u003cli>1 large yellow onion, finely chopped\u003c/li>\n\u003cli>3 shallots, finely chopped\u003c/li>\n\u003cli>3 celery stalks, finely chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 tbsp chopped fresh thyme leaves\u003c/li>\n\u003cli>1 1/2 lbs mixed mushrooms such as chanterelle, porcini or trumpet, and shiitake, brushed clean and sliced\u003c/li>\n\u003cli>1/4 cup dry white wine\u003c/li>\n\u003cli>1 lb loaf good-quality sourdough peasant bread, cut into cubes and toasted in the oven\u003c/li>\n\u003cli>1 cup chicken stock, plus more as needed\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103250\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-cut-bread.jpg\" alt=\"Cut the sourdough peasant bread into cubes and toast in the oven\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the sourdough peasant bread into cubes and toast in the oven \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Generously butter a 9-by-13-inch baking dish.\u003c/li>\n\u003cli>In a large frying pan, melt the butter over medium-high heat. Add the onion, shallots, celery, and a pinch of salt and sauté until tender and starting to brown, about 10 minutes. Add the thyme and cook for 1 minute. Add the mushrooms and cook, stirring, until tender, about 5 minutes. Stir in the wine continue to cook for about 1 minute. Scrape into a large bowl. Add the bread cubes and toss to combine.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103256\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103256\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-saute-veg-raw.jpg\" alt=\"In a large frying pan, melt the butter over medium-high heat. Add the prepped onion, shallots, celery, and a pinch of salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan, melt the butter over medium-high heat. Add the prepped onion, shallots, celery, and a pinch of salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103257\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-saute-veg.jpg\" alt=\"Sauté the vegetables until they are tender and start to brown, about 10 minutes. Add the thyme and cook for 1 minute.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sauté the vegetables until they are tender and start to brown, about 10 minutes. Add the thyme and cook for 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103255\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103255\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-saute-shrooms.jpg\" alt=\"Add the mushrooms and cook, stirring, until tender, about 5 minutes. Stir in the wine continue to cook for about 1 minute.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the mushrooms and cook, stirring, until tender, about 5 minutes. Stir in the wine continue to cook for about 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103269\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-add-bread.jpg\" alt=\"Scrape the mushroom mixture into a large bowl. Add the bread cubes and toss to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrape the mushroom mixture into a large bowl. Add the bread cubes and toss to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In another bowl, whisk together the chicken stock, cream, and eggs. Pour over the bread mixture and toss to thoroughly combine.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103260\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-whisk.jpg\" alt=\"In another bowl, whisk together the chicken stock, cream, and eggs. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In another bowl, whisk together the chicken stock, cream, and eggs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103247\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103247\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-add-liquid.jpg\" alt=\"Pour over the bread mixture and toss to thoroughly combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour over the bread mixture and toss to thoroughly combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Scrape into the baking dish and spread into a thick, even layer. Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103248\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103248\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-bowl-to-dish.jpg\" alt=\"Scrape into the baking dish and spread into a thick, even layer. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrape into the baking dish and spread into a thick, even layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103252\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103252\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-finish-sideview.jpg\" alt=\"Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Earthy, savory bread stuffing that’s good enough to eat all on its own? That’s what we want on our Thanksgiving table.","status":"publish","parent":0,"modified":1571962241,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":671},"headData":{"title":"Homemade Thanksgiving: Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs | KQED","description":"Earthy, savory bread stuffing that’s good enough to eat all on its own? That’s what we want on our Thanksgiving table.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"102919 http://ww2.kqed.org/bayareabites/?p=102919","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/10/homemade-thanksgiving-wild-mushroom-shallot-and-sourdough-stuffing-with-herbs/","disqusTitle":"Homemade Thanksgiving: Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs","source":"Thanksgiving Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/","path":"/bayareabites/102919/homemade-thanksgiving-wild-mushroom-shallot-and-sourdough-stuffing-with-herbs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m a Thanksgiving purist. A lover of the classics. So for me, the Thanksgiving meal must consist of, at the very minimum, turkey, stuffing, gravy, and cranberry sauce. And typically I make the same recipes every year (sometimes the turkey is roasted, as in this year, and sometimes \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">grilled\u003c/a>, if I get kicked out of the oven). But every so often I veer ever so slightly off my very strict path and make something that is just a teeny bit different. This savory mushroom-laden stuffing is classic enough to keep me happy, but with a slight little twist that makes perfect sense on my holiday table.