Sunday, October 10, 2010

Creamy Mushroom Pizza

I whipped up some Chicago-style pizza dough the other night, as my boyfriend loved it last time, and decided to try Bittman’s Creamy mushroom sauce for some added interest to my portion.

Here’s what I did:

  • 200 g. mushrooms, thinly sliced
  • 2 shallots (or 1 small leek)
  • 2 T. Butter
  • Salt and pepper
  • 1/2 c. heavy cream
  • cheese (gruyere or fontina recommended, I used Gouda)
Saute thinly sliced shallots or the white of a small leek in butter until soft, then add the mushrooms and probably some more butter and certainly generous salt and pepper. Over medium heat, toss or stir until the mushrooms are just about cooked and much of their moisture has been exuded, then evaporated — but let them not be dry or burnt. Then add a moderate amount of heavy cream, let it bubble and reduce for a minute or so, remove the pan from the heat and let the mixture cool and thicken. You can do this well in advance and store the mixture in the refrigerator.

Pre-heat the oven to 500 degrees F. Stretch or roll out the pizza dough (recommended thin, but as I was preparing a thick crust, I skipped this part) and put it onto a sheet pan. Let it rise for five or ten minutes if you like, then spread on the mushroom-cream mixture, having tasted it once more for seasoning. Top with a very little bit of cheese – just a sparse sprinkling, or even none — and bake as long as it takes your oven to cook it.

Comments: Well…I love mushrooms, so this pizza made me happy, yet…I think sauteed mushrooms would have been equally tasty without the added guilt of cream. (Note: the quantities given covered about half of a large pizza.)

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