Anniversary pasta and sauteed mushrooms.

For our 3rd anniversary, I made a quick dinner of rigatoni with small heirloom tomatoes, garlic and mascarpone cheese. Brian loved it!

I also made sauteed mushrooms- I used the Mark Bittman recipe and combined sliced button mushrooms with rehydrated dried mushrooms. I added garlic and white wine and chives and thyme. It was great.

Mushrooms

• 1/2 cup olive oil
• 1 pound assorted mushrooms
• 1/4 cup white wine
• 1 teaspoon minced garlic
• 2 tablespoons chopped parsley
• Salt and pepper

1. Heat the oil over medium heat in a large skillet. When the oil is hot, add mushrooms and a pinch or two of salt to coax out the moisture. Cook 10-15 minutes, or until tender.
   
   Add the wine and let it bubble away, about 1 minute.
   
   Turn heat to low, add parsley and garlic, and cook for one minute longer. Remove from heat, transfer to a plate or shallow bowl, and allow to cool about 1 hour.