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Wild Piedmont Mushroom & Goat Cheese Strudel Served Over Spring Arugula With Toasted Pine Nuts

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salad low carb mothers' day lunch


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¼ cup Chicken or vegetable Stock

1 small shallot, Minced

1 clove garlic, Minced

1 LB wild mushroom Blend, Chopped

½ a glass Dry white wine

8 oz goat cheese, Crumbled

6 Phyllo Sheets (3 per strudel)

4 TBS butter, Melted

¼ cup pine nuts, Lightly Toasted

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