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  • Susan Knauff

    #paleo Mushroom Salad: ½ cup hazelnuts; 2 tbsp shallots, finely chopped; 3 tbsp rice vinegar; 9 tbsp extra-virgin olive oil; 2 pounds mushrooms (I used Portabello), sliced thickly; 2 tbsp butter or clarified butter; 6 oz fresh greens (arugula or baby spinach are two great options); 1 tsp fresh thyme; ¼ cup shallots, finely chopped; Sea salt and freshly ground black pepper to taste.

  • Stephanie Stovall

    Mushroom salad recipe

  • Stacy Berenguel

    Paleo Mushroom Hazelnut Salad

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