The Sunday night crew of six were called to supper just after 8:30 pm and served up a heaping plate of pork medallions, homemade red-skin mashed potatoes, and traditional green bean casserole. The ginger-shiitake-soy cream sauce was silky and spot-on and made a nice coating for most of what went on my plate.
Recipe based on "Pan-Seared Tuna with Ginger-Shiitake Cream Sauce," from The Bon Appétit Cookbook by Barbara Fairchild, 2006, p. 398-399.
"Campbell's Classic Green Bean Casserole," from Campbell's Kitchen. Recipe available online.
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