Here’s a pissaladière covered with the primary ingredients of a duxelles, which have been coarsely rather than finely chopped. Instead of mincing shallots, to be sauteed with the mushrooms and bacon or ham, I barely caramelize a medium onion, then scatter it on the dough before spreading on the mushroom mixture. To serve this as finger food for a casual gathering, simply lengthen the rectangle when you form the dough, and cut into narrow slices. The toppings can be made ahead of time, and the dough, which does not require a second rise, can be mixed and set to rise in the refrigerator for up to 36 hours before using. Some pissaladière recipes call for a pie crust. I prefer this chewy, eggy, buttery-but-scented-with-olive oil crust, which is based, several iterations ago, on James Beard's brioche recipe. I used oyster mushrooms for the pissaladière in the photo, but you can use any mushroom that you like, really, for this. Enjoy!!! ;o)

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