In a pan, sauté 1 cup of chopped red onions with 2 tbsp of olive oil and a pinch of salt on medium-low heat. Keep the lid on but occasionally lift to stir. Once transparent, add wild mushrooms.
We used sliced portobello and maitake mushrooms. Turn the heat up to medium for about 2 minutes to get a nice browning on the edges of the mushrooms. Add this to your UNCLE NICK'S Cauliflower Crust and pop in the oven on the top rack for 5-8 minutes on 450 degrees Fahrenheit - or until desired crunchiness is attained.
Finish with fresh oregano leaves.
Variations: Cheese lovers, before you pop your UNCLE NICK'S Cauliflower Crust in the oven, crumble a little chèvre for an extra creamy moment. Or finish with a drizzle of balsamic vinegar.
Have fun, get creative!