Mushrooms, rich in flavor but generally low in cost, are a perennial favorite among many chefs looking to bring added dimension to their food. And as nutrition and dietary concerns grow among the dining public, the versatile and low-calorie ingredient can give dishes added appeal. “They add so much character to a plate,” said Jay Swift, chef-owner of 4th & Swift in Atlanta. “They’re beautiful and delicate and look great on the plate. They bring an earthiness and ...
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!
Questions about your account or how to access content?