Amandine Geers' parmesan forest pizza recipe

Amandine Geers’ parmesan forest pizza recipe

Amandine Geers’ post

Here comes autumn and, with it, mushroom picking. When the weather becomes favorable, I head towards the nearest national forest with my knife, my old grolls and my basket in the hope of filling it, depending on the season, with porcini mushrooms, coumelles, chanterelles or trumpets of death.

If I come back empty-handed, I have at least filled my nostrils with these smells of humus and moss during slow walks in the woods, scrutinizing every square meter. Out of season, the mushrooms that grow in the cellar also delight me: shiitake, Paris, oyster mushrooms. In casseroled eggs, terrines, with pasta or on pizzas, they always bring this beneficial woody note.

Amandine Geers’ website.

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