Yotam Ottolenghi is known for his big flavor dishes, seasoned with crisp, intense, powerful, and often vegetarian, ingredients. This dish, found in his cookbook Plenty, is no exception, and tastes like spring with its gremolata foundation. This meal is simple for beginners, but is definitely not a one pot meal.
How to make it an A+: The recipe calls for generous amounts of salt and pepper. Take that seriously. Add red pepper flakes for an extra little kick, and–to ensure you get amazing flavor with every bite–slice mushrooms, instead of quarter, and add a little extra!