{Mozza in LA Times}

There's a great article in today's LA Times about the hotspot pizzeria that is Mozza. I hear it's still pretty tough to get a reservation at the Los Angeles restaurant (located at the corner of Melrose and Highland). Mozza was founded by Nancy Silverton (La Brea Bakery, Campanile) and Mario Batali (Food Network). Read the article here

There's also a nice recipe for Suzanne Goin's (A.O.C., Lucques) Wild Mushroom Persillade which I couldn't find online, so I'm going to post it right here...

*Wild Mushroom Persillade*

Total time: About 40 min.
Servings: 4 to 6

Ingredients:

1/2 cup fresh breadcrumbs
5 tablespoons olive oil
1 pound wild mushrooms (such as a combination of chanterelles, black trumpets, white trumpets, maitake, etc.), cleaned
3 tablespoons unsaltes butter, divided
Salt and pepper
1 tablespoon fresh thyme leaves
1/4 cup minced shallots
1 tablespoon minced garlic
2 tablespoons chopped parsley

Prep:

1. Heat the oven to 375 degrees. Toss the breadcrumbs with 1 tablespoonolive oil. Spread them on a baking sheet, and toast for 8 to 10 minutes, stirring once or twice, until golden brown and crispy. Set aside.

2. If the mushrooms are large, tear them into smaller pieces. Heat two large saute pans over high heat for 2 minutes. Swirl in 2 tablespoons olive oil to each pan and wait 1 minute. Add 1 tablespoon butter to each pan; when it foams, scatter the mushrooms into the pans. (Be careful not to crowd the pans. There should be a single layer of mushrooms. It's better to do more batches than to crowd the mushrooms.)

3. Season with salt, pepper, and thyme leaves. Add the shallots and saute together with the mushrooms about 5 minutes, stirring occasionally, until the mushrooms are tender and a little crispy. (The cooking time will depend on the particular mushrooms you are using.)

4. Reduce the heat to meduim-high and use a wooden spoon to push the mushrooms to one side of the pan. Add half the remainng tablespoon of butter to each pan. When it foams, add the half the garlic to each pan. Let it sizzle and then stir to incorporate it with the mushrooms. Add the parsley and toss to coat well. Taste for seasoning and arrange on plates. Sprinkle breadcrumbs over the mushrooms and serve.