3. Creamy Walnut-Mushroom Sauce
- 16 oz homemade or store-bought mushroom broth
- 1/4 cup dried porcini mushrooms or other dried wild mushroom (optional)
- 2 tablespoons extra-virgin olive oil
- 1/2 cup diced onion
- 2 garlic cloves, chopped
- 10 ounces sliced baby bella mushrooms
- 3/4 cup walnuts, toasted
- 1 tablespoon mirin
- 1 tablespoon soy sauce
- 1/4 cup chopped fresh parsley
Bring the mushroom broth to a boil in a small pot over medium heat. Add the dried mushrooms and reduce the heat to low. Simmer the broth, uncovered, for 20-30 minutes.
To make the mushroom sauce, warm the oil in a large saute pan over medium heat. Add the onion and saute for five to seven minutes, until golden. Add the fresh mushrooms and saute until the mushrooms release their juices and begin to caramelize. Add the garlic and saute for two minutes. Reduce the heat, add a tablespoon of warm mushroom broth, and simmer, covered, for 10 minutes, until tender.
Add the rest of the broth with the now re-hydrated dried mushrooms to a food processor or blender. Combine with half of the walnuts and puree until creamy smooth. Stir the walnut cream into the mushroom sauce.
Add the mirin and soy sauce to the mushroom sauce and bring to a boil. Reduce the heat to low and simmer until the sauce thickens to the desired consistency.
Pour the mushroom sauce onto your pizza crust and sprinkle with the remaining walnuts before baking. When the pizza has finished cooking, top with fresh parsley before serving.
(Inspired by Peter Berley’s Whole Wheat Pasta with Creamy Walnut-Portobello Sauce in The Modern Vegetarian Kitchen.)
Image courtesy of norwichnuts via a Creative Commons license.