Review: Mushroom Pie with Spinach Crust

I made Mollie Katzen's Mushroom Pie with Spinach Crust (from "Enchanted Broccoli Forest"). The recipe called for "thick yogurt" and I decided to use a non-fat greek yogurt. I am not sure if that was right, because the yogurt flavor was strong. Overall, the recipe was good and I think I would make it again. (I tend to try new things instead of reusing tried and true recipes - unless they are quick ones.) I did dirty quite a few dishes. The original recipe suggests four servings. However, I felt that it makes 8 filling servings.

I ran the recipe through WW recipe builder and 1/8 the pie is only 3 points! I think it would be 3 points if you followed the exact recipe too. I made slight adjustments for the "modifications" that I made: 1. I used 9 ounces of spinach instead of 12; 2. I was also slightly short on mushrooms; 3. I shredded two slices of reduced-fat swiss cheese instead of using already grated swiss cheese. I didn't melt any additional cheese on top of the pie and only mixed it in the filling; and 4. I reduced the white flour in the pie crust from 3/4 cup to 2/3 of a cup to adjust for the lack of spinach.

Not bad for a filling meal. And I think if you wanted to eat 1/4 the pie, 6 points isn't bad either. And if you are a quiche person, the spinach crust is genius!

Polenta Pizza with Caramelized Onions, Mushrooms, Spinach & Gorgonzola

I have a new food love and it is polenta. One of the many polenta dishes that I have recently made include polenta pizza. 

All you need to do is make the crust and add whatever toppings you fancy. I happen to fancy caramelized onions and cheese. 

Polenta Pizza

1/2 cup skim milk

1 cup coarse cornmeal

2 onions, chopped

1-2 packages sliced white mushrooms (I don't know what size)

1 bunch of washed spinach

1 cup Gorgonzola cheese

1. Preheat oven to 450 degrees.

2. Spray cookie sheet with non-stick spray.  

3. Cook the polenta until thick and then spread onto the cookie sheet to form the crust. 

4. You don't know how to cook the polenta? In a sauce pan, combine 1/2 cup skim milk with 2 1/2 cups water (you may want to season with salt). When it begins to boil, reduce heat (to simmer), and add 1 cup cornmeal in a steady stream. Whisk until the mixture is thick. 

5. Sprinkle "crust" (remember you spread it onto the cooking sheet?) with salt and pepper. Cover with plastic wrap and refrigerate until firm (at least one hour).

6. Caramelize the onions and saute mushrooms & spinach until desired texture is achieved. 

7. Bake "crust" until it begins to brown (25 minutes). 

8. Take "crust" out of oven, sprinkle with Gorgonzola cheese and add toppings (vegetables). 

9. Bake until cheese melts.

The spinach was very crispy and next time I will make this pizza only using onions, mushrooms, and cheese. 

Per reader request, here is the NI for the crust based on 1/4 of the pizza:

The NI with the toppings (note it was calculated using raw onion and I believe the sugars in caramelized onions would increase the calories):

Recipe was taken (slightly modified) from the New York Times and I have also seen similar polenta pizza recipes in cookbooks (I think Vegetarian Times). 

Mushroom Gravy

Mushroom Gravy 

1. Mix 1/4 cup flour with 2 cups vegetable broth. Set aside.
2. Sautee one thinly sliced onion in a little olive oil until translucent.
3. Add three cloves garlic and 4 cups Cremini Mushrooms and sautee for 5 minutes.
4. Add spices (1 tsp thyme, 1/2 tsp sage, 1/4 tsp salt, & pepper to taste). Sautee one minute.
5. Add 1/4 cup non-sweet white wine. Bring to a simmer.
6. Reduce heat. Add the flour/broth mix and stir until thick (about 5 minutes).

Makes 4 cups.
1 cup = 2pts
1/2 cup = 1pt

Points based on using 2 TBSP oil. I used olive oil spray.

Mushroom Barley Soup

I made this soup several times this winter and it is still a favorite. I substituted chicken broth for the turkey stock. Vegetable broth would also work.

Mushroom Barley Soup

1 1/2 teaspoons olive oil
1 1/2 cups chopped onion
1 cup thinly sliced carrot
1 (8-ounce) package presliced mushrooms
1/2 cup uncooked pearl barley
4 3/4 cups Rich Turkey Stock
1/3 cup finely chopped celery
1/2 teaspoon salt
1/4 teaspoon dried thyme

Heat the oil in a large saucepan over medium-high heat. Add onion, carrot, and mushrooms; sauté 7 minutes or until golden brown. Stir in barley, and sauté 2 minutes. Add stock, celery, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add thyme, and cook 5 minutes.

4 servings (serving size: 1 1/2 cups)

Nutritional Information
CALORIES 217(19% from fat); FAT 4.7g (sat 1g,mono 2.1g,poly 1g); PROTEIN 13.9g; CHOLESTEROL 20mg; CALCIUM 42mg; SODIUM 624mg; FIBER 6.8g; IRON 2mg; CARBOHYDRATE 31.1g

Cynthia De Persio, Cooking Light, NOVEMBER 2003