texture

Rick von Hagn, who has spent the last few years experimenting with N. intermedia at Blue Hill at Stone Barns, says the taste and texture of this ancient way of cooking may do the trick on its own.

They've since discovered that combining the fungus with a wide range of ingredients provides a texture and flavor additive that can transform even the trickiest alt-protein dishes into a culinary star.

The two chefs have used N. intermedia to improve the texture of sausages made with a mixture of meat and grains or vegetables, and brought rock-hard bread "back to life" by fermenting it with the fungus and keeping it out of local landfills.

The rejuvenated bread "has the texture of French toast and the flavor of grilled cheese."

Whether it’s Gramercy Park greenery or Midtown skyscrapers as a backdrop, Lawson uses color, pattern and texture to ensure Elsbeth always stands out: “I always want to pop my Elsbeth.”