Maybe that’s too classic for this blog : a meal of steak, pasta and sauce. Why not ? It’s based on local produce. This sauce is ideal to serve with pasta, or with meat, or with both.
The fungi are available year round but they evoke Autumn because they have a wet forest smell.
Nameko (sticky mushroom).
Stir-fried with onion, a little garlic.
Creamed with coconut cream and milk and 1 tbs of potato starch. Salt. Pepper. You don’t need much as the mushrooms are very flavorful.
Wagyu Japanese beef steaks, grilled on the plancha.
Medium rare was the less I could do with this thickness.
With home-made matcha soba noodles, and the sauce.