Porcini Pizza Topping

• 6 ounces dried porcini mushrooms
• Boiling water
• 3 tablespoons extra-virgin olive oil
• 2 large shallots, cut into 1/4-inch dice (1/2 cup)
• 2 garlic cloves, thinly sliced
• 1 pound Portobello mushrooms, stemmed and cut into 1/2-inch dice
• 1 pound cremini mushrooms, cut into 1/2-inch dice
• Salt and freshly ground black pepper
• 1 pinch chile flakes
• 2 tablespoons fresh thyme
• 1 recipe Pizza Dough
• 10 ounces Taleggio cheese, grated

1. To rehydrate the dried porcini mushrooms, place the mushrooms in a medium bowl and cover with boiling water.
2. Let stand for 30 minutes.
3. Once the mushrooms are rehydrated, strain through a fine sieve or a piece of cheesecloth, setting aside the soaking liquid.
4. Set the mushrooms aside.
5. In a 12- to 14-inch saute pan, heat the olive oil until hot but not smoking.
6. Add the shallots and garlic and cook over medium heat until slightly soft, about 5 minutes.
7. Add the rehydrated porcini and continue cooking until the onions and garlic begin to color, about 5 more minutes.
8. Add the fresh mushrooms, turning them with a wooden spoon so they are coated in oil.
9. Allow the mixture to cook until the mushrooms begin to shrink in size, about 8 minutes.
10. Add the reserved porcini soaking liquid and season to taste with salt, pepper and chile flakes.
11. When the mushrooms are tender and the mushroom liquid has reduced to 1/4 cup, remove from the heat.
12. Adjust the seasonings to taste.
13. Stir in the thyme.
14. Let the mushrooms cool.
15. Spread the mushrooms on the rolled-out pizza rounds and sprinkle with the Taleggio cheese before baking.

porcini mushrooms, boiling water, extravirgin olive oil, shallots, garlic, mushrooms, mushrooms, salt, chile flakes, thyme, recipe pizza dough, taleggio cheese

Taken from www.foodandwine.com/recipes/aspen-2003-porcini-pizza-topping (may not work)