Chef Scott Clark, founder of Dad's Luncheonette in Half Moon Bay, blends classic expectations with innovative vegetarian cuisine in his upcoming cookbook 'Coastal.' Clark demonstrates how a carefully crafted vegetarian burger using local Hen of the Woods mushrooms can be just as satisfying as a traditional meat-based option. By highlighting the rich flavors and textures of vegetables, he attempts to reshape diners' perceptions about vegetarian dishes. The article also includes a recipe for a Hen of the Woods sandwich, showcasing the preparation method with detailed instructions for creating a delicious meal.
If you make them right, people come back for them. The mushrooms are grown in hoop houses nearby, then charred to pack in plenty of flavor, backbone and texture, giving them the oomph of a beef patty.
We have this thing that everyone wants, and then we have all this other stuff people don't know they want, and those are the vegetables.
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