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Old 10-20-2012, 09:51 PM   #11
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porcini and friends

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Old 10-23-2012, 09:45 AM   #12
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the porcini are just pouring in!

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Old 11-17-2013, 02:15 PM   #13
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another good year for the porcini here. pan-browned butternut squash, fried savoy cabbage, homemade sauerkraut, spiced stewed (foraged) pears, parsnip and onion puree, prune-sherry sauce, pan fried porcini (it was the one in the bottom picture). served with rauchbier.

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Old 11-18-2013, 02:06 PM   #14
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We used to peel the puffballs & slice into serving size. Dip in egg wash & then seasoned flour. Fry on both sides till golden. they go really well with fried walley!

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Old 11-18-2013, 09:24 PM   #15
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oh yeah i love puffballs. i prefer the "gem-studded" smaller ones to the giant ones, and agree they are better breaded/egg washed, otherwise they tend to be unimpressive. i made them a few times this year with a sort of tempura batter with garlic powder, and dipped in a garlicky soy saucey sort of thing, really good. the egg coating (as you know!) protects them from just soaking up all the oil, instead they steam inside and the texture is great. yum.

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Old 11-19-2013, 12:20 PM   #16
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Yeah. Egg wash & breading improves the texture & flavor. We tried just frying them...came out like marshmallow. Breaded & fried is it!

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