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Mushrooms on pizza

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  • Sarah Nov 7, 2004 06:14 PM
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Cook (saute) them first or slather on raw slices? Thanks!

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  1. Both - depending on the mushroom type. If I'm using the smaller mushroom types, i just throw them on top of the crust. If I've got portabellas, then I bake them first in the toaster oven for about 8-10 minutes.
    -T

    1 Reply
    1. re: TanQ10

      It all makes sense now, thanks!

    2. Because fresh mushrooms give off a lot of moisture when cooked it's best to saute first to help keep the crust from getting soggy.

      1. If you prefer your pizza 'shrooms thick and meaty, then probably should saute first. But if not and you want to eliminate that extra step, then slice thinly (any 'shroom should work) and place BELOW cheese layer. Seems like this would prevent them from drying out on top and also help them to steam.

        1. I know this is an old thread but worth resurrecting for those making pizzas at home. Any ingredient that has a high water content, ham, mushrooms, peppers etc. These go on top of the cheese to avoid a soggy crust.

          No pizza restaurant I've ever seen goes through the trouble of sauteing veggies first before making their pizzas.

          5 Replies
          1. re: Sportyster

            don't know why you resurrected this thread, but i have never had raw mushrooms, raw broccoli, raw spinach or raw peppers on pizza.

            1. re: hotoynoodle

              Plenty of places around here (boston) put raw veggies on their pizzas- especially the ones you mentioned. The high heat of their oven cooks them somewhat but they still retain a nice texture.

              I actually prefer to put raw baby spinach on my homemade ones. They wilt down beautifully! But at home I prefer my mushrooms sautéed to the point they get nice and brown and begin to caramelize before putting them on the pizza

              1. re: hotoynoodle

                No, you probably haven't had "raw" veg on your pizza because they do cook with the rest of the pizza in the oven. I've worked in pizza joints and rule of thumb is to put ingredients with high water content on top of the cheese rather than under prior to throwing them in the oven. If veg is sauteed prior to cooking in the oven, they would end up mushy due to over cooking.

                I thought I explained myself with my original post as to why I resurrected the thread ;)

              2. re: Sportyster

                Pizza joints don't do it because they don't want to go to all the extra work. Sauté over med-high heat until the shrooms give up their moisture and take on some color. No soggy crust. I put any meats on top (especially pepperoni) to brown up a bit.

                1. re: grampart

                  I'd also add that at home, you don't always use grated cheese to smother the pizza. I've also never ended up with a mushy mushroom from pre-cooking.

              3. I'm pretty convinced that people who say they "hate" mushrooms have only had them out of a can. One of those veggies that canned doesn't remotely equate with fresh/cooked.

                1. Thinly sliced raw ones in this household

                  1. I always sauté

                    1. I used to do raw but since I like a lot of mushrooms on my pizza, I will saute them to avoid a soggy bottom.