This is just a quick dinner so nothing too fancy here - just going for minimal effort and max flavour :)

I don't really work with recipes but I'll try to remember:

2 x TOSCANO Authentic Italian" pre-made pizza bases (any other premium thin crust one will be OK)

1-2 Tbps unsalted butter 2-3 Tbps champagne (i was going to use white wine but champagne was already open) 3 big cloves garlic - thinly sliced (i find the flavour is better sliced than crushed) Black pepper Salt Thyme - I just used the squeezy tube (4 small squirts) Fresh parsley - I used an entire bunch of continental parsley. Tomato paste (not puree - https://en.wikipedia.org/wiki/Tomato_paste) 20-30 button 1 x Shittake 1 x King Brown 2 x Wood Ear 10 x White Oyster If you aren't familiar with these names the pictures are here: http://www.mushroomchef.com.au/mushroom-info/mushroom-varieties/

Method:

• Slice all the mushrooms up - I kept the expensive mushrooms separate from the button ones so I could distribute the 'good ones' evenly over the two pizzas.
• I fried two batches: 1 expensive ones, 2 buttons
• Batch 1:
  • Melt 1 Tbs butter and saute 1 garlic clove (sliced) for 15 seconds
  • Cook until brown
  • Cover with salt and black pepper

• Batch 2:

  • Melt 2 Tbs butter and saute 2 garlic cloves (sliced) for 15 seconds
  • Cook until brown

• Melt butter in stainless steel pan (important to use stainless so you get a fond)

• Saute garlic for 20 seconds in the butter

• Fry mushrooms until they start getting toasty brown edges

• There should be a brown fond on the bottom of the pan, wash it off with the champagne.

• Fry mushrooms until champagne