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Add to my recipe box heat a medium skillet with extra-virgin olive oil and butter over medium to medium-high heat. when fat is hot, add garlic and mushrooms and place a lid which is too small for the skillet down into the pan, pressing and smothering the mushrooms. bobby and jamie deen www.foodnetwork.com/recipes/rachael-ray/smothered-mushr
This recipe is from cooking light magazine, recommended by my mother in law. i also forgot the mustard, and then decided to omit the kale. i think it's really great both ways! this recipe is wonderful and i plan to continue making it once a month. thanks, abba! www.food.com/recipe/dijon-chicken-stew-with-potatoes-ka
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