CIA Chef Brad Barnes demonstrates how to make a Bolognese using flower shiitake in lieu of meat. Thicker and meatier than a regular shiitake, this and fish sauce are the secrets to an umami-rich sauce with cauliflower “meatballs” and zucchini noodles. Follow this #slowfoodwithCIA series on Instagram or Facebook at @CIA.Foodies or check back here for more videos.
