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Here's one not to try. Don't buy big, beautiful, fresh portobello mushrooms and set them on the counter for four days before brushing them with a little olive oil and tossing them on a hot grill. They were as dry as kindling and went up in smoke - literally. I suppose I should have stored them in the refrigerator to keep them from drying out so badly. Still, the sauteed Swiss chard and feta that I was going to have with them were stellar.
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