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Author Notes: Here’s a pissaladière covered with the primary ingredients of a duxelles, which have been coarsely rather than finely chopped. Instead of mincing shallots, to be sauteed with the mushrooms and bacon or ham, I barely caramelize a medium onion, then scatter it on the dough before spreading on the mushroom mixture. To serve this as finger food for a casual gathering, simply lengthen the rectangle when you form the dough, and cut into narrow slices. The toppings can be made ahead of time, and the dough, which does not require a second rise, can be mixed and set to rise in the refrigerator for up to 36 hours before using. Some pissaladière recipes call for a pie crust. I prefer this chewy, eggy, buttery-but-scented-with-olive oil crust, which is based, several iterations ago, on James Beard's brioche recipe. I used oyster mushrooms for the pissaladière in the photo, but you can use any mushroom that you like, really, for this. Enjoy!!! ;o) —AntoniaJames
Makes two 9" x 12" rectangles (recipe can be halved)
The Dough (Like a brioche with a touch of olive oil . . . .)
1 tablespoon of active dry yeast
Pinch of sugar
4 tablespoons of butter, melted
2 tablespoons of fruity olive oil
2 tablespoons honey
4 cups all-purpose flour (See note below. You can also use a mixture of flours, and add in fresh herbs, if you like.)
- Proof the yeast in ½ cup of warm water with the pinch of the sugar. (See note below.)
- In a large bowl, beat together the eggs, oil, honey and salt. Add 1 cup of flour and beat well. Add the melted butter and beat well until combined.
- Add 1 cup of flour and beat some more. Then add the yeast and water mixture, assuming that the proofed yeast has procreated prolifically (doubling at least in volume), along with the third cup of flour. Beat well.
- Add the final cup of flour and beat nice and hard. If it's too difficult to stir once all the flour has been added, turn it out onto a lightly floured surface and knead the remaining flour into the dough. Don't add any more.
- Knead only until the flour is fully incorporated. The dough should feel very moist, but it won't be sticky. It should be fairly easy to work with, as it's got so much fat in it.
- Put into a well-oiled bowl, turn it to coat, then cover the bowl with a damp tea towel, and let it rise for 1/2 hour at room temperature. Then refrigerate it for at least 5 -6 hours, or up to 36 hours. (Use 2 teaspoons of yeast if you know you'll be letting it rise for 24 hours or more.)
- Take the dough out and let it sit at room temperature for at least an hour before shaping.
- You can also do a quick rise, at room temperature, for about 1 ½ hours.
- NB: To make a more interesting crust, I use, instead of the four cups of all-purpose flour, 2/3 cup barley flour, ¼ cup toasted wheat germ, ¼ cup semolina, ¼ cup rye flour, and 2 2/3 cups all-purpose flour. I also add fresh herbs. I like a 2 - 1 ratio of fresh marjoram and rosemary, both finely chopped. For one rectangular pissaladiere, I use a tablespoon of chopped marjoram and 1 1/2 teaspoon chopped rosemary. Fresh thyme and winter savory are also good choices. ;o)
The Deconstructed Duxelles -- and Instructions for Assembling and Baking
2 medium onions, thinly sliced
2 tablespoons butter
2 tablespoons olive oil
2 ounces Black Forest or similar cooked ham (diced) or 4 slices natural bacon
1 pound oyster, button, crimini or other mushrooms, thickly sliced
2 teaspoons chopped fresh thyme leaves
1/2 cup chopped parsley
3 cloves of garlic, coarsely chopped
1/2 cup Chablis
3/4 cup finely grated Parmigiano-Reggiano or similar cheese
Salt and pepper
- In a large skillet, cook the sliced onions in one tablespoon of butter and one tablespoon of oil with a pinch of salt, stirring occasionally, until soft and a light golden brown. This should take 25 to 30 minutes, or longer, depending on how low the heat is.
- In another large skillet, cook the bacon until crispy or the ham (using one tablespoon of oil) until lightly browned. Remove and drain the skillet of all but one tablespoon of fat. Add another tablespoon of butter to the skillet.
- Saute the chopped mixture in the skillet over medium heat, stirring frequently, for five to ten minutes, until the mushrooms stop releasing liquid.
- Coarsely chop the bacon if using. Add it (or the cooked ham) and the herbs and garlic to the skillet with the mushrooms, and cook for another minute over medium heat.
- Push the mushrooms aside, so you can deglaze the pan with the wine over medium heat, stirring constantly. Test for salt and correct.
- Preheat the oven to 375 degrees. Roll out the dough and press it with your fingers into two rectangles that are about 10" x 14". Fold the edges inward about an inch all around, to create a rim on the rectangle.
- Layer, in this order, the grated cheese, the onions, and then the mushroom mixture. Then grind some good black pepper over the mixture.
- Bake in the middle of the oven. Cook for a total of 25 – 30 minutes. The crust should be a nice medium brown.
- Enjoy!! ;o) P.S. I will be updating this soon to add instructions for using a spice mixture, added while cooking the mushrooms, which I've incorporated since first posting this recipe last year.
- This recipe was entered in the contest for Your Best Mushrooms
- This recipe was entered in the contest for Your Best Pizza