Please don’t let this name deter you, this recipe is delicious! This kitchen sink salad has a bit of everything: some sweetness, saltiness, crunch, and tang. I really hope you try this one!
Portobello Mushrooms have a particularly meaty texture because they are one big piece, that it felt right to call these mignons this week. You can simply cook the mushrooms without the mash, but the sunchoke mash is delicious with the sauce from this recipe!
Who doesn’t like a stuffed mushroom? I love this dish because it feels really special to have your own whole mushroom cap to eat!
The mushrooms we have in the Marketplace are very clean already. All you need to do is take a damp towel and wipe away any dirt particles you see. If the bottoms have dirt you can’t get off, just chop off that bit. Try this method and see how quickly your mushrooms brown.