We prefer to eat fresh food in the summer, from the local farmers market or gardens, but there are limits. Once the early spring passes, I have to buy mushrooms, and I love mushrooms.
Hence, the title of this post. Because here’s my plate.
Yeah, baby. Up top is spaghetti squash. Cut it in half, roast it, cut side down, at 375F for about 40 minutes or until it’s fork-tender, let it cool enough to handle, and scrape out the innards with a fork. I don’t like it with spaghetti sauce on, but I DO like it with butter and salt and pepper.
In the middle is the last bi-color corn of the season. Boo hoo!
Ah, and the mushrooms…. Baby bellas (portabella), sliced, tossed in seasoned flour, cooked in vegan margarine. Then I add WHITE WINE and let the pan-toasted flour thicken it. O. M. G.
A WRITING PROMPT FOR YOU: Write about white wine. Or any wine.