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This weather has got us in the mood for a rich, hearty dinner tonight, which is why we went straight for the Portabello Pot Roast from Lani Muelrath’s The Plant-Based Journey. Simmered portabello mushrooms blend with sage, basil, rosemary, and thyme for a delicious dish we just can’t get enough of. This savory meal pairs well with a fresh baguette or a light arugula salad, and sometimes, when we want to take the flavor up a notch, we’ll swap in red wine for a deeper taste. And with leftovers of this mushroom-packed dish lasting all week, we’ll be enjoying this recipe until the weekend.

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