103 Victoria October 2019
Left: Double-cream Brie, Gouda, and dry
white wine unite in a luxe trio that serves as
the base for Gourmet Mushroom Fondue, a
velvety indulgence accompanied by fl uffy cubes
of sourdough bread. Opposite: Bakery dough
makes Mushroom Pizza an easy weeknight
option, but mouthwatering toppings and
drizzles of truffl e oil elevate this simple pie
to company-worthy fare. A bed of pesto—a
traditional blend of baby spinach, Parmesan,
pine nuts, garlic, olive oil, salt, and pepper—
showcases a mix of wild and cultivated
mushrooms, along with garlic, shallots, and
handfuls of melted Parmesan and mozzarella.SEE RECIPE INDEX, PAGE 105, FOR RECIPE
INFORMATION.“NATURE ALONE IS
ANTIQUE, AND THE OLDEST
ART A MUSHROOM.”
—Thomas Carlyle