I cooked portabello mushrooms over angelhair pasta last night. I sauteed thinly sliced pieces of three portabello mushrooms in butter, garlic, pepper, salt, and sage. In the future a little bit of basalmic vinegar would be a good addition.
I served it over angelhair pasta. I thought I’d try the fresh pasta they sell in the refrigerated section. It stuck together and was doughy. In the future I won’t bother.
I also served salad with avacado slices on top. That was served with Newman’s Own Basalmic Vinegar Dressing and Feta Cheese. It was perfect.
I bought strawberries for dessert but we were pretty full and I didn’t feel like washing and cuttting and serving them, but I gave everyone the option of taking a few and eating them as they were (rinsing them if they wanted to).
Over all it was a very nice meal. The changes I would make are just for future reference and are not anything that made the meal less enjoyable.
And of course the company and conversation were great. What I really need are two more chairs and a table cloth.