Then put them into the bowl on top of the mushrooms, add some roughly torn flat leaf parsley and the juice of half a lemon and some seasoning. Leave these for a few minutes so the mushrooms absorb all the juices off the meat. Then serve  them on platter for everyone to grab at the dinner table, with a nice green salad and the pine nut sauce thing we made earlier. Add this for your Christmas list. Click here.

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