Main Course

Scotch Bonnet Pissaladière

4 People 15 Min.
Pissaladière aux mousserons, une recette pratique par Philippe Emanuelli
  • 400g bread dough or pizza
  • 2kg sweet onions
  • 40g dried Scotch Bonnet (Marasmius Oreades) mushrooms
  • 1 handful black olives
  • Sariette or thyme or both
  • Slice the onions and cook over low heat for 2 hours.
  • Add a little water if necessary.
  • Preheat oven to 200°C.
  • Roll out dough on a sheet of baking paper.
  • Add the dried mushrooms to the onion fondue. Spread evenly on the rolled-out dough.
  • Scatter the olives and herbs on top. Bake for a full 20 minutes.
  • Remove the pissaladière from the oven. Let cool slightly and serve.

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