I professed my love of mushrooms earlier this year with the help of The Bruce Dickinson and his cowbell (www.moveablefeast.me/blog/mushroom-risotto), and wasn't lying. If I could only have one kind of pizza the rest of my life, this is it. Havarti and fontina cheese, sautéed shiitake and baby bella mushrooms, fresh rosemary and thyme, and a little drizzle of white truffle oil make this pizza wonderfully rich and completely addicting.

Truffle oil is a bit too rich for the BF [Ed. note: I'm already fungus drunk!], so I just drizzled it on half of the pizza. Honestly, this doesn't need it as it's very rich on it's own, but it definitely gives the pizza a wow factor.

I added thinly sliced red onion and minced serrano peppers. Entirely optional, but I thought it balanced the spices and richness of the cheese and truffle oil.
​
NOTES:

• If you don't have truffle oil or dislike the taste (like the BF), simply leave it off, or only drizzle on one half the pizza as I did.
• ​Don't have time to make your own pizza crust? Use store bought. I won't tell.
• You do not have to make a perfectly round pizza. See mine below.

PS: One year ago, a wonderful once-in-a-lifetime [Ed. note: well hopefully not] family reunion permeated the roasted beet salad with orange and avocado recipe (www.moveablefeast.me/blog/roasted-beet-salad-with-orange-and-avocado).

Adapted from: A Beautiful Plate
Number of Servings: Makes one 10-11 inch pizza

Ingredients
Pizza Dough

• 1 ¼ cups all-purpose flour
• ¾ teaspoon granulated sugar
• ¼ teaspoon active dry yeast
• ½ teaspoon salt
• ¼ cup + 3 tablespoons warm water (105-115 °F)
• 1 ½ teaspoons extra virgin olive oil
• Cornmeal, for dusting

Toppings

• 2 tablespoons olive oil, plus more for brushing
• 6 ounces shiitake mushrooms, stems removed and sliced into ¼-inch slices
• 4 ounces baby bella mushrooms, stems removed and sliced into ¼-inch slices
• Salt
• Freshly ground black pepper
• 2 large garlic cloves, finely chopped
• 1 tablespoon roughly chopped fresh rosemary  (1-2 sprigs)
• 2 teaspoons roughly chopped fresh thyme leaves (3-4 sprigs)
• 2 tablespoons dry sherry
• 5 ounces Havarti Cheese, grated
• 3 ounces fontina cheese, grated
• Red onion, thinly sliced
• 1-2 serrano peppers, seeded, minced (optional), added after baking
• White truffle oil, for drizzling (2 teaspoons roughly)

Directions
Pizza Dough

1. In a medium bowl, whisk together the flour, sugar, salt and yeast. Add the warm water, and stir mixture with a wooden spoon until the dough just begins to come together. Place the dough on a floured surface and knead it for three minutes, or until it is smooth and slightly elastic. Place the dough in a lightly greased bowl, cover, and allow to rise at room temperature [Ed. note: ROOM TEMPERATURE] for 2 hours or until double in size.

Mushrooms

1. Heat very large (more surface area = better) skillet over very high heat. Add olive oil, followed by the sliced mushrooms, and spread into a single layer with a wooden spoon. Continue to sauté for 5-6 minutes (mushrooms will quickly begin to release their moisture); keep cooking until most of the liquid has evaporated. Season to taste with salt and pepper.
2. Add the chopped garlic and continue to sauté, stirring constantly, for 1-2 minutes. De-glaze the pan with dry sherry. Place back on the heat, add chopped rosemary and thyme, and continue to cook over medium-high heat until all sherry has evaporated. Set aside mushrooms to cool.
   

