Make sure you leave much room for mushrooms this Restaurant Week. Chefs have figured out many decadent ways for you to enjoy the fungi and get you your truffle fix. Whether you prefer to consume these sought after ‘shrooms in mashed potatoes, as a cream sauce or sliced right onto your salad, you’ll be doing the truffle shuffle loud and proud.

ArtBar– Chilled asparagus with prosciutto, radish, poached egg, truffle vinaigrette

Nico – Chef Sal’s homemade pappardelle pasta with wild mushrooms in a truffle cream sauce

La Motta’s – Insalata di funghi with arugala, celery and sliced raw mushrooms topped with parmesan and truffle

Les Zygotmates – Flat iron steak “Rossini” with pomme puree, truffle, foie gras, madeira and wild mushrooms

Ma Maison – Mushroom and truffle soup

Ristorante Fiore – Chicken breast stuffed with Fontina cheese, spinach and prosciutto, served with mushroom marsala sauce and truffled mashed potato