Perhaps I should have harvested the mushrooms sooner as they should not be flattened at the edges as they are. But the last couple of days of growth were amazing and they turned from regular to giant.
So, here I am with my giant shiitakes. Pizza seemed right.
This makes four 12-inch pizza crusts
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1½ teaspoons salt
1½ cups luke warm water
Add water to the flour and stir until blended (the dough will be very sticky). Cover the bowl with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70°. This timing is preferable, but I've also made the dough in as short as 6 hours and it's been fine.
Thinly sliced roasted red peppers (I used Whole Foods 365 Organic from a jar)
Mixture of grated Asiago, Fontina, Pecorino Romano and Parmigiano Reggiano.
Saute the shallots with the sugar in a little olive oil, until just caramelized, then add the shiitake mushrooms and saute until mushrooms are just softened. Salt and pepper to taste.
Sprinkle pizza dough with cheeses, then top with shiitake and shallots and some roasted red pepper slices, and finish with another light sprinkling of cheese. Bake at 450 until cheese is melted and bubbling.
Finish with a drizzle of white truffle oil and good balsamic vinegar.
For the other 2 pizzas:
2 1/2 Cups thinly sliced shiitake mushrooms
1 Julienned Celery root
1 tsp sherry vinegar
1/2 tsp soy sauce
3 Scallions, thinly sliced on a slight diagonal
Mixture of grated Jarlsberg and Just Jack cheeses
Saute the celery root in a little oil until softened, then toss in shiitake mushrooms, sherry vinegar and soy and continue to cook until mushrooms are just softened. Season to taste with salt and pepper.
Brush dough with hoisin sauce, sprinkle with cheese and then the mushroom and celery root mixture. Finish with another light sprinkling of cheese, then the scallions.
Bake at 450 until cheese is melted and bubbling.
Shiitake mushroom heaven!