Name: Lion's Mane Deconstructed Sheet-Pan Pizza
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 4 fully cooked Italian sausages (about 1 pound), cut crosswise into thirds; 8 ounces lion’s mane mushrooms, torn into 1 1/2-inch pieces (8 ounces quartered white button or crimini mushrooms can also be used in place of lion’s mane); 1 red onion, peeled, quartered and cut into 1/2-inch wedges; 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided; 3/4 teaspoon kosher salt, divided; 1 pint cherry tomatoes; 5 ounces baby arugula; 8 ounces burrata; 1 tablespoon hot honey; 12 leaves fresh basil, torn or coarsely chopped; Crusty bread, for serving, warmed

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 4 1x

Think of this as a mushroom and sausage pizza, only deconstructed! Lion’s mane mushrooms, Italian sausages, cherry tomatoes and red onions are spread on a sheet pan and baked until each component is perfectly cooked and lightly blistered. After baking, it’s all transferred to a serving platter, and creamy burrata is nestled in before adding a drizzle of hot honey. Next, you’ll tear open the burrata and let all the flavors and textures marry, scooping it up on warm, crusty bread.

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Ingredients

Scale

4 fully cooked Italian sausages (about 1 pound), cut crosswise into thirds
8 ounces lion’s mane mushrooms, torn into 1 1/2-inch pieces (8 ounces quartered white button or crimini mushrooms can also be used in place of lion’s mane)
1 red onion, peeled, quartered and cut into 1/2-inch wedges
2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
3/4 teaspoon kosher salt, divided
1 pint cherry tomatoes
5 ounces baby arugula
8 ounces burrata
1 tablespoon hot honey
12 leaves fresh basil, torn or coarsely chopped
Crusty bread, for serving, warmed

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Instructions

Preheat oven to 450˚F with rack in the top third of the oven.
In a large bowl, toss sausages, mushrooms, and red onion wedges with 2 tablespoons olive oil and 1/2 teaspoon salt to evenly coat. Spread mixture on large-rimmed baking sheet (about 13×9-inches). Roast until it begins to brown, about 15 minutes.
Meanwhile, toss tomatoes in the bowl with remaining 1 teaspoon olive oil and 1/4 teaspoon salt.
Remove the pan and switch the oven to broil. Nestle tomatoes amongst other ingredients on pan, spacing everything relatively evenly. Return pan to oven to broil until deeply browned and blistered in some spots, 5 to 8 minutes.
Spread arugula leaves to cover base of a serving platter. Scrape sheet pan mixture over arugula and top with burrata. Cut or tear burrata open to reveal the creamy interior. Drizzle everything with hot honey and scatter with basil leaves. Serve hot with warm crusty bread.

This recipe uses Lion’s Mane mushrooms

Lion’s Mane Flavor and texture

Lion’s mane mushrooms offer a mildly sweet flavor and a tender texture that mimics shellfish like scallops, crab, or lobster. For that reason, they are often turned to as an accompaniment or alternative to seafood. Try lion’s mane in a mock Crab Louie salad or as a pan seared “steak” in your next surf and turf.

Usage

Grill

Roast

Saute

Sear

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