Let ‘em Roar: large mushroom varieties for your pizza menu
Mushrooms are one of the most popular toppings ordered in America. To this day, one of my favorite pizzas to order is a simple sausage and mushroom pizza. It’s what I consider a perfect pairing.
For pizza restaurant applications, we commonly see button, cremini and portobello. We also see creative culinary kitchens use shiitake, oyster and wild mushrooms. To me, any mushroom you pick is a winner. Just be sure it’s not soggy or rubbery.
Explore Even More Gourmet Mushrooms
I’d like to introduce you to a few mushrooms you may be unfamiliar working with in a pizza kitchen but have come to the forefront in American palates. Chefs and social influencers have made the once rare Lion’s Mane and King Trumpet mushrooms household names. Gourmet and exotic mushrooms have become easily accessible to the average consumer, making them a great option for seasonal and specialty menus. They can be sourced through wholesalers and mushroom suppliers.
Lion’s Mane
If you are looking for a fungi variety to wow your plant-based customers, look no further than Lion’s Mane (Hericium erinaceus). Grown in North America, it’s also a convincing mushroom for your carnivore clientele. I have been fooled into thinking I was eating meat twice when I have ordered two vegan dishes – once with pork belly and the second with a steak filet.
This large, shaggy white mushroom is a near delicacy. Its texture is tender and meaty. The taste is often referred to as seafood-like.
The Lion’s Mane I encountered was pan seared like a steak with olive oil, garlic, salt, pepper and a plant-based Worcestershire sauce. The other way I tried Lion’s Mane was in bowl of Pho that we actually asked the server if we were accidently served pork belly.
The delicate mushroom is a chameleon, able to absorb flavors and its meaty texture gives a solid mouth feel.
Try Lion’s Mane in a specialty entrée. Think Lion’s Mane Steak on polenta or Lion’s Mane Scampi.
Lion’s Mane is a next level pizza topping. Take care to not overcook the delicate mushroom. Sauté it and add it as a finishing ingredient with arugula and burrata with a drizzle of garlic butter.
Or pull it into “pork” and add your favorite barbecue style seasoning. Add it to an olive oil -based pizza, then top with a mozzarella, cheddar and smoked Gouda cheese blend, finish with drizzle of BBQ sauce and green onions.
King Trumpet (also called King Oyster or French Horn)
Another variety that is a “king” of umami flavor and meaty texture is the King Trumpet, the largest of the oyster family. This one is an import from the Mediterranean region. It has a thick white stem and brown cap.
You can bake, braise, pan sear or grill King Trumpet with amazing results. You can even batter them and make fried “chicken” and pan fry them as “scallops”. King Trumpets are best served cooked.
The earthy mushroom also pairs well with several other combinations, like:
- Sauteed Trumpets, crispy Brussels sprout leaves, caramelized onion and goat cheese
- Smoke and cumin flavored Trumpets roasted with mild hot peppers and onion, topped with mozzarella and Cotija cheese and salsa verde
- Teriyaki-marinated and sauteed King Trumpets, garlic bechamel sauce, spinach, mozzarella and finished with green onion and Teriyaki sauce drizzle
Now, let’s get into to a recipe. There are several ways to prepare Lion’s Mane so that it mimics steak. In this recipe, I’m sharing a way to prep it where it imitates a steak cooked rare or medium rare. Play around with how you prep and cook Lion’s Mane to find the best method for your shop. This method makes the mushroom shine as a finishing ingredient.
Garlic Butter Lion’s Mane Steak & Arugula Pizza
Get the Garlic Butter Lion’s Mane Steak & Arugula Pizza recipe.
DENISE GREER is Executive Editor of Pizza Today.
