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Reply to "May 2021 supper plate - whatcha got?"

We foraged a few lb's of pheasant back mushrooms, blitzed them in food processor and used them as the 'meat' in a bolognese.  Served over polenta with blue cheese.  Along with an asparagus salad with bacon in a dijon vinaigrette and chopped hard boiled egg.20210528_19443320210528_194829

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