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Try this Grilled Portobello Mushrooms with Mushroom Ravioli recipe, or contribute your own. "Olive oil" and "Mushrooms" are two of the tags cooks chose for Grilled Portobello Mushrooms with Mushroom Ravioli.
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In a mixing bowl combine oil and herbs. Coat mushroom with herb mixture and season with salt and pepper. Grill until cooked and slice. Place foie gras and mushroom slice in between 2 layers of pasta. Seal with egg wash and cook in boiling salted water. In a sauce pan add 1/2 cup of balsamic vinegar, 1/4 cup red wine, 1/4 cup sugar. Reduce by 75 percent. Add 2 cups of veal stock and reduce by half. When reduction is almost complete add strawberries and season with salt and pepper. Yield: 4 servings Recipe by: CHEF DU JOUR SHOW #DJ9223 - DON YAMAUCHI
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