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Mushrooms build flavor and texture in soups, salads, appetizers, main dishes and sides. Whatever you're cooking, mushrooms will make it better.
The epicenter of L.A.'s mushroom boom is a 34,000-square-foot warehouse in Vernon, where Smallhold ramps up to grow more than 20,000 pounds a week.
Five recipes for plant-forward entrées so exquisite that even carnivores will not miss the meat.
9 umami-full recipes for wild mushrooms
Vegetable roasts that eat like a full meal Hearty, bold vegetable roasts — like these beets with feta and mint — can do double duty as a vegetarian main or an entire meal. Prop styling by Kate Parisian. (Silvia Razgova / For The Times) Feb. 22, 2021 1:11 PM PT Print As I wrote this past Friday in the intro to my romanesco con le sarde recipe, this midwinter period at the farmers market is when I turn my eye not to flamboyant seasonal fruits, but to all the hearty veggie standbys — crucifers and crunchy roots — that make getting my daily dose of veggies easy. A quick chop, a b...