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Mushroom Marsala with Cipollini and Thyme


Assorted mushrooms, a dozen of each kind, hand picked to keep them on the smaller size
8 cipollini, small
1 3/4 cup Marsala wine
1 heaping 1/4 cup, mascarpone cheese
1 clove garlic, finely minced
1 tablespoon butter
fresh thyme and parsley
1/2 lb. cooked Delverde Mezzi Rigatoni



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