Wild Mushroom Pizza

As a child I was deprived of the delicious earthy goodness known as mushrooms. My mom is allergic and we never really had them growing up. My first time trying mushrooms was when my dad sautéed them up with some butter and wine to put on top of a steak. It was instant love, the butter and wine didn’t hurt either.

Oyster and Maitke Mushrooms

That love turned into a curiosity for the fungi; so much, so I tried to grow them once (and failed). The other night I was at the grocery  store and saw some great looking mushrooms and that got me inspired. I wanted to eat them in a way to keep their natural flavors. I thought the perfect way to eat them would be on top of a pizza. Just cheese and mushrooms, can’t go wrong there!

I took a bit of a short cut and used Pillsbury pizza dough, you could use any pizza dough for this recipe because the mushrooms are the star!


  • 2 TBS of Butter
  • 3 TBS of Olive Oil (I used garlic infused)
  • 2 TBS of Sherry cooking wine
  • 10 oz of a variety of mushrooms I used:
    • 3.5 oz of Maitake Mushrooms
    • 3.5 oz Oyster Mushrooms
    • 3 oz Button Mushrooms
  • 1-2 Cloves of Garlic minced
  • 1/4 cup of sliced onions
  • 8 oz of your choice of cheese grated (I used Fontina and asiago)
  • Pizza crust (I used Pilsbury Pizza Crust for a quick fix)
  • 2-3 tsp of thyme (divided- half for cooking with mushrooms, other half on top of pizza)
  • ¼ tsp of red pepper flakes or to taste
  • Salt & Pepper to taste
  • Truffle Oil (optional)


Preheat oven to 450 degrees F.


First clean the mushrooms by dusting any dirt off with a paper towel. Be gentle with them, tear the oyster and maitake mushrooms into bite size pieces and then slice the button mushrooms.
Then begin sautéing the mushrooms on medium heat in large pan in 1 TBS of oil and 2 TBS of butter. Cook for 2-3 minutes then add the onions, garlic, pepper flakes, salt, and pepper and cook for another 3-5 minutes.  Add more oil/butter if the pan becomes dry and cook until onions are translucent.  After a total of 10-12 minutes add the Sherry cooking wine or if you have some left over wine use that and de-glaze the pan scrapping all the bits off the bottom, let cook until all liquid is gone. Turn off heat and set to the side to start pizza.


Prepare your pizza crust as package describes. I opened the can and laid it out on my baking stone. Drizzle with olive oil or truffle oil and put cheese down. Evenly spread the mushroom mixture on top of the pizza. Sprinkle with some thyme and put in oven. Bake for 15-20 minutes or until crust is golden brown.

Once pizza is out of the oven drizzle top with Truffle oil if you want and enjoy!

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