Pizza with porcini

After a hot summer, the first heavy rainfalls will soon deliver the most delicious mushroom on earth – the beautiful porcini (Boletus Edulis). Pizza with porcini mushrooms is undeniably one of the most delicious dishes you can make with these tasty buns.

If you enjoy the earthy scent of porcini and the warm embrace of a perfect pizza, keep reading.

In this post, we’re not just sharing a recipe; we’re unwrapping a culinary experience that combines the classics with the scent of wild, the familiar with the gourmet.

We’ll guide you through crafting a pizza that combines the umami of porcini mushrooms with the cheesy, crispy perfection of a white pizza crust. Once you’ve had a slice of this porcini-infused masterpiece, you’ll be hooked for life.

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Porcini – the irresistible king of the woods

There are certain foods that hold an almost mystical appeal, and porcini mushrooms (Boletus edulis) are definitely one of them. Completely different from other mushrooms, they are like an enigma of the forest, possessing a taste that seems almost too good to be true.

Often heralded also as the kings of flavor, they encapsulate the very soul of their natural habitat. The earthiness and the nuttiness of porcini have a rich, almost meaty quality that’s simultaneously familiar and, at the same time, utterly extraordinary.

Thriving in the wild, absorbing nutrients from the soil and developing their flavors over time, they shine with an exceptional umami – the fifth taste that leaves us craving more without quite knowing why. We tried these wild babies in a bowl of creamy mushroom rice and made the famous tagliatelle with porcini.

From hearty Italian stews to exquisite sauces in French cuisine, these mushrooms definitely moved the culinary boundaries. In many regions, foraging for porcini mushrooms has become a cherished activity passed down from generation to generation.

It’s not just a meal; it’s a connection to the woods, a link to history, and a way to celebrate nature’s bounty.

How to find porcini mushrooms

Porcini mushrooms are typically found in regions characterized by temperate climates and a diversity of tree species.

Their preferred habitats often include mixed woodlands dominated by pine trees, spruce trees, silver firs, hemlocks, beech trees, oaks and chestnuts. Porcinis create a mysterious symbiotic relationship with these trees, and that’s just one of the reasons why porcini mushrooms have almost zero chances of being cultivated.

The mycorrhizal relationship that porcini mushrooms establish with the trees is crucial to their existence. Amazingly, also the forest tree growth seems to be linked to fungal composition.

The timing of porcini mushroom growth is closely tied to the changing seasons. While the exact timing can vary depending on geographic location and weather conditions, the general window of opportunity occurs from late summer to early fall.

Moisture levels also play a critical role in porcini mushroom habitat selection. The mushrooms thrive in environments that receive consistent rainfall or humidity but at the same time have well-draining soils.

Porcini mushrooms are often spotted in higher elevations during the summer months, and their appearance tends to coincide with the onset of autumn rains in forests at lower elevations.

Probably the easiest way to locate porcini mushrooms is to discern a perfect habitat with an abundance of trees with which they form their extraordinary mycorrhizal relationships.

Ingredients for a perfect pizza with porcini

FLOUR – We used “00” type flour in the recipe, but if you wish, you can use all-purpose flour, a mixture of all-purpose and whole grain, buckwheat or gluten-free flour as well.

When comparing the traditional all-purpose flour with the refined “00” type flour, the protein content in “00” flour is much higher. All-purpose flour content ranges from 10% to 12%, which yields a dough with moderate elasticity. However, the “00” type flour, with its protein content as low as 8% to 9%, produces a dough that’s remarkably soft, supple, and effortlessly stretchable.

YEAST – Dried yeast was used in this recipe. Pizza dough can be made with fresh yeast, or sourdough starter can be used instead.

PORCINI MUSHROOMS – This pizza was made with fresh porcini mushrooms foraged after heavy rainfall in August.

If you use fresh porcini, it’s best to stir-fry them before topping the pizza. If there’s no fresh porcini available, you can make it with dried mushrooms. This will even shorten the procedure, and pizza will be done in less time.

CHEESE – Mozzarella cheese, or a combination of hard cheese and mozzarella, is usually used for pizza. However, because porcini foraged on a Sunday, there was no mozzarella in our fridge. That’s why we made it with gouda cheese and Emmental cheese and it tasted as good as with any special cheese that’s usually used for this pizza.

A good combination of cheese for porcini pizza is mozzarella with provolone cheese or mozzarella with gorgonzola cheese.

CREAM CHEESE & SOUR CREAM – As porcini don’t blend very well with tomatoes, a white sauce made with cream cheese, sour cream and garlic is used for this pizza.

Cream cheese together with sour cream in pizza sauce contributes a creamy texture and gentle taste. The addition of garlic enhances the flavor even more and blends perfectly with porcini mushrooms. It ensures a tasty sauce that clings to the crust, elevating the overall pizza experience.

GARLIC – Stir-fried garlic is a perfect addition to the sauce, transforming the sauce into a delightful blend of creamy, garlicky goodness.

AN ONION – A small onion is used for stir-frying the porcini mushrooms.

OLIVE OIL – The vegetable oil commonly found on grocery store shelves often undergoes extensive refining, resulting in diminished nutritional value. In contrast, a few tablespoons of extra virgin olive oil, untouched by processing, present a range of nutritional advantages. Abundant in unsaturated fats —recognized as heart-healthy fats—it stands as a nutritious choice with a much better taste too.

