Rachel Roddy’s recipe for mushrooms stuffed with anchovies, breadcrumbs and herbs | Italian food and drink
Among the endless brilliant advice in Jane Grigson’s The Mushroom Feast is a note about size that is really helpful. It is in relation to the cultivated mushrooms readily available in greengrocers and supermarkets, the controlled development of which she reveals to be as every bit as fascinating as the mysterious appearance of wild ones. … Read more