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Chop the mushrooms very, very fine and squeeze in a cloth to remove as much liquid as possible, capturing the liquid. Set aside. Cook the shallots in a mixture of butter and olive oil until golden. Add the mushrooms and their juice plus the nutmeg. Season to taste. Saute on high heat until all the mushroom liquid has been absorbed. Refrigerate until ready to use. Will keep up to five days. Posted to MM-Recipes Digest by "Rfm"
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|Serving Size: 1 Serving (265g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 293 (100%)|
|Amt Per Serving||% DV|
|Total Fat 33.1g||44 %|
|Saturated Fat 16g||80 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 61mg||19 %|
|Sodium 163.6mg||6 %|
|Potassium 6.9mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0.2g||0 %|
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Calories per serving: 293
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