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4
Easy
By Jill Norman
Published 2005
A favourite winter dish in our household. It is best to use a variety of wild mushrooms — ceps, pieds de mouton, chanterelles, depending on availability — as well as field or portobello mushrooms. I have not found the flavours of shiitake and other oriental mushrooms to marry well with the rice. I usually serve it as a main course followed by a salad and cheese.
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