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add to shopping list Filling: 3 tablespoons extra-virgin olive oil 2 1/2 cups chopped onions 1 1/4 pounds assorted wild mushrooms (such as oyster, chanterelle, and portobello), coarsely chopped 1 1/2 tablespoons chopped fresh sage 4 teaspoons chopped fresh thyme 3 large gar [...]
Read the recipe at epicurious.com
