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Mushroom lunch

Alston_Williamson_160906

I roasted a whole oyster mushroom in butter and thyme and then pan roasted some baby artichokes. Sous vide egg at 145.5F. I made a mushroom-bacon broth the day before. Some opal basil and micro-arugula. Drank with a nice Grenache Blanc

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What’s for Dinner

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