Spaghetti with mushrooms, pine nuts, parsley, and pecorino romano; salad – 8 September 2013

D worked in the yard all day, and then came in and cooked a fine dinner. It’s an easy one for him, but ever so delicious – plus, he invented it.

main130908He cooks mushrooms, pine nuts, and (at the end) parsley in olive oil and tosses this over cooked spaghetti, providing pecorino romano, shaved with a carrot peeler, to top off the dish. He used some aging mushrooms, but they didn’t have any off taste, so it was very good. Also used some of the white button mushrooms I didn’t need in the boeuf bourguinon yesterday. There are more…

He made a salad with romaine, some excellent tomatoes (either from our friend J, or from Tomatero Farm – we have both), croutons, cooked in oil – way too crunchy, and some farmers’ market carrots and radishes, sliced. wine130908Balsamic vinegar and oil dressing. Good but for the hard-to-eat croutons. D remembered some milk-soaked ones and is going to check that out for the remainder of the dried bread we have.

Had another tester wine from Grocery Outlet: Contemassi Chianti Riserva, 2007. Perfectly good, but nothing to write home about. Also in the photo is the Acme Sweet Rustic Baguette that we had for lunch (with Fromager d’Affinois cheeses: both plain and Garlic & Herb versions) and also dinner.

This entry was posted in Meatless, Pasta, Vegetarian and tagged , , , , , , , , . Bookmark the permalink.

1 Response to Spaghetti with mushrooms, pine nuts, parsley, and pecorino romano; salad – 8 September 2013

  1. Pingback: Spaghetti with mushrooms, pine nuts, parsley, and pecorino; broccoli stems – 27 January 2014 | A Dinner Blog

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