Smoked Chanterelle Mushroom Pizza with Horseradish Cream Sauce
Yes, it was awesome.
We smoked the chanterelles, along with cashews and macadamia nuts (for the cream sauce) with alder wood. The mushrooms went in for 10 minutes, the nuts for an additional 10 minutes.
The mushrooms were then sauteed with olive oil, salt, pepper and a splash of tamari at the end of cooking and were put on the pizza shell (along with sauteed onions) and baked as usual (450F for 10-12 minutes, then rotated for another 7-10 minutes).
The nuts were pureed in the vita-mix along with water, salt, pepper and nutritional yeast. At this point we removed half of the sauce from the vita-mix and reserved it for later use. Then we added 1 tbs. of horseradish into the vita-mix, gave it a spin to combine and spread the sauce with an offset spatula on top of the pizza once it was out of the oven.