Assembly

1. Preheat oven to 500 °F. If you have one, preheat a baking or pizza stone (alternatively, you can use a baking sheet) for at least 20-30 minutes. On a lightly floured surface, roll or stretch the dough until it forms a rough 10-inch circle. The dough will be thin. Transfer it to a pizza peel dusted with cornmeal (or the baking sheet, if using).
2. Brush the top of the dough lightly with olive oil. Sprinkle cheese evenly over the pizza, leaving a ¾-inch border on the edges. Spoon mushrooms and distribute evenly on top of the cheese. Top with sliced red onion. Slide pizza gently onto baking stone (or place baking sheet in oven) and bake for 8-10 minutes (it will take slightly longer if you are using a baking sheet) or until the dough is golden and cheese is melted and bubbly. 
3. Immediately drizzle the top of pizza with white truffle oil, and garnish with minced serrano pepper (if using), additional rosemary sprigs or thyme leaves, if desired. Slice and serve.

"Guess what? I've got a fever, and the only prescription...is more fungus."
-The Bruce Dickinson (Christopher Walken)
[Ed. note: Yes, yes. We used "fungus" for "cowbell."]

Fungus lovers unite! Since a wee child, I have loved mushrooms. The one veggie that most kids didn't like, I loved. Go figure.

If you're a fungus fiend like me, this dish gives you an excuse to try all those interesting mushroom varieties you see in your produce section, but didn't know what to do with them. Here, nameko, shiitake, trumpet & brown cremini mushrooms were used, but you can use whatever you have available to you. Don't be afraid to experiment. Although, if you use portobello mushrooms, remove the gills.
​
The BF loved this dish. [Ed. note: Don't say that out loud, I told the guys we had cheeseburgers.] It would make a to-die-for Valentines Day or date-night dinner (as the BF and I had). I cut the recipe in half and it made three servings, which was perfect for us for dinner plus a little leftover for the next day. It's also perfect for your favorite person who maintains a gluten-free diet.

A note about this risotto. The original recipe called for goat cheese, which I thought overpowered the entire dish and took away the actual mushroom flavor. Now I love my cheese, but this still felt like overkill. If you feel like it needs a little more creaminess at the end, add one to two tablespoons of whipping cream, mascarpone or crème fraiche. But honestly, I don't think it needs any dairy at all.

Only made a few other changes to the original. Added rosemary from the backyard garden, which I thought it added a zing. Also added about one cup more broth than called for. Perhaps it's the brand of rice I use, but seems I always need more broth than called for.

Some more notes about risotto. They can be a bit of a mystery and to be honest, it's not always done right and can be easy to screw up. Below are a few excellent tips and how to avoid some of these common mistakes, from bon appétit assistant food editor Alison Roman.  

Do not use a cold stock
Adding chilly stock to a hot pan will cool everything down and mess up the cooking process. Keep stock at a simmer in a small pan so everything stays hot and cooks evenly.
 
Do not stir it constantly (or not at all)
Stirring the rice constantly will add air into the risotto, while cooling it down and making it gluey. But if you don't stir enough, the rice will stick to the bottom and burn. Agitating the rice is important, because risotto's creaminess comes from the starch generated when grains of rice rub against each other. So stir it often, but feel free to give your arms (and the rice) a break.
 
Do not add stock all at once
If you dump in the stock all at once, you're just boiling rice. By slowly adding stock, you allow the rice to bump up against each other, creating that creamy starch. Wait until the rice absorbs all the stock to add some more. 
 
Do not cook the rice until it's mushy
Like pasta, the rice should be al dente (just cooked, with a little bite to it). If you can mold a risotto into a shape (yes, like some restaurants do) you've cooked it too much. Risotto should have body, but should not be overly mushy and starchy. You're not making rice pudding!
 
Do not use a wide pot
If your pot is too wide, the rice will cook in a thin layer and won't be able to bump and grind enough to generate starch. Another problem: there will be hot and cold spots in your pot, so choose one that fits perfectly over your burner.
 
Do not cook at too low a heat
Yes, risotto is supposed to be a slower cooking process; but if you cook it at too low a heat, it will never cook. The rice should be at a medium simmer throughout cooking.
 
