When wild mushrooms are in season, this is the pizza to serve. Porcini or chanterelles alone, or combined with our cultivated mushrooms, sautéed and seasoned with garlic and thyme, need very little in the way of adornment. You can add strips of prosciutto or rendered pancetta, some sautéed red onions and a little Parmesan, but be careful not to overpower the mushroom flavor.
Heat the olive oil in a large sauté pan or skillet over medium heat. Add the mushrooms and sauté quickly until tender, about 4 minutes. Lower heat and add about half of the garlic and all of the thyme. Cook 1 minute longer, season with salt and pepper, and then remove the mushrooms with a slotted spoon and set aside. Then quickly sauté the onion in the oil remaining in the pan until crisp-tender, 5 to 7 minutes.
© 1992 Joyce Goldstein. All rights reserved.