these are beautiful matsutakes from foods in season, poached in butter at 75 c for 25 minutes then pan roasted; served with black burgandy truffle risotto, and a salad of pea shoots, freeze dried english peas, and white alba truffles
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Speaking of mushrooms . . . we were at Monteluce for the July 4th weekend last year and I had the most amazing mushroom soup. It was so savory and thick. Is there any chance of getting a recipe for that wonderful soup???
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