Portobello Mushrooms with Pappardelle
Except that I used fettucine, because I wanted to use fresh pasta but I didn't want to make it myself and that's what I could get. It's not quite as wide as pappardelle, but close enough.
Fellow-foodie Cheryl recommended this recipe. I love this it. I love everything I've ever made from this cookbook. I wish I would remember to cook from it more often.
- Portobello Mushrooms with Fettucine (Vegetarian Cooking For Everyone, Deborah Madison, p. 458)
- Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, p. 49)
- Arugula & grape tomatoes with balsamic vinegar