sie essbar sind. Schon meine Grosseltern waren begeisterte Pilzsammler.
Steinpilze kann man aus die verschiedensten Arten zubereiten. Als Carpaccio, sautiert, man kann sie einlegen und natürlich trocknen. So konserviert man ihren intensiven Geschmack und man kann das ganze Jahr hindurch Steinpilzcrèmesuppe kochen.
Einfach fantastisch!
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