\u003c/p>\n\u003cp>It has all the components of a traditional favorite with torn country-style bread, lots of onions and celery, and plenty of herbs and butter. But instead of sage I used thyme and added loads of earthy mushrooms, cream, and eggs. It’s almost like a savory bread pudding, but not quite that custardy.\u003c/p>\n\u003cp>This stuffing is a snap to put together up to one day in advance, and then just let it bake for the last hour before dinner.\u003c/p>\n\u003cp>\u003cstrong>A word to the wise:\u003c/strong> even though this is called “stuffing,” I stopped stuffing my bird many years ago and recommend that you bake this alongside the bird. You still get plenty of crisp, browned crust and loads of flavor, without the fear of undercooked bird juices getting into your glorious stuffing.\u003c/p>\n\u003cfigure id=\"attachment_103251\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103251\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-cutting-shrooms.jpg\" alt=\"Prep the wild mushrooms\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep the wild mushrooms \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Wild Mushroom Stuffing\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 tablespoons unsalted butter, plus more for greasing\u003c/li>\n\u003cli>1 large yellow onion, finely chopped\u003c/li>\n\u003cli>3 shallots, finely chopped\u003c/li>\n\u003cli>3 celery stalks, finely chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 tbsp chopped fresh thyme leaves\u003c/li>\n\u003cli>1 1/2 lbs mixed mushrooms such as chanterelle, porcini or trumpet, and shiitake, brushed clean and sliced\u003c/li>\n\u003cli>1/4 cup dry white wine\u003c/li>\n\u003cli>1 lb loaf good-quality sourdough peasant bread, cut into cubes and toasted in the oven\u003c/li>\n\u003cli>1 cup chicken stock, plus more as needed\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103250\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-cut-bread.jpg\" alt=\"Cut the sourdough peasant bread into cubes and toast in the oven\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the sourdough peasant bread into cubes and toast in the oven \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Generously butter a 9-by-13-inch baking dish.\u003c/li>\n\u003cli>In a large frying pan, melt the butter over medium-high heat. Add the onion, shallots, celery, and a pinch of salt and sauté until tender and starting to brown, about 10 minutes. Add the thyme and cook for 1 minute. Add the mushrooms and cook, stirring, until tender, about 5 minutes. Stir in the wine continue to cook for about 1 minute. Scrape into a large bowl. Add the bread cubes and toss to combine.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103256\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103256\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-saute-veg-raw.jpg\" alt=\"In a large frying pan, melt the butter over medium-high heat. Add the prepped onion, shallots, celery, and a pinch of salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan, melt the butter over medium-high heat. Add the prepped onion, shallots, celery, and a pinch of salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103257\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-saute-veg.jpg\" alt=\"Sauté the vegetables until they are tender and start to brown, about 10 minutes. Add the thyme and cook for 1 minute.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sauté the vegetables until they are tender and start to brown, about 10 minutes. Add the thyme and cook for 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103255\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103255\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-saute-shrooms.jpg\" alt=\"Add the mushrooms and cook, stirring, until tender, about 5 minutes. Stir in the wine continue to cook for about 1 minute.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the mushrooms and cook, stirring, until tender, about 5 minutes. Stir in the wine continue to cook for about 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103269\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-add-bread.jpg\" alt=\"Scrape the mushroom mixture into a large bowl. Add the bread cubes and toss to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrape the mushroom mixture into a large bowl. Add the bread cubes and toss to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In another bowl, whisk together the chicken stock, cream, and eggs. Pour over the bread mixture and toss to thoroughly combine.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103260\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-whisk.jpg\" alt=\"In another bowl, whisk together the chicken stock, cream, and eggs. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In another bowl, whisk together the chicken stock, cream, and eggs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103247\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103247\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-add-liquid.jpg\" alt=\"Pour over the bread mixture and toss to thoroughly combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour over the bread mixture and toss to thoroughly combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Scrape into the baking dish and spread into a thick, even layer. Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103248\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103248\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-bowl-to-dish.jpg\" alt=\"Scrape into the baking dish and spread into a thick, even layer. