Hello podcast listeners I'm Samantha Barry the editor-in-chief of Glamour.

Our annual Glamour Women of the Year event was a sensation.

We honored so many phenomenal women, activists, actors, athletes and the mothers of some of the most famous people in the world.

Head over to glamour.com to see all the special moments from what was an unforgettable night. Hey there, listeners, future callers, and cooking enthusiasts.

Welcome to Dinner S.O.S.S.

The show where we help you save dinner or whatever you're cooking.

I'm Chris Morocco, food director of Bonapete and Epicureus.

Our caller today, Leah, lives in New York City.

Leah called in because she loves the farmers market that pops up four times a week in New York's Union Square.

And honestly, I'm with her. I love a farmer's market in general, and this one in particular is huge.

Leah told me that she loves checking out all the vendors, picking up her produce, herbs, even local cheese and meat.

But there's just this one vendor that I find myself completely avoiding, and that is the mushroom guy.

Oh, okay.

And...

The mushroom guy or we should really say guys, are a staple at the Union Square

farmers market and they have quite the selection of mushrooms.

Not just the standard baby Bella white mushroom that I have bought in the

grocery store and I have used but these really cool interesting varieties of mushrooms from Lions Main to Chutaki that are just so

funky and I find myself like staring longingly from afar wanting so badly to be able to shop from that but I

don't know which ones to buy and then when I think about preparing them I think there

must be a very specific way that I need to cut this or cook this or prepare this because they look like they're from a different planet.

Now you mentioned baby bell or cremini mushrooms, like are you actually making that sort of style of mushroom?

...