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I saw this one growing on a 4" limb under some moss, didn't pick it, then talking to a coworker he showed me a picture of one just like it he found while picking chantrels. His granddad was all excited about his rare find, and they ate it. So I went back and got this sucker, a cauliflower mushroom. Fried dry for a few, until it turned opaque, then butter and garlic to fry it, salt and pepper for seasoning and it was very much like cabbage/noodles. I only ate it after I sent some of it to "granddad" for identification, and they ate it and lived so we ate more. 4 meals out of it and still have about a 5th of it left for tonight.
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Chantrels
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Got about 8 pounds the yesterday
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Just make sure the vanes go down the stem continuously, not a separate cap, the flutes are smooth and don't have a uniform stopping point, they just fade randomly.