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrape into the baking dish and spread into a thick, even layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103252\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103252\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-finish-sideview.jpg\" alt=\"Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102919/homemade-thanksgiving-wild-mushroom-shallot-and-sourdough-stuffing-with-herbs","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_3059","bayareabites_1587","bayareabites_530","bayareabites_2962","bayareabites_543","bayareabites_15031","bayareabites_12689"],"featImg":"bayareabites_103253","label":"source_bayareabites_102919"},"bayareabites_86196":{"type":"posts","id":"bayareabites_86196","meta":{"index":"posts_1591205157","site":"bayareabites","id":"86196","score":null,"sort":[1408814460000]},"guestAuthors":[],"slug":"throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad","title":"Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad","publishDate":1408814460,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_86582\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"980\" class=\"size-full wp-image-86582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>We’ve probably all eaten or tossed a Portobello mushroom on the grill at one time or another. Sometimes with greater or lesser success. I’ve had brilliant, tender, juicy ones and ones that taste like burned dirt braised in a sea of soy sauce. But either way, they’re a bit predictable and been-there-done-that. I do, however, love mushrooms. Especially big meaty porcinis, boletes, chanterelles, and king trumpets. \u003c/p>\n\u003cp>So, as it’s grilling season, I thought, why not throw the mushrooms that I actually do like to eat on the grill? I used king trumpets for this recipe, but only because that’s what I happened upon at the market. You can use any meat mushroom (see the ones I mentioned above) with equally scrumptious results. \u003c/p>\n\u003cp>Brushed with garlic and herb-infused olive oil, the mushrooms turn golden brown, the edges crisp, and they take on a fragrant smokiness. You can sprinkle them with a little salt and just eat them on their own, or toss them into this earthy kale and bacon salad, which I dressed with a squeeze of lemon and the remaining infused oil. \u003c/p>\n\u003cp>This is hearty enough to eat on it’s own, or serve it alongside any grilled meat. Leave out the bacon to make it vegan! And of course it’s naturally gluten-free.\u003c/p>\n\u003cfigure id=\"attachment_86584\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-ingredients1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-ingredients1000a.jpg\" alt=\"Ingredients for Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86584\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2 lb large meaty wild mushrooms such as king trumpet, porcini/bolete, or chanterelle\u003c/li>\n\u003cli>2 or 3 strips applewood-smoked bacon, chopped\u003c/li>\n\u003cli>1/4 cup extra-virgin olive oil, plus more for brushing\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 tbsp mixed fresh herbs such as parsley, thyme, oregano, and/or mint\u003c/li>\n\u003cli>1 bunch lacinato kale, ribs removed and leaves cut into strips crosswise\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Juice of 1/2 lemon\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Clean the mushrooms with a damp cloth, trim the stems, and cut into 1/2 thick slices. If the mushrooms are too small to place directly on the cooking grate of your grill, thread them onto skewers or have ready a perforated grilling tray. Prepare a charcoal grill for direct heat grilling over medium heat.\u003c/li>\n\u003cfigure id=\"attachment_86577\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-halves1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-halves1000.jpg\" alt=\"Prep the mushrooms. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-86577\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the mushrooms. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a frying pan, cook the bacon, stirring, until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.\u003c/li>\n\u003cfigure id=\"attachment_86571\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-cooked1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-cooked1000.jpg\" alt=\"Cook the chopped bacon in a frying pan until crisp. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86571\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cook the chopped bacon in a frying pan until crisp. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, stir together 1 tbsp of the bacon drippings with the olive oil, garlic, and herbs. Place the kale in a serving bowl, sprinkle with a little salt and the lemon juice, and massage gently with your hands. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_86573\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/massage-kale1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/massage-kale1000.jpg\" alt=\"Gently massage the kale. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86573\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gently massage the kale. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Brush the cooking grate of the grill clean, then oil the grate. Brush the mushroom slices lightly with the herb-oil mixture. Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Transfer the mushrooms to a plate and brush with a little more of the herb-oil mixture. Chop the mushrooms into bite-sized pieces. Taste and season with a little salt.\u003c/li>\n\u003cfigure id=\"attachment_86578\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-pesto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-pesto1000.jpg\" alt=\"Brush the mushroom slices lightly with the herb-oil mixture. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86578\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brush the mushroom slices lightly with the herb-oil mixture. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86576\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-grilled1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-grilled1000.jpg\" alt=\"Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86576\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Add the bacon and mushrooms to the salad. Drizzle with enough of the herb-oil mixture to lightly coat the salad, a tablespoon or so. Toss to combine and serve right away.\u003c/li>\n\u003cfigure id=\"attachment_86579\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-bacon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-bacon1000.jpg\" alt=\"Add the bacon to the salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86579\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the bacon to the salad. