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Fungi Trifolati
This reminded me of a way I prepare mushrooms when I can get hold of big Champignons, Portobello or Porcini. I cut the stipes, cut them small and sauté them in oil+butter with garlic and green onions. Then I fill the caps and put them in the oven. They're heaven.
^ I don't now which one of you I envy more. It's 19:45 I still don't know what are we going to eat. And I'm drinking beer on an empty stomach.
other way around, i envy you