Do not cook vegetables with the rice
Except for your mirepoix (onion, mushrooms, garlic), you should add already cooked vegetables into your risotto after the rice is finished cooking. This is important for tender greens like spinach, delicate herbs like chives, lemon zest, and veggies like asparagus, mushrooms, and legumes. Again, you don't want anything mushy in your risotto. Make sure you cook your vegetables separately before adding them in.
 
Do not add cheese too early
Save things like mascarpone and Parmesan for the end of the cooking process. Fat will break under the heat and it will be, in a word, yucky. When the rice is finished, stir in some fresh whipped cream (unsweetened, of course) to give the risotto a light, silky texture.

Adapted from: Eva Kosmas Flores, First We Eat
Number of servings: 6
 
Ingredients

• 10 tablespoons (1 ¼ sticks) unsalted butter
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 1 ⅓ pounds mixed fresh mushrooms (nameko, shiitake, or trumpet & brown cremini), stemmed and halved, quartered, or chopped (if larger mushrooms)
• 2 teaspoons flake kosher sea salt or kosher salt
• 1 ½ teaspoons dried or fresh thyme leaves
• ½ teaspoon ground sage
• ½ teaspoon fresh rosemary, minced
• ½ teaspoon freshly cracked black pepper
• 1 ⅓ cups Arborio rice
• ½ cup dry white wine
• 7-8 cups vegetable stock, warmed (you might not use all 8 cups)
• ¼ cup heavy whipping cream and 1-2 tablespoons mascarpone cheese or crème fraiche (entirely optional)

 
Directions

1. In a medium size sauce pan, heat broth and keep warm on very low heat.
2. In a large Dutch oven, melt 4 tablespoons of butter over medium-low heat. Add the onion and garlic and stir to combine. Cook, stirring every minute until the onion has softened and become slightly translucent, about 5 minutes.
3. Raise heat to medium and add remaining 6 tablespoons of butter. Once the butter has melted, add mushrooms and stir to coat them in butter. Cook, stirring every 2-3 minutes, until the mushrooms have softened, turned a darker shade and released their moisture, 10-15 minutes. Stir in 1 teaspoon of salt, ½ teaspoon thyme, rosemary, sage, and ¼ teaspoon pepper and cook for 5 minutes more. Remove the mushrooms from the pot using a slotted spoon, leaving the melted butter in the pot. Set the mushrooms aside.
   
4. Add the rice and wine to pot and reduce heat to medium-low. Cook until the rice is slightly translucent around the edges, about 5 minutes. Add 1 cup of broth and stir. Cook until rice has absorbed most of the liquid, 3-4 minutes. Add another cup of broth and repeat, continuing to add the broth in 1-cup increments, stirring and waiting until rice has absorbed most of the liquid before adding the next cup.
   
5. Once 6-7 cups of broth have been added, stir in all but ½ cup of the mushrooms then add the remaining 1 cup broth and stir until all the broth has been incorporated.
6. If you want to add 1-2 tablespoons mascarpone or crème fraiche, now is the time to do it, or you can skip this step.
7. Add the remaining 1 teaspoon salt, 1 teaspoon thyme and ¼ teaspoon pepper. Cook, stirring every minute, until liquid has been mostly absorbed by the rice, about 5 minutes more.
8. Taste to ensure that the rice grains are cooked all the way through. If they’re still a bit firm in the center, cook for a few minutes more, stirring continuously, and taste again.
9. Once finished, remove from heat and serve into bowls and top with reserved mushrooms.

​Since it's Chinese New Year this Friday, February 16th (Year of the Dog), here's a take on a popular Chinese recipe that can be made in your own kitchen in under 30 minutes.

The BF and I love take-out Chinese, but I don't like the abundance of added thickeners, i.e., flour, cornstarch, etc. So I frequently make our own Chinese food at home where quantites can be better controlled. (Side note: BF also loves sushi and poke bowls that you can easily make at home, and you can see a poke bowl option here www.moveablefeast.me/blog/ahi-poke-bowl-with-kohlrabi-rice.)

