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Wild Mushroom Tapas
- 1/2 oz (14 g) dried wild mushrooms
- 1 tablespoon olive oil
- 2 shallots, minced
- 1/2 teaspoon sea salt, or to taste
- 1 clove garlic, minced
- 1 jalapeo, seeded and finely chopped
- 1 lb (450 g) fresh wild mushrooms, chopped (I used shiitake and portobello)
- 1/3 cup robust red wine
- juice of 1 lemon (3 tablespoons)
- handful of fresh parsley, chopped
- fresh ground black pepper
- 6 thick slices of fresh crusty Italian or French bread, toasted
- 2 tablespoons soft goat cheese
Directions:View on Lisa's Kitchen
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