Mushrooms
Cooking with vegetables is tough in a brick oven because the pizzas are done well before the vegetables. Therefore, some minor preparations need to be done before using veggies as toppings.
1 Package of mushrooms
2 Cloves of garlic
Olive Oil
Salt & Pepper
- First, wipe the mushrooms clean without using water if possible. Sometimes you get a real dirty batch of mushrooms forcing you to rinse. If so, make sure to pat them dry.
- Thinly slice the mushrooms lengthwise. It helps to cut the mushrooms in half first (along the stem) so they can lay flat.
- Heat a sauté pan with enough oil to coat the bottom and a little more.
- Add about 2 cloves of finely sliced garlic per one package of mushrooms. Let the garlic cook until it browns and lets off that amazing smell.
- Add the mushrooms. Midway through cooking add salt, pepper, and red pepper flakes to taste. When the mushrooms are dark and soft they are ready.
Be aware that mushrooms give off a lot of water, even if you don't rinse them, so you may need to drain the sauté pan about halfway through cooking. It's worth it. Slowly but surely, mushrooms are becoming my favorite topping. Be sure to check out the pizza named "La Terra" on the Le Pizze page. The mushrooms were utilized very well and it is one of my favorites.
You can, and should, apply this procedure to almost any vegetable. Common veggies are red and green peppers, onions, eggplant, and zucchini.
