Linguine with mushrooms and peas in a light cream sauce – 20 January 2015

main150120setting150120OK, another dinner without a contemporary draft – and I think this is a really special recipe, too. Rats. Writing this on 20150617, while people gather in the back yard to pour masses of concrete into the foundation for D&R’s new studio. Well, what I see is mushrooms and peas, which are an option (normally pea pods) on a lovely recipe from Georgeanne Brennan in her wine150120most excellent book Potager.

Basically, mushrooms sauteed in butter, with pea pods, or in this case, peas (I think we used frozen, in fact) in a cream sauce, with chives over the top. It’s a lovely spring treat.

We had a favorite Verdejo with this, Du Quesa de Valladolid (2013), and (I see) a new Acme Italian Batard. The wine also has an interesting label.wine150120-closeup












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