Shitake and oyster mushrooms, yellow zucchini, bell peppers, mango, Spanish onions, and garlic cloves sauteed in butter with fresh Rosemary and basil from our patio garden, served chilled over romaine lettuce with steamed artichokes. Accompanied by cheese from the fromagerie with baguette and an Argentinean red wine. I freakin' love the Jean Talon market.
