D made this pasta with “pigs’ ears” mushrooms, and nothing else except the butter and pepper they were cooked in, so that we could really get a taste of the mushrooms.
They had some bitterness, it turned out, and we both thought they would be better in the context of other mushrooms, or other stuff entirely (perhaps some Asian stir fry?). The pasta dish was perfectly good, but not as exciting as D had hoped, I think. Aside from the bitterness at the end of the bite, these msrms had a sort of liquidy texture that was not entirely pleasing to me.
He brought up Chateau Mayne Guyon, a Bordeaux from Cotes de Blaye. This is a wine we have had before and always enjoy – as we did this time.