YIELD: 6 servings 3 Tbsps. unsalted butter 1 lb. wild mushrooms, cleaned, small dice ¾ cup shallots 2 Tbsps. Dijon mustard 1 Tbsp. brandy 1 lb. lean ground pork ¼ cup fresh parsley, chopped 1 Tbsp. fresh thyme, chopped 1½ tsps. sea salt 1 tsp. ground white pepper 1 large egg ¼ cup vegetable oil 2 Tbsps. butter 1 cup cracker meal, finely ground 1. Melt 2 Tbsps. butter in a 12" saute pan until it begins to foam. Add mushrooms and toss to coat. Cook on low heat, allowing natural juices to ...

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