In a pasta bake, Jamie Oliver calls for eggplants but my market's eggplants always look dinged and marled. So I'm wondering if I can use mushrooms to add the same sense of heft and texture.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)