Pizza with Mushroom Sauce
No pics of the food, just my frozen cat and the backyard at Killington after some much needed snow.
I like pizza. I like pizza with red sauce, but sometimes I just want something else, on pizza, something really mushroomy, or oniony, sans tomato. I don't like ordering onion on pizza because it's never cooked through enough; the exception being the pizza at the flatbread company on Congress Street, so I came up with this:
Makes enough topping for 5 medium pizzas - I freeze the extra mixture in case of emergency.
Slice two large red onions and saute in olive oil over medium heat until soft and slightly carmelized.
Meanwhile, pull out the food processor and put in the chopper blade. Chop the heck out of one yellow onion and 5 or 6 cloves of garlic, and saute in another pan with olive oil on medium heat - soften, don't burn it. (sounds like I'm talking to Geoff, who knows only two settings on the stove, "high" and "off" - other than that he's an fabulous cook) while all the cooking onions are burning your eyes, chop until fine the following mushrooms: 8 oz shittake, stems removed; 6 portabellos, 12 oz white, 8 oz crimini or any other exotic but not too expensive mushroom you can find. Hydrate a handful of dried chanterelles or porcinis if you have any and chop those too. you can slice some of the mushrooms if you prefer more texture. Add the mushrooms to the chopped yellow onion and any herb combinations you like, such as rosemary (my favorite), thyme, oregano, basil or sage (no more than a teaspoon each dry/tablespoon fresh) and cook for about 20-30 minutes on medium heat, adding wine if it gets too dry too soon. You can add a tablespoon of concentrated mushroom stock if you have any on hand. When the mushrooms look like something you could spread on a cracker, they're done. Get your pizza dough ready - we cheat and use Boboli, what can I say; spread 1-2 cups of the mushroom mixture on, then sprinkle the red onion on top, followed by shredded parmesan and mozzarella cheeses and bake in the oven according to recipe or package directions. It's a huge mushroom flavor hit. If I'm freezing it, I do it in individual portions after I've mixed the red onion into it. It isn't as pretty, but it's quick food on nights when I don't want to cook.
I like pizza. I like pizza with red sauce, but sometimes I just want something else, on pizza, something really mushroomy, or oniony, sans tomato. I don't like ordering onion on pizza because it's never cooked through enough; the exception being the pizza at the flatbread company on Congress Street, so I came up with this:
Makes enough topping for 5 medium pizzas - I freeze the extra mixture in case of emergency.
Slice two large red onions and saute in olive oil over medium heat until soft and slightly carmelized.
Meanwhile, pull out the food processor and put in the chopper blade. Chop the heck out of one yellow onion and 5 or 6 cloves of garlic, and saute in another pan with olive oil on medium heat - soften, don't burn it. (sounds like I'm talking to Geoff, who knows only two settings on the stove, "high" and "off" - other than that he's an fabulous cook) while all the cooking onions are burning your eyes, chop until fine the following mushrooms: 8 oz shittake, stems removed; 6 portabellos, 12 oz white, 8 oz crimini or any other exotic but not too expensive mushroom you can find. Hydrate a handful of dried chanterelles or porcinis if you have any and chop those too. you can slice some of the mushrooms if you prefer more texture. Add the mushrooms to the chopped yellow onion and any herb combinations you like, such as rosemary (my favorite), thyme, oregano, basil or sage (no more than a teaspoon each dry/tablespoon fresh) and cook for about 20-30 minutes on medium heat, adding wine if it gets too dry too soon. You can add a tablespoon of concentrated mushroom stock if you have any on hand. When the mushrooms look like something you could spread on a cracker, they're done. Get your pizza dough ready - we cheat and use Boboli, what can I say; spread 1-2 cups of the mushroom mixture on, then sprinkle the red onion on top, followed by shredded parmesan and mozzarella cheeses and bake in the oven according to recipe or package directions. It's a huge mushroom flavor hit. If I'm freezing it, I do it in individual portions after I've mixed the red onion into it. It isn't as pretty, but it's quick food on nights when I don't want to cook.
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