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add to shopping list 2 ounces dried porcini mushrooms 2 cups boiling-hot water 2 tablespoons Dijon mustard 1 tablespoon unsalted butter 3 tablespoons chopped flat-leaf parsley, divided 2 tablespoons rosemary leaves 1 tablespoon kosher salt 7 large garlic cloves, minced [...]
Read the recipe at epicurious.com
