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I mentioned this in another thread, but I like portobellos chopped up really small in everything... they give a really nice texture.
 

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You can dress them up according to the meal but as a base, sauteed in butter/marg. with red wine and fresh thyme. I swear: fresh thyme is on this Earth because mushrooms are, try it!

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- Nookle's hubby -
 
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