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1
Preheat oven to 450 degrees F.
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2
Slice portobellos crosswise to make 6 rounds.
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3
In a large skillet over medium heat, melt butter.
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4
Cook portobello rounds, in batches, until cooked through, about 5 minutes.
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5
Drain and cut out heart shapes with a cookie cutter.
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6
Set aside.
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7
Shape dough out onto a round 14-inch pizza screen or pan.
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8
Spoon a thin layer of creme fraiche onto the dough.
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9
Spread Mushroom Saute over the pizza.
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10
Sprinkle pizza evenly with the three cheeses and top with Portobello hearts.
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11
Bake the pizza for about 15 minutes, or until the cheeses are melted and lightly browned.
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12
Remove pizza from the oven, drizzle zig zag lines of both red wine sauces, dot with creme fraiche and serve.
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13
In a large skillet, melt butter over medium-high heat.
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14
Add garlic and saute about 1 to 2 minutes without browning the garlic.
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15
Add mushrooms and cook until all the liquid is reduced.
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16
Add the black pepper, parsley, and heavy cream, cook for 2 minutes, or until slightly thickened.
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17
Cool until needed.
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18
*Note: recipe will make enough for more than one pizza.
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19
Mixture can be frozen for future pizzas, used in a pasta dish with a little extra cream and additional ingredients, or it can also be used as the base for a world class cream of mushroom soup!
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20
In 2 separate saucepans, bring each wine to a boil.
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21
Boil to reduce each to about 2 ounces.
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22
Combine 1/2 cup creme fraiche with 1 ounce of first red wine reduction.
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23
Add small amounts of the remaining 1 ounce of the reduction to taste.
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24
Do the same with the second red wine reduction.
