I had Presidents Choice Trentino-Alto-Adige Porcini Mushroom Tortelloni with Classico Di Toscana Roasted Portobello Mushroom sauce. I've never had mushroom tortelloni before; it's great! And I usually love this pasta sauce. Except.
I've been reading Oishinbo A la Carte: Japanese Cuisine, a manga book written by Tetsu Kariya and illustrated by Akira Hanasaki. In the First Course, journalist Yamaoka Shiro, in charge of the Ultimate Menu project, demonstrates for his friends that you should never have two types of fish flavour in the same dish. The same goes, I think, for mushrooms, in this case. There are two conflicting mushroom flavours going on. One of these is clearly superior to the other: the tortelloni. It would have been better served with a simple marinara, and the mushroom sauce could be saved for plain pasta.
For dessert I christened my brand new $10 kettle to make oatmeal!
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