Mushrooms in Cream

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It is rather fitting that I went to our local farmer’s market for this recipe as it is listed in the Harrod’s Food Hall section of the book. Although the book suggested that I could use cultivated mushrooms instead of wild ones, I really wanted to go all out and so picked myself up some lovely chanterelle mushrooms to go along with my prime rib roast and yorkshire pudding. A simple recipe (as many of the side dishes are in this book) of cream and a bit of seasoning but a day out at the market was a wonderful excursion.

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