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Porcini Pizza Topping

  • SERVINGS: MAKES FOUR 10- TO 12-INCH PIZZAS
  • MAKE-AHEAD
  • VEGETARIAN
  1. 6 ounces dried porcini mushrooms
  2. Boiling water
  3. 3 tablespoons extra-virgin olive oil
  4. 2 large shallots, cut into 1/4-inch dice (1/2 cup)
  5. 2 garlic cloves, thinly sliced
  6. 1 pound Portobello mushrooms, stemmed and cut into 1/2-inch dice
  7. 1 pound cremini mushrooms, cut into 1/2-inch dice
  8. Salt and freshly ground black pepper
  9. 1 pinch chile flakes
  10. 2 tablespoons fresh thyme
  11. 1 recipe Pizza Dough
  12. 10 ounces Taleggio cheese, grated
  1. To rehydrate the dried porcini mushrooms, place the mushrooms in a medium bowl and cover with boiling water. Let stand for 30 minutes. Once the mushrooms are rehydrated, strain through a fine sieve or a piece of cheesecloth, setting aside the soaking liquid. Set the mushrooms aside.
  2. In a 12- to 14-inch sauté pan, heat the olive oil until hot but not smoking. Add the shallots and garlic and cook over medium heat until slightly soft, about 5 minutes. Add the rehydrated porcini and continue cooking until the onions and garlic begin to color, about 5 more minutes.
  3. Add the fresh mushrooms, turning them with a wooden spoon so they are coated in oil. Allow the mixture to cook until the mushrooms begin to shrink in size, about 8 minutes. Add the reserved porcini soaking liquid and season to taste with salt, pepper and chile flakes. When the mushrooms are tender and the mushroom liquid has reduced to 1/4 cup, remove from the heat. Adjust the seasonings to taste. Stir in the thyme. Let the mushrooms cool. Spread the mushrooms on the rolled-out pizza rounds and sprinkle with the Taleggio cheese before baking.
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