Most of my recipes in the last several months have been inspired by fresh, home grown produce. I have one friend who’s garden I raided all summer to the point that I could be called Peter Rabbit. Through the fall my main inspiration has come from a friend’s farm that has had an amazingly consistent and diverse array of beautiful mushrooms. With the last batch I received I had originally thought of making a chicken marsala. But as I sat and thought about it I decided it was time to step my game up and give this Italian-American classic a major upgrade.