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Ran into a few sheeps today while I was hanging stands. This is the biggest, it was all tender still. The others were little so I marked the spots and let them grow (for now at least).

 

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A friend usually cans them with tomatoes and peppers if we get enough, that's delicious. I just fried some up with a little bit of garlic salt, I think that's my favorite. Thrown in stew, scrambled with eggs, cooked up with onions to throw over venison, steaks, etc. Anything you do with a "regular" mushroom.
 

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Most of the ones I find, I like to deep fry. Flour, eggwash, breadcrumbs, then into the oil. I've been vacuum sealing them, they freezer well. Or, I pressure can them with salt. I love this time of year!
 
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