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When I made the Bulgogi the other week I had to buy twice as many mushrooms as I needed. Not a problem. I sliced them 1/8th inch thick and tossed them onto a dehydrator tray and popped them in for a few hours.

By themselves they are actually quite tasty and offer a nice crunch. I might look into tossing them in a bit of flavor and making some no-bake/no-fry chips out of the some in the future.

I mention these tonight because I was taking yet more of that roast beef I made a while back and making the Italian Roast beef from two weeks back again. But this time I tossed in these dried mushrooms as well when I was slow simmering the beef in the tomato sauce. They aren't porcini but they will get the job done.

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