Roasting the romanesco whole not only looks beautiful, but leaves the inside perfectly cooked and the outside lightly charred.
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Oyster mushrooms, truffle salt and spinach make for the perfect risotto.
Wild mushrooms cooked with sage, garlic and brown butter get tossed with pasta then finished with parmesan cheese
Using Yukon Gold potatoes instead of Russet helps give this mash an extra creaminess without having to smother them in butter and cream.
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