Pizza with Mushrooms and Sausage

I made this recipe with exotic mushrooms and foccacia bread from the farmers market. It came out great! My changes are in parenthesis. 

Recipe courtesy Rachael Ray

Prep Time:15 min

Cook Time:25 min

Serves:4 (12-inch) French bread pizzas(cut recipe in half for 2)

Ingredients

(I cut the recipe in half for 2)

• 8 large portobello mushroom caps(exotic mushrooms)
• 1 pound button mushrooms
• 1/2 pound shiitake mushrooms
• (1/2 finely chopped onion)
• (your favorite sausage)
• 3 tablespoons extra-virgin olive oil, 3 turns of the pan
• 2 tablespoons butter, cut into pieces
• 1 bay leaf
• 4 large cloves garlic, finely chopped
• Salt and pepper
• 1/2 cup dry white wine, eyeball it
• 2 teaspoons Worcestershire sauce, eyeball it (go light on this unless you like the flavor of  it)
• 1 tablespoon chopped fresh thyme leaves, 4 sprigs stripped and chopped
• 1 loaf crusty French bread, 24 inches(foccacia bread)
• 3 cups shredded Gruyere or Swiss cheese

Directions 

 Wipe mushrooms clean with a damp towel. Slice the mushrooms. Heat a deep skillet with extra-virgin olive oil and butter over medium heat. When butter melts into oil, add bay, garlic and mushrooms.(add onions and sausage) Cook until mushrooms are dark and tender, 12 to 15 minutes. Season the mushrooms with salt and pepper and add wine. Deglaze the pan with wine, eyeball the amount. Shake the pan and add the Worcestershire and thyme. Turn off heat.

Preheat broiler and split the loaf lengthwise and across. Hollow out a bit of the soft insides. Toast the bread lightly under broiler. Fill bread with mushrooms evenly then top with cheese liberally. Melt cheese until it browns and bubbles then remove the pizzas from the oven and turn off the broiler.  (I topped the bread with mushroom mix and drizzled all the mushroom juice over the bread and baked for 15-20 minutes.)