SALT & BLACK PEPPER

Easy recipe for pizza with porcini

PREPARE THE DOUGH

STEP 1: First, prepare the dry ingredients for the dough. In a bowl, mix together the flour with a pinch of salt. Add half a cup of warm water and dry yeast and allow the yeast to dissolve and partially activate.

STEP 2: Stir all the ingredients together, then transfer the dough to a clean surface sprinkled with flour.

Continue kneading the dough (for at least 8 minutes) so that all the ingredients combine in a soft and elastic ball of dough. There should be no bubbles or hard pieces in the dough left.

STEP 3: After kneading the dough, divide it into two balls and place each ball in a separate bowl. Cover the bowls with a kitchen towel or plastic wrap and let them rest for at least an hour until it doubles in size.

PREPARE THE TOPPINGS

STEP 4: In the meantime, while the dough is resting, prepare the sauce, porcini and shred the cheese. Preheat the oven to 240 °C/464°F.

In a pan, melt a few small pieces of butter and quickly fry the garlic.

Mix the garlic together with cream cheese and sour cream. Add a pinch of salt.

STEP 5: Slice the onion and porcini. Do not wash the mushrooms; only clean them dry and remove any remains of soil or leaves.

STEP 6: Quickly fry the onions in hot olive oil until they soften and become translucent with a nice golden-yellow color. Add porcini to the onions and fry them for about five minutes.

Add salt and black pepper. The mushrooms will usually release enough water by themselves; if not, you can add a tablespoon or two of water until the mushrooms shrink and get nice brown color.

If you are using dried porcini mushrooms, you need to soak them first in boiled water for about 2o minutes. Strain them and continue with the same procedure as with fresh porcini.

STEP 7: When the dough has risen, sprinkle a clean, flat surface with flour and roll the dough out using a rolling pin. Each of the dough balls should be enough for a large pizza that can be shared by two persons.

STEP 8: Transfer the dough to a baking sheet covered with parchment paper. After that, first, top the dough with a layer of garlicky cheese cream sauce.

STEP 9: Shred the cheese and add it on top of the sauce.

You should save 1/5 of the cheese for the final topping.

STEP 10: Now add the porcini mushrooms evenly all over the sauce and the cheese.

Finally, sprinkle some leftover cheese over the mushrooms and add a few teaspoons of the sauce on top.

BAKE

STEP 9: Finally, bake at 240 °C/464°F for about 10-15 minutes. The cheese should be completely melted by then, and your yummy mushroom pizza should get a nice, crunchy and golden crust.

Pizza with porcini tastes best when served hot right out of the oven. Bon Appetit!

Tips for making a perfect pizza with porcini

• For best quality, use fresh porcini mushrooms. Porcini mushrooms can be kept in the refrigerator for up to two days. If you are buying porcini on the market, make sure you buy only healthy-looking younger mushrooms, best from a vendor who has brought them straight from the forest.
• Porcini mushrooms foraged after heavy rainfall need to be cooked the same day.
• If you are using dried porcini mushrooms, look for trusted suppliers that offer high-quality dried porcini mushrooms. The mushrooms should be firm and dry, without any signs of moisture or sponginess. If they feel soft or pliable, they might be stale or improperly dried.
• For top-notch pizza dough, use quality flour (preferably “00” type) and take great care to knead the dough properly for at least 8 minutes. Dough that is well kneaded is soft and elastic and won’t stick to the surface.
• For more taste and a crunchier crust, add a tablespoon of olive oil to the dough.
• The longer the dough is rested, the easier it will be to work with it, and the better it will taste. For the best pizza crust, allow the dough to rest in the refrigerator overnight. Extended rest helps to develop gluten, enhances flavor and improves texture. Fermentation creates air pockets for a lighter crumb and aids digestion. The longer-rested dough also yields a more flavorful and tender pizza crust.
• Make sure the fresh porcini topping is still hot, prepared right before baking the pizza. Reheating the mushrooms is not recommendable.
• Before baking pizza with porcini, preheat the oven to the desired temperature, and if possible, place the pizza on an already warm baking sheet or use a preheated pizza stone.

How to store porcini pizza

Pizza with porcini mushrooms tastes best when served fresh and hot, right from the oven.

Leftovers of pizza should be stored in the refrigerator. Cooked mushrooms should not be kept at room temperature because they are prone to bacterial growth and spoilage.

Besides that, porcini pizza should not be reheated. Mushrooms are packed with protein. When you reheat them, a portion of these proteins break down. This doesn’t just alter the taste of the dish; it also generates specific toxins that have the potential to cause stomach discomfort and digestive issues.

How to store or freeze pizza dough

Although pizza with porcini mushrooms shouldn’t be reheated, you can still make the pizza dough in advance and refrigerate it or freeze it.

The dough can be kept in the refrigerator for up to three days. Allowing it a lot of time to ferment will result in a tastier crust and a dough that is much easier to work with.

When you are ready to make the pizza, give the dough enough time to rise at room temperature before baking.

If you wish to freeze the dough, first let the dough rest and rise to a double size. After that, make dough balls of the desired size and place them each in a separate plastic bag. Before closing, remove the air from the bags.

The dough can be stored in the freezer for up to three months. Before using it, thaw it in the refrigerator overnight or even longer.

At least an hour before making the pizza, place the dough in a bowl sprinkled with flour. Allow it to rise and double in size at room temperature before stretching the pizza crust.

Pizza with porcini mushrooms FAQs

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