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Chef Rich Landau of Philly's VEDGE restaurant uses Nebrodini Bianco as pasta!

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We love to see inventive uses for our mushrooms, especially when combined with traditional preparations. Chef Landau's dish is a very simple pasta primavera with fresh peas, tomato and basil, but instead of pasta he uses very thinly sliced Nebrodini Bianco - fewer carbs, more protein and more flavorful than pasta. Link here to view the video recipe.