Camden New Journal - Recipe for Mushroom Pizza by Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 26th August 2008

Mushrooms are sprouting, so get them cooking

Mushrooms make a great base for some fantastic and comforting autumn dishes, says Clare Latimer

I WAS reading an article about people’s commute to work and realised that I must be one of the luckiest of people.
Although I work in London, I walk out of my house, walk a few yards on pavement and then take to the grassy paths of Primrose Hill, at one point looking down over the smog of London and then descend down across a field and end up at my shop.
What could be better? And at this time of year I have the extra bonus of seeing lots of different kinds of mushrooms sprouting up between my feet. Not knowing enough about fungi I leave well alone but it reminds me to cook some lovely mushroomy dishes to comfort me on these autumnal evenings.

Mushroom Pizza
For a more slimming and novel idea this makes a great change from the dough pizza and of course it is much quicker.
Field mushrooms are a law unto themselves and make a great meaty base for this pizza. You can use the topping that you like best on a pizza so muck around and choose the flavours to suit yourself.

Ingredients
Serves 4
Two tbsp olive oil;
One onion, peeled and finely chopped;
One clove garlic, peeled and crushed;
One tsp tomato puree;
Half tsp chopped fresh or dried oregano;
Four large flat field mushrooms, approx 15cm in diameter, wiped and stalks removed;
12 think slices salami;
Three tomatoes, thinly sliced;
One x 125g bag mozzarella, drained and sliced;
Salt and freshly ground black pepper;
Two tbsp grated Cheddar cheese.

Method
Preheat the oven to 200°C 400°F Gas Mark 6.
Put the olive oil, onion and garlic into a frying pan and cook slowly for five minutes or until the onion is soft but not browning. Add the tomato puree and oregano; mix well, then spoon onto the underside of the mushroom.
Top with the slices of salami, tomato and mozzarella, season with salt and pepper then sprinkle over the Cheddar.
Place the mushrooms on an oiled baking tray and cook in the oven for about 15 minutes or until the Cheddar has melted and the mushrooms are cooked and juicy.

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