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horn of plenty?

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Also found these in a wash on the floor beneath beeches, oaks, maples and a few evergreen.  Are these horn of plenty? Some of them looked like trumpets, but they are large and some are very convoluted.

horn_of_plenty20170818_100154.jpg

horn of plenty20170818_102300.jpg

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Trout is spot on about the drying and I believe I actually like them better after drying and rehydrating in sauces. Seems to have a better texture.....to me. But they are great regardless.

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They can also be sauteed and frozen. Like the others have said, drying works really well especially in sauces. But I also like to put them on pizza, and the frozen/thawed version works well for this. 

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Haha the pizza, Dave I thought I was the only one wasting valuable black Trumpets on pizza. I only done it with fresh ones and reconstituted dry ones.....gonna have to try them frozen this year. I also like them sauteed on a cheese steak sub.

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Really versatile mushroom. The dried ones can be crushed into powder are used to flavor a dip/spread made with cream cheese and chives. 

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I'll will try that my wife loves stuff like that,will be a hit im sure.! 

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I never had luck freezing them... They always turned bitter on me even after I froze them either blanched or already proccessed into a sauce.  Any ideas on what Im doing wrong?

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I have never tried freezing them but maybe they need to be sauteed in some sort of fat like butter or oil first? I wanna know for future reference myself.

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Yep, the fat should preserve them. I myself use trumpets only in dried, powdered form, as in this recipe.

 

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Im definitely going to be giving that a try soon eat bolete. Next spring when I collect ramps im betting it will be good with ramp greens on top aswell.

In the meantime after Dave and I where talking about the pizza ........

IMG_20170819_214036261.jpg

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Looks great!

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$5.50 at Aldi, minus the trumpets and onions of course. Actually a surprisingly good pizza for the $.

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Aldi is my favorite chain grocery store. I'll havta try the pizza. Looks delicious! 

Troutdicted, I saute my trumpets in olive oil before freezing. I've had good success like this. 

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Aldi is awesome, my wife is a Army Vet and also grew up a Army brat and lived in Germany eight years.  She still has a fondness for some of the harder to get german/style food items that Aldi has. Not to mention just all around great prices. 

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I love Aldi, too.  I had heard about it for years and was so excited when we finally got a couple around here.  We got a Lidl, I went there once, and I didn't like it.  Maybe I went too soon.  It was very, very crowded and the prices weren't as good as Aldi.

Until you described where your pizza came from, I thought you had made it yourself and were much more artistic with your pizzas than I am with mine.

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Not impressed with Lidl either and I basically told my wife the same things you just described. I also did not like the first Aldi when it opened (didn't have much at first) but the new one on Hull street I really like and seems to be layed out better.

Haha on the pizza.....a few times a year I do make them from scratch dough,tomatos from the garden...ect. They are never that round...haha. I added onions,trumpets and ham to that one but they are a bargen right out the box.

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They are finally popping.

IMG_9245.JPG

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Nice EB! Won't be long now.

Weare about to have a cool down for a few days after low 90s and rain this afternoon, hopefully that will trigger something........im impatiently waiting.

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We've found a couple of bunches over the past three weeks, largest were in the post.  We sauteed some with some very fresh eggs and sundried tomatoes.  Delicious, but now I'm eyeing both the pizza and the salmon.  i'm going to have to go recheck for more, since I dried all my extras!  

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None got very big, so it was quite a bit of work today. Still, this, plus whatever I already have, is enough to last me 2 years.

IMG_9363.JPG

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That looks like a good haul EB, I have a few from last fall but im looking forward to some fresh ones too.

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