Gourmet Chef Wannabe 2015 — photo 8 of 292: Today I made up my own morel mushrooms sauce, improvising as I went along. If you want to give it a try, you can download my recipe. Then I went a step further and improvised an entire meal out of it.
I made a bed of boiled extra-wide egg noodles, added a layer of baby spinach, then topped it with about half of my mushrooms sauce. Then I added a generous sprinkling of freshly-grated Grana Padano Parmesan, and then garnished with fresh-ground black pepper. The grinder of pink Himalayan salt was just a prop for the photo!
The heat of the noodles on the bottom and the sauce on the top slightly wilted the spinach, yet it still retained a crispiness which contrasted nicely with the softness of the rest of the ingredients. Because this meal had, at least in my mind, and Italian flair, for my fine-dining paring I enjoyed some Grifone Primitivo from Trader Joe’s. August 2015.
Camera used: Olympus OM-D E-M5 with Panasonic Lumix 12-35mm f/2.8 zoom lens.