Are shiitake mushrooms good on pizza – Fully explained


Did you know that there are over 10,000 different varieties of mushrooms known to exist across the globe? It’s true that having alternatives is a good thing, but with so many different kinds of mushrooms to choose from, how do you decide which ones to put on your pizza?

Make sure your mushrooms are good by ordering a pizza topped with one of the following kinds of mushrooms:

Mushrooms with Buttons

It’s possible that there are 10,000 different kinds of mushrooms on the world, yet when most of us think of mushrooms, the first thing that comes to mind is the little white button variety.

The flavor of button mushrooms can be elevated to an exceptional level by simply sautéing them with garlic, salt, olive oil, and a little bit of chopped parsley.

Shiitake Mushrooms

You want your mushroom pizza to have a little bit more depth, don’t you? Shiitake mushrooms are the solution, and contrary to popular belief, you can find them on the menus of a surprising number of pizza restaurants.

Fresh shiitake mushrooms have a flavor that is both buttery and rich, which is a combination that you won’t generally find in other kinds of mushrooms. The flavor of dried shiitake mushrooms, on the other hand, tends to become more smoky after they have been dried, and this flavor is further intensified by the high heat of the pizza oven. Meanwhile, dried shiitake mushrooms are a different animal (or, in this instance, fungi).

Portabella Mushrooms

Have you ever been at a barbecue and eaten grilled portabella mushrooms and thought to yourself, “Man, I need to eat these more often”? When you order a pizza topped with portabella mushrooms, you certainly have that option.

Portabella mushrooms are thicker than the majority of other sorts of mushrooms, and in addition, they have a flavor that is reminiscent of meat, which cannot be easily found in any other type of vegetable. Your company is sure to enjoy portabellas, and this is especially true for vegetarians and vegans who are looking for a way to satisfy their yearning for meat’s flavor.

Cremini Mushrooms

Are you looking for something that falls somewhere between the straightforward button mushroom and the more robust portobello? There is no need to look any further than the brown cremini mushroom because it perfectly exemplifies the phrase “in the middle of both.”

A fun fact about Portobello mushrooms is that they are simply white button mushrooms that have been allowed to mature for a longer period of time. They are button mushrooms when they are young, but they mature into crimini mushrooms when they are older. Crimini mushrooms have the size and form of button mushrooms, but they are brown in color and have some of the meaty flavor of portobello mushrooms.

Morel Mushrooms

Have a touch of the posh? Pizza with morel mushrooms would be a nice reward for yourself.

Morels are highly appreciated for their flavor, which has been described as nutty, earthy, and profound. For those who have never had them before, the experience of eating morels is truly life-changing. There are a great number of pizzerias that feature morels on their menus; nonetheless, it is highly doubtful that you will find them at your local slice shop.


It’s true that we’re taking advantage of the situation a little bit here, but it would be unforgivable of us not to seize the chance to extol the virtues of adding truffles to pizza.

Similar to mushrooms, truffles are classified as a form of fungus. Truffles, on the other hand, are considered subterranean, which implies that they grow below the ground, in contrast to mushrooms, which are considered to grow above ground.

But, anyway, we’re not talking about Earth Science here. Truffles are a wonderful ingredient, and their use should not be confined to pasta alone. Our conviction that eating pizza is a gourmet experience is supported by the fact that the addition of truffles to the dough is the quintessential gourmet touch.

How to make a delicious pizza with shiitake mushrooms

To make the pizza, you need to follow the steps I listed under:

  1. Turn the oven up to 400 degrees Fahrenheit.
  2. Two tablespoons’ worth of the olive oil should be heated in a small Dutch oven or another ovenproof skillet with a lid over medium-high heat. When the oil is hot, add the garlic and mushrooms to the pan and sauté for about three minutes, or until the mushrooms begin to get somewhat softer. Salt and pepper should be sprinkled on top.
  3. After adding the thyme, transfer the mixture to an oven-safe dish, cover, and roast for 6 to 8 minutes, or until the mushrooms are completely cooked through and the garlic has become extremely soft and fragrant. Take out and put to the side. Keep the oven on and turn the temperature up to 550 degrees Fahrenheit. If you are going to use a pizza stone, now is the time to put it in the oven so that it can get preheated.
  4. While that is happening, form the pizza crust. If you are working with the dough in your hands rather of laying it flat on a work surface, you can start to gently stretch it into a circular form by pressing your fist into the center of the dough and pulling at the edges with the other hand. Stretch the dough out with both hands, being careful not to rip it in the process. Using a circular motion and the force of gravity to assist you, draw the dough’s thicker edges away from the center of the bowl. Continue to stretch the dough until it is the desired size, has a pretty consistent thickness (the edges will be thicker, but that’s acceptable), and can be stretched into the desired shape.
  5. If you are going to be using a pizza stone and a peel, sprinkle a substantial amount of cornmeal on the peel, and then place the crust on the cornmeal before sliding it onto the pizza stone. Before laying the dough on the baking sheet, first brush the sheet with extra-virgin olive oil and then sprinkle it with cornmeal. This step is only necessary if you are using a big baking sheet.
  6. The crust should be dotted with the Taleggio cheese and brushed with the remaining one tablespoon of olive oil.
  7. The thyme stems should be removed and discarded from the mushroom mixture, but as many of the thyme leaves as possible should be kept. Spread the mushroom and garlic mixture out equally across the top of the crust.
  8. After transferring the pizza to the oven, bake it for 6 to 10 minutes, or until the crust is browned and the cheese has melted, whichever comes first. Serve with a garnish of additional thyme leaves, if desired.

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