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Ingredients
  • ¼ Ounces Dried porcini mushrooms
  • 1 Cup Boiling water
  • 1 Cup Fresh shiitake mushrooms, stemmed and sliced
  • 1 Cup Fresh cremini mushrooms, stemmed and sliced
  • 2 Tbsp Vegetable broth
  • ½ Red onion, thinly sliced
  • ½ Pound Asparagus, sliced into 2 inch pieces
  • 1 Pound Gnocchi preferably whole wheat
  • 1 Cup Frozen peas, thawed
  • ⅛ Cup Parmesan Cheese Substitute
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