How do you people make them?
I had some yesterday with pizza, and they were quite alright. Sliced in half down to the middle of the stem. Packed the opening with a slice or two of garlic, a sprig of thyme, some sea salt, then, a drizzle of oil and some white pepper. In a medium hot pan, warmed up a little bit of oil, and added porcini,(half way through cooking added a small dollop of butter) lowered the heat and cooked until they softened and collapsed somewhat. Served "as is", no frills. Bliss.
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