Mazzio's - Pizza Topping: Fresh Mushrooms Recipe

Prepare mushrooms

Wipe mushrooms clean with a damp paper towel or soft brush to remove dirt. Trim and discard any dry stem ends. Slice mushrooms evenly about 1/8- to 1/4-inch thick so they cook uniformly (aim for roughly 10 oz sliced total).

Optional dry for pizza

If you want a less wet topping that won't release moisture on the pizza, toss the sliced mushrooms with 1 tsp cornstarch in a bowl until evenly coated. This will help absorb released liquid during cooking and give a slightly glossy finish.

Heat pan

Place a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 2 tbs extra-virgin olive oil and 1 tbs unsalted butter. Allow the butter to melt and the mixture to shimmer but not smoke.

Sear mushrooms

Add the sliced mushrooms in an even single layer. Do not overcrowd the pan; if necessary, cook in two batches. Let mushrooms sear undisturbed for 2–3 minutes to develop color, then stir or toss occasionally until they are golden brown and most of their liquid has evaporated, about 6–8 minutes total per batch.

Add aromatics and seasoning

Reduce heat to medium. Push the mushrooms to the edges of the pan, add the minced garlic to the center and sauté for 20–30 seconds until fragrant (don’t burn). Mix garlic into the mushrooms, then add 3 tsp fine sea salt, 1 tsp freshly ground black pepper, and 1 tsp dried oregano. Stir to combine and cook for another 1–2 minutes so flavors meld.

Finish

If using, stir in 1 tsp fresh thyme leaves and 1 tsp lemon juice to brighten the flavor. Taste and adjust seasoning — add a pinch more salt or pepper if needed. Remove from heat and stir in 1 tbs chopped fresh parsley.

Cool and assemble on pizza

Let the mushroom topping cool slightly (5 minutes). Use immediately on prepared pizza dough with sauce and cheese, or refrigerate in an airtight container up to 2 days. If refrigerating, reheat briefly in a hot skillet to restore texture before adding to pizza.