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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!