Whole Foods started to carry interesting types of exotic mushrooms from Gourmet Mushrooms
i tried pioppini already twice and they're amazing:
first time as a sauce to Burke inspired mini-meatloafs in a bun,
and yesterday in rustichella d'abruzzo spaghetti.
i made a variation on my favorite Kylie Kwong's mushrooms ragout recipe by using heavy cream instead of wine.
and whatever recipe you end up using resist the temptation to use a truffle oil - these fioppini mushrooms are so fragrant by themselves!
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