Spaghetti with edible puffball mushrooms; romano beans – 9 July 2014

main140709setting140709D bought an odd little spherical, perhaps 3″ or 2 1/2″ diameter, white mushroom, with a rough surface, at the Bowl the other day. It was called some kind of puffball. Unfortunately, I failed to photograph it before it was cut up and cooked, but it looks reasonably like the gem-studded or pear-shaped ones in Given we’ve had the mushroom for a few days, we trust that if the Bowl had been selling poisonous ones, we’d have heard about it by now, so D cooked it up. It was extremely mild, with perhaps a slight bitterness to it. Cooked in butter, it was good on the pasta. D grated some pecorino romano for us to put over the top, and I did that and thought it was very good that way. wine140709D also cooked up more of the romano beans he bought yesterday, and served them with butter, salt, and pepper. We had a bit more – and end – of yesterday’s Acme Sourdough Batard, which I partially sliced and froze after dinner last night.

We both thought this would be a good dinner for the last of the 2008, gold-rim-label Nobilo Marlborough Sauvignon Blanc, and it was indeed. We had some of the 2013 and some of the 2008,a nd they are very different wines. My suspicion has been that they are two different grades, and Nobilo isn’t sending the gold one any more, but it could just be a vintage difference.



Some of the slices of the Acme loaf went into sandwiches for lunch. D made Denver sandwiches with some sweet and some hotter green peppers, and two eggs, with mayonnaise and some romaine to finish them off. They were delicious!



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

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