Food Pairings – Mushroom Calzone with Original Kombucha

Recipe by Mairi Rivers AKA Ginger Vegan

We decided that our Original Kombucha flavour pairs really well with Italian food! We hope you enjoy this hearty, yummy dish!

For the calzone base:

• 300g strong wholemeal flour
• 1/2 tsp easy bake yeast
• 3/4 tsp salt
• 25ml olive oil
• 210ml water

Put the flour into a large bowl.
Put the yeast on one side and the salt and sugar on the other.
Make a well in the middle and add the olive oil and water.
Mix to a smooth dough.
Knead for 10 minutes by hand or 5 with a mixer.
Leave to rise for about an hour or until doubled in size.
Divide into two pieces and roll out into a circle on a floured surface.
Place onto floured trays.

For the filling:

• 1 red onion
• 4 garlic cloves
• 300g mushrooms
• 2 tbsp flour
• 100ml Original Kombucha
• 1 tbsp nutritional yeast
• pinch of dried thyme
• 2 handfuls of spinach
• Tomato Passata

Cook the red onion and garlic in a little oil until translucent. Add the mushrooms and cook for another 5 minutes.
Stir in the flour and then add the kombucha a little at a time stirring well between each addition.
Finally add the nutritional yeast, thyme and spinach. Cook until the spinach has wilted.

Spread some passata onto each base with the back of a spoon. Spoon the filling onto half of each of the bases.
Fold the other half over the top and pinch the edges together. You should have a half circle shape.
Bake in a preheated oven at 200C for about 15 minutes or until golden.
Serve with Original Equinox Kombucha.

Like the sound of this Italian recipe idea? Show us your pics if you make it!