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I have a wonderful portabella ravioli recipe, but just can't seem to find the right sauce. Tomato doesn't do it. It needs something that will contrast but support the smokiness of the portabella. Any suggestions? Thank you.

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Fatima - Detroit - 10-30-2000
 
1
   
Seppo - NY - 10-30-2000
 
2
   
Bev, Victoria - 11-16-2000
 
3
   
Ginger - 10-14-2001
 
4
   
Betsy at TKL - 10-17-2001
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