Teri-Mayo Mushroom Medley Pizza
Savory Teri-Mayo Mushroom Medley Pizza Recipe:
Mushrooms hold a special place in my heart, with their unique texture and flavor that adds depth to any dish.
Today, I'm thrilled to share a recipe of Teri-mayo Mushroom Medley Pizza that celebrates the earthy goodness of Japanese mushrooms paired with savory teriyaki sauce and creamy mayonnaise.
RECIPE
Servings: 10-12 inch pizza
Time: 30 min
Ingredients:
1 lb pizza dough
2 cups mushroom (I used Maitake, Bunashimeji, Bunapi, and Eryngii)
1/4 pcs onion
2 cloves garlic
2 tbsp sugar
2 tbsp soy sauce
3 tbsp mirin
2 tbsp mayonnaise
mozzarella cheese
Instructions:
Slice the onion and crush the garlic cloves.
Prepare the mushrooms by removing the base and separating Bunashimeji and Bunapi. Cut Eryngii into thicker bite-sized pieces and separate Maitake by hand.
In a frying pan with some cooking oil, add the crushed garlic and sliced onion. Stir-fry until the onion is translucent and aromatic.
Once the onion is cooked, add the prepared mushrooms to the pan. Stir-fry for about one minute to lightly cook the mushrooms.
In a small bowl, mix together the sugar, soy sauce, and mirin to create the teriyaki sauce. Pour the sauce into the pan with the mushrooms. Simmer for 2-3 minutes until the sauce thickens slightly and coats the mushrooms.
Preheat the oven to 475°F (245°C).
Roll out the pizza dough on a lightly floured surface to a 10-12 inch size.
Spoon some of the teriyaki sauce from the pan onto the pizza dough, spreading it evenly as the base sauce.
Transfer the cooked mushroom medley onto the pizza dough, spreading it out evenly to cover the surface.
Drizzle the mayonnaise over the mushrooms, and add shredded mozzarella cheese.
Bake the pizza in the preheated oven for 10-12 minutes.
Japanese Mushrooms I used today:
Bunashimeji: Also known as Beech mushrooms, Bunashimeji mushrooms have a delicate, nutty flavor and a firm, crunchy texture. They typically grow in clusters and have small, rounded caps with slender stems.
Bunapi: Bunapi mushrooms are a variation of Bunashimeji mushrooms, characterized by their creamy white color and slightly sweeter taste. They have a similar texture to Bunashimeji mushrooms but have a smoother surface. Bunapi mushrooms are versatile and can be used in a variety of dishes, including pasta, risotto, and vegetable stir-fries.
Maitake: Also known as Hen of the Woods, Maitake mushrooms have a distinctive frilly, layered appearance resembling the feathers of a hen. These mushrooms have a rich, earthy flavor with hints of spice and a meaty texture.
Eryngii: Eryngii mushrooms, also called King Trumpet mushrooms, are characterized by their thick, meaty stems and small, rounded caps. They have a mild, slightly sweet flavor and a firm, chewy texture. Eryngii mushrooms are popular in both Asian and Western cuisines and can be grilled, roasted, sautéed, or used in soups, sauces, and stir-fries. They are often praised for their ability to hold their shape and absorb flavors well during cooking.
