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Export date: Fri Jul 30 10:49:55 2021 / +0000 GMT



Mushrooms, Toasted Walnuts & Parsley Pizza

 

Mushrooms, Toasted Walnuts & Parsley Pizza

Bursting with umami, this hearty mushroom pizza is an excellent vegetarian option. Any combination of wild mushrooms can be used in place of shiitakes.

  • 6 ounces shiitake mushrooms, stems on, thinly sliced
  • 6 ounces cremini mushrooms, stems removed, thinly sliced
  • 5 tablespoons olive oil, divided
  • ½ teaspoon salt
  • 4 medium cloves garlic, minced
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 tablespoon tamari
  • 1 medium pizza crust (about 12 inches)
  • ½ cup grated Parmesan
  • ½ cup walnut halves
  • Parsley leaves, for garnish
  • Honey, for drizzling
  1. Preheat oven to 400°.

  2. Heat a large sauté pan over medium heat, and add 4 tablespoons olive oil. Add mushrooms and salt, and sauté 5 minutes, until mushrooms soften. Stir in garlic, lemon zest, lemon juice and tamari. Cook 1 more minute. Set pan aside.

  3. If using raw dough, roll out thinly and place on a baking sheet. Prebake 10 minutes before adding toppings.

  4. Brush pizza crust with remaining 1 tablespoon olive oil. Top with mushrooms and Parmesan. Bake 10 minutes, until crust is golden and cooked through.

  5. Meanwhile, heat a medium sauté pan over medium heat. Add walnuts, and toast 3–4 minutes, until lightly browned and fragrant, stirring continuously. Roughly chop.

  6. Garnish pizza with toasted walnuts and parsley, and drizzle with a touch of honey.

Tip: No need to remove shiitake stems; the cooking process will soften the stems sufficiently and maximize this flavorful mushroom.