Can this Technique for Meat be the key to BETTER Mushrooms?

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I’ve seen so many videos of people encasing beef in butter and dry aging it. What would happen if we encased mushrooms in vegan salted butter and allowed some osmosis to happen… would we get a more flavorful, crispier, better cooking mushrooms? Lets find out

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If you have zucchini and eggs, make this inexpensive and delicious omelette!
Absolute Best Ways To Make The Smoothest Hummus | Food52 + Ottolenghi Test Kitchen: Shelf Love

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