Porcini Mushroom Pizza
Great and easy recipe for a delicious porcini mushroom pizza that can be made with fresh or dried porcini mushrooms, mozzarella and cheddar.
EQUIPMENT
- 2 bowls
- 1 Rolling Pin
- 2 baking sheets
INGREDIENTS
- 3 ½ cups flour (plus one tsp)
- 10.5 oz porcini mushrooms (or 30 g dried porcini)
- 7 oz mozzarella cheese
- 5 oz cheddar cheese
- ½ cup cream cheese
- 3 tbsp sour cream
- 2 tbsp butter
- 3 cloves garlic
- 1 onion
- 4 tbsp olive oil
- 2 tsp salt
- ½ tsp sugar
- 2 tsp black pepper
- ½ tbsp oregano
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INSTRUCTIONS
- Combine the yeast (2 ¼ tsp/7 g), sugar or honey (1 tsp), and 1 tsp of the flour with ½ cup (120 ml) of warm water. Wait about 10 minutes for it to foam.
- Pour in the remaining flour (3 ½ cups/450 g), the rest of the water (scant ½ cup/100 ml), half the olive oil (2 tbsp/30 ml), and 1 tsp of salt. Stir into a shaggy dough.
- Knead the dough for 8 minutes, either in a kneading machine or by hand on a floured board, until it’s smooth and springs back when you press it.
- Shape it into 2 balls, cover them, and leave them somewhere warm for about an hour to double.
- Turn the oven on to 450°F (230°C). Blend the cream cheese (scant ½ cup/100 g) with the sour cream (3 tbsp/45 g), and grate the mozzarella (7 oz/200 g) and cheddar (5 oz/150 g).
- Brush any dirt off the porcini (10.5 oz/300 g); don’t rinse them. Cut them into slices, slice the onion, and chop the garlic (3 cloves).
- Warm the butter (2 tbsp/30 g) with the remaining olive oil (2 tbsp/30 ml) in a wide pan and cook the onion until soft.
- Tip in the porcini and garlic, season with the remaining salt (1 tsp) and the pepper (2 tsp), and cook for 3 minutes, stirring often, until the mushrooms brown. If the pan dries out, add a splash of water or white wine.
- When the dough is ready, press and stretch each dough ball into a large circle and lay it on a baking sheet lined with parchment.
- Spread half the sauce on each base, season with salt and black pepper, then layer on the mozzarella and the cheddar.
- Divide the porcini between the pizzas and dust them with the oregano (½ tsp).
- Bake for 13 to 15 minutes, until the edges are crisp and browned and the cheese is bubbling. Slice and eat hot. Enjoy :)
NOTES
Fresh, young, firm porcini give the best result. If you buy them, skip any that look old or waterlogged. Best to buy from a seller you know.
Porcini picked in the rain, or older ones, won’t last in the fridge, so cook them the day you get them.
For dried porcini, choose a good brand and soak about 1 oz (30 g) in warm water for 20 minutes while the dough rises. Drain and fry them like fresh.
“00” flour and a full 8 minutes of kneading give a soft dough that stretches without tearing.
For a tastier crust and more flavor, incorporate a tablespoon of olive oil into the dough.
An overnight rise in the fridge gives the crust more flavor and makes shaping easier. Let the dough sit at room temperature for at least an hour before using it.
Bake on a preheated baking sheet or pizza stone for a crisp bottom. Make sure the oven is fully preheated before you put the pizza in.
The cost is calculated with foraged porcini. Store-bought dried porcini add about $7.
STORAGE
Store leftover pizza in the refrigerator for up to two days, but keep in mind that pizza with mushrooms isn't ideal for reheating several times. Do not freeze the leftovers.
You can make pizza dough in advance and store it in the refrigerator for up to three days, or freeze it for up to three months.
Note: Nutrition information is an estimate and may vary depending on the brands and ingredients you use.
NUTRITION
Serving: 194g ~Calories: 1025kcal ~Carbohydrates: 98g ~Protein: 34g ~Fat: 56g ~Saturated Fat: 26g ~Polyunsaturated Fat: 3g ~Monounsaturated Fat: 21g ~Trans Fat: 0.2g ~Cholesterol: 124mg ~Sodium: 1848mg ~Potassium: 418mg ~Fiber: 5g ~Sugar: 4g ~Vitamin A: 1319IU ~Vitamin C: 3mg ~Calcium: 582mg ~Iron: 6mg