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Taste of the Wild: Grilled Perch with Mushroom Broth and Fiddlehead Ferns

“Reprinted with permission from Lake Fish: Modern Cooking with Freshwater Fish by Keane Amdahl, published by Minnesota Historical Society Press. mnhspress.org” This fun and delicious dish makes use of an often neglected ingredient: dried mushrooms. Dried mushrooms can be fairly inexpensive, and a little goes a long way. The liquid made from rehydrating them is […]

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