Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, October 24, 2011

Mushroom Pizza with Truffle Oil

I’m hooked!  Someone gave me a small bottle of white truffle oil as a gift a while back and I’ve found it an incredibly easy way to make a pizza or pasta dish a bit more out of the ordinary.  For my mushroom pizza I sliced and sautéed my mushrooms along with a few chopped scallions and some garlic until they were slightly soft.  After lightly covering my rolled out pizza dough with some shredded pecorino I spread out the mushroom mixture and garnished with a little kosher salt before baking until crisp.  Then, just before serving I sprinkled it all over with the truffle oil.  Did the same sort of thing for an appetizer the other night but instead of spreading the mushroom mixture on a pizza dough I spooned it onto lots of baguette slices and served it at room temperature…very fancy…but not really.

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