Butter-braised asparagus and oyster mushrooms with peas and tarragon from A Good Appetite at The New York Times by Melissa Clark

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Notes about this recipe

  • Dcampos on April 24, 2021

    Sautéed some pre-boiled diced new potatoes along side the oyster mushrooms in a cast iron pan. Added lemon juice at the end and fried egg on top. This spring dish with fresh peas & asparagus will be a repeat.

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