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A few crunchy pine nuts, a scattering of fresh parsley and a drizzle of decadent truffle oil takes this easy brunch recipe up a notch for a weekend treat. Mushrooms are fried until golden and tossed with butter, garlic and plenty of fresh spinach for a quick, full-flavoured dish. See method
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Tip: When buying mushrooms, the best ones have smooth white caps without soft spots or brown patches, but imperfect ones are great for blitzing into soups or adding to pasta sauces. Store, unwashed, in the fridge.
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