Pasta with Mushrooms, Baked Squash Gratin

You already know I love mushrooms. Here’s a dish with Oyster Mushrooms from Fat Moon and sautéed Shiitakes, served with thinly-sliced and baked zucchini, summer squash, and tomato gratin.

Best of all was the wine selection: a Cabernet Franc from Friuli, compliments of Gemma Iannoni and I Clivi wines. It was terrific and unexpected!

This entry was posted in Almost-Vegan, Food, Vegetarian, Wine. Bookmark the permalink.

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