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Preheat the oven to 350 degrees. Remove stems from mushrooms and reserve. Place mushrooms cavity side up and drizzle liberally with EVOO then season with salt and pepper. Bake in a hot oven for 15 minutes. Remove from the oven and immediately turn the mushroom over to empty of juice. Add juice to mushroom stock.
Heat Sage and Wild Mushroom and Leek oils in a large pot over moderate heat. Add shallot and cook for 30 seconds. Add chopped mushroom stems and cook until all liquid is gone, stirring occasionally. Add rice and stir constantly until rice is lightly toasted. Add wine and cook, stirring constantly until wine is gone. Add mushroom stock, 1/2 cup at a time, stirring constantly until rice is fully cooked and creamy. Add butter, EVOO and Parmesan cheese and stir.
Fill mushrooms with risotto and bake in a 350 degree oven until hot and lightly browned. Serve on top of a dollop of Asparagus Slaw.
Bring all to a simmer in a medium-size pot over moderate heat. Simmer for 20 minutes then turn the heat off and let steep for 20 minutes. Strain and reserve keeping warm.
Julienne asparagus and place into a bowl Toss with vinegar and season with salt and pepper.
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