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24 Oz baby portobellos 1 box chicken stock plus water as needed, reserve 1/2 cup of stock Dry spaghetti 1 cup heavy cream 1 tbs flour 1 tbs olive oil 1 tbs butter Salt, pepper, garlic powder, thyme to taste 2 tbs Balsalmic vinegar Reserve 1/2 cup chicken stock for sauce later. Cook spaghetti in chicken stock and water according to directions, set aside. Add olive oil and butter to pan over medium heat. Add sliced mushrooms, cook until they have absorbed their juices, then add salt, pepper, garlic powder, and pinch of thyme. Cook until they start to brown. Add the flour, stir and cook 2 minutes. Deglaze pan with reserved chicken stock, then add cream. Add balsamic vinegar and bring to a simmer, cooking until thickened. Add pasta to pan and stir until coated. Check seasonings and serve immediately. Enjoy!

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Are we actually experiencing a Mediterranean weather forecast coming true? If you’ve not seen our latest episode please come aboard as we complete our passage from Corsica to the Île de Frioul, a stunning archipelago of islands just outside Marseille…. Having set off from Montenegro at the end of April we thought we would have plenty of time to make it to the South of France for a planned lift out in early July but the weather had been challenging so far, with too much wind at the beginning of the season and now, too little. Finally reaching these islands with some time in hand was a relief and a cause for celebration 🍻 #followintrepidbear #sailing #sailinglife⛵️ #sailboat #sailinginspiration #sailinginstagram #sailor #sailingvlog #mediterraneanlife #medsailors #sailingthemed

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