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86586\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/toss-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/toss-salad1000.jpg\" alt=\"Add the sliced mushrooms and toss the salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the sliced mushrooms, drizzle with herb-oil mixture, toss the salad and serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86581\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-86581\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Grilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.","status":"publish","parent":0,"modified":1528227622,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":671},"headData":{"title":"Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad | KQED","description":"Grilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"86196 http://blogs.kqed.org/bayareabites/?p=86196","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/","disqusTitle":"Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad","path":"/bayareabites/86196/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86582\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"980\" class=\"size-full wp-image-86582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>We’ve probably all eaten or tossed a Portobello mushroom on the grill at one time or another. Sometimes with greater or lesser success. I’ve had brilliant, tender, juicy ones and ones that taste like burned dirt braised in a sea of soy sauce. But either way, they’re a bit predictable and been-there-done-that. I do, however, love mushrooms. Especially big meaty porcinis, boletes, chanterelles, and king trumpets. \u003c/p>\n\u003cp>So, as it’s grilling season, I thought, why not throw the mushrooms that I actually do like to eat on the grill? I used king trumpets for this recipe, but only because that’s what I happened upon at the market. You can use any meat mushroom (see the ones I mentioned above) with equally scrumptious results. \u003c/p>\n\u003cp>Brushed with garlic and herb-infused olive oil, the mushrooms turn golden brown, the edges crisp, and they take on a fragrant smokiness. You can sprinkle them with a little salt and just eat them on their own, or toss them into this earthy kale and bacon salad, which I dressed with a squeeze of lemon and the remaining infused oil. \u003c/p>\n\u003cp>This is hearty enough to eat on it’s own, or serve it alongside any grilled meat. Leave out the bacon to make it vegan! And of course it’s naturally gluten-free.\u003c/p>\n\u003cfigure id=\"attachment_86584\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-ingredients1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-ingredients1000a.jpg\" alt=\"Ingredients for Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86584\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2 lb large meaty wild mushrooms such as king trumpet, porcini/bolete, or chanterelle\u003c/li>\n\u003cli>2 or 3 strips applewood-smoked bacon, chopped\u003c/li>\n\u003cli>1/4 cup extra-virgin olive oil, plus more for brushing\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 tbsp mixed fresh herbs such as parsley, thyme, oregano, and/or mint\u003c/li>\n\u003cli>1 bunch lacinato kale, ribs removed and leaves cut into strips crosswise\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Juice of 1/2 lemon\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Clean the mushrooms with a damp cloth, trim the stems, and cut into 1/2 thick slices. If the mushrooms are too small to place directly on the cooking grate of your grill, thread them onto skewers or have ready a perforated grilling tray. Prepare a charcoal grill for direct heat grilling over medium heat.\u003c/li>\n\u003cfigure id=\"attachment_86577\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-halves1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-halves1000.jpg\" alt=\"Prep the mushrooms. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-86577\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the mushrooms. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a frying pan, cook the bacon, stirring, until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.\u003c/li>\n\u003cfigure id=\"attachment_86571\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-cooked1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-cooked1000.jpg\" alt=\"Cook the chopped bacon in a frying pan until crisp. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86571\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cook the chopped bacon in a frying pan until crisp. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, stir together 1 tbsp of the bacon drippings with the olive oil, garlic, and herbs. Place the kale in a serving bowl, sprinkle with a little salt and the lemon juice, and massage gently with your hands. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_86573\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/massage-kale1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/massage-kale1000.jpg\" alt=\"Gently massage the kale. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86573\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gently massage the kale. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Brush the cooking grate of the grill clean, then oil the grate. Brush the mushroom slices lightly with the herb-oil mixture. Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Transfer the mushrooms to a plate and brush with a little more of the herb-oil mixture. Chop the mushrooms into bite-sized pieces. Taste and season with a little salt.\u003c/li>\n\u003cfigure id=\"attachment_86578\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-pesto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-pesto1000.jpg\" alt=\"Brush the mushroom slices lightly with the herb-oil mixture. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86578\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brush the mushroom slices lightly with the herb-oil mixture. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86576\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-grilled1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-grilled1000.jpg\" alt=\"Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86576\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Add the bacon and mushrooms to the salad. Drizzle with enough of the herb-oil mixture to lightly coat the salad, a tablespoon or so. Toss to combine and serve right away.\u003c/li>\n\u003cfigure id=\"attachment_86579\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-bacon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-bacon1000.jpg\" alt=\"Add the bacon to the salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86579\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the bacon to the salad. