We had a lot of mushrooms to use up, including some D bought and others that R had excess of and gave to us. I suggested D cook his signature pasta, a recipe he invented many years ago, and he said sure. He sautees sliced mushrooms, pine nuts, and (at the end) parsley, in olive oil, and serves this over spaghetti, with shaved pecorino romano over the top. It’s great.
We had a bit more of the Acme Italian Batard, and another bottle of our Domaine La Milliere (2009) Vine de Pays Vaucluse from the North Berkeley Wines sale. Love this wine!