Get ready for a delicious journey into the heart of the forest, where we’re going to whip up a rustic treat unlike any other – a wild mushroom pizza with the magical tawny milk caps and chanterelles as the stars.
Watch wild mushroom pizza video:
Table of Contents
Hold on to your mushroom baskets, mushroom hunters, because we’re about to enter the realm of wild mushrooms. Not only are we going to hunt for mushrooms, but we’re going to make a pizza that’s a true forest feast.
Picture this: Tawny Milkcaps and Chanterelles, in my vocabulary the dynamic duo of the mushroom kingdom, taking centre stage on a wild mushroom pizza canvas of homemade pizza dough. (Of course, if you’re in a hurry, store-bought will do just fine.) But this is no ordinary pizza; this is a masterpiece waiting to happen.
We’ll start by painting the dough with a rich layer of tomato sauce, then sprinkle it with herbs. And now for the pièce de résistance – the wild mushrooms themselves, those Twany Milkcaps and Chanterelles, straight from the heart of the forest.
So, my mushroom hunting companions, saddle up and join me on an adventure that’s not only tasty, but full of wild mushroom. Yeehaw! 🍄🤠
Wild Mushroom Pizza With the Magical Tawny Milkcaps and Chanterelle Mushrooms
Difficulty: EasyGet ready for a rustic treat unlike any other – a wild mushroom pizza with the magical tawny milk caps and chanterelles as the stars.
Ingredients
200g Tawny Milkcap mushrooms, cleaned and sliced
150g Chanterelle mushrooms, cleaned and sliced
2 tablespoons olive oil
Salt, to taste
Salsa Pomodoro
1 cup canned tomatoes (crushed or whole)
1 teaspoon dried oregano
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon dried basil (or a few fresh basil leaves)
Cheese Blend
2/3 cup shredded Edamer cheese (or any other similar cheese like Gouda or Cheddar)
1/3 cup grated Parmigiano Reggiano (Parmesan) cheese
1 cup shredded Mozzarella cheese
Directions
- Sugo di pomodoro (Tomato Sauce)
- In a bowl, mix the canned tomatoes, dried oregano, salt, and dried basil (or fresh basil leaves if using).
- Stir well to combine, and your homemade pizza sauce is ready.
- Preheat Oven and Prepare the Pizza Dough! Read Tips on how to prepare and bake Homemade Pizza Dough
- Preheat your oven to the highest temperature possible (usually around 500°F / 260°C) if you are using Pizza Stone
- Roll out your pizza dough into your desired shape and thickness, and place it on a pizza stone or a baking sheet lined with parchment paper.
- Spread the Tomato Sauce:
- Spread an even layer of the tomato sauce base on the prepared pizza dough.
- Add the Toppings:
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced Tawny Milkcap mushrooms and sauté them until they turn brown and slightly crispy. This should take about 5-7 minutes. Season them with a pinch of salt while cooking.
- Combine the sautéed Tawny Milkcap mushrooms with the fresh Chanterelle mushrooms in a mixing bowl.
- Spread the mushroom mixture evenly over the tomato sauce.
- Sprinkle the Cheese:
- Create a cheese blend by combining 2/3 of the shredded Edamer cheese with 1/3 of the grated Parmigiano Reggiano. Sprinkle this cheese blend over the pizza.
- Complete with Mozzarella:
- Finish by generously spreading the shredded Mozzarella cheese on top of the other toppings.
- Bake to Perfection:
- Carefully place the pizza in the preheated oven and bake for about 5 minutes or until the crust is golden and the cheese is bubbly and slightly browned.
- *If using store bough dough bake the pizza according to the pizza dough package instructions, usually for 12-15 minutes, or until the crust is golden brown, and the toppings are cooked.
Recipe Video
Notes
- Using a store-bought pizza crust makes this recipe quicker and easier.
- Consider adding minced garlic to the mushroom sauté adds a delicious flavour boost.
- Consider using a mix of mushrooms for extra depth of flavour. You don’t have to use the suggested combination of mushrooms, a wide variety of mushrooms would be great on a wild mushroom pizza. The only thing to consider when choosing different mushrooms is whether they take different amounts of time to cook, as in this example, the tawny milkcap takes longer to cook than the delicate chanterelle.
It’s always a good time for pizza
Best Way to Cook Chanterelle Mushrooms:
Wild Chanterelle Mushroom Recipes
Wild Mushroom Hunting: A Helpful Guide For Beginners
Nutrition table for the Wild Mushroom Pizza recipe:
Nutrition Value Per Serving (1 Slice)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 180 kcal |
| Total Fat | 8 grams |
| – Saturated Fat | 3 grams |
| Cholesterol | 15 mg |
| Sodium | 350 mg |
| Total Carbohydrates | 20 grams |
| – Dietary Fiber | 2 grams |
| – Sugars | 2 grams |
| Protein | 7 grams |
| Vitamin D | 2% DV |
| Calcium | 4% DV |
| Iron | 8% DV |
| Potassium | 2% DV |
Please note that these values are approximate and can vary based on specific ingredients and portion size.
Turbo Tasty’s Collection of Wild Mushroom Recipes
Among the many wild mushroom recipes on my blog, canned wild mushrooms (pickled chanterelle recipe), chanterelle & sparassis crispa soup, sparassis crispa recipes stand out from the crowd. If you are interested, please check them out.