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86586\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/toss-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/toss-salad1000.jpg\" alt=\"Add the sliced mushrooms and toss the salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the sliced mushrooms, drizzle with herb-oil mixture, toss the salad and serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86581\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-86581\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/86196/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_278","bayareabites_16176","bayareabites_13693","bayareabites_3050","bayareabites_11765","bayareabites_1079","bayareabites_538","bayareabites_1815","bayareabites_218","bayareabites_13692","bayareabites_12689"],"featImg":"bayareabites_86580","label":"bayareabites"},"bayareabites_74764":{"type":"posts","id":"bayareabites_74764","meta":{"index":"posts_1591205157","site":"bayareabites","id":"74764","score":null,"sort":[1386194698000]},"guestAuthors":[],"slug":"mushroom-foraging-when-the-fungi-hunt-gets-out-of-hand","title":"Mushroom Foraging: When The Fun(gi) Hunt Gets Out Of Hand","publishDate":1386194698,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_74765\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mushroom_wide-9f36a133d3b3ff1038ef743cae3bc685b47c1dfb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mushroom_wide-9f36a133d3b3ff1038ef743cae3bc685b47c1dfb-1024x575.jpg\" alt=\"Hank Shaw, author of Hunt, Gather, Cook, snaps the end off a mushroom in a Washington, D.C.-area park. When broken, the inside turns blue, identifying it as an inedible species of bolete. Photo: The Washington Post/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-74765\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hank Shaw, author of Hunt, Gather, Cook, snaps the end off a mushroom in a Washington, D.C.-area park. When broken, the inside turns blue, identifying it as an inedible species of bolete. Photo: The Washington Post/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248582278/mushroom-foraging-when-the-fun-gi-hunt-gets-out-of-hand\">The Salt at NPR Food\u003c/a> (12/4/13)\u003c/p>\n\u003cp>The first heavy rains of the season fell two weeks ago at Salt Point State Park, on the northern California coast, and now ranger Todd Farcau is waiting anxiously for the forest floor to erupt with mushrooms.\u003c/p>\n\u003cp>That first bloom of fungi, which has been delayed by drought, will draw mushroom hunters — crowds of them — and that is what Farcau is nervous about. Mushroom hunting, which is legal in Salt Point State Park but prohibited in most other California parks, has grown in popularity in the past five years, thanks to foraging classes and tours, word-of-mouth publicity and hype from chefs who are featuring wild mushrooms in their restaurants.\u003c/p>\n\u003cp>As a result, known mushroom grounds are taking a beating. At Salt Point State Park, mushroom hunters sometimes carve new trails into the forest, trample small plants, and illegally use rakes and shovels to turn over the forest floor in search of young, budding mushrooms, according to Farcau. Some, he adds, leave trash piles by the road and toilet paper in the woods.\u003c/p>\n\u003cp>\"It looks like a rock festival has passed through,\" Farcau says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mushroom hunting has grown more popular elsewhere, too. \u003ca href=\"http://www.kingofmushrooms.com/\">Todd Spanier\u003c/a>, a San Francisco-based commercial mushroom collector and vendor, tells The Salt that \"it's a global thing.\" The slow food movement, Spanier says, combined with the Internet age, is inspiring foodies everywhere to walk into the woods with their eyes on the ground.\u003c/p>\n\u003cp>Sure enough, concerns have grown in places as scattered as \u003ca href=\"http://www.telegraph.co.uk/foodanddrink/seasonal-food-and-drink/10374629/Mushrooms-Fun-foraging-for-fungi.html\">England\u003c/a> and \u003ca href=\"http://www.nps.gov/cue/publications/NCRO_Morel_socsci_GTR_ESB10Mar10_Web_Version.pdf%20\">Washington, D.C.-area parks\u003c/a> about the burgeoning numbers of fungi foragers, both commercial and recreational, and the effect they may be having on the land.\u003c/p>\n\u003cp>Foragers are hungry for more than mushrooms, too. In the eastern U.S., the number of people \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/10/in-the-land-of-wild-ramps-its-festival-time/\">hunting for ramps\u003c/a>, a fragrant onion-odored wild bulb, has increased dramatically — perhaps even unsustainably. In New York City's Central Park as well, how-to tours like those of \"Wildman\" Steve Brill have reportedly caused a boom in the number of \u003ca href=\"http://www.nytimes.com/2011/07/30/nyregion/new-york-moves-to-stop-foraging-in-citys-parks.html?pagewanted=all&_r=0.\">urban foragers\u003c/a> seeking edible greens and roots, creating a nuisance for city gardeners and park rangers.\u003c/p>\n\u003cp>In Salt Point, Farcau believes mushroom-collecting tours are having a powerful multiplying effect. \"These tour leaders will take out 10 or 15 people, and each of them will tell 10 or 15 people, and each of them will tell 10 or 15 people,\" he says.\u003c/p>\n\u003cp>Not that mushroom hunting is anything new. Across Europe and Asia, generations of families have returned to the same forested places to collect edible fungi. These mushrooms — including famed truffles, morels, porcini, chanterelles and matsutake — attract people with their unique flavors and aromas, which cultivated species tend to lack.\u003c/p>\n\u003cp>In California, the core of the mushroom hunting culture was traditionally European immigrants and a small community of eccentric hobbyists. But foraging classes, guidebooks, Internet buzz and even mushroom-identification smartphone apps have brought mushroom hunting into mainstream foodie culture.\u003c/p>\n\u003cp>David Campbell, who leads mushroom hunting outings with his company, \u003ca href=\"http://www.mycoventures.com/MycoVentures/Home.html\">MycoVentures\u003c/a>, has made Salt Point State Park the location of monthly forays. He says he recognizes that he is \"guilty\" of helping to fuel the foraging craze.\u003c/p>\n\u003cp>\"It's a delicate balance between sharing, which I like to do, and protecting your [mushroom] patches from public knowledge,\" says Campbell, who charges $45 a head for one-day outings.\u003c/p>\n\u003cp>Another regular Salt Point mushroom hunting tour leader, \u003ca href=\"http://foragesf.com/wild-mushroom-adventures/\">Patrick Hamilton\u003c/a>, concedes that his guided walks in the woods, which cost $90 a head, may be having an impact on a limited resource.