V.18 No.45 | 11/5/2009
By Evan George and Alex Brown
We just purchased a half a pound—each—of fresh chanterelles (it is fall, people!). But in a bout of lunch-box paranoia, Evan feared that the mushrooms would shrivel in the fridge and miss their peak. So we minced the beauties and made a mushroom duxelles (say “duke-sell”)—a classic French dish of mushrooms roasted with shallots, fat and wine. Nearly a tapenade, the stuff is versatile enough to work on vegan bruschetta or dress up leftovers.
Guardians of the Galaxy at South Broadway Cultural Center
A group of intergalactic criminals are forced to work together to stop a fanatical warrior from taking control of the universe. Film is in Spanish with English subtitles.
G-Eazy • hip-hop • Logic • rap at Isleta Amphitheater
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