4 Things Restaurant Chefs Wish They Could Tell You
We chatted up the pros to find out what they're really doing in their kitchens—and how you can steal their moves.
They Like Cheap Mushrooms
Perhaps because white button mushrooms are plain-looking, or maybe even because they're inexpensive, home cooks tend to pooh-pooh them, says Adam Halberg, executive chef of the Barcelona Restaurant Group, instead paying top dollar for porcini or chanterelles. And while those varieties are delicious, Halberg says basic white mushrooms can taste just as incredible—and are one of the best deals in your supermarket. (Plus, fancy mushrooms are often harder to clean and require more complicated cooking methods.) Halberg likes to eat them grilled on bread, with a glass of wine; try them in this recipe with crostini or in this classic Spanish preparation.