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| This mushroom- and chile-bolstered sauce sold me on vegetarian bolognese. View this email in your browser | Manage newsletter preferences
COOK THIS NOW I’m not sure I can properly convey how satisfying this dish from Andy Baraghani is. Yes, it’s vegetarian, but the umami-packed power of well-browned mushrooms, well-cooked tomato paste, and a heap of Parmesan cheese combine to make it incredibly savory. Where there’d usually be red pepper flakes, you’ll use a fresh red chile, which rounds out the flavor, bringing balanced heat that makes it sing with every passing bite. What We're Talking About
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Collard Green Wraps with Curried Tofu Breakfast Sandwich With Charred Red Onions, Herbs, and Cheddar Oven Polenta with Roasted Mushrooms and Thyme Spiced Quinoa and Chickpea Bites Did someone forward this to you? Get COOK THIS NOW in your inbox.
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