Accidental Mushroom Discovery
I'm fairly new at pizza making, so I hope this isn't old news.
We like a lot of mushrooms, and in the past, I've had problems with my mushrooms losing a lot of liquid, and making my pizza too wet, and even a little mushy.
This time I used sliced baby bella (cremini) mushrooms that I had forgot to wrap, and had dried out in the frig for about 4 days.
This seemed to help a lot with the excess liquid problem. It also seem to intensify the flavor quite a bit, which was a nice bonus.
Anybody else do anything like this on purpose?