My parents instilled my love of Asian food at an early age, as my dad lived in Shanghai for 10 years, so mom lovingly and expertly prepared Japanese and Chinese food for the five of us (two brothers, two sisters) when she could.

​Until I turned 10 years old, we went to one of our two favorite restaurants (Pagoda and Forbidden City) in Portland every Saturday night. The owners knew us by name and watched us grow up. They laughed as my mom dipped pacifers in sweet and sour sauce to quiet the infants. 

Every Saturday morning, we shopped at the local Japanese Grocery store called Anzen (100 year old store, now closed). I remember the scent and otherwordly yellow glow of the pickled daikon radish, gallon jug of sweet soy sauce, burlap bag of rice. And I remember the rice-paper-wrapped candy that my dad would give us if we behaved while waiting for them in the car.

This terrific recipe was adapted from The Woks of Life. A word about king trumpet mushrooms (smokefree.typepad.com/photos/uncategorized/2008/07/14/king10001_2.jpg) from Judy Leung, "King mushrooms seem to be named as such because of their massive stems. These are substantial and very versatile mushrooms–you can pan-fry them, stir-fry them, braise them, steam them, or grill them...it's a great candidate to serve as a meat substitute."

Specifically, I added a few ingredients that I like in Kung Pao Chicken–water chestnuts, zucchini and shitakes. I also substituted cashews over peanuts as that's my personal preference, but feel free to use peanuts if you like. 

NOTES: It's important to dice the vegetables according to the directions below. Everything will cook faster and evenly if you do. King trumpet mushrooms should be in the produce section of your local grocer (they're at my Safeway, Whole Foods, and Costco).

Adapted from: The Woks of Life
Number of servings: 4

Ingredients

• ¾ cup whole cashews or dry roasted peanuts
• 1 tablespoon light soy sauce
• 1 teaspoon sugar 
• 1 tablespoon rice vinegar
• ¼ cup water
• 1 teaspoon cornstarch
• 2 tablespoons vegetable oil (divided)
• 3 large king trumpet mushrooms (about 1 pound), diced into small pieces (if you can't find trumpet mushrooms, substitute with a combination of cremini, shitake, and portobello; remove gills)
• 6 ounces shitake mushrooms, small dice
• 2 slices ginger, minced
• 3 cloves garlic, minced
• 6 scallions, white parts only, diced
• 1 teaspoon Sichuan peppercorns (leave out if you can't find it. Do NOT substitute with black peppercorns, they're not the same)
• 2-3 dried chili peppers, de-seeded and cut into segments (if you can't find dried chili peppers, sub with 1 teaspoon crushed red pepper or 1-2 deseeded, minced serrano pepper)
• 1 cup diced red bell pepper
• 1 zucchini, small dice
• 1 can water chestnuts, small dice
• ½ teaspoon sesame oil

Directions

1. Prepare the sauce by mixing together the light soy sauce, sugar, rice vinegar, ¼ cup water, and cornstarch.
2. Heat 1 tablespoon of oil in a wok or saute pan over medium heat. Add the king mushrooms and shitakes, and cook until they're caramelized and any liquid has cooked off. Don’t stir them too much, or the mushrooms won't caramelize! Transfer to a dish and set aside.
3. Heat another tablespoon of oil in a wok or saute pan over medium heat. Add the ginger, garlic, scallions, Sichuan peppercorns, and dried chilis. Cook for about 1 minute, and take care not to burn the spices.
4. Now add the red bell peppers, zucchini, water chestnuts and cooked mushrooms. Turn up the heat, and stir to mix everything together. Add the prepared sauce (stir it again before adding it to the wok, as the cornstarch will have settled to the bottom of the bowl).
5. Stir everything together quickly. Finally, add the roasted peanuts and sesame oil. Mix one more time to make sure everything is coated with sauce, and transfer to a serving dish.