Mushrooms may rarely be a marquee ingredient, but chefs at high-end establishments, vegetarian eateries and large chains alike say mushroomsâ€™ ability to enhance the flavors and textures of dishes make them an indispensable part of their kitchen arsenals. On Manhattanâ€™s Upper East Side at davidburke & donatella, mushroom cavatelli with braised short ribs is one of the restaurantâ€™s signature dishes. For the pasta, executive chef Eric Hara sautĂ©s a mix of mushrooms, including ...
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