For appetisers, grilled portobello mushrooms with diced tomatoes and mozzarella cheese. I had brushed the mushrooms with some organic extra virgin olive oil and some sea salt before popping them in the oven. These turned out quite well - meaty and tasty.
The main course of chicken and mushroom (shimeiji and button) pasta in a tomato sauce with diced freshed tomatoes and pine nuts, turned out to be a tad too bland. I had thought that the bottled Waitrose pasta sauce I bought would have been salty enough and, remembering my previous experience with bottled sauces, refrained therefore from adding any salt.DH, ever the encouraging one, ate it all up and pronounced it delicious.
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