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Mushroom and sage risotto

With this dish, I end my Mushroom journey. But I'm sure that I'll find additional mushroom recipes along the way. This recipe has a lot of leeway in which mushrooms to use - specifying only the dried porcini, but leaving it to me to choose a mix of wild mushrooms.

I'm not sure whether these are all wild, but oyster, shitake, and portabello mushrooms tasted superb in this risotto. I served this dish as a light entree, but it would also work well as a side dish to lamb.

Mushroom is a great little book, and definitely a keeper. In the next day or two, I'll select recipes from The Original New York Times Cookbook. I'm tempted to include a bonus kitsch recipe or two. What do you think?

I will continue to go slowly through the bread machine cookbook, while cooking in other books.
Your opinion welcome. Please leave a comment.



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