We are finding so many chanterelle mushrooms here in Missouri. So far, I’m making something with every batch and haven’t felt the need to hoard them yet.
Today I made a pizza that came out amazing! Yum.
Slice up the chanterelle mushrooms into bite-size pieces — strips and bits as close to the same size as possible. Toss those in butter, olive oil and coarse salt and roast at 300 until all the liquid is gone and they are browned and roasted through. It took me about 30 minutes.
I used my pepper lard pizza dough for the crust, rolled out pretty thin.
Spread the surface with roasted garlic spread as evenly as possible. Add the chanterelles.
Slice up a handful of sun dried heirloom tomatoes and spread about.
Add sauted ramps (I had some frozen from last year)
Sprinkle with a bit of parm and sharp cheddar cheese.
Bake at 400 until the crust is done, about 15 minutes.