Our friend Rob is, if not an expert, at least a very accomplished mushroom forager. He's also a dry stone waller like my husband, and brought TJ on to help with a big project this summer. So he's been arriving for worker pick-up early every morning for the last few weeks – and delivering some of his precious haul. Two weeks ago it was a clutch of perfect chanterelles, which I turned into a fine risotto with some local sweet corn. Friday, he handed over a brown paper bag containing close to a pound of the most extraordinary (and gigantic) oyster mushrooms I've ever seen. He'd spotted a tree along the roadside that was covered with them; he harvested about 10 pounds, and claims there's easily that much remaining.
Now, there are all kinds of wonderful things you can do with oyster mushrooms, but given the unprecedented quantity and quality, I opted to go 'showcase' and make them the star of a crusty pizza.