This menu, in a nutshell
Fall is the best season to cook vegetarian without anyone missing the meat: wild mushrooms, bubbling baked squashes, and melted cheeses make for rich, comforting meals.
Start with a skillet of porcini on toasted sourdough bread, followed by creamy butternut and spinach lasagna, and a rich dark chocolate cake studded with tender pears.
the woods at your table!
Woodland vegetarian
for 6 · about $5.53 per personThe drink
The starter
The main course
The dessert
tap a dish: its recipe opens right here, scaled for your table
The grocery list for 6, sorted by aisle
Produce
Dairy & eggs
Pantry
The game plan
The lasagna and cake are easily made ahead; only the porcini skillet is seared at the last minute.
- Ahead of time
- the lasagna
- the chocolate cake
- the cleaned porcini
- the spiced juice
All that's left is searing the porcini and sliding the lasagna into the oven.
Your fall week, in two minutes.
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$0, no strings attachedNo accountNo adsFrequently asked questions
Par quoi remplacer les cèpes frais s'il n'y en a plus au marché ?
Un mélange de pleurotes, de girolles et de champignons de Paris bruns donne une poêlée tout aussi parfumée et moins coûteuse.
Combien coûte ce menu végétarien pour 6 ?
Environ 33,60 € en tout (5,60 € par personne) avec un mélange forestier.
Peut-on cuire les lasagnes pendant qu'on mange l'entrée ?
Oui, enfournées juste avant de saisir les cèpes (10 minutes), elles finissent leurs 35 minutes de cuisson pendant l'entrée.
More fall menus with the grocery list and game plan
All fall recipes, from soups to cakes.