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Playing How To Make Mushroom Lovers' French Bread Pizza | Rachael Ray

"Okay, I know everyone of a certain age and maybe even today's kids are like, 'Hands off, RR! This is Stouffer's jam!' I sooooo agree and get that, but these are good too and a great way to use up forever piling-up stale bread in our home. For each recipe, buy 1 large grocery store soft-style French bread loaf, as opposed to a crusty thin baguette. Each loaf will make 4 planks or servings of pizza." –Rach 

For more of Rach's nostalgic riffs, check out her Classic French Bread Pizza and her Pepperoni French Bread Pizza.  

And for more guilty pleasures from this episode, check out this Cheesy Salsa Dip, Rice Krispie Chicken and Walking Tacos (and this hilarious food-fessions video).


For the mushroom topping:
  • 3 tablespoons butter
  • 1 pound mixed mushrooms, such as crimini, thinly sliced, and hen-of-the-woods/maitake, pulled into thin pieces
  • 1 large shallot, finely chopped
  • 2 large cloves garlic, chopped
  • 2 tablespoons fresh thyme, chopped, or 2 teaspoons dried
  • Salt and pepper
  • 2 tablespoons flour
  • About ¼ cup sherry or white wine
  • 1 cup half-and-half or whole milk
For the cheese blend:
  • 1½ cups shredded brick mozzarella
  • 1½ cups shredded Gruyere
To serve:
  • 1 loaf French bread
  • Finely chopped fresh parsley
  • 1 tablespoon fresh thyme


Serves: 4


Melt butter in nonstick skillet over medium to medium-high heat. Add mushrooms and brown well, then add shallots, garlic and thyme, salt and pepper, stir 2 minutes, stir in flour and then add the sherry or wine and let it absorb. Add half-and-half or milk and thicken, then remove from heat.

Rachael Ray 14-Inch Nonstick Skillet with Helper Handle

Rachael Ray 14-Inch Nonstick Skillet with Helper Handle

For the blend, combine cheeses in bowl.

To serve, preheat oven to 400˚F with rack 1 above center. Line a baking sheet with parchment paper. Arrange the 4 planks of French bread and lightly toast 4 to 5 minutes. Top evenly with mushrooms and cheese, then bake 12 to 15 minutes more to brown and bubbly and top with parsley and thyme.