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Caramelized Onion and Mushroom

Ingredients: 4 servings

  • 1 tablespoon butter
  • 1 cup thinly sliced onion
  • ¼ teaspoon salt
  • 2 cups sliced mushrooms (5 ½ oz)
  • 2 cloves garlic, chopped
  • 1 package refrigerated thin crust pizza dough
  • 1 tablespoon olive oil
  • 1 cup baby spinach leaves, slightly packed
  • 1 ½ cups shredded mozzarella cheese (6 oz)
  • ¼ cup shredded Parmesan cheese
  • 1 teaspoon chopped fresh thyme leaves


Heat oven to 200ºC (400°F) for nonstick sheet pan (220ºC / 425°F for all other pan types). Place oven rack in low position. Melt butter in 10-inch nonstick skillet over medium heat. Add onion and salt; cook 3 to 5 minutes, stirring occasionally, until onion softens. Add mushrooms; cook 5 to 7 minutes or until softened and beginning to brown. Stir in garlic; remove from heat.

Unroll dough with oven-safe parchment paper onto ungreased large cookie sheet (dough bakes on paper). Nonstick parchment paper will brown during baking. Brush with olive oil. Spread mushroom mixture evenly over dough. Bake 10 minutes.

Top with spinach, mozzarella cheese and Parmesan cheese. Bake 6 to 10 minutes longer or until cheese is melted and bottom of crust is golden brown.

Sprinkle with thyme.

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So, this is from 3 different pickings, with 2 days between each picking.


And this is the cobbler.


It’s for tomorrow night where the family will get together and we’ll go watch fireworks in town. It’s gonna be delicious. I’ll make whipped cream to go with it. You could use milk or straight cream. The recipe is from an old cookbook that my Mom checked out from the library a lot, and then she finally decided to write it down. There is a single strawberry in there from the first picking, just at the tail-end of strawberry season.

We put the berries into the freezer right away and they keep pretty well. Going from the freezer right into the mixing bowl helps with the stirring and keeping the berries intact.

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