Recipe amount varies due to box size: Add one to two Stromboli to the boxes, top with marinated sweet or hot chili peppers, then nestle in a quenelle of chilled sundried tomato citrus compound butter. Seal the boxes.
COOKING INSTRUCTIONS: Microwave for 2 to 3 minutes or bake in a 350-degree oven for 10 to 12 minutes for tab box only. Let it rest for 2 minutes before opening the boxes.
300 Gram (10.58 Oz) Baby King Oyster Mushrooms
300 Gram (10.58 Oz) Shiitake Mushrooms (stems removed)
300 Gram (10.58 Oz) White Oyster Mushrooms
150 Gram (5.25 Oz) White Shimeji Mushrooms
150 Gram (5.25 Oz) Seafood Mushrooms (large enoki)
1/3 Cup Water
2 Tbs EVOO
3 to 5 Cloves Garlic, minced
Salt & Pepper
(Opt) 1/3 Cup Sherry or Brandy
Lightly wash and prep the mushrooms cutting off the tough stem ends. Cut or tear mushrooms into bite-sized pieces. Place shiitake and baby king oysters in a large skillet with water and set over medium heat, covered. Cook until tender and most of the water is evaporated, about 8 minutes.
Remove cover, add remaining mushrooms, then raise heat to medium-high. Cook for another 8 minutes until all are tender. If the skillet gets dry add 1 Tbs water and stir occasionally. Push aside the shrooms and add the oil to a hot spot along with garlic, salt, and pepper to taste. After a minute, stir into the mushroom medley. Add the brandy or sherry, if using, and stir for another minute or until most of the liquid is absorbed.
Use your favorite pizza dough either homemade or a fresh pack from a fine grocer, roll out and assemble as instructed in the video. Add additional ingredients like marinated artichoke hearts, sliced almonds, goat cheese, and green peas. Bake at 450 degrees for 18 to 20 minutes until golden brown and bubbly.
**Marinated Red & Green Sweet or Hot Chilies**
4 Ounces Red Chiles
6 Ounces Green Chilies
3 Tbs Favorite Spice Blend (Recipe used Everson California Medley)
3 Tbs Favorite Flavored Oil (Recipe used spicy golden mustard seed oil)
Wash and dry the chiles and split lengthwise, removing most of the seeds. Toss with other ingredients and marinate for an hour or longer.
***Sundried Tomato & Citrus Compound Butter***
1 Cup Sundried Tomatoes, oil-cured, drained
1 Pound Favorite Butter (Recipe used grass-fed New Zealand butter)
3 Tbs Mixed Citrus Zest
½ Tsp Black Pepper
Bring the butter to room temp and use a potato masher to combine all. Chop the tomatoes if desired, larger pieces make for a more bold and flavorful presentation.
NOTE: Ready. Chef. Go! cook-in boxes allow for excellent texture in the microwave and the tab box also bakes in conventional and toaster ovens. The results are always succulent and tender so you’ll taste the difference. Virtually no clean-up. Perfect for healthful resolution, portion control meals at home, office, or on the go. Fantastic options for restaurant-quality holiday meals from purveyors of fine ready-to-reheat and eat meals.