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3 tablespoons extra-virgin olive oil, 2 1/2 cups chopped onions, 1 1/4 pounds assorted wild mushrooms (such as oyster, chanterelle, and portobello), coarsely chopped, 1 1/2 tablespoons chopped fresh sage, 4 teaspoons chopped fresh thyme
2 tablespoons extra virgin olive oil (EVOO) or vegetable oil, 1 medium yellow onion, chopped, 1 large red pepper, seeded and chopped, 1 large green pepper, seeded and chopped, 1 large jalapeño pepper, seeded and chopped
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