Sautee home-grown garlic in butter. Add farmers market porcini, slippery jack and pine mushrooms and cook for a few minutes. In the meantime, boil spaghetti. Then mix together, drizzle with olive oil, top with parmesan, and be consumed by taste.
The beauty of tonight’s dinner was that the flavours were so individual. You could taste the parmesan, the mushrooms, the spaghetti, the garlic and the olive oil because you recognised the simplicity of the flavours.
That is the joy of cooking with fresh ingredients, because they bring the best flavour, and flavour makes the best meal.