Holy Fungus, Batman!

Let me tell you about this amazing pizza place in downtown Spokane. THE MOST DELICIOUS made-to-order pies and salads can be found inside these doors.


Almost anything is available for ones personal pie, and yet I choose the Crimini mushrooms.
Every. Single. Time.
I try to branch out. Really, I do.
I order the mozzarella, tomato, and basil leaf appetizer as well. (Organic tomatoes could be my kryptonite.)

But those mushrooms… Oh heaven.

It’s a religious experience with every bite.

I fly solo with my love of mushrooms in this abode.

The mushrooms and I are ok with that. We have a good thing going.

Confession: I might, just maybe, quite possibly, have become a mycophagists.

Truth. I can’t get near fresh veggies without hunting for those mushrooms.

How could any real lover of this spectacularly underrated fungus?!
You are missing out people!

No worries. There is still time to mature those taste buds.

Pin. This. Recipe.


It’s got so much going for it.

Simple. 🌟🌟🌟🌟
Newbie friendly. 🌟🌟🌟🌟
Did I say flavorful?


The balance of persillade (new foodie word: garlic & flat parsley, finely chopped mixture), olive oil (or butter), and white wine pull out the earthy flavors of the mushroom while the grill….well, what doesn’t taste better on a grill?!

These sweet bursts of vitamin B were added to the menu of steak, grilled asparagus, and a variety of fresh melons. This is what spring break taste like. Enjoy!



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