Best 7 Wild Mushroom Red Onion And Sage Pizza Recipes

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Are you craving a delectable pizza that combines the earthy flavors of wild mushrooms, the sharpness of red onion, and the aromatic touch of sage? Look no further! This article will guide you through the steps of creating a mouthwatering "Wild Mushroom Red Onion and Sage Pizza" recipe that will tantalize your taste buds. From selecting the freshest ingredients to mastering the perfect cooking techniques, we'll provide all the essential tips and tricks to ensure your pizza turns out exceptionally delicious. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will leave you and your loved ones craving more.

Here are our top 7 tried and tested recipes!

WILD MUSHROOM PIZZA



Wild Mushroom Pizza image

Looking for a party starter? Onion, garlic, Parmesan and parsley top this tempting mushroom munchie.

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 25m

Yield 6

Number Of Ingredients 7

1 tablespoon olive or vegetable oil
1 pound assorted fresh wild mushroom, (such as morel, oyster and shiitake), sliced (6 cups)
1 medium onion, chopped (1/2 cup)
2 garlic cloves, finely chopped
2 tablespoons chopped fresh parsley
1 package (10 ounces) ready-to-serve thin pizza crust
1/2 cup finely shredded Parmesan cheese

Steps:

  • Heat oven to 450°F. Heat oil in 12-inch nonstick skillet over high heat. Cook mushrooms, onion and garlic in oil about 5 minutes, stirring frequently, until onion is crisp-tender. Stir in parsley.
  • Spoon mushroom mixture over pizza crust. Sprinkle with cheese.
  • Bake 8 to 10 minutes or until cheese is melted.

Nutrition Facts : Calories 210, Carbohydrate 28 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 380 mg

WILD MUSHROOM PIZZA



Wild Mushroom Pizza image

What's great about this wild mushroom pizza is you don't need to worry about finding the right toppings. Whatever wild mushrooms are in season or at your market will work beautifully. I like to get as many different ones as possible. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 slices.

Number Of Ingredients 18

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1 teaspoon olive oil
1/2 teaspoon sugar
1/2 cup whole wheat flour
1/2 teaspoon salt
1-1/2 cups all-purpose flour
TOPPINGS:
2 teaspoons olive oil, divided
1 pound sliced fresh wild mushrooms
1/4 cup chopped shallot
4 garlic cloves, minced
2 ounces cream cheese, softened
1-1/2 teaspoons salt
1/2 cup shredded Gruyere cheese
1/4 cup shredded Parmesan cheese
6 fresh thyme sprigs, stems removed
Fresh basil, optional

Steps:

  • In a bowl, dissolve yeast in warm water. Add oil and sugar; mix well. Combine whole wheat flour and salt; stir into yeast mixture until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 425°., Punch down dough; press onto a 12-in. pizza pan coated with cooking spray. Prick dough several times with a fork. Bake until edges are light golden brown, 10-12 minutes. , Meanwhile, in a large skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms in a single layer, in batches, until golden brown, about 8 minutes. Add onion and garlic; cook until onion is tender. , In a food processor, process half of sauteed mushrooms with cream cheese, remaining olive oil and salt. Spread on crust. Top with remaining mushroom mixture, cheeses and thyme. Bake until crust is golden brown and cheese is melted, 12-14 minutes. If desired, garnish with additional fresh thyme and basil.

Nutrition Facts : Calories 284 calories, Fat 10g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 357mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

WILD MUSHROOM, RED ONION AND SAGE PIZZA



Wild Mushroom, Red Onion and Sage Pizza image

This is from 365 Low Fat Meals. Choose chanterelles, shiitake, oyster or boletus for your wild mushrooms, or use a combination.

Provided by dicentra

Categories     Onions

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups white mushrooms, sliced
2 cups wild mushrooms, sliced
1 cup red onion, slivered
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pizza crust
1 teaspoon dried sage
1 cup mozzarella cheese, shredded
1 tablespoon fresh parsley, chopped

Steps:

  • Preheat oven to 500. In a large bowl, place mushrooms with onions. Toss with the olive oil.
  • In a large non-stick skillet, cook mushrooms and onions over medium-high heat, stirring frequently, until mushrooms soften 3-5 minutes. Season with salt and pepper.
  • Place mushrooms on paper towels and blot dry. Spoon mushroom-onion mixture over crust. Sprinkle with sage. Top with half of the cheese.
  • Bake pizza about 12 minutes, until crust is golden. Remove from oven. Slide pizza onto a large cutting board.
  • Top with remaining cheese and sprinkle with parsley. Let rest for 5 minutes before serving. Cut into wedges and serve.

