OK, 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 most 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.