Not a Great White Rhone, To Be Sure, But This Cheap Little Corbières Blanc Did the Job

LL used the rest of the fresh porcini and morels a few nights ago and made a simple pasta dish to highlight the deep, earthy flavors, going very light on butter and using more olive oil. I never understand the impulse, seemingly the imperative, to slather sauteed mushrooms with lots of butter and cream, thereby obscuring, if not obliterating, the reason…