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Wild Mushroom and Fontina Pizza Over the years Susanne and I have modified this recipe slightly to suite our taste. If you have been to past Wine & Mushroom Fests, you have likely enjoyed this dish, since we have brought it to share. by Vince Viverito Cantharellus californicus. © mpsyllos (CC-BY-NC) (from inaturalist.org, obs. 266053638) Method Preheat oven to 500°F. Heat olive oil in a heavy large skillet over medium-high heat. Add shallots and sauté until tender (about 4 minutes). Add mushrooms and sauté just until tender (about 2 minutes). Add tomatoes, basil, and vinegar and stir to coat. Remove skillet from heat. Season to taste with salt and pepper. Place crust on pizza pan or baking sheet, and top with ¾ of the Fontina cheese. Drain vegetable mixture if very wet, and arrange atop the cheese. Top with remaining Fontina and Parmesan cheese. Bake until cheeses melt (or follow directions on crust package). Cool for 5 minutes, slice and serve. Recipe contributed: November 1997 Objective: Main course Total Time: About an hour Yield: 2 mains or many potluck slices Suggested Mushrooms: Black trumpet / black chanterelle (Craterellus atrocinereus, Craterellus calicornucopioides, Craterellus cinereus) Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris) Join FFSC or renew your membership to access the rest of this content. Join FFSC Login as an FFSC member to access the rest of this content. Login Ingredients 2 Tbsp. olive oil 3 oz. shallots, thinly sliced 6 - 8 oz. wild mushrooms*, trimmed and sliced 3 Roma tomatoes ( or plum tomatoes), seeded and chopped 2 Tbsp. chopped fresh basil 2 Tbsp. Balsamic vinegar or red wine vinegar Salt and pepper A 1 lb. think crust pizza crust (such as Boboli) 10 oz. Fontina cheese, grated ½ cup (about 1½ oz.) freshly grated Parmesan cheese * We typically use a combination of chanterelles, boletes, and Craterellus , but you can use any combination you like.) Previous Recipe All Recipes Next Recipe

News & Stories / Albion I Foray 2005 Species List The December Albion foray was outstanding; many thanks to Horst Kuhlmann for arranging the foray, dinner at Ledford and the great weather. Douglas Smith • January 1, 2006 Cortinarius vanduzerensis. © Alan Rockefeller (from mushroomobserver.org) The species count came in at 158, an all-time record, with about 20 miscellaneous Suillus , Russula and Mycena species which were never named. Our ability to come up with such a big list so quickly can be attributed to Douglas Smith, who elegantly combined the last five years’ species lists into a checklist to make the process go faster, complete with illustrated ID cards for the table. Kudos to Douglas! Mother Nature was good to us, as well! FFSC members can login to see the full list below. - Editor Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

Hmmm... We couldn't ID that link (If this were a mushroom, we'd go back to our field guide and start over.) Try a Search Report a Broken Link

Hmmm... We couldn't ID that link (If this were a mushroom, we'd go back to our field guide and start over.) Try a Search Report a Broken Link