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Fresh Parsley (2 Tbsp)
and set aside.
Shiitake Mushrooms (2/3 cup)
Porcini Mushrooms (3/4 cup)
Cremini Mushrooms (1/2 cup)
Oyster Mushrooms (1/2 cup)
, and set aside.
Garlic (1 clove)
In a sauté pan over medium heat, heat
Olive Oil (1 Tbsp)
, and sauté mushrooms until lightly browned, softened, and liquid has been reduced.
Butter (1 Tbsp)
, garlic, and shallot, and continue to cook for 2 minutes, stirring.
Season with salt and pepper to taste and stir in parsley. Serve immediately as an accompaniment to Filets and Risotto!
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