A sweet and savory take on late-season morel mushrooms.

You know when couples or friends go wine tasting and there’s always one person who would rather be drinking a beer?

You drive into some tiny village, walk into the local brasserie and order the set menu for lunch. A carafe of wine, pumped from a barrel and probably made in the barn of some fellow down the road, is plunked down on your table. Your bill?

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