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From Mendota, Illinois, Kim Marie Van Rheenen shares a simple but scrumptious recipe with make-ahead convenience. “I like to serve these savory mushrooms alongside sliced baguettes and crackers,” Kim suggests. “They’re colorful and so versatile. You might like to vary the cheese or add olives, artichokes or a little basil.”
This recipe is:
Originally published as Marinated Mushrooms and Cheese in
January/February 2006, p50
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