Mushroom recipes for pizza and main course

Forestière pizza

• 250 g pizza dough
• 200 g mixed mushrooms (porcini, girolles, chanterelles)
• 100 g grated mozzarella
• 50 g fresh goat's cheese
• 2 garlic cloves, chopped
• 1 tablespoon thick crème fraîche
• Fresh thyme, olive oil, salt and pepper

Mushroom gratin

• 400 g assorted mushrooms (oyster mushrooms, porcini, hedgehog mushrooms)
• 50 g crushed walnuts
• 100 g grated Parmesan
• 2 garlic cloves, chopped
• 200 ml pouring crème fraîche
• 1 tablespoon chopped fresh parsley
• 1 tablespoon butter, salt and pepper

Forestière mushroom pizza

1. Heat the wood-fired oven to 300°C.
2. Clean and slice the mushrooms. Sauté them in olive oil with the garlic, thyme, salt and pepper until the water has evaporated.
3. Roll out the dough, spread on a thin layer of crème fraîche, then add the mozzarella, the sautéed mushrooms and the fresh goat's cheese.
4. Bake for 4 to 5 minutes. When it comes out, drizzle with olive oil and garnish with fresh thyme.

Mushroom gratin with walnuts and Parmesan

1. Heat the wood-fired oven to 250°C.
2. Clean and thinly slice the mushrooms. Sauté them in butter with the garlic until the water has evaporated. Season.
3. Arrange in a gratin dish, pour over the crème fraîche and scatter with the crushed walnuts and grated Parmesan.
4. Bake for 15 to 20 minutes until golden. Sprinkle with chopped parsley when it comes out of the oven.