Sos za picu od pečuraka i majoneza (Mushroom and mayonnaise pizza sauce)

Sastojci (za 2–3 pica testa velicine oko 26-28 cm, oko 200 ml): 100 g svežih pecuraka šampinjona (seckanih na sitno), 3 kašike vegan majoneza ili obicnog majoneza, 2 kašike belog vina, 1 čen belog luka (sitno seckan ili izgnječen) 1 kašika svežeg lista peršuna (sitno seckanog), ¼ kašičice soli, prstohvat bibera, 1 kašičica maslinovog ulja (za prženje pečuraka).

Priprema:

1. U manjem tiganju zagrej maslinovo ulje na srednjoj temperaturi (4).

2. Dodaj seckane šampinjone i prži 3–5 minuta dok ne omekšaju i lagano porumene.

3. Dodaj beli luk i kratko proprži (30 sekundi do 1 minut), pazeći da ne zagori.

4. Skloni tiganj sa vatre i dodaj belo vino, pa kratko promešaj da se ukusi povežu.

5. Smesu malo prohladi.

6. Dodaj majonez i svež peršun. Dobro izmešaj dok se ne dobije homogeni kremasti sos.

7. Začini solju i biberom.

Sos je spreman za mazanje po testu pre pečenja pice ili kao dodatak nakon pečenja.

Napomene:

• Ako želiš gušći sos, možeš smanjiti količinu belog vina na 1 kašiku.
• Za vegansku verziju, koristiti veganski majonez.
• Sos je kremast, bogat i idealan za kombinaciju sa povrćem ili veganskim kackavaljem na pici.

Ingredients (for 2–3 pizza doughs about 26-28 cm - 10-11 inches in size, about 200 ml): 100 g of fresh champignon mushrooms (finely chopped), 3 tablespoons of vegan mayonnaise or regular mayonnaise, 2 tablespoons of white wine, 1 clove of garlic (finely chopped or mashed), 1 tablespoon of fresh parsley leaves (finely chopped), ¼ teaspoon of salt, a pinch pepper, 1 teaspoon of olive oil (for frying mushrooms).

Preparation: 

1. In a small skillet, heat the olive oil on a medium temperature (4).

2. Add the chopped mushrooms and fry for 3-5 minutes until they soften and lightly brown.

3. Add the garlic and fry briefly (30 seconds to 1 minute), taking care not to burn it.

4. Remove the skillet from the heat and add the white wine, then stir briefly to combine the flavors.

5. Cool the mixture a little.

6. Add mayonnaise and fresh parsley. Mix well until a homogeneous creamy sauce is obtained.

7. Season with salt and pepper.

The sauce is ready to spread on the dough before baking the pizza or as an addition after baking.

Notes:

• If you want a thicker sauce, you can reduce the amount of white wine to 1 tablespoon.
• For a vegan version, use vegan mayonnaise.
• The sauce is creamy, rich and ideal for combination with vegetables or vegan yellow cheese on pizza.