\u003c/p>\n\u003cp>\"I have been personally responsible for turning a lot of restaurant chefs on to wild mushrooms, and I've sometimes asked myself, 'Is this really what we want to be doing?' \" Hamilton says.\u003c/p>\n\u003cp>In most areas open to mushroom hunting, collectors must abide by strict limits. At Salt Point State Park, for example, hunters cannot take more than 5 pounds of mushrooms per day — though many people break this rule, ranger Farcau says.\u003c/p>\n\u003cp>Mushroom collecting is prohibited in most county, state and national parks in California, and while there has been informal discussion of closing off remaining legal collecting areas, some mushroom hunting enthusiasts say the best thing to do would be the opposite — that is, legalize the activity in more places.\u003c/p>\n\u003cp>\"Salt Point gets hit so hard because it's the only place left to go,\" says Ken Litchfield, a hobbyist collector and teacher at Merritt Community College in Oakland, Calif.\u003c/p>\n\u003cp>Hamilton envisions a similar solution to alleviating the pressure on Salt Point State Park:\u003c/p>\n\u003cp>\"If they would just open up all the parks to [mushroom] hunting, you wouldn't even notice us.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Foraging for fungi and other wild edibles has grown in popularity in the U.S. and abroad in recent years, fueled by guidebooks, Internet buzz and hype from chefs. As a result, some known mushroom hunting grounds are taking a beating.","status":"publish","parent":0,"modified":1386194698,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":835},"headData":{"title":"Mushroom Foraging: When The Fun(gi) Hunt Gets Out Of Hand | KQED","description":"Foraging for fungi and other wild edibles has grown in popularity in the U.S. and abroad in recent years, fueled by guidebooks, Internet buzz and hype from chefs. As a result, some known mushroom hunting grounds are taking a beating.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"74764 http://blogs.kqed.org/bayareabites/?p=74764","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/12/04/mushroom-foraging-when-the-fungi-hunt-gets-out-of-hand/","disqusTitle":"Mushroom Foraging: When The Fun(gi) Hunt Gets Out Of Hand","nprByline":"Alastair Bland","nprStoryId":"248582278","nprApiLink":"http://api.npr.org/query?id=248582278&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/12/03/248582278/mushroom-foraging-when-the-fun-gi-hunt-gets-out-of-hand?ft=3&f=248582278","nprRetrievedStory":"1","nprPubDate":"Wed, 04 Dec 2013 15:17:00 -0500","nprStoryDate":"Wed, 04 Dec 2013 13:18:00 -0500","nprLastModifiedDate":"Wed, 04 Dec 2013 15:17:12 -0500","path":"/bayareabites/74764/mushroom-foraging-when-the-fungi-hunt-gets-out-of-hand","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74765\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mushroom_wide-9f36a133d3b3ff1038ef743cae3bc685b47c1dfb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mushroom_wide-9f36a133d3b3ff1038ef743cae3bc685b47c1dfb-1024x575.jpg\" alt=\"Hank Shaw, author of Hunt, Gather, Cook, snaps the end off a mushroom in a Washington, D.C.-area park. When broken, the inside turns blue, identifying it as an inedible species of bolete. Photo: The Washington Post/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-74765\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hank Shaw, author of Hunt, Gather, Cook, snaps the end off a mushroom in a Washington, D.C.-area park. When broken, the inside turns blue, identifying it as an inedible species of bolete. Photo: The Washington Post/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248582278/mushroom-foraging-when-the-fun-gi-hunt-gets-out-of-hand\">The Salt at NPR Food\u003c/a> (12/4/13)\u003c/p>\n\u003cp>The first heavy rains of the season fell two weeks ago at Salt Point State Park, on the northern California coast, and now ranger Todd Farcau is waiting anxiously for the forest floor to erupt with mushrooms.\u003c/p>\n\u003cp>That first bloom of fungi, which has been delayed by drought, will draw mushroom hunters — crowds of them — and that is what Farcau is nervous about. Mushroom hunting, which is legal in Salt Point State Park but prohibited in most other California parks, has grown in popularity in the past five years, thanks to foraging classes and tours, word-of-mouth publicity and hype from chefs who are featuring wild mushrooms in their restaurants.\u003c/p>\n\u003cp>As a result, known mushroom grounds are taking a beating. At Salt Point State Park, mushroom hunters sometimes carve new trails into the forest, trample small plants, and illegally use rakes and shovels to turn over the forest floor in search of young, budding mushrooms, according to Farcau. Some, he adds, leave trash piles by the road and toilet paper in the woods.\u003c/p>\n\u003cp>\"It looks like a rock festival has passed through,\" Farcau says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mushroom hunting has grown more popular elsewhere, too. \u003ca href=\"http://www.kingofmushrooms.com/\">Todd Spanier\u003c/a>, a San Francisco-based commercial mushroom collector and vendor, tells The Salt that \"it's a global thing.\" The slow food movement, Spanier says, combined with the Internet age, is inspiring foodies everywhere to walk into the woods with their eyes on the ground.\u003c/p>\n\u003cp>Sure enough, concerns have grown in places as scattered as \u003ca href=\"http://www.telegraph.co.uk/foodanddrink/seasonal-food-and-drink/10374629/Mushrooms-Fun-foraging-for-fungi.html\">England\u003c/a> and \u003ca href=\"http://www.nps.gov/cue/publications/NCRO_Morel_socsci_GTR_ESB10Mar10_Web_Version.pdf%20\">Washington, D.C.-area parks\u003c/a> about the burgeoning numbers of fungi foragers, both commercial and recreational, and the effect they may be having on the land.\u003c/p>\n\u003cp>Foragers are hungry for more than mushrooms, too. In the eastern U.S., the number of people \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/10/in-the-land-of-wild-ramps-its-festival-time/\">hunting for ramps\u003c/a>, a fragrant onion-odored wild bulb, has increased dramatically — perhaps even unsustainably. In New York City's Central Park as well, how-to tours like those of \"Wildman\" Steve Brill have reportedly caused a boom in the number of \u003ca href=\"http://www.nytimes.com/2011/07/30/nyregion/new-york-moves-to-stop-foraging-in-citys-parks.html?pagewanted=all&_r=0.