Best style of mushroom for a pizza ?

[all1knew]

Hello all,

 Is Portobello king or is there something better?

Bill

[Pete-zza]

Hello all,

 Is Portobello king or is there something better?

See http://thinktank.pmq.com/viewtopic.php?f=6&t=6639&p=42889&hilit=Portabella#p42889 and the article at http://www.fbt.com.sg/new-brands-products/artisan-pizza-makes-it-big-states.

Peter

[all1knew]

See http://thinktank.pmq.com/viewtopic.php?f=6&t=6639&p=42889&hilit=Portabella#p42889 and the article at http://www.fbt.com.sg/new-brands-products/artisan-pizza-makes-it-big-states.

Peter

Thanks Mr. Pete!

Bill

[Jackitup]

Hen of the woods/Maitake/Grifola frondosa, is hands down one of the best and safest to pick wild mushrooms there is. In season now and grow in 5 to 30 pound clumps and more. Around till the hard frosts hit. AWESOME mushroom. Walk the woods now around white and red oaks. Texture is almost meaty. Once you try these you will want no other!! Google Chicken of the woods, it is a different mushroom ALSO very good. Warning: limit alcohol consumption with all wild mushrooms or you and all around you will pay dearly! You for your painful, bloated gut and everyone else for what comes out......if you catch my 'drift'.....I don't know how I know about this toxic reaction?

Jon 

http://en.wikipedia.org/wiki/Grifola_frondosa

http://www.michiganmorels.com/beyond_the_morel/henofthewoods.html

http://theforagerpress.com/fieldguide/octfd.htm

http://www.wildmanstevebrill.com/Mushrooms.Folder/HenOfTheWoods.html

[Bill/SFNM]

I can't imagine any mushroom that wouldn't taste great on a pizza, but porcini are my absolute favorite:

http://www.pizzamaking.com/forum/index.php/topic,8911.msg77247.html#msg77247

When I use store-bought mushrooms, I like like a mixture of baby portobellos, shitake, & oyster. 

[TXCraig1]

Mushroom, mozz, parm, pepper, white truffle oil (post-bake drizzle) is one of our favorite pies. We almost always use crimini mushroom/baby portobello (I think they are the same thing) but this is mostly for the color - they taste just about the same as the regular white ones on a pizza.

CL

[pizzablogger]

I can't imagine any mushroom that wouldn't taste great on a pizza, but porcini are my absolute favorite:

x2 here.

When I die I would not mind it one bit if my ashes were mixed with the steeped, concentrated liquid of porcini mushrooms and then that liquid-ash mixture was forced into a wheel of parmigiano-reggiano! --K

[BrickStoneOven]

It might get a little expensive but chanterelles are awesome. Plus they add a very nice color to the finished pizza.

[CDNpielover]

I find that fresh mushrooms release too much water and make the pizza all wet and soggy.  i started to roast the mushrooms in the oven before cooking, which helps to remove the water but also really changed the taste and texture.  what do the rest of you do to prevent this water probelm?