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Author Richard Blais

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  • ½ cup butter
  • ½  cup bone marrow fat
  • 1 tablespoon butter
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 teaspoon thyme, chopped
  • 2 ½ pounds crimini mushrooms
  • 2 ½ pounds shiitake mushrooms


Sauté mushrooms in butter, bone marrow fat, garlic, shallot and thyme until they are cooked 55%-60% through, then grind through a medium die. Please do not blend or chop, they have to be ground.

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