We thought we could add more toppings to this pizza, but there wasn't mushroom (sorry).
. Partly because I don't feel bad about it , and partly because it also gives me the opportunity to blab about how awesome Margot's is. It's awesome. Go.awesome? The mushroom pizza I tried to eat growing up. I'm talking about the stuff from the NY slice shops, where you'd get a few pieces of canned or fresh mushroom on top of a slice of reheated pizza that barely saw enough time in the oven to take the mushrooms beyond the slimy-but-edible stage.
But that was then, and things have changed. I've been taken on a one-way trip to Funghitown, and now that I'm here, I can only look at my past self in pity and hope that I never become that person again. Layering on straight mushrooms is all well and good, and I like the just-singed-by-the-flame mushroom flavor that fresh mushrooms will get you, but if youwant to get funghi with it, I suggest using a combination of fresh and cooked mushrooms to get both that fresh sweet flavor and the richer umami notes.—a rough, seasoned puree of cooked mushrooms that's part of the classic French canon—works even better.
Once they're ready, I hit them with some shallots and thyme for flavor, along with a big slug of brandy to moisten them up and bring some class to the affair. The duxelles acts essentially as a sauce for the pizza, so extra tomato sauce would be superfluous, not to mention a distraction from the mushroom flavor. I dollop the duxelles onto my stretched, scatter it with drained fresh mozzarella, cover the whole thing with a blanket of sliced mushrooms and more fresh thyme and garlic, drizzle it with olive oil, sprinkle it with salt, then park it in a preheated pizza oven.
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