Melty provolone that can pull the length of an entire Lucia. Crisp battered mushrooms from Rhode Island. Warm marinara. Fresh local greens dressed in lemony vinaigrette. All tucked into a warm pita, or served up platter style. That’s right – the Mushroom Parm is back at lunch tomorrow (June 2) to kick off Week 2 of indoor dining at Clover!
Some of you may be mad at this sandwich, because we’re getting rid of the Nashville Hot to make way for it. But I promise all your anger will fade when you bite into a crisp mushroom drowned in marinara, and find that there is just the right amount of cheese beneath it.
And Chris Strange, the guy who created our Nashville Hot? He’s also the one who came up with the Mushroom Parm! He is constantly trying new things in the kitchen, and like many of his recipes, this sandwich has a solid footing in regional American cooking. We call it a Parm, but the real origin story of this sandwich is the famous toasted ravioli of Chris’s hometown of St. Louis.
You can now also build your own Mushroom Parms at home. Yep, there’s a meal kit version too! We’ll give you everything you need: Rhode Island mushrooms, local greens, lemony vinaigrette, marinara, and all the ingredients & instructions for deep-frying in your home kitchen.
Nervous? Don’t be! This is a more advanced technique but as our intrepid Nashville Hot home cooks proved, Clover customers definitely have the chops to knock it out of the park.
