Thursday, October 11, 2007

Porcini Mushroom Risotto with Tempeh

Since last May, I have made my "conference call risotto" several times, and it's always great - a testament to a tried and true traditional dish. I made it like I have in the past, using porcini mushrooms and onions. I also served some sauteed tempeh and that tasty garlic and herb bread (toasted) that I purchased yesterday. I wish my wife were here to enjoy it, too! She is enroute back and should be here Friday evening.


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