\">urban foragers\u003c/a> seeking edible greens and roots, creating a nuisance for city gardeners and park rangers.\u003c/p>\n\u003cp>In Salt Point, Farcau believes mushroom-collecting tours are having a powerful multiplying effect. \"These tour leaders will take out 10 or 15 people, and each of them will tell 10 or 15 people, and each of them will tell 10 or 15 people,\" he says.\u003c/p>\n\u003cp>Not that mushroom hunting is anything new. Across Europe and Asia, generations of families have returned to the same forested places to collect edible fungi. These mushrooms — including famed truffles, morels, porcini, chanterelles and matsutake — attract people with their unique flavors and aromas, which cultivated species tend to lack.\u003c/p>\n\u003cp>In California, the core of the mushroom hunting culture was traditionally European immigrants and a small community of eccentric hobbyists. But foraging classes, guidebooks, Internet buzz and even mushroom-identification smartphone apps have brought mushroom hunting into mainstream foodie culture.\u003c/p>\n\u003cp>David Campbell, who leads mushroom hunting outings with his company, \u003ca href=\"http://www.mycoventures.com/MycoVentures/Home.html\">MycoVentures\u003c/a>, has made Salt Point State Park the location of monthly forays. He says he recognizes that he is \"guilty\" of helping to fuel the foraging craze.\u003c/p>\n\u003cp>\"It's a delicate balance between sharing, which I like to do, and protecting your [mushroom] patches from public knowledge,\" says Campbell, who charges $45 a head for one-day outings.\u003c/p>\n\u003cp>Another regular Salt Point mushroom hunting tour leader, \u003ca href=\"http://foragesf.com/wild-mushroom-adventures/\">Patrick Hamilton\u003c/a>, concedes that his guided walks in the woods, which cost $90 a head, may be having an impact on a limited resource.\u003c/p>\n\u003cp>\"I have been personally responsible for turning a lot of restaurant chefs on to wild mushrooms, and I've sometimes asked myself, 'Is this really what we want to be doing?' \" Hamilton says.\u003c/p>\n\u003cp>In most areas open to mushroom hunting, collectors must abide by strict limits. At Salt Point State Park, for example, hunters cannot take more than 5 pounds of mushrooms per day — though many people break this rule, ranger Farcau says.\u003c/p>\n\u003cp>Mushroom collecting is prohibited in most county, state and national parks in California, and while there has been informal discussion of closing off remaining legal collecting areas, some mushroom hunting enthusiasts say the best thing to do would be the opposite — that is, legalize the activity in more places.\u003c/p>\n\u003cp>\"Salt Point gets hit so hard because it's the only place left to go,\" says Ken Litchfield, a hobbyist collector and teacher at Merritt Community College in Oakland, Calif.\u003c/p>\n\u003cp>Hamilton envisions a similar solution to alleviating the pressure on Salt Point State Park:\u003c/p>\n\u003cp>\"If they would just open up all the parks to [mushroom] hunting, you wouldn't even notice us.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/74764/mushroom-foraging-when-the-fungi-hunt-gets-out-of-hand","authors":["byline_bayareabites_74764"],"categories":["bayareabites_2638","bayareabites_4084","bayareabites_10916"],"tags":["bayareabites_11071","bayareabites_472","bayareabites_12746","bayareabites_8437","bayareabites_12747","bayareabites_538","bayareabites_10921","bayareabites_12689"],"featImg":"bayareabites_74772","label":"bayareabites"},"bayareabites_73876":{"type":"posts","id":"bayareabites_73876","meta":{"index":"posts_1591205157","site":"bayareabites","id":"73876","score":null,"sort":[1384442031000]},"guestAuthors":[],"slug":"thanksgiving-recipe-oh-so-decadent-wild-mushroom-gravy","title":"Thanksgiving Recipe: Oh-So-Decadent Wild Mushroom Gravy","publishDate":1384442031,"format":"aside","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_73894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushrooms1.jpg\">\u003cimg class=\"size-full wp-image-73894\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushrooms1.jpg\" alt=\"Ingredients for Wild Mushroom gravy: trumpets, maitakes, thyme, carrots, onion. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Wild Mushroom gravy: trumpets, maitakes, thyme, carrots, onion. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>I’m a bit of a purist when it comes to Thanksgiving. I want the turkey, the stuffing, the cranberry sauce, the mashed potatoes, the yams, and of course, The Gravy (don’t worry, in addition to this starch-fest there are plenty of green veggies thrown in, but those tend to change year to year). Gravy just takes all of this over the top and makes it oh-so-decadent.\u003c/p>\n\u003cp>Generally, I make my gravy at the last minute, using drippings from the turkey along with the turkey stock I’ve bubbled away for hours and the shredded meat from the neck. But I thought I’d switch it up and offer a new option: wild mushroom gravy. This is a simple but chunky gravy, full of the deep richness of mushrooms.\u003c/p>\n\u003cp>You can easily make this vegan by subbing olive oil for the butter and using vegetable stock. You can even make this gluten-free by swapping out the all-purpose flour for sweet rice flour. If you’d like a less chunky gravy just stick an immersion blender into it at the end and whiz away to your desired level of smoothness; run it through a sieve if you really want it to be smooth, you’ll still retain all that delicious flavor.\u003c/p>\n\u003cfigure id=\"attachment_73899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushroom-gravy-final.jpg\">\u003cimg class=\"size-full wp-image-73899\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushroom-gravy-final.jpg\" alt=\"Wild Mushroom Gravy. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom Gravy. