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Easy Portobello Mushroom Saute

Reviewed: Mar. 11, 2014
I used fresh garlic instead of garlic-flavored oil, and dried basil, as well as shallots instead of onions. I also added some balsamic vinegar and red wine near the end and a little truffle oil after turning the heat off. I served over a tossed salad with bleu cheese (instead of asiago) and avocados. Really delicious.
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