Thursday, September 15, 2011

Mushrooms For Pizza

If you live in the northeast, then there's no need to buy mushrooms from the store at this time of year. There's is an abundant supply if you know where to look. Go mushroom hunting with someone you trust if you're a beginner. That's important.
I'll be teaching an earth oven building class this Saturday, and of course we'll be making pizza. This morning I gathered some wild mushrooms that we'll be using for toppings.

 Puffball (what I found was quite a bit smaller)

Black trumpet

You might ask how much to use on a pizza. For this, I really can't tell you. Go by visual appeal. It's okay to use too many or not enough because next time you'll probably get it right. The same applies to flour when making bread. Experiment. Use more than you think you need, and then use less than you think you need. Keep pushing the limits until you discover what works for you.
In Mark Bittman's video of Jim Lahey making no-knead bread, Jim says to use 3 cups of flour to 1 1/2 cups water. If you go by this proclamation, then there's a good chance you might end up with a soupy mixture the next day. Go by feel and trust your senses. That's really more important than religiously following recipes.
And remember what Emerson said. "A foolish consistence is the hobgoblin of little minds."

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