About the Dish

Per Serving
Calories 670
Total Fat 23 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 900 mg
Total Carbohydrates 99 g
Dietary Fiber 6 g
Sugar 14 g
Protein 20 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

Wood-Aged Ale

Wood-aged beers are becoming more prevalent. Once reserved for stouts, wood aging of beer brings flavors to beer that are difficult to attain. Louisville's Goodwood Brewing makes a Walnut Brown Ale that features oak aging. The oak will help the umami flavor of the mushrooms in this dish stand out.

Goodwood Brewing Walnut Brown Ale

Albarino - Gisborne, New Zealand

There's a ripe interplay of citrus and tropical fruit flavors that can be found in an albarino that will pair perfectly with the sweet flavors of caramelized onions and sweet pepper relish.

Te Awa Albarino, 'Left Field,' Gisborne, New Zealand

METHOD

1
MISE EN PLACE • Heat oven to 425° F. • Peel, halve and thinly slice onion. • Peel and thinly slice garlic. • Discard any tough mushroom stems. Slice caps. • Discard any tough arugula stems. • Cut lemon into wedges. Note: Pizza dough should be completely thawed but still cold.
2
Stretch each dough ball into an oval about 8 inches long and 6 inches wide. Tip: The best way to shape the dough is by holding the top edge with both hands, and stretching while rotating the dough rapidly in one direction. If you keep it moving, you’ll have a nice round dough.
3
• Brush 1 side of each piece with 1 teaspoon olive oil. • Place oiled-side down on 1 or 2 baking sheets. • Brush each top with 1 teaspoon olive oil. Poke holes in dough with a fork. • Bake until firm and golden, 15-18 minutes.
4
While dough bakes: • Place a sauté pan over medium heat. Add 2 teaspoons olive oil. When oil is hot, stir in onion. Cook, stirring occasionally, until onion is tender and deeply golden, 10-12 minutes. Tip: If onion begins to scorch, reduce heat. Add a splash of water, and scrape up glaze from pan.
5
Add mushrooms, garlic and 1/4 teaspoon mushroom salt. Cook, stirring, until mushrooms are browned and tender, about 4 minutes.
6
• Spread each flatbread with pepper relish. • Top with mushroom mixture and arugula. Tip: If desired, use arugula, lemon and olive oil to create a side salad.
7
• Drizzle each flatbread with 1/2 teaspoon olive oil. Season to taste with mushroom salt and pepper. • Slice as desired, and serve with lemon wedges.

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