Join Date: Jun 2005
Location: Chicago
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Posts: 1,212
Since they are so delicate and don't keep well, any extras get dehyrated.
I keep them and then chop them up to put into a bechamel sauce. Incredible over chicken breasts. Fresh I saute them in butter and a touch of garlic and parsley as a side dish to grilled steak. No steak house could beat it.