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Heat Fustini's EVOO in large skillet over moderate heat. Add butter and once foam subsides, add shallot and garlic and cook 30 seconds. Add mushrooms and toss to coat. Cook until mushrooms are browned. Serve over orzo.
Place orzo into boiling water and cook until tender - 4 minutes. Drain well and place into pot with chicken stock. Stir in egg yolks quickly add Fustini's Truffle Oil and Mascarpone and stir to coat.
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