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Burgundy Mushrooms

These are so good.  In the past few days we have made 2 batches.  One batch was served over 2bone center cut pork chop.  The other batch was served with Thanksgiving diner.  Easy, but long cook and well worth it.
Here is the link:

First batch, the wine was a Cote du Rhone, 70% Garnache and 30% Syrah mushrooms sliced into even pieces
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Second batch using a Spanish Garnache
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Eggin in SW "Keep it Weird" TX

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