Porcini are HG/BSK’s favorite mushroom (morels are a close second and chanterelles are third). Thanks to friend Winfried S., BSK has been harvesting an abundance of chanterelles. This week (following Winfried’s directions), BSK, Lesley and Massimo R. went off to forage porcini. Their efforts were successful. Filled up a big bag of the fungi. (Checked with neighbor and mushroom foraging expert, Molly E., who pronounced the mushrooms as perfect and not poisonous) They became the basis of the best pasta dish in HG’s long history of Italian dinners. Dinner began with white wine and South Bay oysters (in season and delicious). Lesley cooked the porcini in olive oil and butter; much chopped garlic; shallots; parsley and thyme. Served over perfectly al dente Garapolo papardelle. HG lifted his plate and inhaled the earthy aromas. First forkful filled HG’s mouth with pleasure. Judicious sprinkle of smoked pepper and sea salt. Didn’t want the plate to empty. Ate slowly. The wine was Faust Napa Valley Cabernet Sauvignon (2016). A gift from Viki F. (wife of HG nephew Paul F.). A splendid, rich wine. Perfect accompaniment. As the pasta/porcini delight came to a close, HG glanced at the plates of his companions. Not a tiny scrap left. Clean Plate Rangers. HG finished the meal with BSK’s lovely, custardy plum clafouti. Dining perfection had been achieved.
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