When my husband and I lived in the Northeast, one of our favorite restaurants was
The Continental. They have locations in Philadelphia, Atlantic City, and the surrounding areas.
The food is great, the atmosphere is retro, and they do awesome things with mixing and fusion cuisine.
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| Winter oyster mushrooms |
One seasonal dish they make is a balsamic soy flatbread pizza with wild mushrooms. I've seen a lot of balsamic soy mushroom recipes, but something about theirs always stood out. Maybe it's the wild mushrooms or the quality of the aged balsamic, but the dish was really superior. Since then we have played around with a ton of variations, and they've all been good (my favorite is with hen-of-the-wood mushrooms!). This one uses honey, velvet foot, and wild oyster mushrooms - all foraged.
I hope you like this recipe, it's one you can make with store-bought mushrooms if you like - try cremini, shiitake, or store-bought oysters or hen-of-the-woods.
The rich flavors of wild mushrooms and aged balsamic mean you don't have to go crazy with the cheese to still have a decadent pizza, keeping it low in fat and as healthy as pizza can be. Which isn't very healthy, but still. . . sometimes you just have to have pizza!
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| Velvet shank or velvet foot mushrooms, another winter species that makes a great pizza topping |
When my husband and I lived in the Northeast, one of our favorite restaurants was The Continental. They have locations in Philadelphia, Atlantic City, and the surrounding areas. The food is great, the atmosphere is retro, and they do awesome things with mixing and fusion cuisine.
