I’ve actually had a craving for these mushroom burgers lately – amazing since I really don’t like mushrooms. But since the mushrooms are chopped and sliced and formed into patties, it’s not like eating mushrooms at all. And they’re really good.
Larry suggested macaroni & cheese, which made me really happy because I love it and I love making it.

• Wild Mushroom “Burgers” (Mustards Grill Napa Valley Cookbook, p. 151)
• Classic Macaroni & Cheese (Fine Cooking #23, November 1997, p. 40)
• Baby Spinach Salad with Turkey Bacon, Candied Walnuts, Grape Tomatoes, Balsamic Vinegar and Olive Oil

Wine: Parker Station 2003 Pinot Noir (Central Coast, California). An incredibly cheap yet yummy Pinot we picked up at at tasting at The Grapevine, made by Fess Parker Winery. It’s the kind of Pinot that should be opened soon after purchase – fruity and friendly.