Nutrition Facts : Calories 126.6, Fat 7.7, SaturatedFat 3.9, Cholesterol 22.1, Sodium 326.6, Carbohydrate 6.9, Fiber 1.5, Sugar 3.4, Protein 8.9

WILD MUSHROOM PIZZA



Wild Mushroom Pizza image

Provided by Food Network

Time 1h15m

Number Of Ingredients 29

1 recipe Basic Pizza Dough
1/2 cup My Marinara Sauce
10 ounces mixed exotic mushrooms (shiitake, oyster, any wild mushrooms available), chopped
2 tablespoons olive oil
8 garlic cloves, roasted
3 ounces Gruyere cheese
3 ounces Parmesan cheese, grated
3 ounces Swiss cheese, grated
1 package yeast
1/2 teaspoon sugar
3/4 cup warm water
2 cups all-purpose flour
Dash of salt
2 tablespoons olive oil
1 medium to large onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
4 tablespoons olive oil
1 (4-ounce) can mushroom pieces, drained
1 (24-ounce) can whole tomatoes, chopped, juice reserved
1 pound fresh tomatoes, diced
1 (4-ounce) can ripe olives, diced
1 (6-ounce) can tomato paste
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 bay leaves

Steps:

  • Preheat oven to 400 degrees F. Prepare pizza dough and roll it out to fit a 14-inch pan. Spread My Marinara over the dough. In a skillet, saute the mushrooms in the olive oil. Spread the mushrooms on top of the sauce and cover them with dollops of the roasted garlic. Sprinkle all over with the cheeses and bake until all of the cheese melts, about 15 minutes.;
  • Mix the yeast, sugar and water in a small bowl. Proof the yeast by letting it stand 5 to 10 minutes until bubbles form. Sift the flour and salt into a large mixing bowl. Add the oil and yeast mixture to the dry ingredients. With a wooden spoon, mix thoroughly until the dough is smooth. After the dough forms, continue kneading and working until all of the flour is incorporated and the texture is smooth. Let the dough rest in an oiled mixing bowl for 20 to 30 minutes. Punch down before rolling.;
  • Saute the onion, garlic and the red bell pepper in the oil in a large pot for 5 to 7 minutes. Add the mushrooms, canned tomatoes with the juice, and the fresh tomatoes, stirring well to combine all ingredients. Add the olives, the stir in the tomato paste. Sprinkle the sugar, salt, pepper, oregano and basil over the mixture, and place the bay leaves in the pot. Mix well. Bring the mixture to a boil, lower to simmer, cover and cook about 2 hours. Remove the bay leaves before serving. Yield: 4 to 6 servings;

WILD MUSHROOM PIZZA



Wild Mushroom Pizza image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 29

1 recipe Basic Pizza Dough, recipe follows
1/2 cup My Marinara Sauce, recipe follows
10 ounces mixed exotic mushrooms (shiitake, oyster, any wild mushrooms available), chopped
2 tablespoons olive oil
8 garlic cloves, roasted
3 ounces Gruyere cheese
3 ounces Parmesan cheese, grated
3 ounces Swiss cheese, grated
1 package yeast
1/2 teaspoon sugar
3/4 cup warm water
2 cups allpurpose flour
Dash of salt
2 tablespoons olive oil
1 medium to large onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
4 tablespoons olive oil
1 (4ounce) can mushroom pieces, drained
1 (24ounce) can whole tomatoes, chopped, juice reserved
1 pound fresh tomatoes, diced
1 (4ounce) can ripe olives, diced
1 (6ounce) can tomato paste
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 bay leaves

Steps:

  • Preheat oven to 400 degrees F. Prepare pizza dough and roll it out to fit a 14inch pan. Spread My Marinara over the dough. In a skillet, saute the mushrooms in the olive oil. Spread the mushrooms on top of the sauce and cover them with dollops of the roasted garlic. Sprinkle all over with the cheeses and bake until all of the cheese melts, about 15 minutes.
  • Mix the yeast, sugar and water in a small bowl. Proof the yeast by letting it stand 5 to 10 minutes until bubbles form. Sift the flour and salt into a large mixing bowl. Add the oil and yeast mixture to the dry ingredients. With a wooden spoon, mix thoroughly until the dough is smooth. After the dough forms, continue kneading and working until all of the flour is incorporated and the texture is smooth. Let the dough rest in an oiled mixing bowl for 20 to 30 minutes. Punch down before rolling.
  • Saute the onion, garlic and the red bell pepper in the oil in a large pot for 5 to 7 minutes. Add the mushrooms, canned tomatoes with the juice, and the fresh tomatoes, stirring well to combine all ingredients. Add the olives, the stir in the tomato paste. Sprinkle the sugar, salt, pepper, oregano and basil over the mixture, and place the bay leaves in the pot. Mix well. Bring the mixture to a boil, lower to simmer, cover and cook about 2 hours. Remove the bay leaves before serving.

