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The Bristol snags an 11-pound shroom; so can you

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Cool Friday photo du jour, courtesy of John Ross at the Bristol:

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It's an 11-pound hen of the woods mushroom. What's chef Chris Pandel going to do with this beaut? It'll go into a dish of gorgonzola piccante, wheatberries and peaches.

And if you still can't get your fill of the fungus, head down to Courtright's in Willow Springs Sunday for a few hours of hen of the woods foraging fun.

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Janet Rausa Fuller

Sun-Times Food editor Janet Rausa Fuller is always thinking about her next meal.

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This page contains a single entry by Janet Rausa Fuller published on October 2, 2009 3:52 PM.

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