Cookaholics Bulletin Board

That is why I like the risotto recipe, you use both.

Mary

Well, whole paycheck has them for $30/lbs. I think ... No.

Waa waa waa. They are almost always $40/lb around here and if they are good quality you are happy to buy them. It does make them a special treat though.

They are about 35/lb here. You don't need many though, if you use them as a topping. Especially if you are topping something as inexpensive as rice or polenta.

Mary

They aren't sold here...we get button, cremini, portobello, and that's about it. I'm not sure I'd know what to do with a fresh one if I saw it.

Yay! My grocer found more chanterelles. Since Friday was pizza & SHIELD night, though, I made:



Chanterelle pizza. With a sourdough cornmeal crust and Italian Fontina cheese. Who needs to go out?

STUNNING

Oh yum! I think that is a winner. Will you share the crust recipe?

A work of art!
fitzie

Mary,

Sure. Not sure how much good it does anyone else, though; you need to start with a well-established sourdough base:

3c flour
1c corn flour (fine-ground corn meal)
1c warm water
2tbs olive oil plus more
1tsp salt
2tsp honey
1 1/2 cups sourdough starter

Mix the flours and the salt in a large bowl. Warm the water, and mix in the honey and olive oil. Pour this into the flour, followed by the sourdough. Mix until a rough ball forms. Knead briefly, until fairly uniform, 2-3 minutes. Make a ball, coat it lightly in olive oil, and put it in a covered rising bowl.

Will take between 5 and 24 hours to rise, depending on the ambient temperature and the strength of your sourdough. Longer cold rises make it more sour.

For the completed pizza:

1/2 recipe sourdough cornmeal pizza crust
9-12 oz chanterelle mushrooms, sliced
8-10 oz Italian Fontina, shredded
2-3 tbs olive oil
1 tsp dried thyme
salt & pepper

Heat a baking stone to 500F.

Roll out the dough into a circle 12" to 14" in diameter. Spread with the olive oil, leaving 1/2" bare around the edge. Cover with the shredded fontina. Add the chanterelles, being careful to spread them out in a single layer. Sprinkle with the thyme and add some coarse salt and pepper.

Bake for 10-15 minutes. This takes a bit longer than most thin-crust pizzas because the musrooms give off some water. Let cool on a rack for 5-10 minutes before serving.