Mushroom and Kashar Cheese Pide

Mantarlı kaşarlı pide is a Turkish open pide topped with sliced mushrooms and melted kaşar cheese, baked on a boat of yeasted dough in a stone oven. In Türkiye the mushroom is almost always kültür mantarı, the cultivated white button mushroom, not a wild variety, and this is the standard vegetarian option on kebab and pide boards alongside plain kaşarlı and white-cheese peynirli pide. It is a kaşarlı pide with one addition, so everything that makes a good cheese pide still applies. What the mushroom adds is moisture, and handling that moisture is what separates a good one from a soggy one. Some shops add green pepper, a little tomato or a pinch of black pepper and thyme; the core stays mushroom and cheese.