Saturday December 15
We last made it almost a year ago, and every time we make the RECIPE, we give thanks to Don, Fee, and Marcella Hazan.
This time we got crimini mushrooms from Madison's. According to the Gourmet Sleuth, they're just portobellos that haven't reached full size yet. We see no particular advantage to them, except they were cheaper this time. And any mushroom that is soaked in dried porcini broth tastes like porcini (i.e., sublime) anyway, so why fuss about types?
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