top of page

We are working on changes to this website.  Login is temporarily unavailable.

Learn More

Pizza with Chanterelles and Soy Sausage

Here's a creamy pizza idea to help you use up the incredible number of chanterelles I'm sure you found this year. This recipe is my adaptation for a meatless version (with cheese).

by Hjordis Lundmark (Myko, Sundsvalls Mykologiska Sällskap)

(dynamic)

Cantharellus californicus. © Christian Schwarz (CC-BY-NC) (from inaturalist.org, obs. 9427843)

Method

Prepare the Ingredients

  1. Pour the crushed tomatoes into a bowl, season with thyme and pepper. Stir, and let sit.

  2. Slice the onions.

  3. Crumble the yeast into a bowl, and pour water over the yeast

  4. Mix in salt and oil.

  5. Stir in flour and knead the dough.

  6. Let the dough rise (about 35 minutes).


Prepare the Topping

  1. While the dough rises, sauté the onion in part of the butter, and set aside on a plate.

  2. Sauté the soy sausage and add to the onion.

  3. Add cream to the pan and let it simmer until

    it becomes thick. Add salt to taste, and pour the thickened cream into a bowl.

  4. Sauté the chanterelles in the remaining butter until they release their liquid and it evaporates.


Create the Pizza

  1. Preheat oven to 450°F.*

  2. Roll out the dough to the size of a roasting pan or large pizza pan.

  3. Sprinkle the crushed tomatoes, the soy sausage, and the sautéed chanterelles on top of the dough.

  4. Season with oregano, to taste.

  5. Cover with the grated cheese.

  6. Bake at 450°F until the pizza is lightly browned (10 to 15 minutes).


* Use a pizza oven if you have one. If using a normal oven, and if you have a baking stone or steel, preheat that inside the oven as well, to help crisp the. Place the baking stone or roasting pan on the middle or upper-middle oven rack to allow the cheese to brown while ensuring the bottom crust is fully cooked.

Recipe contributed:

April

1999

As an ICU nurse I am obliged to stress the value of a vegetarian lifestyle to any and all who will — or can be forced — to listen.

—Hjordis Lundmark


This recipe was created by Hjordis Lundmark, a member of Myko (the Sundsvalls Mykologiska Sällskap club in Sweden) and reprinted with permission. She has also tried freshly frozen Chanterelles. As opposed to many other species, both yellow Chanterelles and the cultivated white variety seem to maintain their consistency quite well when frozen raw. The cells in many mushrooms rupture if they are frozen without being precooked.


Other mushrooms, such as yellowfoot and hedgehogs, are also great for pizza topping.

Objective:

Main course

Total Time:

About 2 hours

Yield:

4 servings

Suggested Mushrooms:

  • Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus)
  • Hedgehog (Hydnum olympicum, Hydnum repandum , Hydnum umbilicatum, Hydnum washintonianum)
  • Yellowfoot (winter chanterelle) (Craterellus tubaeformis)

Join FFSC or renew your membership to access the rest of this content.

Login as an FFSC member to access the rest of this content.

Ingredients

Pizza Topping

½ lb soy sousage, sliced thinly

¾ lb. chanterelles, cut into pieces

1 can crushed tomatoes

1 pinch thyme

½ pinch black pepper

2 medium onions

2 Tbsp. butter

¾ cup whipping cream

Salt

Oregano

At least 8 oz. (2 cups) Fontina, mozzerella, ricotta, Taleggio or other mild cheese, grated. (Use 12 oz. or 3 cups if you prefer more cheese.)


Pizza Crust

1 package dry yeast

⅔ cup warm water

½ tsp. salt

1 ½ Tbsp. olive oil

2 cups flour


A roasting pan or large pizza pan (for example, a 14" round or 16" round pizza pan will yield a thin crust, and a half sheet or 12" x 17" roasting pan would give a thinner crust)

bottom of page