It's mushroom season again and this year promises to be a good one as long as the rains keep up. I made some white pizzas with the latest batch. I brushed the slices with oil and blasted them in the WFO to precook them, drive off the excess moisture, and concentrate the flavor. I then tossed them with chopped garlic, salt, pepper, and parsley. They were put on a Neapolitan dough (Russian starter, 2-day room temp fermentation/proof), and covered with mozzarella and fontina. We had some other pizzas also, but the mushroom ones were by far the best. My dog and I will go up into the forest to hunt for some more in a few days.