Why go half way? If you are going to make something called mushroom pizza, it better damn well taste like mushrooms. None of this ‘one button mushroom’ crap, rolling around on your slice like a drunken sailor. You, the eater, trying to get that precious fungi in your mouth before it topples off and lands on the floor, leaving you with just a slice of cheese pizza.
This is what I’m shooting for. Minced Crimini mushrooms cooked down with Thyme, garlic, shallots and white wine. Oui, very French. Smear that on a pizza along with sweet Ricotta, Mozzarella and black truffle oil. It works for me.
Please tell me this will be making an appearance on Tuesday!
My name is Michelle, which must explain why I’m drooling over the idea of this French pizza.
For you sweetie, it’s on. Any other requests?
MGNT
Hmm. Well, you know I adore every one of your pizzas. But if a garlic two times were to appear, I wouldn’t be sad. I haven’t tried that one yet, either, and I consider garlic a food group.
http://www.nytimes.com/2010/10/10/magazine/10dinner-t.html?_r=1&hpw
36-hour dinner party
Wow, I cannot wait to be honored with an invite some day. I was recently privy to some mouth watering pics and descriptors on a photography blog tonight of your Tuesday night gathering and I am salivating! Amazing! Keep it up, nothing like people cooking with passion and integrity.
Gena Kirby
Austin, TX
“Strive not to be a success, but rather to be of value.” Albert Einstein