Shaved Asparagus, Prosciutto, and Duxelles Tartines for Two
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By Appears in Cook's Illustrated January/February 2023
Classic French recipes inspire a trio of carefully crafted, endlessly elegant tartines.
WHY THIS RECIPE WORKS
For this French open-faced sandwich, we started by briefly simmering chopped mushrooms in Madeira to collapse their cells and release their flavorful juices. Continued cooking concentrated those juices before the additional flavors of mince...
