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@teddy
nursey: fry an onion in butter and olive oil until it's goopy, chuck in the porcinis and some garlic, fry until the porcinis give up their liquid and then it evaporates (i'm sure there's an official term for that), add some fresh thyme and pour on a bunch of white wine. cook until it mostly evaporates (it'll thicken up and make a sort of a gravy). serve on toast with parmesan on top. mmmmm...