From: Chef Jeramiah Wheeless, Roots Restaurant, San Francisco. Yield: 24 servings. 2 cups extra virgin olive oil 1 ½ cups chopped shallot 24 cloves garlic, minced 2 cups balsamic vinegar ½ cup chopped fresh thyme 8 tsp. chopped fresh rosemary 3 tsp. chopped fresh parsley to taste, salt to taste, freshly ground black pepper 24 medium to large portobello mushrooms, stemmed 48 organic eggs 24 English muffins, toasted (may substitute whole ...

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