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



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.