This gargantuan fungus has been rumored to taste like lobster when sautéed in butter. I just had to give it a try to see if the rumors were true. The conclusion? You don’t have to like mushrooms or lobster to fall in love with this dish.
The sausage and the greens are flexible in this recipe. If you feel spicy, add some spicy sausage, if you have swiss chard or even very thinly sliced collard greens, throw them in too!
What better way to enjoy CSA ingredients than in a burrito bowl like this one? Tender SpringDell’monico steak tops off this flexible dish, while cilantro brings the fresh Mexican inspired flavors to the mesa.
