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Mushroom, Cinnamon Cap

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Sno-Valley Mushrooms

A light, woodsy scent, and when cooked, they retain their firm, crisp texture and offer a mild, earthy, nutty taste. They are commonly used in risottos, stir-fries, soups, stews, bruschetta, and egg dishes such as scrambles, frittatas, or omelets. They can also be pan-fried and served as a side dish to salmon or grilled steak, or pickled for extended use. Cinnamon Cap mushrooms pair well with grilled meats, seafood, garlic, onions, chives, sweet peppers, cherry tomatoes, tarragon, parsley, red wine, miso, and creamy cheeses like ricotta, Gruyere, and Emmentaler. 

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