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Fresh porcinis are almost never seen in American markets, so, essentially, there are two ways for Americans to enjoy their strong flavor and heady aroma: dried and infused. This infusion, which includes Champignon mushrooms for a more complex flavor, has all the versatility of fresh or dried porcini mushrooms “ and you may even like the taste better! Try it on pasta and crostini. Liven up your risotto! Or, top or stuff chicken breasts. It's so easy to use and the taste is exquisite. Add a little parma cheese for excitement!

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