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Crispy Mushroom Focaccia Recipe - NYT Cooking
Crispy Mushroom Focaccia Recipe - NYT Cooking
In this recipe, the secret to achieving crispy, not soggy, mushrooms is roasting them twice: first, alone on a sheet pan
until they’re just tender and their moisture reduced, then again on top of a soft and fluffy focaccia dough, where they
will brown and crisp. For a vegan version, skip the Parmesan and use flaky salt or nutritional yeast instead.
INGREDIENTS PREPARATION
Step 5
Drizzle with remaining 1 tablespoon olive oil and stipple again, but
don’t let it thin out too much. (It’s more important that it remains the
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8/26/2021 Crispy Mushroom Focaccia Recipe - NYT Cooking
appropriate thickness, not that it fills the whole pan.) Arrange the
cooled mushrooms in an even layer on top of the dough.
Step 6
Top the focaccia with a generous, even layer of grated Parmesan or
flaky sea salt. Bake until the edges of the focaccia become golden
brown and the mushrooms are very crisp, 20 to 25 minutes.
Step 7
Squeeze the lemon over the surface of the focaccia. Cool at least 10
minutes before serving. Top with chives just before serving, if using.
PRIVATE NOTES
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