I forgot about this dinner. Not too long ago I was literally seduced by mushrooms on the produce stand shelf or by the big black letter screaming local on the nearby sign. I don't think I have ever cooked these trumpet mushrooms before. They are meaty and still mildly flavored. Being local to our new hood I wanted to do them justice and sautéed them with butter, olive oil, leeks, fresh thyme, and garlic. I poured in a good dose of red wine and let it reduce and then finished my impromtu spaghetti topping with a bit more butter. A few strands of aged Two Rock Valley goat cheese from nearby DeBernardi Dairy added just the right complement to the mushroom's earthy flavor.
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