*I like to use an assortment of wild mushrooms (oyster, shitake, maitake, etc.), but anything from cremini to portobellas and regular button mushrooms may be used.
A few more things:
•The mushroom/onion mixture (through step 3) may be prepared in advance and refrigerated until ready to eat. It will keep for 3-4 days in the refrigerator.
•As an option, you could make French bread pizza or mushroom toast. The mushroom mixture would probably taste great with pasta, too. (I’m thinking you could thin the puree with pasta cooking water just enough to be able to toss it into the cooked pasta and then stir in the remaining mushrooms and onions from the skillet, adding a sprinkle of either or both cheeses.)
•Those who enjoy the flavor of garlic may add 4 minced cloves in the last minute or so of cooking the mushrooms and onions.
•If you start with fresh dough, simply press it into a 12-inch round pizza pan or skillet and pre-bake according to the recipe instructions.
•Leftovers taste great and may be gently reheated in the oven or toaster oven.