- 6 ounces dried porcini mushrooms
- Boiling water
- 3 tablespoons extra-virgin olive oil
- 2 large shallots, cut into 1/4-inch dice (1/2 cup)
- 2 garlic cloves, thinly sliced
- 1 pound Portobello mushrooms, stemmed and cut into 1/2-inch dice
- 1 pound cremini mushrooms, cut into 1/2-inch dice
- Salt and freshly ground black pepper
- 1 pinch chile flakes
- 2 tablespoons fresh thyme
- 1 recipe Pizza Dough
- 10 ounces Taleggio cheese, grated
- 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.
- 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.
- 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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