This wonderfully versatile dish that Tim Cushman at Covina in Manhattan pairs with a juicy Sicilian Nero d'Avola from Tami can be served as a main course or a reimagined pasta salad. Key to the mixed mushroom topping is a splash of balsamic vinegar, which adds both tang and subtle sweetness.
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Preheat: ° | Yield: 6-8 servings | |
Prep: 0:15 | Wait: 0:00 | Cook: 0:45 |