For our mushroom fest, every one likes the hearty ones, and we all revere the Chanterelle. And fear screwing it up. The taste of this mushroom is so delicate it’s important not to overwhelm it. It is floral and sweet. Honey mixed with a sweet earth taste, more buttery than the butter it’s sautéed in. We sparsely filled the crust that had been painted with good olive oil with a grid of roasted Japanese eggplant. We then filled in the blanks with chanterelles, and topped it with a very little finely grated Parmesan cheese.
It was the quickest to make, the simplest and served as a perfect first course.
Most of the dough we used for the fest came from Giampietro Pasta and Pizzeria, located on Lincoln just east of Main Street in Breckenridge. It makes a great crust stretched thin, and not a bad way to go if you’re tired from ‘shrooming. Count on one pizza for every three people, especially if there isn’t much else on the menu. We added a salad fresh from Lucia’s garden and we stuffed 14 people with 6 pizzas total.
This is the third in the series of pizzas made for our wild mushroom taste fest. Find other entries for the Albatrellis, sausage pizza and pizza with the King.