"Excellent! I took time to squeeze out as much water from the cauliflower as possible. We didn't miss the dough at all!" – Chrystie Bruno Rolle
"This recipe was a huge hit with my family. Other than a little extra rosemary, I didn't change a thing." – jimlay
"I serve this in sundae glasses, to show off the fruit, with plain yogurt and a sprinkling of Demerara sugar." – PixiePixiePixie
Recipe of the Day
The key here is to brown whatever fungi you happen to choose in a good amount of brown butter. Then, when you add the pinot noir, the wine will glaze the surface rather than soak into the mushrooms.
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