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Ingredients
  • 1 lb white button cap mushrooms
  • 1 container oyster and portobello mushrooms
  • pinch salt
  • pinch pepper
  • 1 cup vegetable broth
  • 1 cup water
  • 3 small shallots
  • 3 or 4 cloves of garlic
  • 2 tbsp olive oil
  • 2.5 cup pasta
  • .5 cup pinot grigio
  • 2 cups mushroom broth
  • 2 tbsp vegan butter
  • rosemary
  • chives
Steps
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