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Grilled Mushrooms with Pélardon Goat’s Cheese

Ingredients (for 4 people)

12 large heads of Paris mushrooms
1 shallot
25ml dry white wine (Costière de Nîmes)
4 – 5 soft Pélous or other goat’s cheeses
salt, pepper and thyme
2 – 3 soup spoons olive oil
black tapenade (olive paste)

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