What would you do with a bucket full of forest-picked chanterelle mushrooms?

Mandy brought back an abundance of wild mushrooms yesterday from the Tillamook State Forest, including chanterelle and lobster varieties. Without much deliberation, we decided on a pizza party that would maximize the mushroom flavor and allow Mando to show off her expert pizza dough skills she acquired in Alaska this summer. Besides the ‘shrooms, toppings included red pepper, kalamata olives, red onion, delicata squash, zucchini, garlic, mozz, chevre, feta and red and pesto sauces. She par-baked each dough before decorating, which made for super crispy crusts. Insanely delicious.

Workout today: 75 minute spin class… exhausting.


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