Shitake and leek calzone

The Goods:

1 leek

1 dozen shitake mushrooms

1 clove garlic

1 sprig parsley

1/3 cup vegetable stock

1/3 cup grated parmesan cheese

biscuit dough*

Prepare the dough. It should take ~ 2 hours. Preheat the oven to 425 degrees. Finely mince the leek (only the white and white-ish green parts). Chop off the dirty ends of the mushroom stems then dice the mushrooms. In a sautè pan, heat a few spritzes of olive oil to medium heat. Sweat the leeks in the heated oil. After a few minutes, add the mushrooms. Season with salt and pepper. After both vegetables appear soft, but before anything has browned, add the garlic and parsley. Cook together for two minutes, then add the vegetable stock**. Cook off some of the liquid, then remove from the heat. Add the cheese, mix, and set aside.

On a floured surface, roll out the dough as thinly as is possible. Add the vegetable mixture to the middle and fold up into a calzone. Bake for 15 minutes, or until the crust cooks.

The Leeks, pre-mincing.

The vegetables begin to cook.

The finished product.

*This is the dough recipe used here, with the quantities halved.

**I recently made a batch of homemade vegetable stock per Ratio. I really enjoy making vegetable stock because unlike chicken or beef stock, there is no 'special' ingredient one must have on hand (e.g. fresh animal bones). Perhaps this will be a subject for another post.