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A Mushroom Scaccie for Your Soup or Salad

February 22, 1990|DIANA SHAW | Shaw is a free-lance writer in Los Angeles

Served with soup or salad, this Sicilian-inspired dish is an ideal entree for a cool evening.


1 package dry yeast

1 cup warm water

1 tablespoon sugar or honey

2 cups unbleached flour, about

2 teaspoons salt

2 cups whole wheat pastry flour

2 tablespoons unsalted butter or margarine

1 large yellow onion, thinly sliced

2 cups mushrooms, cleaned and sliced

8 ounces Gruyere cheese, sliced into paper thin slivers

In large mixing bowl or work bowl of food processor, combine yeast, water, sugar and 1 cup unbleached flour. Let stand until bubbles form, about 5 minutes. Add salt and whole-wheat flour. Stir or process into dough that is soft, but firm enough to handle, adding more unbleached flour as necessary to reach this consistency.

Turn dough out onto floured board and knead 10 minutes, until smooth and elastic. Place in clean bowl, cover with towel and stand in warm, draft-free place until dough doubles, about 1 hour.

Punch dough down, turn out onto board and knead 5 minutes. Return to bowl, cover and let rise until doubled.

Melt butter in large skillet over low heat. Saute onion until tender, about 10 minutes. Add mushrooms and saute until tender and cooked through, about 10 minutes more. Remove from heat.

Punch down dough and divide into 6 equal portions. Divide Gruyere slices into 6 equal portions. For each scaccie, roll out section of dough into thin disc, about 8 inches in diameter and 1/4-inch thick. Place 1 portion of Gruyere slices over center of dough, then spread 1/6 mushroom filling on top. Roll dough up from bottom edge, tuck in and press dough along to seal. Place on baking sheet. Repeat until all dough and filling are used.

Bake at 400 degrees until brown, about 30 minutes. Makes 6 servings.

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