Wild Mushroom Recipe

Warm a large skillet over medium-high heat until hot. Add 3 tablespoons olive oil and 1 tablespoon butter; swirl to combine.

Add the minced garlic and minced shallot and sauté 30–45 seconds until fragrant but not browned.

Add the chopped wild mushrooms in a single layer as much as will fit; do not crowd the pan. Cook without stirring for 2–3 minutes to allow browning, then stir and continue to sauté another 4–6 minutes until mushrooms release their juices and become golden-brown.

Increase heat briefly if necessary to evaporate excess liquid. Season with 1 teaspoon salt and 1 teaspoon black pepper. Stir in 2 teaspoons chopped fresh thyme and 1 teaspoon lemon zest.

Finish with 1 teaspoon sherry or white wine vinegar to brighten, toss to combine, then remove from heat and set aside. Keep warm.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.

If using whole fresh tomatoes,halve or quarter them. Toss the tomatoes (800 g) with 2 tablespoons olive oil, smashed garlic cloves, red pepper flakes (if using), 1 teaspoon salt and 1 teaspoon black pepper on the baking sheet, cut side up if halved.

Roast in the preheated oven for 25–30 minutes, until the tomatoes are slightly caramelized at edges and reduced. Remove and let cool slightly.

Discard smashed garlic pieces or leave for blending if you prefer more garlic flavor. Transfer roasted tomatoes to a blender or use an immersion blender and purée to a rustic sauce—leave some texture. Taste and add 1 teaspoon sugar if tomatoes taste too acidic, and fold in torn basil leaves.

Return sauce to a saucepan and simmer gently 5–8 minutes to thicken and concentrate flavor. Adjust seasoning to taste.

Slice the focaccia into thick toast-sized pieces (if not pre-sliced). Brush both cut sides lightly with 2 tablespoons olive oil, season with 1/2 teaspoon coarse sea salt and 1/2 teaspoon cracked black pepper.

Toast the focaccia slices under a broiler or in a 425°F (220°C) oven on a baking sheet for 3–5 minutes per side, until golden and crisp at the edges. Remove from oven.

Preheat the broiler (or keep oven at 425°F/220°C). Spoon a generous layer (about 2–3 tablespoons) of the toasted pomodoro sauce onto each toasted focaccia piece, spreading to edges but leaving a slight border.

Distribute the warm wild mushrooms evenly over the sauced focaccia (about 4–5 heaping tablespoons per slice).

Top each piece with torn or sliced fresh mozzarella (about 60–75 g per serving piece). Sprinkle a little grated Parmesan if using.

Place assembled toasts on a baking sheet and broil 2–4 minutes until mozzarella is melted and bubbly and edges begin to brown—watch carefully to avoid burning.

Remove from oven. Drizzle each toast with 1 teaspoon extra-virgin olive oil, a squeeze of fresh lemon juice (about 1 teaspoon total for all toasts), and garnish with fresh thyme sprigs.

Serve immediately while hot, with any extra pomodoro sauce on the side.