Saute a wedge of butter with red onions. Add sliced swiss mushrooms, sprigs of rosemary, sliced olives, garlic & parsley. Cook for a few minutes. Add a schlorp of aged red wine vinegar, salt and pepper to taste. Serve with castello cheese on toasted slices of Banneton sour dough.
I served the mushrooms on my favourite villeroy and boch 'Botannica' dinner plate. I just have the one. It always fills me with the joy of science, discovery, gardens and the sublime mystery of the natural world.
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