WILD MUSHROOMS WITH RED ONIONS AND SCALLIONS



Wild Mushrooms With Red Onions and Scallions image

This wild mushroom dish has a champagne-vinaigrette pan sauce that can also be drizzled over our Salt-Baked Chicken Breast Stuffed With Asparagus.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 8

1/4 cup (1/2 stick) unsalted butter
3/4 cup extra-virgin olive oil
2 red onions, thinly sliced
Coarse salt
1 pound mixed wild mushrooms, such as chanterelle, morel, and oyster, wiped clean, large mushrooms sliced 1/4 inch thick and small mushrooms left whole
Freshly ground pepper
3 bunches scallions (about 1 pound), trimmed to 6-inch lengths
6 tablespoons champagne vinegar

Steps:

  • In a skillet large enough to hold the mushroom mixture without crowding, melt butter with 1/4 cup oil over medium-high heat. Add onions, and season with 1 teaspoon salt; toss to combine. Cook, stirring often, until onions are translucent, 3 to 5 minutes. Add mushrooms, and toss to combine. Season with salt and pepper. Cook, stirring often, until mushrooms are almost tender, 3 to 4 minutes.
  • Add scallions. Cover; cook, stirring occasionally, until mushrooms and scallions are tender, 7 to 8 minutes.
  • Stir in vinegar and remaining 1/2 cup oil. Season with salt and pepper.

WILD MUSHROOM PIZZA WITH CARAMELIZED ONIONS, SUN-DRIED TOMATO



Wild Mushroom Pizza With Caramelized Onions, Sun-Dried Tomato image

This is an adapted recipe from the Woodfire Grill, Atlanta GA that appeared in Bon Appétit magazine in the September 2004 issue. It is a little taste of heaven that will delight your taste buds and still satisfy a hearty appetite

Provided by Chef Lyle

Categories     Lunch/Snacks

Time 40m

Yield 4 slices, 1 serving(s)

Number Of Ingredients 10

1 (6 inch) fat-free whole wheat pita bread
2 teaspoons Smart Balance light butter spread, divided
3/4 cup onion (halved lengthwise, thinly sliced crosswise)
1 cup wild mushroom (assorted such as crimini, oyster, chanterelle, and stemmed shiitake cut into bite-size pieces)
2 garlic cloves (minced)
1/4 tablespoon shallot (minced)
1/4 cup dry white wine
1 tablespoon fresh basil (Chiffanod)
3 pieces sun-dried tomatoes (chopped)
2 ounces reduced-fat mozzarella cheese

Steps:

  • Preheat a Pizza Stone in a 450-degree oven at least 30 minutes before baking.
  • Melt 1 teaspoons butter with 2 tablespoons olive oil in heavy large skillet over medium heat. Add onions and sauté until golden, about 15-20 minutes. Season with salt and pepper to taste and remove from pan and set aside.
  • Melt remaining teaspoons butter with 1 teaspoon olive oil over medium-high heat. Add mushrooms, garlic, and shallot. Sauté 4 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 7 minutes move to 1 side of the pan. In the other side of the pan add Sun Dried Tomato and basil and cook an additional 3 minutes.
  • Lightly brush whole wheat pita with olive and garlic oil. Sprinkle with 1oz Reduced Fat Mozzarella cheese. Scatter onions over cheese. Scatter mushrooms over onions. Scatter Sun dried Tomato and Basil over mushrooms and top with remaining 1 oz Reduced Fat Mozzarella cheese on top.
  • Position Pita in the center of the pizza stone and Bake for 10 minutes or until crust and cheese is a golden brown. Using large spatula, carefully transfer pizzas to cutting board. Let rest 1 minute. Slice into wedges and serve.

Tips:

  • Use a variety of mushrooms. This will give your pizza a more complex flavor. Some good options include shiitake, oyster, and cremini mushrooms.
  • Sauté the mushrooms before adding them to the pizza. This will help to caramelize them and bring out their flavor.
  • Use a thin crust. This will help the pizza to cook evenly. You can use a store-bought crust or make your own.
  • Don't overload the pizza with toppings. This will make it soggy.
  • Bake the pizza at a high temperature. This will help to create a crispy crust. Aim for a temperature of 450 degrees Fahrenheit or higher.
  • Watch the pizza closely while it is baking. You don't want to overcook it.
  • Let the pizza cool for a few minutes before slicing it. This will help to prevent the toppings from falling off.

Conclusion:

Wild mushroom, red onion, and sage pizza is a delicious and easy-to-make dish that is perfect for any occasion. With its combination of earthy mushrooms, sweet onions, and savory sage, this pizza is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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