At the market this week, a mushroom vendor was selling bags of “discolored” (but actually terribly perfect and photogenic, tbh) trumpet mushrooms, 2 lbs for $12.
Okay, great, but what the hell am I gonna do with two fucking pounds of mushrooms?!
Well, one idea was to make them into faux bacon strips with olive oil, soy sauce, and liquid smoke, then roasted for like 40 minutes until dark brown and a bit crispy.
That was PRETTY GREAT, if I do say so. But something that salty and smoky needs to be contrasted with equally string flavors.
So. Pizza. Pizza with… Umm… Peaches! And to round that out, fresh thyme, almond ricotta, and a quick sauce of plum tomato and minced shallot.
That’s bright and sharp looking, yeah?
Bakes for just 10 minutes at 500Â°F on a stone.
The crust and ricotta browned a bit, and the peaches just started to caramelize. The crust was crisp without being cracker-like (I would make a bad Italian) so I could fold a slice and get salty, sweet, creamy, smoky, and crunchy all in one bite. Mmmmm.