Eat More Plants: Recipes
Roasted Portobello Mushroom
By Gemma Monici
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With the arrival of autumn comes a craving for certain seasonal flavors, and mushrooms are always at the top of the list. As the air cools and the forest floor softens under fallen leaves, mushrooms emerge—earthy, woodsy, and full of quiet depth. Their flavor seems to carry the season itself: damp soil after rain, warm golden light, and the whisper of leaves underfoot. When cooked, they release a rich, savory aroma that fills the kitchen with comfort and warmth. This one-pot dish captures that essence perfectly. It’s a hearty and nourishing meal that celebrates the fleeting abundance of the season. I prepared it for my customers, and it quickly became a favorite, loved for its deep, autumnal taste and the way it brings the forest to the table.
Chef Gemma Monici: Born in Florence, Tuscany, and trained in the culinary arts, the artist began a professional journey as a pastry chef that would span several European cities, including Berlin and London. A deepening creative impulse gradually expanded this practice beyond the kitchen and into the world of visual storytelling. Illustration emerged as a natural extension of a love for culinary craft, allowing food to be expressed not only through taste but also through image. Cooking illustration became the perfect convergence of two passions—culinary artistry and drawing—merging technique, sensory experience, and imagination. Follow her on Instagram @caramelle_gemmose
As Ireland transitions from the rich, smoky scent of peat-burning to a more sustainable future, its olfactory heritage is evolving. What will become the next iconic aromatic symbol of Ireland?
Click to watch the documentary trailer.
As Ireland transitions from the rich, smoky scent of peat-burning to a more sustainable future, its olfactory heritage is evolving. What will become the next iconic aromatic symbol of Ireland?
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