Porcini Pizza Topping Recipe

Name: Porcini Pizza Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
To rehydrate the dried porcini mushrooms, place the mushrooms in a medium bowl and cover with boiling water.
2
Let stand for 30 minutes.
3
Once the mushrooms are rehydrated, strain through a fine sieve or a piece of cheesecloth, setting aside the soaking liquid.
4
Set the mushrooms aside.
5
In a 12- to 14-inch saute pan, heat the olive oil until hot but not smoking.
6
Add the shallots and garlic and cook over medium heat until slightly soft, about 5 minutes.
7
Add the rehydrated porcini and continue cooking until the onions and garlic begin to color, about 5 more minutes.
8
Add the fresh mushrooms, turning them with a wooden spoon so they are coated in oil.
9
Allow the mixture to cook until the mushrooms begin to shrink in size, about 8 minutes.
10
Add the reserved porcini soaking liquid and season to taste with salt, pepper and chile flakes.
11
When the mushrooms are tender and the mushroom liquid has reduced to 1/4 cup, remove from the heat.
12
Adjust the seasonings to taste.
13
Stir in the thyme.
14
Let the mushrooms cool.
15
Spread the mushrooms on the rolled-out pizza rounds and sprinkle with the Taleggio cheese before baking.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Porcini Pizza Topping falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Porcini Pizza Topping

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