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Adjustable stand — hold cookbook or tablet at eye level while cooking
Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Record your recipes and experiments — organized cooking journal
Curing salt #2 for long dry-cured meats — salami, prosciutto
Italian pasta organized by shape — which sauce belongs with which pasta
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Record your recipes and experiments — organized cooking journal
Curing salt #2 for long dry-cured meats — salami, prosciutto
Italian pasta organized by shape — which sauce belongs with which pasta
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Melt butter in large skillet over medium-high heat. Add mushrooms and saute, stirring frequently, until juices are released, about 3 minutes. Add shallots; saute 1 minute. Add broth; bring to simmer. Cover skillet and simmer until mushrooms are tender, about 5 minutes. Add frisee and stir until just wilted. Add peas and creme fraiche; bring to simmer. Stir in prosciutto and lemon juice. Season with salt and pepper.