20(ish)--- Morel Mushroom Tortilla Pizzas

It's morel mushroom season!  Hunters are abound searching for these gems to harvest.  I, myself, have never taken part in the hunt.  But lucky for me I have friends who do!

Mushrooms are a fantastic source of vitamin D- which is relatively rare for a plant! Morels have great flavor and are easy to cook.  

This pizza recipe preserves the flavor of the mushrooms, meaty and earthy all at the same time. Great way to enjoy your own (or a friend's) harvest!

Morel Mushroom Tortilla Pizzas
Serves 4

4 whole wheat tortillas
2 Tbsp olive oil
2 tsp minced garlic
2 Tbsp butter
3 cups morel mushrooms, washed well
1/4 tsp salt
1/4 tsp ground black pepper
1 tsp light brown sugar
1 1/2 tsp all-purpose flour
2 Tbsp toasted pine nuts
2 oz crumbled feta cheese

Preheat oven to 400 degrees.

In a large skillet, melt butter over medium-high heat.  Add mushrooms and stir to coat, then reduce heat to medium. Stir in salt and pepper.  Saute for 7-8 minutes, or until cooked through.  A liquid will be formed, which will form a gravy once flour is added.  Stir in brown sugar, then sprinkle mushrooms with flour.  Mix well and cook until liquid is thickened, 3-4 minutes.  Remove from heat and set aside to cool for 5 minutes.  When cooled, transfer mushrooms to a cutting board and chop (somewhere between coarse and fine).

Place tortillas onto baking sheets.  Brush each with olive oil and sprinkle evenly with minced garlic. Spread mushrooms evenly on tortillas, then sprinkle with 1/2 Tbsp pine nuts and feta cheese.

Bake for 4-5 minutes, then transfer directly to an oven rack.  Bake for additional 2-5 minutes, or until tortilla is crisp (watch closely to prevent burning).

Remove from oven and cut into even pieces prior to serving.