what we made for lunch 09.10.10

By steve_ny | Published
Sep
10
2010

sautéed portobello mushroom with oregano, balsamic vinegar, sautéed red onion and hot chili oil, fresh mozzarella and a mixed salad with endive and pumkin seeds along with a nice ciabatta bread from pain d’avignon

This entry was posted in ciabatta bread, mozzarella, Pain d'Avignon, portobello mushroom.

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