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Wild Mushroom Gravy\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons butter\u003cbr>\n1 small yellow onion, very finely chopped\u003cbr>\n1 carrot, peeled and very finely chopped\u003cbr>\n10 ounces mixed wild or cultivated mushrooms, such as porcini, trumpet, maitake, matsutake, chanterelle, and/or cremini, finely chopped\u003cbr>\n2 teaspoons chopped fresh thyme leaves\u003cbr>\nOlive oil\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n1/4 cup flour\u003cbr>\n1/4 cup dry sherry\u003cbr>\nAbout 2 1/2 cups turkey, chicken, or vegetable stock, plus more as needed to thin the gravy to your desired consistency\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a saucepan over medium-high heat, melt 1 tablespoon butter. Add the onion and carrot and sauté, stirring occasionally, until tender and browned, about 5 minutes. Add the mushrooms, thyme, a glug of olive oil, and a pinch of salt and sauté, stirring, until the mushrooms release their juices, become tender, and the juices mostly evaporate, about 10 minutes. Transfer to a bowl and set aside.\u003c/p>\n\u003cp>In the same saucepan, melt the remaining 3 tablespoons butter. Add the flour, whisking to remove any lumps. Slowly add the sherry, stirring, until smooth. Slowly add the stock, stirring, until smooth. Simmer for about 5 minutes, then return the mushroom mixture to the saucepan, stirring to combine. Simmer until the flavors come together, about 5 minutes. Taste and season with salt and pepper and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"73908,73909,73913,73910,73911,73912,73914,73915,73916,73920,73922,73899\"]\u003c/p>\n\n","blocks":[],"excerpt":"Generally, I make my gravy at the last minute, using drippings from the turkey along with the turkey stock I’ve bubbled away for hours and the shredded meat from the neck. But I thought I’d switch it up and offer a new option: wild mushroom gravy. This is a simple but chunky gravy, full of the deep richness of mushrooms.","status":"publish","parent":0,"modified":1571963569,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":488},"headData":{"title":"Thanksgiving Recipe: Oh-So-Decadent Wild Mushroom Gravy | KQED","description":"Generally, I make my gravy at the last minute, using drippings from the turkey along with the turkey stock I’ve bubbled away for hours and the shredded meat from the neck. But I thought I’d switch it up and offer a new option: wild mushroom gravy. This is a simple but chunky gravy, full of the deep richness of mushrooms.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"73876 http://blogs.kqed.org/bayareabites/?p=73876","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/14/thanksgiving-recipe-oh-so-decadent-wild-mushroom-gravy/","disqusTitle":"Thanksgiving Recipe: Oh-So-Decadent Wild Mushroom Gravy","path":"/bayareabites/73876/thanksgiving-recipe-oh-so-decadent-wild-mushroom-gravy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushrooms1.jpg\">\u003cimg class=\"size-full wp-image-73894\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushrooms1.jpg\" alt=\"Ingredients for Wild Mushroom gravy: trumpets, maitakes, thyme, carrots, onion. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Wild Mushroom gravy: trumpets, maitakes, thyme, carrots, onion. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>I’m a bit of a purist when it comes to Thanksgiving. I want the turkey, the stuffing, the cranberry sauce, the mashed potatoes, the yams, and of course, The Gravy (don’t worry, in addition to this starch-fest there are plenty of green veggies thrown in, but those tend to change year to year). Gravy just takes all of this over the top and makes it oh-so-decadent.\u003c/p>\n\u003cp>Generally, I make my gravy at the last minute, using drippings from the turkey along with the turkey stock I’ve bubbled away for hours and the shredded meat from the neck. But I thought I’d switch it up and offer a new option: wild mushroom gravy. This is a simple but chunky gravy, full of the deep richness of mushrooms.\u003c/p>\n\u003cp>You can easily make this vegan by subbing olive oil for the butter and using vegetable stock. You can even make this gluten-free by swapping out the all-purpose flour for sweet rice flour. If you’d like a less chunky gravy just stick an immersion blender into it at the end and whiz away to your desired level of smoothness; run it through a sieve if you really want it to be smooth, you’ll still retain all that delicious flavor.\u003c/p>\n\u003cfigure id=\"attachment_73899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushroom-gravy-final.jpg\">\u003cimg class=\"size-full wp-image-73899\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushroom-gravy-final.jpg\" alt=\"Wild Mushroom Gravy. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom Gravy. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Wild Mushroom Gravy\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons butter\u003cbr>\n1 small yellow onion, very finely chopped\u003cbr>\n1 carrot, peeled and very finely chopped\u003cbr>\n10 ounces mixed wild or cultivated mushrooms, such as porcini, trumpet, maitake, matsutake, chanterelle, and/or cremini, finely chopped\u003cbr>\n2 teaspoons chopped fresh thyme leaves\u003cbr>\nOlive oil\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n1/4 cup flour\u003cbr>\n1/4 cup dry sherry\u003cbr>\nAbout 2 1/2 cups turkey, chicken, or vegetable stock, plus more as needed to thin the gravy to your desired consistency\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a saucepan over medium-high heat, melt 1 tablespoon butter. Add the onion and carrot and sauté, stirring occasionally, until tender and browned, about 5 minutes. Add the mushrooms, thyme, a glug of olive oil, and a pinch of salt and sauté, stirring, until the mushrooms release their juices, become tender, and the juices mostly evaporate, about 10 minutes. Transfer to a bowl and set aside.\u003c/p>\n\u003cp>In the same saucepan, melt the remaining 3 tablespoons butter. Add the flour, whisking to remove any lumps. Slowly add the sherry, stirring, until smooth. Slowly add the stock, stirring, until smooth. Simmer for about 5 minutes, then return the mushroom mixture to the saucepan, stirring to combine. Simmer until the flavors come together, about 5 minutes. Taste and season with salt and pepper and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"73908,73909,73913,73910,73911,73912,73914,73915,73916,73920,73922,73899","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/73876/thanksgiving-recipe-oh-so-decadent-wild-mushroom-gravy","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_10851","bayareabites_12"],"tags":["bayareabites_12694","bayareabites_873","bayareabites_530","bayareabites_2962","bayareabites_543","bayareabites_12688","bayareabites_12689"],"featImg":"bayareabites_73895","label":"bayareabites_15012"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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