Wednesday April 6
The inspiration was here. Didn't bother with the soy sauce, but used marsala for the marination of 3 huge mushroom caps (stems went into the spring soup, below). We winged the stuffing: sauteed red onion, sorrel, parsley and oregano from the garden, and crumbs from Holt's cornbread, frozen. A little dollop of goat cheese and some romano on top held it together.
Beside it went baked russet potatoes, mashed on the plate with blue cheese butter, and roasted asparagus.
As Wordsworth would have said, "to be young was veggie heaven."
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