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Ingredients
  • 4 fennel bulbs
  • 75 ml grapeseed oil
  • 1.5 kg mixed mushrooms, such as shiitake, Swiss brown, maitake and oyster, cleaned, halved, quartered or whole, depending on size
  • 2 onions, each cut into sixths
  • 75 gm butter, diced
  • 20 gm thyme sprigs
  • 5 garlic cloves, finely grated
  • 80 ml white vinegar (⅓ cup)
  • 8 eggs
  • Finely chopped chives, to serve
  • subheading: Date vinaigrette:
  • 70 gm medjool dates, pitted
  • 60 ml sherry vinegar (¼ cup)
  • 2 tbsp grapeseed oil
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