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I like mine on a rosemary bread with pesto, carmalized onions and roasted red peppers. I used to work at a vegan restaurant that made a roasted garlic aioli to smear on them buns.
Ahhhh, Ports, the mushroom that made me wake up to the delightfull alternatives to animal flesh out there.
>Yer friend,
NascAR denDriTE duDley
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