The Chef

Restaurants

Meals

Drinks

Restaurants›Local Kitchen and Wine Bar›Wild Mushroom Recipe

Wild Mushroom Recipe

Name: Local Kitchen and Wine Bars Wild Mushroom Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 to taste pizza dough (store-bought or homemade); 2 tbs all-purpose flour (for dusting); 1 tbs olive oil (for brushing); 2 tbs unsalted butter; 2 tbs all-purpose flour; 1 cup whole milk; 0.25 cup heavy cream; 0.5 cup parmesan cheese, finely grated; 1 tsp white truffle oil; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 0.125 tsp nutmeg, freshly grated (optional); 10 oz mixed wild mushrooms (shiitake, cremini, oyster), cleaned and sliced; 1 medium yellow onion, thinly sliced; 1 tbs unsalted butter; 1 tbs olive oil; 1 tsp fresh thyme leaves; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 1 tsp brown sugar (for faster caramelization, optional); 1 tbs sherry or dry white wine (optional for deglaze); 6 oz fresh mozzarella, thinly sliced or shredded; 3 oz fontina, shredded; 2 tbs grated parmesan (for finishing); 1 tbs fresh parsley or microgreens (for garnish); 0.25 tsp red pepper flakes (optional)

Inspired by Local Kitchen and Wine Bar

Time1h 10m

Serves2

truffle | parmesan bechamel | caramelized onion | mozzarella | fontina

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Dough / Base

1 to taste pizza dough (store-bought or homemade)

2 tbs all-purpose flour (for dusting)

1 tbs olive oil (for brushing)

Truffle-Parmesan Béchamel

2 tbs Unsalted butter

2 tbs 00 bread flour

1 cup whole milk

1/4 cup Heavy cream

1/2 cup parmesan cheese, finely grated

1 tsp white truffle oil

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1/8 tsp nutmeg, freshly grated (optional)

Mushroom & Onion Topping

10 oz mixed wild mushrooms (shiitake, cremini, oyster), cleaned and sliced

1 medium yellow onion, thinly sliced

1 tbs Unsalted butter

1 tbs olive oil

1 tsp fresh thyme leaves

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1 tsp brown sugar (for faster caramelization, optional)

1 tbs sherry or dry white wine (optional for deglaze)

Cheeses & Finish

6 oz fresh mozzarella, thinly sliced or shredded

3 oz fontina, shredded

2 tbs grated parmesan (for finishing)

1 tbs fresh parsley or microgreens (for garnish)

1/4 tsp red pepper flakes (optional)

Method

Dough / Base

Preheat and prepare

Preheat your oven to 500°F (260°C). If you have a pizza stone, place it in the oven while it preheats. Lightly dust a pizza peel or baking sheet with the all-purpose flour.

Stretch or roll the pizza dough on a lightly floured surface to approximately 12-inch diameter (or desired size). Transfer the shaped dough to the prepared peel or baking sheet. Brush the outer rim lightly with olive oil to encourage browning.

Truffle-Parmesan Béchamel

Make roux

In a small saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons flour and whisk continuously for 1 to 2 minutes until the mixture bubbles and loses any raw flour smell but does not brown.

Add milks

Gradually whisk in 1 cup whole milk and 1/4 cup heavy cream. Continue whisking to prevent lumps. Bring the mixture to a gentle simmer; it will thicken within 3 to 5 minutes.

Finish béchamel

Stir in 1/2 cup grated Parmesan until melted and smooth. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch (1/8 tsp) freshly grated nutmeg if using. Remove from heat and stir in 1 teaspoon white truffle oil. Taste and adjust seasoning; set aside to cool slightly so it spreads easily but is still warm.

Mushroom & Onion Topping

Caramelize onions

In a large skillet over medium-low heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the thinly sliced yellow onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onions are deeply softened and golden brown, about 25 to 30 minutes. If you want to speed this, stir in 1 teaspoon brown sugar after 10 minutes. Near the end, increase heat slightly and deglaze with 1 tablespoon sherry or dry white wine if using, scraping up any browned bits. Transfer caramelized onions to a bowl and set aside.

Sear mushrooms

Increase skillet heat to medium-high. Add the cleaned, sliced wild mushrooms in a single layer (do in batches if necessary) and cook without stirring for 2 minutes to get color, then stir. Add 1 teaspoon fresh thyme leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Sear until mushrooms are browned and any liquid has evaporated, about 5 to 7 minutes total. Return the caramelized onions to the skillet briefly to combine and warm through. Taste and adjust seasoning; remove from heat.

Assembly & Bake

Spread a thin, even layer (about 1/2 cup) of the truffle-Parmesan béchamel over the stretched dough, leaving a 1/2-inch rim for the crust.

Distribute half of the fresh mozzarella (3 oz) and all of the shredded fontina (3 oz) evenly over the béchamel.

Spoon the mushroom and caramelized onion mixture evenly over the cheeses, taking care not to overload the center so the crust can cook through.

Finish with the remaining mozzarella, then sprinkle 2 tablespoons grated Parmesan evenly over the top. If you like a touch of heat, sprinkle 1/4 teaspoon red pepper flakes.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake until the crust is golden and cheese is bubbling and slightly browned in spots, 8 to 12 minutes depending on oven and stone. Rotate halfway through for even browning.

Once baked, remove pizza and let rest 2 minutes. Drizzle an additional 1/4 to 1/2 teaspoon white truffle oil over the top if desired and sprinkle chopped parsley or microgreens as garnish. Slice and serve immediately.